Casein Micelles From Bovine Milk

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Casein Micelles from Bovine Milk

Author : Raymundo Trejo
Publisher :
ISBN 13 :
Total Pages : 149 pages
Book Rating : 4.:/5 (842 download)

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Book Synopsis Casein Micelles from Bovine Milk by : Raymundo Trejo

Download or read book Casein Micelles from Bovine Milk written by Raymundo Trejo and published by . This book was released on 2012 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: A definitive structure of the native casein micelle structure continues to elude researchers. Data and images obtained via cryo - transmission electron microscopy of isolated native casein micelles allowed for the reconstruction of a three dimensional model of the micelle; which contains water filled cavities (ca. 20 to 30 nm diameter), channels (diameter larger than ca. 5 nm), and several hundred high density nanoclusters (6-12 nm diameter) within the interior of the micelles. Analysis of isolated casein micelles by SDS polyacrylamide gel electrophoresis (pH 6.8, 5.0) showed that whey proteins were found associated with the isolated micelles regardless of the pH of the milk sample. However, the introduction of the hydrophobic peptide valinomycin (MW= 1111.32; LogP=5.92) into raw skim milk did not result on the peptide being found associated with isolated casein micelles. Taking advantage of the heat, ethanol, and pH mediated micelle disassociation, it was possible to improve the solubility of caseins in fluid milk via esterification. The esterification of casein resulted in a shift on its isoelectric point; which in turn resulted in a better solubility at low pH values. Caseins esterified at a pH 3 and 4 had a higher solubility than those esterified at other pH values and non-modified skim milk powder in acidified juice with a pH equal or below 3.5. By adding a chilling step (3-5°C/pH ~5.2) to the processing of non-fat yogurt, it was possible to improve the whey holding capacity of the product while also producing a firm product without the need for added stabilizers or gums. In the conditions of the chilling step, beta casein and calcium migrated out of the micelles. This resulted in a reduction on the size of the micelles. A possible explanation for these results would be that once the temperature returned to 47°C, the liberated caseins self-associated into small micelles and together with the smaller original micelles formed a tight gel matrix. Casein is fundamentally important to the dairy industry. By gaining an understanding of its structure and properties, it is possible to develop new applications and enhance its performance in dairy products.

Studies on Size Characteristics and Reformation of Casein Micelles in Bovine Milk

Author : Santa Hui-Cheng Lin
Publisher :
ISBN 13 :
Total Pages : 234 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Studies on Size Characteristics and Reformation of Casein Micelles in Bovine Milk by : Santa Hui-Cheng Lin

Download or read book Studies on Size Characteristics and Reformation of Casein Micelles in Bovine Milk written by Santa Hui-Cheng Lin and published by . This book was released on 1971 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Casein Micelles from Bovine Milk

Author : Raymundo Trejo
Publisher :
ISBN 13 :
Total Pages : 73 pages
Book Rating : 4.:/5 (586 download)

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Book Synopsis Casein Micelles from Bovine Milk by : Raymundo Trejo

Download or read book Casein Micelles from Bovine Milk written by Raymundo Trejo and published by . This book was released on 2009 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: Caseins, in the form of micelles, are the most abundant milk protein. The nature of these micelles is still not fully understood and several models have been proposed. The first chapter discusses this topic, along with the importance of milk proteins to the food industry, and their allergenic properties. In the second chapter the changes in the hydrophobicity of dissociated casein micelles are explored. As new applications for milk proteins are discovered, it becomes more important to understand their physicochemical properties when subjected to different treatments. It has been reported that casein micelles disassociate when heated in the presence of ethanol. The changes to the hydrophobicity of milk proteins during that process were evaluated by utilizing the fluorescent hydrophobic probe 1-anilinonaphthalene-8-sulfonic acid (ANS). The results showed that the fluorescence intensity of ANS decreased when the samples were heated. Using the information obtained from the fluorescence spectroscopy it was possible to infer that the hydrophobicity of the milk proteins also decreased when the casein micelles disassociate in the presence of ethanol. The third chapter deals with the association of native casein micelles and whey proteins. This association was thought to only be consequence of whey protein denaturation and interaction with k-casein through S-S linkages. Size exclusion chromatography (SEC) was used to isolate native casein micelles from raw skim milk samples with a pH value of 6.8, 6.0, and 5.5. In a separate experiment, casein micelles were precipitated by lowering the pH of milk to ~4.6, and the whey was removed and substituted with protein free serum (PFS). Then, the casein micelles were re-suspended in PFS at a native pH. SDS-PAGE was conducted on the samples utilizing silver staining of total proteins for higher sensitivity of detection. Whey proteins were found in association with the casein micelles at all pH values. Samples of both native pH and re-suspended casein micelles were tested with gel electrophoresis under native and reducing conditions. The bands for the whey proteins were only visible under the reducing conditions. These findings demonstrate that whey proteins are also part of the native casein micelle structure.

