Emerging and Traditional Technologies for Safe, Healthy and Quality Food

487 Pages·2016·10.71 MB·English

by  Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas àaponjac, Gustavo V. Barbosa-Cánovas (eds.)

Food Engineering Series
Series Editor: Gustavo V. Barbosa-Cánovas
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
Shafi ur 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 refer-
ence-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 h ttp://www.springer.com/series/5996
ć
Viktor Nedovi (cid:129) Peter Raspor
ć
Jovanka Levi (cid:129) Vesna Tumbas Šaponjac
Gustavo V. Barbosa-Cánovas
Editors
Emerging and Traditional
Technologies for Safe,
Healthy and Quality Food
Editors
Viktor Nedović Peter Raspor
Faculty of Agriculture Faculty of Health Sciences
University of Belgrade University of Primorska
Belgrade , Serbia Izola , Slovenia
Jovanka Lević Vesna Tumbas Šaponjac
Institute of Food Technology (FINS) Faculty of Technology
University of Novi Sad University of Novi Sad
Novi Sad , Serbia 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 (eBook)
DOI 10.1007/978-3-319-24040-4
Library of Congress Control Number: 2015957393
Springer Cham Heidelberg New York Dordrecht London
© Springer International Publishing Switzerland 2016
T his work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of
the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation,
broadcasting, reproduction on microfi lms 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.
T he use of general descriptive names, registered names, trademarks, service marks, etc. in this publication
does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant
protective laws and regulations and therefore free for general use.
T he publisher, the authors and the editors are safe to assume that the advice and information in this book
are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the
editors give a warranty, express or implied, with respect to the material contained herein or for any errors
or omissions that may have been made.
Printed on acid-free paper
S pringer International Publishing AG Switzerland is part of Springer Science+Business Media
(www.springer.com)
Pref ace
This book is based on selected papers presented at the 6th Central European
Congress on Food (CEFood), held in 2012 in Novi Sad, Serbia. CEFood is a bien-
nial event, the fi rst one being at Ljubljana, Slovenia, in 2002, gathering scientists
from universities, research institutes, food industry, as well as food producers and
distributors. The 6th CEFood was among the most successful ones with close to 600
participants from 36 countries from all around the world. This 6th Congress empha-
sized novel and traditional technologies to enhance food safety and competitiveness
in European and global markets. It is worth mentioning all the authors upgraded and
updated their respective contributions which later on were peer-reviewed by highly
qualifi ed colleagues.
T his reference book will be very useful to food scientists/engineers from academia,
research institutions, and the food industry and, at the same time, to practitioners from
the food sector. The aim of this book is to present fundamentals and recent develop-
ments in food science and technology that will help advance research, development,
innovation, and education. It is divided into four well-intertwined parts as follows:
Safe and Healthy Foods, Food Quality, Food Biotechnology, and Food Engineering.
Topics addressed in this book include, among others, novel technologies to process
foods, food safety and quality, food ingredients, trends in nutrition and health, func-
tional foods, bioactive compounds, and regional and global food markets.
The fi rst part is a thorough and vast updating on how to have healthy foods while
being very safe, in other words, how to fi nd a sound balance to advance food science
and nutrition at the same time. Chapter 1 presents the bird’s-eye view of the link
between safe food and healthy diets, elaborating on challenges in food safety and
food security, food safety and quality control, safe food vs. healthy nutrition, and
rights and responsibilities of the consumer. Chapter 2 elaborates on the advantages
of supplying foods via networks rather than chains. Traditional foods and their
safety are extensively addressed in Chap. 3 including legislation, the hazards com-
ing from raw materials, as well as hazards from processing. Chapter 4 is dedicated
to analyze the role of selected chemical contaminants promoting the formation of
carcinogenic compounds, i.e., polycyclic aromatic hydrocarbons (PAHs) in smoked
meat products, liquid smoke fl avors and vegetable oils, as well as their elimination.
v
vi Preface
The mechanism of acrylamide formation and factors affecting its concentration in
thermally processed foods are discussed in detail in Chap. 5 , as well as methods for
its mitigation by means of recipe and process modifi cations. Chapter 6 presents
contemporary methods for the analysis of bioactive compounds, i.e., polyphenols,
tocopherols, and carotenoids in food products. The benefi cial aspects of beer as an
integral part of healthy diets are discussed in Chap. 7 followed by the signifi cance of
beer vs. other alcoholic beverages, potential harmful components, and the develop-
ment of new beer types with new sensory and functional properties. Chapter 8 deals
with the screening of antioxidant peptides in protein hydrolysates using the struc-
tural descriptors of antioxidant peptides following a knowledge-based strategy.
The second part of the book, “Food Quality,” starts with Chap. 9 which presents
current fi ndings about heat-induced casein-whey protein interactions in caprine
milk, as well as means to better control the quality of caprine dairy by identifying
similarities and differences to bovine milk. Chapter 10 also deals with whey pro-
teins but in this case with an update on their use on edible fi lms. Chapter 11 analyzes
the impact of process parameters and material characteristics on structural, textural,
and sensory attributes of rice extrudates, whereas Chap. 12 addresses the standard-
ization of traditional dry fermented sausages in terms of safety and quality.
The part “Food Biotechnology” includes four chapters where Chap. 1 3 explores
the possibility to utilize autochthonous strains of lactic acid bacteria, isolated from
traditional Serbian cheeses and prepared by traditional and emerging technologies, in
cheese production. Chapter 1 4 reviews the effect of cell immobilization on the prop-
erties of presumptive probiotics with emphasis on tolerance to simulated GI tract
conditions, adhesion attributes, and modulation of microbial intestinal fl ora. The fol-
lowing two chapters are focused on foodborne pathogenes, the fi rst one, Chap. 1 5 , on
the resistance of C ampylobacter jejuni and C ampylobacter coli from food, animal,
human, and environmental water sources to some biocides and antibiotics. Chapter
1 6 discusses recent developments, specifi city, and application of microbial polysac-
charides as promising and versatile materials for future use in food systems.
Chapter 1 7 initiates the “Food Engineering” part covering several aspects deal-
ing with the cold chain including shelf life monitoring, the use of time-temperature
integrators, and other advanced strategies to properly manage the handling and stor-
age of frozen foods. Chapter 1 8 reviews benefi ts of microencapsulated ingredients
in the food industry, materials used for encapsulation, and encapsulation technolo-
gies which are scalable and acceptable by the food industry. Chapter 1 9 presents the
main types of barrier packaging materials for food application, special functions of
new packaging materials, and innovative designs including eco-design aspects.
Chapter 2 0 explores extraction by supercritical fl uids from solids or liquids of spe-
cifi c ingredients and their incorporation into the formulation of certain products
with desired properties. Chapter 2 1 , the last one, evaluates the capability of a wet
germ processing method to increase the purity of dry-milled corn germ to make it
suitable for food applications.
T he editors of this book are very grateful to all authors for the high quality of
their contributions, as well as to all reviewers for their time and thorough criticism
of the chapters. We consider that by selecting outstanding authors and reviewers, in
addition to our own work, we managed to develop a quality book.
Preface vii
We hope the body of knowledge of all disciplines covered in this book will be
expanded in a meaningful way. We also hope readers will fi nd this book interesting,
challenging, informative, and appealing, as well as encouraging to closely follow
future Central European Congresses on Food.
Belgrade, Serbia Viktor Nedović
Izola, Slovenia Peter Raspor
Novi Sad, Serbia Jovanka Lević
Novi Sad, Serbia Vesna Tumbas Šaponjac
Pullman, WA, USA Gustavo V. Barbosa-Cánovas

