McElhatton / El Idrissi Modernization of Traditional Food Processes and Products

1. Auflage 2016
ISBN: 978-1-4899-7671-0
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, Band 11, 205 Seiten, eBook

Reihe: Integrating Food Science and Engineering Knowledge Into the Food Chain

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world.
Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world.  Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves.
The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

McElhatton, Anna

El Idrissi, Mustapha Missbah

Inhaltsverzeichnis

Part I: Europe

1. Traditional Polish curd cheeses 

Malgorzata Malgorzata Ziarno and Andrzej Lenart

2. Túró Rudi” – everyone’s favourite milk dessert in Hungary 

József Csanádi, Zsuzsanna László and Cecilia Hodúr  

3. Quark. A traditional German fresh cheese

Stephan Drusch and Ulrike Einhorn-Stoll 

4. Modernization of the traditional Irish Cream Liqueur production process

Peter C Mitchell

5. Modernization of Skyr processing – Icelandic acid-curd soft cheese

  Gudmundur Gudmundsson and Kristberg Kristbergsson

6. Karachay ayran: from domestic technology to industrial production 

Kulikova I. K., Vinogradskaya, S.E., Oleshkevich  O.I., Alieva L.R. and McElhatton A.

7. German bread and related process technology

Karl Georg Busch

8. Production of Pastas with Bread Wheat Flour

Martinez C.S., Bustos M.C. and León A.E.<

Part II: Americas and the Rest of the World

9. Edible coatings, a novel preservation method for nuts

Lorena Atarés Amparo Chiralt and Anna McElhatton

10. Kaanga wai – development of a modern preservation process for a traditional Maori fermented food 

John D. Brooks,  Michelle Lucke-Hutton, Nick Roskruge

11. Thai Fish Sauce - a traditional Fermented sauce 

Wunwiboon Garnjanagoonchorn

12. Yunnan Fermented Bean Curds:  Furu (Lufu)

Qi Lin  Sarote Sirisansaneeyakul and Anna McElhatton

13. Tempe from Traditional to Modern Practices 

Hadi K. Purwadaria, Dedi Fardiaz and Leonardus Broto Sugeng Kardono and Anna McElhatton

14. Modernization of the Manufacturing Process for Traditional Indian Dairy Products

P. S. Minz and R. R. B. Singh

15. Yunnan Pu-erh Tea

Jiashun Gong,  Qiuping Wang, Sarote Sirisansaneeyakul and  Anna McElhatton

Über Autor(innen)

Anna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. Anna McElhatton has an undergraduate degree in Pharmacy, an M.A. in Bioethics from the University of Malta and, M.Phil and PhD from the Queen’s University of Belfast in Northern Ireland. Her main research interests include food safety (of dairy products), modernization of traditional foods, sensory aspects of food preference, and ethical issues in research. 
Mustapha Missbah El Idrissi is Professor of general Microbiology at the “Ecole Normale Supérieure” at Mohammed V University of Rabat (UM5R), Morocco. He is responsible of the Master degree “Biotechnology and Environment”. He was a senior lecturer of Food Microbiology for over twenty years at Mohamed Premier University in Oujda and moved to Rabat to teach general microbiology at UM5R. His main research include legumes improvement through biological nitrogen fixation with rhizobia. The molecular characterization of bacteria in different ecosystems is also one of his research interests. 
About the Series Editor
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.