Overview
- Detailed descriptions of specific traditional foods
- Focus on the beneficial or functional properties of traditional foods
- History of traditional foods based on region
Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 10)
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Table of contents (33 chapters)
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Front Matter
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General Aspects of Traditional Foods
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Front Matter
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Traditional Cereal Based Products
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Front Matter
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Traditional Meat and Fish Products
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Front Matter
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Keywords
About this book
Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries.
The international List of Contributors, which includes authors fromChina, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Editors and Affiliations
About the editors
Jorge Oliveira is Senior Lecturer in Chemical Engineering at University College Cork. He is a chartered chemical engineer from the University of Porto, with a PhD from University of Leeds. His research interests include Product Design Engineering with an emphasis on new methods to bridge cognitive science and neurophysiology, the study of food perception and choice using emotional space as a target for new product development, new methodologies, experimental design and data analysis methods for consumer assessment of foods and beverages, and kinetics of quality and safety factors in bioprocesses and process modelling.
Bibliographic Information
Book Title: Traditional Foods
Book Subtitle: General and Consumer Aspects
Editors: Kristberg Kristbergsson, Jorge Oliveira
Series Title: Integrating Food Science and Engineering Knowledge Into the Food Chain
DOI: https://doi.org/10.1007/978-1-4899-7648-2
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2016
Hardcover ISBN: 978-1-4899-7646-8Published: 10 March 2016
Softcover ISBN: 978-1-4939-7940-0Published: 14 April 2018
eBook ISBN: 978-1-4899-7648-2Published: 09 March 2016
Series ISSN: 2512-2223
Series E-ISSN: 2512-2258
Edition Number: 1
Number of Pages: XXVIII, 416
Number of Illustrations: 36 b/w illustrations, 61 illustrations in colour
Topics: Food Science, Food Microbiology, Nutrition