Innovations in Traditional Foods
Editat de Charis M. Galanakisen Limba Engleză Paperback – 16 ian 2019
- Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences
- Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market
- Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products
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Specificații
ISBN-13: 9780128148877
ISBN-10: 012814887X
Pagini: 348
Dimensiuni: 191 x 235 mm
Greutate: 0.6 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 012814887X
Pagini: 348
Dimensiuni: 191 x 235 mm
Greutate: 0.6 kg
Editura: ELSEVIER SCIENCE
Public țintă
food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionalsCuprins
1. Introduction
2. Consumer perspectives about innovations in traditional foods
3. Fruits and Vegetables
4. Grains and Pulses
5. Sourdough Bread
6. Roots and Tubers
7. Table olives and olive oil
8. Grape Processing and Wine
9. Fermented foods and beverages
10. Fish
11. Meat
12. Milk and Dairy Products
2. Consumer perspectives about innovations in traditional foods
3. Fruits and Vegetables
4. Grains and Pulses
5. Sourdough Bread
6. Roots and Tubers
7. Table olives and olive oil
8. Grape Processing and Wine
9. Fermented foods and beverages
10. Fish
11. Meat
12. Milk and Dairy Products