Association of Low Molecular Weight Hydrophobic Compounds with Native Bovine Casein Micelles

Author : Manpreet Cheema
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (1 download)

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Book Synopsis Association of Low Molecular Weight Hydrophobic Compounds with Native Bovine Casein Micelles by : Manpreet Cheema

Download or read book Association of Low Molecular Weight Hydrophobic Compounds with Native Bovine Casein Micelles written by Manpreet Cheema and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Bovine milk contains ca.3.3 % proteins and casein proteins (s1-, s2-, - and -casein) account for 80% of the total protein content and exist in the form of colloidal particles known as casein micelles (D11=130 nm, ca. 1015 micelles /mL). Modified casein micelles are extensively investigated as encapsulating and delivery agents for various hydrophobic low molecular weight probes. The ability of modified casein micelles to bind hydrophobic probes may derive from the binding affinity of native casein micelles. The objective of the present work is to evaluate the binding properties of native casein micelles by evaluating their association with lipophilic phospholipids including sphingomyelins (SM) and phosphatidylcholines (PC) and active pharmaceutical ingredients (API) appearing in bovine milk. SM and PC are the major source of choline needed for growth and development in newborns. On the contrary, partitioning of undesired hydrophobic API, appearing in dosed dairy animal, to casein proteins can result in accumulation of these API residues in dairy products making them unsafe for human consumption.Native casein micelles were separated from raw skim milk of cows (mid lactation) by using size exclusion chromatography (SEC). The extractions of casein micelle fractions for hydrophobic and hydrophilic compounds followed by LC/MS analysis found 18 candidates including PC and SM showing at least 1000 times stronger peak areas associated with native casein micelles as compared to whey proteins and milk serum. Further analysis to characterize and quantify the association of PC and SM with native casein micelles of varying sizes separated from milk of cows in early, mid and late lactations was performed. LC/MS/MS analysis of extracted native casein micelles (diameters; 149 nm 87 nm) showed that the highest concentrations of the SM d18:1/22:0 (341.1 17.36 g) and PC 16:0/18:1(180.2 20.08 g) per gram of casein protein were found associated with the largest casein micelles (149 nm) isolated from late lactation milk and decreased as the casein micelle size decreased. A strong positive correlation was found between the distribution of SM, PC in raw whole milk, raw skim milk and casein micelle fraction. A decreased concentration of lipophilic SM, PC with decreasing casein micelle size was positively correlated to previously report decreasing proportions of -casein in smaller casein micelles due to decrease in hydrophobic domains available for interacting with hydrophobic compounds. Overall, contrary to the belief that lipophilic phospholipids such as SM and PC are present in significant amount in milk fat globule membrane in whole milk , 21-50% of most abundant SM and 16-25% of most abundant PC initially present in whole milk were found to appear in skim milk . Out of the total amount of most abundant SM and PC found in raw skim milk, 35-46% SM and 22-29% of PC were found associated with casein micelles. Another study to evaluate the association of hydrophobic API with native casein micelles was performed using in vivo and in vitro approach. The in vitro study conducted by spiking the raw bovine milk with hydrophobic API showed ca.66 % meloxicam, ca.30% flunixin, ca.34% of metabolite 5-hydroxy flunixin, ca. 50% thiabendazole and ca.33% of metabolite 5-hydroxy thiabendazole partitioned into casein micelles. The in vivo distribution of the API meloxicam, 5-hydroxy flunixin and 5-hydroxy thiabendazole in milk collected from dosed Holstein cows (mid lactation) showed ca.30% API associated with the casein micelles. Although, the fat fraction of the bovine milk is considered to be a suitable carrier for lipophilic compounds, less than ca. 5.0% of the recovered hydrophobic API were found in fat fraction. No linear relationship between the hydrophobicities of API and their partition into casein micelles was found. The present work supports the hypothesis that native casein micelles act as carriers for hydrophobic compounds appearing in bovine milk. The binding abilities of native casein micelles can be potentially used for increasing solubility of hydrophobic nutraceuticals in low fat foods. The significance of SM and PC for neurological development in infants, provide avenues for utilizing larger casein micelles in late lactation milk for fortification of infant formulas. Conversely, association of undesirable API with casein micelles in dairy milk needs to be taken into account for analysis of their residues in dairy products.

