Innovations in traditional foods /

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'Innovations in Traditional Foods' addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Galanakis, Charis M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford. : Woodhead Publishing, [2019]
Temas:
Food industry and trade > Technological innovations.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1. Introduction / Machiel J. Reinders, Marija Banovic, Luis Guerrero
  • 2. Food innovation and tradition : interplay and dynamics / Anneke Geyzen, Wouter Ryckbosch, Peter Scholliers, Nelleke Teughels, Frédéric Leroy
  • 3. Consumer perspectives about innovations in traditional foods / Attila Gere, Dalma Radványi, Howard Moskowitz
  • 4. Open innovation and traditional food / Barbara Bigliaradi
  • 5. Fruits and vegetables / Antonio Stasi, Giancarlo Colelli, Filippo Garini
  • 6. Sourdough bread / Konstantinos Papadimitriou, Georgia Zoumpopoulou, Marina Georgalaki, Voula Alexandraki, Maria Kazou, Rania Anastasiou, Effie Tsakalidou
  • 7. Traditional foods from tropical root and tuber crops : innovations and challenges / P. Saranraj, Sudhanshu S. Behera, Ramesh C. Ray
  • 8. Olive fruit and olive oil / Özge Seçnekerm, Charis M. Galanakis
  • 9. Wine / Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno, Cristina Sola Larrañaga
  • 10. Fermented foods and beverages / Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
  • 11. Meat snacks : a novel technological perspective / Pavan Kumar, Akhilesh K. Verma, Devendra Kumar, Pramila Umaraw, NItin Mehta, O.P. Malav.

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