Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Editors: Boukid, Fatma (Ed.)

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  • Explores new and understudied market trends in Mediterranean cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads
  • Covers products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature
  • Offers a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry
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eBook 128,39 €
price for Korea, Republic of (South Korea) (gross)
  • ISBN 978-3-030-69228-5
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 159,99 €
price for Korea, Republic of (South Korea) (gross)
  • ISBN 978-3-030-69227-8
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
About this book

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.

About the authors

Fatma Boukid is a researcher and project manager at Institute of Agrifood Research and Technology IRTA-Monells. She holds PhD, M.Sc., and engineering degrees in food science and technologies. Her research activity is focused on wheat allergy, designing fat reduced and sugar-reduced bakery products as well as functional foods based on cereals and pulses and food digestibility. Her current search activity is on protein alternatives deriving from conventional (cereals and pulses) and innovative (microalgae) sources.

Table of contents (12 chapters)

Table of contents (12 chapters)

Buy this book

eBook 128,39 €
price for Korea, Republic of (South Korea) (gross)
  • ISBN 978-3-030-69228-5
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 159,99 €
price for Korea, Republic of (South Korea) (gross)
  • ISBN 978-3-030-69227-8
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
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Bibliographic Information

Bibliographic Information
Book Title
Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
Editors
  • Fatma Boukid
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-69228-5
DOI
10.1007/978-3-030-69228-5
Hardcover ISBN
978-3-030-69227-8
Edition Number
1
Number of Pages
VIII, 339
Number of Illustrations
62 b/w illustrations, 38 illustrations in colour
Topics