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 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 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 This 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. The 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. The 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 Springer 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. This 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. 13 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 14 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. 15 , on the resistance of Campylobacter jejuni and Campylobacter coli from food, animal, human, and environmental water sources to some biocides and antibiotics. Chapter 16 discusses recent developments, specifi city, and application of microbial polysac- charides as promising and versatile materials for future use in food systems. Chapter 17 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 18 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 19 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 20 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 21 , 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