The Science and Culture of Latin American Foods: Harnessing Ingredients for Health
Editat de Sonia G. Sáyago-Ayerdi, Michael H. Tunick, Guadalupe Flavia Loarca Piña, Aarón F. González Córdovaen Limba Engleză Paperback – iun 2025
In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.
- Summarizes the characteristics and multifunctional properties of indigenous Latin American ingredients from Mexico, Colombia, Uruguay, Brazil, and more
- Discusses the potential health benefits derived from the bioactive compounds of these ingredients
- Details the practices, expressions, knowledge, and skills to grow, care for, and prepare these ingredients
- Highlights cultural influences and the impact of Asia and Africa on Latin American cuisine
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Specificații
ISBN-13: 9780443334054
ISBN-10: 0443334056
Pagini: 485
Dimensiuni: 191 x 235 mm
Editura: ELSEVIER SCIENCE
ISBN-10: 0443334056
Pagini: 485
Dimensiuni: 191 x 235 mm
Editura: ELSEVIER SCIENCE
Cuprins
Introduction 1. Mexican food: A UNESCO intangible cultural heritage of humanity
2. Colombian Gastronomic Heritage
3. Bioactive peptides derived from artisanal cocoa bean fermentation
Ingredients
4. Cocoa: Food for gods
5. Uses and potential health benefits of purple corn: a Mesoamerican ancient food for the XXI
century
6. Chipilin, nutritional and functional properties and their use in Chiapas cuisine.
7. Huauzontle: multifunctional properties of a pre-Hispanic ingredient that survives in Mexican
cuisine
8. Yacon: an ancestral root with a modern approach to food science
9. Brosimum alicastrum Sw. seed (Ramon tree): an unconventional ingredient to prepare healthy
food.
10. Carob: the forgotten Mediterranean food
11. Tannat grape, the Uruguayan emblematic variety: composition and potential effects on health of wine and its byproducts
12. Quinoa: The Functional Food Revolution
Nutraceutical Foods
13. Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients
14. Hibiscus sabdariffa: an ancestral Asian plant-food and their multicultural influence in Mesoamerica
15. More than a simple drink: traditions, uses and bioactive properties of yerba mate (Ilex paraguariensis)
16. Fruits from Colombia to the World
17. Nutritional and functional potential of Non-Traditional Uruguayan fruits in the process of commercial development
Functional Foods
18. Unconventional foods from southern Mexico: properties and consumption
19. Mole: a symphony of smells and flavors from Mexico to the world
20. Mexican edible insects: nutraceutical potential and culinary applications
21. Edible insects: Processing technologies for their utilization
22. Beans: Ancestral food important for human health
23. Asian influence in tropical fruits traditionally consumed in Mexican gastronomy
24. Unconventional food plants from Brazil
25. Brazilian Tucumã fruits (Astrocaryum spp.): The missing link between science and traditional knowledge
26. Mexican Artisanal Cheeses: Preserving typicity and genuity through lactic acid bacteria cooperation.
Cuisine
27. Cuisine of nuns from post-viceroyalty Mexico: Functional or just "Mexicatessen"?
28. The relationship between dweller and mangrove: Taxtihil a ceremonial dish
29. Valorization of regional cuisine in the Costa Chica: Cultural background, culinary uses and potential health benefits.
2. Colombian Gastronomic Heritage
3. Bioactive peptides derived from artisanal cocoa bean fermentation
Ingredients
4. Cocoa: Food for gods
5. Uses and potential health benefits of purple corn: a Mesoamerican ancient food for the XXI
century
6. Chipilin, nutritional and functional properties and their use in Chiapas cuisine.
7. Huauzontle: multifunctional properties of a pre-Hispanic ingredient that survives in Mexican
cuisine
8. Yacon: an ancestral root with a modern approach to food science
9. Brosimum alicastrum Sw. seed (Ramon tree): an unconventional ingredient to prepare healthy
food.
10. Carob: the forgotten Mediterranean food
11. Tannat grape, the Uruguayan emblematic variety: composition and potential effects on health of wine and its byproducts
12. Quinoa: The Functional Food Revolution
Nutraceutical Foods
13. Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients
14. Hibiscus sabdariffa: an ancestral Asian plant-food and their multicultural influence in Mesoamerica
15. More than a simple drink: traditions, uses and bioactive properties of yerba mate (Ilex paraguariensis)
16. Fruits from Colombia to the World
17. Nutritional and functional potential of Non-Traditional Uruguayan fruits in the process of commercial development
Functional Foods
18. Unconventional foods from southern Mexico: properties and consumption
19. Mole: a symphony of smells and flavors from Mexico to the world
20. Mexican edible insects: nutraceutical potential and culinary applications
21. Edible insects: Processing technologies for their utilization
22. Beans: Ancestral food important for human health
23. Asian influence in tropical fruits traditionally consumed in Mexican gastronomy
24. Unconventional food plants from Brazil
25. Brazilian Tucumã fruits (Astrocaryum spp.): The missing link between science and traditional knowledge
26. Mexican Artisanal Cheeses: Preserving typicity and genuity through lactic acid bacteria cooperation.
Cuisine
27. Cuisine of nuns from post-viceroyalty Mexico: Functional or just "Mexicatessen"?
28. The relationship between dweller and mangrove: Taxtihil a ceremonial dish
29. Valorization of regional cuisine in the Costa Chica: Cultural background, culinary uses and potential health benefits.