Heat-induced Changes in Milk

Author : P. F. Fox
Publisher :
ISBN 13 :
Total Pages : 460 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Heat-induced Changes in Milk by : P. F. Fox

Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Colloids

Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 0854042717
Total Pages : 554 pages
Book Rating : 4.8/5 (54 download)

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Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.

Applied Food Protein Chemistry

Author : Zeynep Ustunol
Publisher : John Wiley & Sons
ISBN 13 : 111994449X
Total Pages : 526 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol

Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Handbook of Milk of Non-Bovine Mammals

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1119110289
Total Pages : 730 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Handbook of Milk of Non-Bovine Mammals by : Young W. Park

Download or read book Handbook of Milk of Non-Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.

Dairy Chemistry and Biochemistry

Author : P. F. Fox
Publisher : Springer
ISBN 13 : 3319148923
Total Pages : 598 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis Dairy Chemistry and Biochemistry by : P. F. Fox

Download or read book Dairy Chemistry and Biochemistry written by P. F. Fox and published by Springer. This book was released on 2015-06-19 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Milk Proteins - From Structure to Biological Properties and Health Aspects

Author :
Publisher :
ISBN 13 : 9789535154518
Total Pages : pages
Book Rating : 4.1/5 (545 download)

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Book Synopsis Milk Proteins - From Structure to Biological Properties and Health Aspects by :

Download or read book Milk Proteins - From Structure to Biological Properties and Health Aspects written by and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Effects of Different Diafiltration Media on Bovine Milk Casein Micelles and Influencing Factors

Author : Beatriz Fernanda Queiroz Barbosa
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (116 download)

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Book Synopsis Effects of Different Diafiltration Media on Bovine Milk Casein Micelles and Influencing Factors by : Beatriz Fernanda Queiroz Barbosa

Download or read book Effects of Different Diafiltration Media on Bovine Milk Casein Micelles and Influencing Factors written by Beatriz Fernanda Queiroz Barbosa and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Casein Micelles and Their Properties

Author : Maneesha S. Mohan
Publisher :
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.:/5 (115 download)

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Book Synopsis Casein Micelles and Their Properties by : Maneesha S. Mohan

Download or read book Casein Micelles and Their Properties written by Maneesha S. Mohan and published by . This book was released on 2014 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: The internal structure of casein micelles is not fully understood. In the present work, we explore some of the basic questions about casein micelles in bovine milk including its size distribution, native binding properties and effect of ultra-high pressure homogenization (ultra-HPH) on technological properties of casein micelles. The size distribution of casein micelles was studied by cryo-TEM using skim milk from four cows. The degree of variation in casein micelle sizes (polydispersity) ranged between 0.39 and 0.47 for a size distribution ranging from 10 to 693 nm. These results indicated high polydispersity of casein micelles in milk from single cows. Casein micelles associated with vitamin A in four pasteurized skim milks (1.6 - 2.5 micro gm/mL of milk; 14 - 40% of the initial quantity detected in milks), while other protein fractions contained negligible vitamin A. Thus, casein micelles can inherently associate with hydrophobic probes like vitamin A in milk. This association of vitamin A to casein micelles in milk provided protection from degradation on exposure to ultraviolet light when compared to apple juice. Further, the effect of ultra-HPH up to 500 MPa on the physicochemical (apparent casein micelle size by dynamic light scattering) and technological characteristics (rennet coagulation - firmness [ 90 min, 1Hz, 0.01% strain]; acid gelation using 3%w/v glucono delta lactone – firmness [22°C, 110 min, 1Hz, 0.01% strain], SDS-PAGE) of casein micelles were studied. Casein micelle size increased from ca. 180 nm at 100 MPa to ca. 280 nm at 500 MPa HPH pressure. With increase in HPH pressure, renneting ability decreased until no coagulation was obtained for 500 MPa HPH milk. The firmness of HPH milk acid gels increased from about 76 Pa to 108 Pa when pressure was increased above 100 MPa (up to 400 MPa) HPH as compared to acid gels made from non-homogenized milk. Overall we elucidated the size distribution, binding ability to vitamin A and changes occurring on ultra-HPH in casein micelles. This information can be utilized by the industry to modify and utilize casein micelles as an ingredient for different end uses.

