Emerging and Traditional Technologies for Safe, Healthy and Quality Food
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 s
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Viktor Nedović Peter Raspor Jovanka Lević Vesna Tumbas Šaponjac Gustavo V. Barbosa-Cánovas Editors
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board Jose´ Miguel Aguilera, Catholic University, Chile Kezban Candogˇan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjo¨ Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference-oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment.
More information about this series at http://www.springer.com/series/5996
Viktor Nedović • Peter Raspor Jovanka Lević • Vesna Tumbas Šaponjac Gustavo V. Barbosa-Cánovas Editors
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Editors Viktor Nedović Faculty of Agriculture University of Belgrade Belgrade, Serbia
Peter Raspor Faculty of Health Sciences University of Primorska Izola, Slovenia
Jovanka Lević Institute of Food Technology (FINS) University of Novi Sad Novi Sad, Serbia
Vesna Tumbas Šaponjac Faculty of Technology University of Novi Sad Novi Sad, Serbia
Gustavo V. Barbosa-Cánovas Washington State University Pullman, WA, USA
ISSN 1571-0297 Food Engineering Series ISBN 978-3-319-24038-1 ISBN 978-3-319-24040-4 DOI 10.1007/978-3-319-24040-4
(eBook)
Library of Congress Control Number: 2015957393 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for
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