Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Part I Safe and Healthy Food 1 Safe Food and Healthy Diets 2 Food Supply Chains vs. Food Supply Nets 3 Food Safety Aspects Concerning Traditional Foods 4 Factors Affecting Elimination of Carcinogenic Compounds from Food Products 5 Acrylamide Formation in Foods: Role of Composition and Processing 6 Detection of Bioactive Compounds in Plants and Food Products 7 Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspectives 8 Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates Part II Food Quality 9 Heat-induced Casein-Whey Protein Interactions in Caprine Milk: Whether are Similar to Bovine Milk? 10 Whey Protein Edible Coatings: Recent Developments and Applications 11 Physical and Sensory Properties of High Added Value Rice Extrudates 12 Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovska Klobasa Part III Food Biotechnology 13 Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application 14 Effect of Cell Immobilization on Properties of Presumptive Probiotics 15 The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli 16 Food Cold Chain Management and Optimization Part IV Food Engineering 17 Microbial Polysaccharides: Between Oil Wells, Food and Drugs 18 Encapsulation Technologies for Food Industry 19 Innovations in Food Packaging Materials 20 Food Processing using Supercritical Fluids 21 Aqueous Fractionation of Dry-Milled Corn Germ for Food Protein Production