Innovations in Traditional Foods - 1st Edition - ISBN: 9780128148877, 9780128148884

Innovations in Traditional Foods

1st Edition

Editors: Charis Galanakis
eBook ISBN: 9780128148884
Paperback ISBN: 9780128148877
Imprint: Woodhead Publishing
Published Date: 16th January 2019
Page Count: 348
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Description

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 tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

Key Features

  • 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

Readership

Food scientists, technologists, engineers and chemists working in food science; product developers, SMEs, researchers, academics and professionals

Table of Contents

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

Details

No. of pages:
348
Language:
English
Copyright:
© Woodhead Publishing 2019
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780128148884
Paperback ISBN:
9780128148877

About the Editor

Charis Galanakis

Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work in food and environmental science and technology, innovation and sustainability, industry, and academia. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books from Academic Press: Food Waste Recovery: Processing Technologies and Industrial Techniques (2015), Innovation Strategies in the Food Industry: Tools for Implementation (2016), Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques (2017), Olive Mill Waste: Recent Advances for Sustainable Management (2017), Handbook of Grape Processing By-Products: Sustainable Solutions (2017), Handbook of Coffee Processing By-Products: Sustainable Applications (2017), Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing (2018), Sustainable Meat Production and Processing (2019), and Separation of Functional Molecules in Food by Membrane Technology (2019), and three books from Woodhead Publishing: Polyphenols: Properties, Recovery, and Applications (2018), Sustainable Recovery and Reutilization of Cereal Processing By-Products (2018), and Innovations in Traditional Foods (2019).

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

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