語系:
繁體中文
English
說明(常見問題)
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Emerging and Traditional Technologie...
~
Lević, Jovanka.
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Emerging and Traditional Technologies for Safe, Healthy and Quality Food/ edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas.
其他作者:
Nedović, Viktor.
面頁冊數:
XVIII, 478 p. 68 illus., 19 illus. in color.online resource. :
Contained By:
Springer Nature eBook
標題:
Food—Biotechnology. -
電子資源:
https://doi.org/10.1007/978-3-319-24040-4
ISBN:
9783319240404
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
[electronic resource] /edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas. - 1st ed. 2016. - XVIII, 478 p. 68 illus., 19 illus. in color.online resource. - Food Engineering Series,1571-0297. - Food Engineering Series,.
Part I: Safe and Healthy Food -- Safe Food and Healthy Diets -- Food Supply Chains vs. Food Supply Nets -- Food Safety Aspects Concerning Traditional Foods -- Factors Affecting Elimination of Carcinogenic Compounds from Food Products -- Acrylamide Formation in Foods: Role of Composition and Processing -- Detection of Bioactive Compounds in Plants and Food Products -- Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspectives -- Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates -- Part II: Food Quality -- Heat-induced Casein-Whey Protein Interactions in Caprine Milk: Whether are Similar to Bovine milk? -- Whey Protein Edible Coatings: Recent Developments and Applications -- Physical and Sensory Properties of High Added Value Rice Extrudates -- Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská Klobása -- Part III: Food Biotechnology -- Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application -- Effect of Cell Immobilization on Properties of Presumptive Probiotics -- The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli -- Microbial Polysaccharides: Between Oil Wells, Food and Drugs -- Part IV: Food Engineering -- Food Cold Chain Management and Optimization -- Encapsulation Technologies for Food Industry -- Innovations in Food Packaging Materials -- Food Processing using Supercritical Fluids -- Aqueous Fractionation of Dry-milled Corn Germ for Food Protein Production.
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research.
ISBN: 9783319240404
Standard No.: 10.1007/978-3-319-24040-4doiSubjects--Topical Terms:
1253573
Food—Biotechnology.
LC Class. No.: TP248.65.F66
Dewey Class. No.: 641.3
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
LDR
:04220nam a22004215i 4500
001
978130
003
DE-He213
005
20200707012857.0
007
cr nn 008mamaa
008
201211s2016 gw | s |||| 0|eng d
020
$a
9783319240404
$9
978-3-319-24040-4
024
7
$a
10.1007/978-3-319-24040-4
$2
doi
035
$a
978-3-319-24040-4
050
4
$a
TP248.65.F66
072
7
$a
TDCT
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
TDCT
$2
thema
082
0 4
$a
641.3
$2
23
082
0 4
$a
664
$2
23
245
1 0
$a
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
$h
[electronic resource] /
$c
edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas.
250
$a
1st ed. 2016.
264
1
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2016.
300
$a
XVIII, 478 p. 68 illus., 19 illus. in color.
$b
online resource.
336
$a
text
$b
txt
$2
rdacontent
337
$a
computer
$b
c
$2
rdamedia
338
$a
online resource
$b
cr
$2
rdacarrier
347
$a
text file
$b
PDF
$2
rda
490
1
$a
Food Engineering Series,
$x
1571-0297
505
0
$a
Part I: Safe and Healthy Food -- Safe Food and Healthy Diets -- Food Supply Chains vs. Food Supply Nets -- Food Safety Aspects Concerning Traditional Foods -- Factors Affecting Elimination of Carcinogenic Compounds from Food Products -- Acrylamide Formation in Foods: Role of Composition and Processing -- Detection of Bioactive Compounds in Plants and Food Products -- Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspectives -- Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates -- Part II: Food Quality -- Heat-induced Casein-Whey Protein Interactions in Caprine Milk: Whether are Similar to Bovine milk? -- Whey Protein Edible Coatings: Recent Developments and Applications -- Physical and Sensory Properties of High Added Value Rice Extrudates -- Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská Klobása -- Part III: Food Biotechnology -- Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application -- Effect of Cell Immobilization on Properties of Presumptive Probiotics -- The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli -- Microbial Polysaccharides: Between Oil Wells, Food and Drugs -- Part IV: Food Engineering -- Food Cold Chain Management and Optimization -- Encapsulation Technologies for Food Industry -- Innovations in Food Packaging Materials -- Food Processing using Supercritical Fluids -- Aqueous Fractionation of Dry-milled Corn Germ for Food Protein Production.
520
$a
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research.
650
0
$a
Food—Biotechnology.
$3
1253573
650
0
$a
Biochemical engineering.
$3
654817
650
1 4
$a
Food Science.
$3
673136
650
2 4
$a
Biochemical Engineering.
$3
593907
700
1
$a
Nedović, Viktor.
$e
editor.
$4
edt
$4
http://id.loc.gov/vocabulary/relators/edt
$3
1271685
700
1
$a
Raspor, Peter.
$e
editor.
$4
edt
$4
http://id.loc.gov/vocabulary/relators/edt
$3
1271686
700
1
$a
Lević, Jovanka.
$e
editor.
$4
edt
$4
http://id.loc.gov/vocabulary/relators/edt
$3
1271687
700
1
$a
Tumbas Šaponjac, Vesna.
$e
editor.
$4
edt
$4
http://id.loc.gov/vocabulary/relators/edt
$3
1271688
700
1
$a
Barbosa-Cánovas, Gustavo V.
$4
edt
$4
http://id.loc.gov/vocabulary/relators/edt
$3
581522
710
2
$a
SpringerLink (Online service)
$3
593884
773
0
$t
Springer Nature eBook
776
0 8
$i
Printed edition:
$z
9783319240381
776
0 8
$i
Printed edition:
$z
9783319240398
776
0 8
$i
Printed edition:
$z
9783319795713
830
0
$a
Food Engineering Series,
$x
1571-0297
$3
1256383
856
4 0
$u
https://doi.org/10.1007/978-3-319-24040-4
912
$a
ZDB-2-CMS
912
$a
ZDB-2-SXC
950
$a
Chemistry and Materials Science (SpringerNature-11644)
950
$a
Chemistry and Material Science (R0) (SpringerNature-43709)
筆 0 讀者評論
多媒體
評論
新增評論
分享你的心得
Export
取書館別
處理中
...
變更密碼[密碼必須為2種組合(英文和數字)及長度為10碼以上]
登入