Traditional Foods: General and Consumer Aspects

ISBN-13: 9781493979400 / Angielski / Miękka / 2018 / 416 str.

Kristberg Kristbergsson;Jorge Oliveira

Spis treści

Part I    General Aspects of Traditional Foods

1. European Consumers’ Definition and Perception of Traditional Foods
Wim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet

2. Consumers’ Valuation and Quality Perception of Kid’s Meat From Traditional “Cabrito Da Gralheira” - Protected Geographical Indication
António L. Ribeiro, Ana P. Moura and Luís M. Cunha

3. Traditional Fermented Foods in Thailand
Busaba Yongsmith, Wanna Malapan

4. Increasing Romanian’s Traditional Food Added Value through Integration into the Protected Geographical Designations System
Gabriela Nedita, Nastasia Belc, Lucia Romanescu  and  Roxana Cristina Gradinariu

5. Traditional Foods in Slovakia
Jan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova

6. Traditional Foods in Turkey: General and Consumer Aspects
Ferruh Erdoğdu, Beraat Özçelik, Fahrettin Göğüş, Semih Ötleş

Part II   Traditional Dairy Products

7. Indian Traditional Fermented Dairy Products
Narender Raju Panjagari, Ram Ran Bijoy Singh and Ashish Kumar Singh

8. Traditional Bulgarian Dairy Food
Aladjadjiyan Anna, Ivanka Zheleva, Yordanka Kartalska

9. Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America
María Cecilia Penci and María Andrea Marín

Part III   Tradi

tional Cereal Based Products

10. Austrian Dumplings
Josefa Friedel,

Helmut Glattes and Gerhard Schleining

11.  French Bread Baking
Alain SOMMIER, Yannick ANGUY, Imen DOUIRI, Elisabeth DUMOULIN

12. Traditional Rye Sourdough Bread in the Baltic Region
Grazina Juodeikiene, Kaunas University of Technology

13. The Legume Grains: When Tradition Goes Hand In Hand with Nutrition
Vasconcelos, Marta Wilton and Gomes, Ana Maria

14. Traditional Food Products from Prosopis sp. Flour
Leonardo Pablo Sciammaro, Daniel Pablo Ribotta and Maria Cecilia Puppo

15. Amaranth: an Andean Crop with History. It´s feeding reassessment in America
Myriam Villarreal, Laura Iturriaga 

Part IV   Traditional Meat and Fish Products

16. Yunnan Fermented Meat: Xuanwei Ham, Huotui
Huang Aixiang, Sarote Sirisansaneeyakul and Yusuf Chisti

17. Selected Viennese Meat Specialties
Elias Gmeiner, Helmut Glattes and Gerhard Schleining

18. Norse Dried Fish
Trude Wicklund

19. Utilization of Different Raw Materials from Sheep and Lamb in Norway.
Trude Wicklund

20. Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain
Jaime Aníbal and Eduardo Esteves

21. Salting and Drying of Cod
Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pi

res, Rui Costa

22. Brazilian Charqui Meats
Ma

ssami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrão, Fabio Augusto Garcia Coró

Part V 

  Tradi

tional

Beverag

es

<23. German Beer
Martin Zarnkow 

24. “Pálinka” – Hungarian Distilled Fruit
Zsuzsanna László, Cecila Hodúr, József Csanádi

25. Tokaji Aszú – “the Wine of Kings, the King of Wines”
Cecilia Hodúr, József Csanádi, Zsuzsa László

26. Mead - The Oldest Alcoholic Beverage
Rajko Vidrih, Janez Hribar

27. Midus - a Traditional Lithuanian Mead
Rimantas Kublickas

28. Horchata
Codina, Idoia, Trujillo, Aantonio José., Ferragut, Victoria.

Part VI   Traditional Deserts, Side Dishes and Oil

29. “Dobos”: A super-cake from Hungary
Elisabeth T. Kovács 

30. Traditional Green Table Olives from the South of Portugal
Maria Alves and Célia Quintas

31. Extra Virgin Olive Oil and Table Olives from Slovenian Istra
Milena Bučar-Miklavčič, Bojan Butinar, Vasilij Valenčič, Erika Bešter, Mojca Korošec, Terezija Golob, Sonja Smole Možina

32. A Perspective on Production and Quality of Argentinian Nut Oils
Marcela Lilian Martínez and Damián Modesto Maestri

33. Pupunha (Bactris gasipaes): General and Consumption Aspects
Carolina Vieira Bezerra and Luiza Helena Meller da Silva

O autorze

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. 

Jorge Oliveira is Senior Lecturer in Chemical Engineering at University College Cork. He is a chartered chemical engineer from the University of Porto, with a PhD from University of Leeds. His research interests include Product Design Engineering with an emphasis on new methods to bridge cognitive science and neurophysiology, the study of food perception and choice using emotional space as a target for new product development, new methodologies, experimental design and data analysis methods for consumer assessment of foods and beverages, and kinetics of quality and safety factors in bioprocesses and process modelling.

Blurb

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.