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

Innovations in Traditional Foods

1st Edition

Editors: Charis Galanakis
Paperback ISBN: 9780128148877
Imprint: Woodhead Publishing
Published Date: 14th January 2019
Page Count: 336
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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:
336
Language:
English
Copyright:
© Woodhead Publishing 2019
Published:
Imprint:
Woodhead Publishing
Paperback ISBN:
9780128148877

About the Editor

Charis Galanakis

Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food by-products, as well as their implementation as additives in food and other products. He is the research & innovation director of Galanakis Laboratories (Chania, Greece) and the 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, whereas he has published dozens research articles, reviews, monographs and conference proceedings. He has edited 4 books entitled "Food Waste Recovery" (Academic Press, 2015), "Innovation Strategies in the Food Industry" (Academic Press, 2016), “Nutraceutical and Functional Food Components” (Academic Press, 2017) and “Olive Mill Waste” (Academic Press, 2017).

Follow Dr. Galanakis via Twitter, LinkedIn, ResearchGate or Blog. Join his open discussion forums at the Food Waste Recovery & Innovation 2020 LinkedIn group or the Food Waste Recovery FB Page.

Affiliations and Expertise

Research and Innovation Director, Galanakis Laboratories, Chania, Greece

Ratings and Reviews