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Innovations in Traditional Foods

  • 1st Edition - January 9, 2019
  • Latest edition
  • Editor: Charis M. Galanakis
  • Language: English

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferenc… Read more

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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

Product details

  • Edition: 1
  • Latest edition
  • Published: January 16, 2019
  • Language: English

About the editor

CG

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, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
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.

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