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10th Central European Congress on Food

Proceedings of CE-Food 2020

  • Conference proceedings
  • © 2022

Overview

Editors:
  1. Muhamed Brka

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

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  2. Zlatan Sarić

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

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  3. Sanja Oručević Žuljević

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

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  4. Enisa Omanović-Mikličanin

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

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  5. Irzada Taljić

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

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  6. Lejla Biber

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Saravejo, Bosnia and Herzegovina

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  7. Alen Mujčinović

    1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

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  • Reports on recent advances in sciences and food technology
  • Discusses food trends and future foods
  • Fosters international collaborations and technology transfer

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Conference proceedings info: CE-Food 2020.

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About this book

This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges.

Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.

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Table of contents (44 papers)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Determination of Quality Parameters of Dehydrated Carbohydrate Based Baby Food

    • Jasmina Tahmaz, Selma Mujić-Dovadžija, Munevera Begić, Sanja Oručević Žuljević, Josip Jurković, Mersiha Alkić-Subašić
    Pages 1-13

  3. Physical Properties of Vegetable Food Seasoning Powders

    • Jasmina Tahmaz, Munevera Begić, Sanja Oručević Žuljević, Vahdeta Mehmedović, Mersiha Alkić-Subašić, Josip Jurković et al.
    Pages 14-32

  4. The Influence of Essential Oils on the Quality and Stability of Olive Oil

    • Amila Mulagić, Munevera Begić, Selma Čorbo, Zilha Ašimović, Teofil Gavrić, Vujasinović Vesna
    Pages 33-44

  5. Biosynthesis of ZnO Nanoparticles and Their Application in Food Production as an Antimicrobial Reagent

    • Aida Frljak, Isrra Hassan, Amina Stambolić, Enisa Omanović-Mikličanin, Saud Hamidović
    Pages 45-51

  6. Biosynthesis of ZnO Nanoparticles from Basil Extract and Their Antimicrobial Activity

    • Anja Lučić, Amina Stambolić, Enisa Omanović-Mikličanin, Saud Hamidović
    Pages 52-58

  7. BOOST BY PANDEMIC: Family Farms on the Path of Innovations

    • Marta Menardi, Nataša Bokan
    Pages 59-67

  8. Characterization of the Fermentation Process and Aroma Profile of Carob Brandy

    • Jasna Mrvčić, Siniša Srečec, Karla Hanousek Čiča, Borna Devčić, Vlatka Petravić-Tominac, Antonija Trontel et al.
    Pages 68-87

  9. A Multi-criteria Decision Making Approach for Prioritization of the Common Market Organization Policy Measures in North Macedonia

    • Ivana Janeska Stamenkovska, Dragi Dimitrievski, Dimitre Nikolov, Riste Elenov
    Pages 88-97

  10. Anti-adhesion Activity of Phenolic Compounds Against Campylobacter jejuni and Listeria monocytogenes Evaluated with PCR-Based Methods

    • Sonja Smole Možina, Meta Sterniša, Gaja Pretnar, Nataša Toplak, Minka Kovač, Barbara Jeršek et al.
    Pages 98-109

  11. Effect of Hen Breed and Production System on the Egg Weight, Egg Components Percentage and Yolk to Albumen Ratio

    • Ante Galić, Stjepan Pliestić, Dubravko Filipović, Zlatko Janječić, Dalibor Bedeković
    Pages 110-116

  12. Investigation on Plant Distillation Products Addition on Biopolymer Film Properties

    • Danijela Šuput, Senka Popović, Jovana Ugarković, Nevena Hromiš, Ljiljana Popović, Milica Aćimović et al.
    Pages 117-127

  13. Galactogogue Herbs: Antioxidant Activity and Bioactive Compounds’ Content Determined from Aqueous Extracts

    • Luiza-Andreea Tănase, Oana-Viorela Nistor, Doina-Georgeta Andronoiu, Dănuț-Gabriel Mocanu, Sorin Ciortan, Elena Ioniță et al.
    Pages 128-145

  14. The Effect of Cow’s Milk and Soy Beverage Ratio, Probiotic Culture and Fruit Concentrates on the Qualitative Aspects of Fermented Beverages

    • Edina Šertović, Zlatan Sarić, Miroljub Barać, Rajka Božanić, Enisa Omanović-Mikličanin, Vildana Alibabić
    Pages 146-156

  15. Determination of Trace and Heavy Metals in Selected Samples of Oregano (Origanum Vulgare L.) from Bosnia and Herzegovina

    • Fikreta Behmen, Šaćira Mandal, Vigor Dundović, Mersija Delić, Senad Murtić
    Pages 157-162

  16. Effects of Dry Fruit Supplement on Biscuit Quality

    • Sanja Oručević Žuljević, Amina Mujić, Jasmina Tahmaz, Amela Đuderija, Amela Lagumdžija, Amela Džafić et al.
    Pages 163-173

  17. Physical and Chemical Properties and Content of Heavy Metals in Honey Samples from the Area of High Herzegovina

    • Lejla Biber, Zejna Hasanbegović, Senad Murtić, Zlatko Puškadija, Goran Mirjanić
    Pages 174-181

  18. Artificial Neural Network Modeling of Marrow Slices (Cucurbita Pepo Var. Giromontina) by Convection and Combined Drying Methods

    • Liliana Ceclu, Gabriel Danut Mocanu, Doina Georgeta Andronoiu, Oana-Viorela Nistor
    Pages 182-199

  19. Determination of Chloride Content in Baby Food

    • Josip Jurković, Vedada Imamović, Lejla Čengić, Jasmina Tahmaz
    Pages 200-210

  20. Effects of Wet Gluten Adjustment on Physico-Chemical and Rheological Characteristics of Three Types of Wheat Flour

    • Amela Džafić, Jasmin Mulić, Asima Akagić, Sanja Oručević Žuljević
    Pages 211-222
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Other volumes

  1. 10th Central European Congress on Food

Editors and Affiliations

  • Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Muhamed Brka, Zlatan Sarić, Sanja Oručević Žuljević, Enisa Omanović-Mikličanin, Irzada Taljić, Alen Mujčinović

  • Faculty of Agriculture and Food Sciences, University of Sarajevo, Saravejo, Bosnia and Herzegovina

    Lejla Biber

Bibliographic Information

  • Book Title: 10th Central European Congress on Food

  • Book Subtitle: Proceedings of CE-Food 2020

  • Editors: Muhamed Brka, Zlatan Sarić, Sanja Oručević Žuljević, Enisa Omanović-Mikličanin, Irzada Taljić, Lejla Biber, Alen Mujčinović

  • DOI: https://doi.org/10.1007/978-3-031-04797-8

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-031-04796-1Published: 17 May 2022

  • Softcover ISBN: 978-3-031-04799-2Published: 18 May 2023

  • eBook ISBN: 978-3-031-04797-8Published: 16 May 2022

  • Edition Number: 1

  • Number of Pages: XI, 537

  • Number of Illustrations: 46 b/w illustrations, 87 illustrations in colour

  • Topics: Food Science, Agriculture, Nutrition

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