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1. Traditional Balkan foods in a global context: an introduction
Import 16-Oct-2019 10:08
2. History of eating habits in the Balkans
Alina-Ioana Gostin and Diana Bogueva
3. Balkan food cultures and traditions
Evgenia Krasteva-Blagoeva and Diana Bogueva
4. Food, nutrition and health in Albania
Diola Dosti, Orana Sinani and Indrit Tila
5. Food, nutrition and health in Bosnia and Herzegovina
Slavica Samardzic, Gordana Đurić, Vesna Rudic Grujic, Gordana Radovanovic, Tarik Dizdarevic and Suzana Đorđević-Milošević
6. Food, nutrition and health in Bulgaria
Diana Bogueva, Magdalena Apostolova and Svetla Danova
7. Food, nutrition and health in Croatia
Daniela Čačić Kenjerić and Darja Sokolić
8. Food, nutrition and health in Greece
Tryfon Adamidis, Maria Papageorgiou and Kyriaki Zinoviadou
9. Food, nutrition and health in Kosovo
10. Food, nutrition and health in Macedonia
Vladimir Kakurinov, Valentina Pavlova and Nadica llievska
11. Food, nutrition and health in Montenegro
Aleksandra Martinovic and Slavko Mirecki
12. Food, nutrition and health in Serbia
Suzana Đorđević-Milošević, Jasna Mastilović, Svetlana Stanišić and Nataša Kilibarda
13. Food, nutrition and health in Slovenia
Maša Knez Hrnčič, Darija Cör and Željko Knez
14. Food, nutrition and health in Romania
Corina-Aurelia Zugravu, Dana Gafiţianu and Anca Ioana Nicolau
15. Food, nutrition and health in Moldova
Rodica Sturza and Aliona Ghendov-Moşanu
16. Food, nutrition and health in Turkey, the European part
17. Common nutrition and health issues
Dzengis Jasar and Biljana Curcic
18. Common regulatory issues and proposals to harmonise regulations
19. Traditional Balkan Foods:Future Outlook
Ismail Hakkı Tekiner
Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.
- Analyzes nutritional and health claims in the Balkan region
- Includes traditional foods from the Balkans
- Explores both scientific and anecdotal diet-based health claims
- Examines if foods meet regulatory requirements and how to remedy noncompliance
- Reviews the influence of historical eating habits on today’s diets
Nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators and students
- No. of pages:
- © Academic Press 2021
- 30th April 2021
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Dr. Dipl. Eng. Alina-Ioana Gostin, originally from Romania, is a lecturer at College of Food, University College Birmingham, UK, teaching in the areas of Food Science and Technology, Food Safety, Diet and Nutrition. Dr Gostin’s research interests focus on technologies that improve quality and safety of foods. She is also the director of the Ambassador Programme of the Global Harmonization Initiative (GHI).
College of Food, University College Birmingham, UK
Dr. Diana Bogueva, originally from Bulgaria, is an Adjunct Postdoctoral Fellow with Curtin University Australia. She has a varied interest in food consumption issues related to global consequences of human nutritional habits, especially global meat consumption, behavioural and attitudinal change, climatic stability of food, world hunger, human health and environmental sustainability and food harmonization.
Adjunct Postdoctoral Fellow, Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Centre Manager, Centre for Advanced Food Enginomics (CAFE), The University of Sydney Australia
Dr. Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. Now, he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects.
Founder, Consulting and Training Centre KEY, Macedonia
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