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Proceedings - The 2008 joint central european congress. 4th central european congress on food. 6th Croatian congress of food technologists, biotechnologists, and nutritionists (15/05/2008-17/05/2008, Cavtat, Croatie) Vol. 1.

Titre :	Proceedings - The 2008 joint central european congress. 4th central european congress on food. 6th Croatian congress of food technologists, biotechnologists, and nutritionists (15/05/2008-17/05/2008, Cavtat, Croatie) Vol. 1. Ajouter au panier
Auteur(s) :	Duska Curic, Éditeur scientifique Mirjana Hruskar, Éditeur scientifique
Type de document :	Livre
Sujets :	CONGRES ; TECHNOLOGIE ALIMENTAIRE ; SCIENCE ALIMENTAIRE ; SANTE ; ANTIOXYGENE ; BIOTECHNOLOGIE ; HUILE VEGETALE ; REFRIGERATION ; QUALITE ; STERILISATION ; HAUTE PRESSION ; TRAITEMENT THERMIQUE ; CONTROLE DE FABRICATION ; MODELE MATHEMATIQUE ; TECHNIQUE ANALYTIQUE ; TRAITEMENT DES EAUX USEES ; DISTILLATION ; PROPRIETE RHEOLOGIQUE ; THE ; FERMENTATION ; TRAITEMENT AUX ULTRASONS
Editeur(s) :	ZAGREB : Food Technologists, Biotechnologists and Nutritionists Society
Date de publication :	2008
Format :	455 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	Science Based Approaches Defining the Future of Food Production Emerging Technologies in Food Processing - Consumer Demand and Engineering Challenges Fear of Future Food Health Claims in the EU and their Scientific Substantiation Antioxidants and their Effects on Health Biotechnological Advances in Food and Drinks Production Influence of Refining of Vegetable Oils on Minor Components Food Refrigeration and Baking; Challenges and Needs for th[...] Science Based Approaches Defining the Future of Food Production Emerging Technologies in Food Processing - Consumer Demand and Engineering Challenges Fear of Future Food Health Claims in the EU and their Scientific Substantiation Antioxidants and their Effects on Health Biotechnological Advances in Food and Drinks Production Influence of Refining of Vegetable Oils on Minor Components Food Refrigeration and Baking; Challenges and Needs for the Future Prediction of Quality and Keepability of Baked Goods at Early Stages of the Manufacturing Process High Pressure Sterilization-State of the Art Pulsed Electric Fields - Novel non Thermal Technology and its Applications in Food Processing Opportunities and Challenges of Model Predictive Control in Food Technologies Trends in Food Engineering Apple Firmness Measurement Based on Visco-elastic Properties Effects of the Component Ratio on Mixture Homogeneity and its Influence On the Final Product Characterisation of Volatile Compounds of Blueberry Fruit by Headspace Solid Phase Microextraction Combined with Gas Chromatography Flow Properties of Soup Concentrates Expression of Influence of Cohesion Index Like a Function of Oil Absorption of Frying Mixture of Deep Fat Fried Coated Chicken Meat Influence of Various Coating Compositions to a Textural Properties of Deep Fried Chicken The Influence of Sugar Addition on Stability of Phenolics, Flavonoids, Anthocyanins and Antioxidant Activity in Red Grape Juice Treatment of Food Industry Wastewaters in Membrane Bioreactor Productive and Chemical Properties of Sunflower Hybrids The Influence of Various Distillation Techniques on Quality of Mandarins Distillates The Influence of Amino Acids on Rheology of Wheat Dough Supercritical Fluids for Producing Cocoa Powder Heat and Cold Sterilization of Fermented Cow's and Goat's Whey: Influence on Chemical Composition Improvement of Food Product Properties Using Supercritical Fluids Tryptophan Stability in Hard Biscuits Different Raw Materials Composition Compositional Analysis of White Teas Fermentation Processes by Immobilized Cell Systems in Beverage Production Cryoprotective Effect of Polydextrose on Adriatic Pilchard Surimi Characterization of Polyphenoloxidase from the Manzanilla Cultivar (Olea europaea pomiformis) and Prevention of Browning Reactions in Bruised Olive Fruits Different Technological Strategies for Designing Gluten Free Products Kinetic Study of the Effect of Sous-vide Treatment on Texture of Vegetables Comparing Quality Changes in Strawberry Purees as Induced by Thermal or HHP Treatments and Storage Comparison of the Quality of Intermediate and Final Products of Sugar Beet and Sugar Cane Processing Effect of UItrasound Treatment on Particle Size Distribution and Protein Composition of Soy Protein Isolate & Concentrate Suspensions Influence of Proofing and Baking Time on Selected Properties of Gluten Free Bread Studies on Desulfiting Methods of Dried Apricots Optimizing Health of Aging Population with Food and Nutrition Fatty Acid Composition of Spleen and Adipose Tissue in Rats Fed Fat-Free Diet Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling Salviae officinalis L. as Source of Stilbene Derivatives: Influence of the Extraction Mode Antiotidant Activity of Berries, Content of some Polyphenols and their Activity Probiotics, Oxidative Stress, Inflammation and Diseases Influence of Wheat Flour Extrusion Cooking on Texture and Colour of Extruded Products Diet Optimization for Overweight Cardiovascular Patients by Simplex Algorithm Amino Acid and Reducing Sugar Profile in Potato Varieties Cultivated in Latvia Comparing the Antimicrobial Potential of some Selected Lactic Acid Bacteria over the Microbiological Quality of the Germinated Wheat Flakes Extractable Phenolic Compounds and Antioxidative Properties of Different Wheat Based Integral Biscuits Interpretation of Healthy Eating Among the National Sample of Croatian Adults The Role of the Mothers in Meat Consumption of Amman's Community Consumer Approaches to Traditional Food Products Preparation, Standardization and Sensory Evaluation of Soymilk and Soymilk-based Product under Laboratory Conditions Food Safety Legislation in Europe Index of Authors
Langue(s) :	Anglais
Identifiant :	978-953-6207-87-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68435

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