Articles liés à Functional Properties of Traditional Foods
Synopsis
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.
The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds.
Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novelinstrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurSpringer
- Date d'édition2018
- ISBN 10 1493979442
- ISBN 13 9781493979448
- ReliureBroché
- Langueanglais
- Nombre de pages412
- ÉditeurKristbergsson Kristberg, Otles Semih
- Coordonnées du fabricantnon disponible
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Addresses the beneficial or functional properties of tradition foodsUnique in its focus on traditional foods Evaluates properties of foods that native consumers have believed to be beneficialKristberg Kristbergsson i. N° de réf. du vendeur 447957562
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This third book in theTrilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods. 412 pp. Englisch. N° de réf. du vendeur 9781493979448
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Functional Properties of Traditional Foods
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Springer US, Springer US Apr 2018, 2018
ISBN 10 : 1493979442
ISBN 13 : 9781493979448
Neuf
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Taschenbuch. Etat : Neu. Neuware -This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 412 pp. Englisch. N° de réf. du vendeur 9781493979448
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Functional Properties of Traditional Foods
Edité par
Springer US, Springer US, 2018
ISBN 10 : 1493979442
ISBN 13 : 9781493979448
Neuf
Taschenbuch
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This third book in theTrilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods. N° de réf. du vendeur 9781493979448
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Functional Properties of Traditional Foods (Integrating Food Science and Engineering Knowledge Into the Food Chain, 12)
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Functional Properties of Traditional Foods
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ISBN 10 : 1493979442
ISBN 13 : 9781493979448
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