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 an interdisciplinary scientist with experience in food and environmental science and technology, innovation and sustainability, industry and academia. He has established the "Food Waste Recovery" term and discipline with an ultimate goal to inspire related professionals to extract high added-value compounds from wasted by-products in all stages of food production (from agriculture to the consumer) and re-utilize them in the food chain. He is the R&I director of Galanakis Laboratories (Chania, Greece) and coordinator of Food Waste Recovery Group (SIG5) of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, where he has published many research articles, reviews, monographs, conference proceedings, and edited books.

Affiliations and Expertise

Research and Innovation Director, Galanakis Laboratories, Chania, Greece

Ratings and Reviews