Skip to main content

Innovations In Traditional Foods

In Order to Read Online or Download Innovations In Traditional Foods Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Innovations in Traditional Foods

Innovations in Traditional Foods Book
Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
Release : 2019-01-09
ISBN : 0128148888
Language : En, Es, Fr & De

GET BOOK

Book 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

EFFoST 2005 Annual Meeting Innovations in Traditional Foods

EFFoST 2005 Annual Meeting  Innovations in Traditional Foods Book
Author : Congress on Innovations in Traditional Foods. 2005, Valencia,European Federation of Food Science and Technology,Pedro Fito Maupoei,Fidel Toldrá
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download EFFoST 2005 Annual Meeting Innovations in Traditional Foods book written by Congress on Innovations in Traditional Foods. 2005, Valencia,European Federation of Food Science and Technology,Pedro Fito Maupoei,Fidel Toldrá, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Intradfood

Intradfood Book
Author : Pedro Fito
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Intradfood book written by Pedro Fito, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Innovations in Traditional Foods

Innovations in Traditional Foods Book
Author : Pedro Fito Maupoey,Fidel Toldrá
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Innovations in Traditional Foods book written by Pedro Fito Maupoey,Fidel Toldrá, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Innovations in Traditional Foods

Innovations in Traditional Foods Book
Author : Fidel Toldrá
Publisher : Unknown
Release : 2005
ISBN : 9788497058810
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Innovations in Traditional Foods book written by Fidel Toldrá, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Innovations in Traditional Foods

Innovations in Traditional Foods Book
Author : Anonim
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Innovations in Traditional Foods book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

EFFoST 2005 Annual Meeting

EFFoST 2005 Annual Meeting Book
Author : Anonim
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download EFFoST 2005 Annual Meeting book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Special Issue EFFoST 2005 Annual Meeting Innovations in Traditional Foods

Special Issue EFFoST 2005 Annual Meeting  Innovations in Traditional Foods Book
Author : Pedro Fito
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Special Issue EFFoST 2005 Annual Meeting Innovations in Traditional Foods book written by Pedro Fito, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Innovations in Traditional Foods

Innovations in Traditional Foods Book
Author : Pedro Fito Maupoey
Publisher : Unknown
Release : 2005
ISBN : 9788497058797
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Innovations in Traditional Foods book written by Pedro Fito Maupoey, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2016-06-10
ISBN : 0128037938
Language : En, Es, Fr & De

GET BOOK

Book Description :

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Traditional Foods

Traditional Foods Book
Author : Kristberg Kristbergsson,Jorge Oliveira
Publisher : Springer
Release : 2016-03-09
ISBN : 1489976485
Language : En, Es, Fr & De

GET BOOK

Book Description :

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Industrialization of Indigenous Fermented Foods Revised and Expanded

Industrialization of Indigenous Fermented Foods  Revised and Expanded Book
Author : Keith Steinkraus
Publisher : CRC Press
Release : 2004-03-26
ISBN : 0824750942
Language : En, Es, Fr & De

GET BOOK

Book Description :

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Advances in Tourism Technology and Systems

Advances in Tourism  Technology and Systems Book
Author : António Abreu,Dália Liberato,Elisa Alén González,Juan Carlos Garcia Ojeda
Publisher : Springer Nature
Release : 2020-11-19
ISBN : 9813342609
Language : En, Es, Fr & De

GET BOOK

Book Description :

This book features a collection of high-quality research papers presented at the International Conference on Tourism, Technology & Systems (ICOTTS 2020), held at the University of Cartagena, in Cartagena de Indias, Colombia, from 29th to 31st October 2020. The book is divided into two volumes, and it covers the areas of technology in tourism and the tourist experience, generations and technology in tourism, digital marketing applied to tourism and travel, mobile technologies applied to sustainable tourism, information technologies in tourism, digital transformation of tourism business, e-tourism and tourism 2.0, big data and management for travel and tourism, geotagging and tourist mobility, smart destinations, robotics in tourism, and information systems and technologies.

Innovations in Food Packaging

Innovations in Food Packaging Book
Author : Jung H. Han
Publisher : Elsevier
Release : 2005-07-20
ISBN : 9780080455174
Language : En, Es, Fr & De

GET BOOK

Book Description :

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods Book
Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publisher : Academic Press
Release : 2015-11-25
ISBN : 012800620X
Language : En, Es, Fr & De

GET BOOK

Book Description :

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Innovation Strategies in Environmental Science

Innovation Strategies in Environmental Science Book
Author : Charis M. Galanakis
Publisher : Elsevier
Release : 2019-08-20
ISBN : 0128173831
Language : En, Es, Fr & De

GET BOOK

Book Description :

Innovation Strategies in Environmental Science introduces and examines economically viable innovations to optimize performance and sustainability. By exploring short and long-term strategies for the development of networks and platform development, along with suggestions for open innovation, chapters discuss sustainable development ideas in key areas such as urban management/eco-design and conclude with case studies of end-user-inclusive strategies for the water supply sector. This book is an important resource for environmental and sustainability scientists interested in introducing innovative practices into their work to minimize environmental impacts. Presents problem-oriented research and solutions Offers strategies for minimizing or avoiding the environmental impacts of industrial production Includes case studies on topics such as end user-inclusive innovation strategies for the water supply sector

Advances in Dairy Products

Advances in Dairy Products Book
Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Release : 2017-09-18
ISBN : 1118906446
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Probiotic Beverages

Probiotic Beverages Book
Author : Sandeep K. Panda,Julie Kellershohn,Inge Russell
Publisher : Academic Press
Release : 2021-05-01
ISBN : 0128185899
Language : En, Es, Fr & De

GET BOOK

Book Description :

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Functional Foods and Biotechnology

Functional Foods and Biotechnology Book
Author : Kalidas Shetty,Dipayan Sarkar
Publisher : CRC Press
Release : 2020-04-13
ISBN : 1000760642
Language : En, Es, Fr & De

GET BOOK

Book Description :

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-01-22
ISBN : 012817515X
Language : En, Es, Fr & De

GET BOOK

Book Description :

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more