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.- 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
Table of Contents
1. Introduction2. Consumer perspectives about innovations in traditional foods3. Fruits and Vegetables4. Grains and Pulses5. Sourdough Bread6. Roots and Tubers7. Table olives and olive oil8. Grape Processing and Wine9. Fermented foods and beverages10. Fish11. Meat12. Milk and Dairy Products
