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

Innovations in Traditional Foods

1st Edition

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Editor: Charis M. Galanakis
Paperback ISBN: 9780128148877
eBook ISBN: 9780128148884
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:
16th January 2019
Imprint:
Woodhead Publishing
Paperback ISBN:
9780128148877
eBook ISBN:
9780128148884

About the Editor

Charis M. Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, Foods, and Molecules, has edited over 30 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

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