Overview
- Covers important aspects of the production of foods and beverages from all over the globe
- Provides readers with an appreciation of how products were traditionally made, and which factors have shaped their development over time
- Describes the origin of particular foods and beverages, and discusses the changes and science that led to the modern products found on supermarket shelves
Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 11)
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Table of contents (15 chapters)
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Front Matter
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Europe
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Front Matter
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Americas and the Rest of the World
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Front Matter
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Back Matter
Keywords
About this book
Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves.
The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food
Series is known. The volume is intended for both the practicing food professional and the interested reader.
Editors and Affiliations
About the editors
Mustapha Missbah El Idrissi is Professor of general Microbiology at the “Ecole Normale Supérieure” at Mohammed V University of Rabat (UM5R), Morocco. He is responsible of the Master degree “Biotechnology and Environment”. He was a senior lecturer of Food Microbiology for over twenty years at Mohamed Premier University in Oujda and moved to Rabat to teach general microbiology at UM5R. His main research include legumes improvement through biological nitrogen fixation with rhizobia. The molecular characterization of bacteria in different ecosystems is also one of his research interests.
About the Series Editor
Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds.
Bibliographic Information
Book Title: Modernization of Traditional Food Processes and Products
Editors: Anna McElhatton, Mustapha Missbah El Idrissi
Series Title: Integrating Food Science and Engineering Knowledge Into the Food Chain
DOI: https://doi.org/10.1007/978-1-4899-7671-0
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: 978-1-4899-7669-7Published: 23 February 2016
Softcover ISBN: 978-1-4939-7947-9Published: 20 March 2019
eBook ISBN: 978-1-4899-7671-0Published: 22 February 2016
Series ISSN: 2512-2223
Series E-ISSN: 2512-2258
Edition Number: 1
Number of Pages: XXV, 205
Number of Illustrations: 19 b/w illustrations, 45 illustrations in colour
Topics: Food Science, Food Microbiology, Nutrition