Milk and Dairy Products in Human Nutrition

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Role of Minerals on Casein Micelle Stability of Bovine Milk

Author : Alexandros Tsioulpas
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (111 download)

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Book Synopsis Role of Minerals on Casein Micelle Stability of Bovine Milk by : Alexandros Tsioulpas

Download or read book Role of Minerals on Casein Micelle Stability of Bovine Milk written by Alexandros Tsioulpas and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Role of [alpha]s1-casein in the Formation of the Casein Micelle

Author : Chinchi C. Chen
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.:/5 (376 download)

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Book Synopsis The Role of [alpha]s1-casein in the Formation of the Casein Micelle by : Chinchi C. Chen

Download or read book The Role of [alpha]s1-casein in the Formation of the Casein Micelle written by Chinchi C. Chen and published by . This book was released on 1997 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Caseins are the major protein components of milk. Bovine caseins have been the most thoroughly studied and serve as the principal area of research for the dairy industry. Bovine caseins are composed of several major polypeptide families, (alpha)s1-, (alpha)s1-, (beta)- and K-caseins. The (alpha)s1-caseins constitute 30.6% of bovine milk protein. The distribution of polar and apolar amino acids within each (alpha)s1 -casein molecule tends to be asymmetric, yielding protein molecules with hydrophobic and hydrophilic domains that give the caseins excellent functional properties. Moreover, the phosphoserine groups of (alpha)s1 -casein associate with calcium phosphate complexes in milk to form loosely ordered aggregates, termed casein micelles. This conformational feature renders (alpha)s1 -casein with great capacity fkor the delivery of a highly nutritious solution of protein, carbohydrate, phosphate, calcium and other minerals. In this study, we have investigated the physical properties of (alpha)s1casein under different pHs and/or various concentration of calcium. The fluorescence studies suggested that a decrease in pH and an increase of calcium concentration switch the surrounding environment of Trp 164 from hydrophilic to hydrophobic. The results, obtained from the studies of viscosity, phase separation and isoelectric point calculations, suggested that phosphorylated (alpha)s1 -casein forms micelles at a pH of -5.5. This is consistent with the pH where milk micelles form and; therefore, lends evidence to the hypothesis that the main component of the micelle framework in milk is (alpha)s1 -casein. In conjunction and our results with the predicted secondary structure, we proposed that, at a pH -5.5, the negative charges in the hydrophobic domain of (alpha)s1 -casein are neutralized and the electrostatic repulsion of the hydrophilic domain is reduced. Therefore, the protein-protein interaction is promoted and micelle formation is favored."--Abstract.

Global Cheesemaking Technology

Author : Photis Papademas
Publisher : John Wiley & Sons
ISBN 13 : 1119046173
Total Pages : 494 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Global Cheesemaking Technology by : Photis Papademas

Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-09-26 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Author : Viktor Nedović
Publisher : Springer
ISBN 13 : 3319240404
Total Pages : 487 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Emerging and Traditional Technologies for Safe, Healthy and Quality Food by : Viktor Nedović

Download or read book Emerging and Traditional Technologies for Safe, Healthy and Quality Food written by Viktor Nedović and published by Springer. This book was released on 2015-12-16 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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