Contents
Part I Safe and Healthy Food
1 Safe Food and Healthy Diets .................................................................. 3
Elke Anklam
2 Food Supply Chains vs. Food Supply Nets ........................................... 9
Peter Raspor and Mojca Jevšnik
3 Food Safety Aspects Concerning
Traditional Foods .................................................................................... 33
Nastasia Belc, Denisa Eglantina Duţă, Enuţa Iorga, Gabriela Mohan,
Claudia Elena Moşoiu, Adrian Vasile, Angel Martinez Sanmartin,
Maria Antonia Pedrero Torres, David Quintin Martinez,
Ana Luísa Amaro, Paula Teixeira, Eduardo Luís Cardoso,
Manuela Estevez Pintado, Vânia Ferreira, Rui Magalhães,
and Gonçalo Almeida
4 Factors Affecting Elimination of Carcinogenic Compounds
from Food Products ................................................................................ 55
Peter Šimko
5 Acrylamide Formation in Foods: Role of Composition
and Processing ......................................................................................... 67
Vural Gökmen
6 Detection of Bioactive Compounds in Plants
and Food Products .................................................................................. 81
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet,
Gordana Ćetković, and Sonja Djilas
7 Beer as an Integral Part of Healthy Diets:
Current Knowledge and Perspective ..................................................... 111
Ida J. Leskošek-Čukalović
ix