Traditional Foods
General and Consumer Aspects
Editors: Kristbergsson, Kristberg, Oliveira, Jorge (Eds.)
Free Preview- Detailed descriptions of specific traditional foods
- Focus on the beneficial or functional properties of traditional foods
- History of traditional foods based on region
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- About this book
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This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect.
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 from China, 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. - About the authors
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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.
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.
- Table of contents (33 chapters)
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European Consumers’ Definition and Perception of Traditional Foods
Pages 3-16
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Consumer’s Valuation and Quality Perception of Kid’s Meat from Traditional “Cabrito da Gralheira”: Protected Geographical Indication
Pages 17-30
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Traditional Fermented Foods in Thailand
Pages 31-59
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Traditional Food in Romania Integrated in a Protected Geographical Designations System
Pages 61-70
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Traditional Foods in Slovakia
Pages 71-84
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Table of contents (33 chapters)
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Bibliographic Information
- Bibliographic Information
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- Book Title
- Traditional Foods
- Book Subtitle
- General and Consumer Aspects
- Editors
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- Kristberg Kristbergsson
- Jorge Oliveira
- Series Title
- Integrating Food Science and Engineering Knowledge Into the Food Chain
- Series Volume
- 10
- Copyright
- 2016
- Publisher
- Springer US
- Copyright Holder
- Springer Science+Business Media New York
- eBook ISBN
- 978-1-4899-7648-2
- DOI
- 10.1007/978-1-4899-7648-2
- Hardcover ISBN
- 978-1-4899-7646-8
- Softcover ISBN
- 978-1-4939-7940-0
- Edition Number
- 1
- Number of Pages
- XXVIII, 416
- Number of Illustrations
- 36 b/w illustrations, 61 illustrations in colour
- Topics
