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Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

E-BookPDF1 - PDF WatermarkE-Book
339 Seiten
Englisch
Springer International Publishingerschienen am19.04.20211st ed. 2021
Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association's definition of 'novel foods,' and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.



Fatma Boukid is a researcher and project manager at Institute of Agrifood Research and Technology IRTA-Monells. She holds PhD, M.Sc., and engineering degrees in food science and technologies. Her research activity is focused on wheat allergy, designing fat reduced and sugar-reduced bakery products as well as functional foods based on cereals and pulses and food digestibility. Her current search activity is on protein alternatives deriving from conventional (cereals and pulses) and innovative (microalgae) sources.mehr
Verfügbare Formate
BuchGebunden
EUR192,59
E-BookPDF1 - PDF WatermarkE-Book
EUR171,19

Produkt

KlappentextCereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association's definition of 'novel foods,' and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.



Fatma Boukid is a researcher and project manager at Institute of Agrifood Research and Technology IRTA-Monells. She holds PhD, M.Sc., and engineering degrees in food science and technologies. Her research activity is focused on wheat allergy, designing fat reduced and sugar-reduced bakery products as well as functional foods based on cereals and pulses and food digestibility. Her current search activity is on protein alternatives deriving from conventional (cereals and pulses) and innovative (microalgae) sources.
Details
Weitere ISBN/GTIN9783030692285
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis1 - PDF Watermark
FormatE107
Erscheinungsjahr2021
Erscheinungsdatum19.04.2021
Auflage1st ed. 2021
Seiten339 Seiten
SpracheEnglisch
IllustrationenVIII, 339 p. 100 illus., 38 illus. in color.
Artikel-Nr.5714768
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
1. Cereals in the Mediterranean: breeding history.- 2. The evolution of milling processing.- 3. Wheat bread in the Mediterranean area: from past to the future.- 4. Italian pasta: conventional and innovative ingredients and processing.- 5. From tradition to innovation in cereal-derived foodstuffs.- 6. Blending pulses with cereals for healthier foods.- 7. Snacking: ingredients, processing and safety.- 8. Rice: a versatile food at the heart of the Mediterranean diet.- 9. The Bright and Dark Sides of Wheat.- 10. Gluten-free breadmaking: facts, issues and future.- 11. The holy grail of ancient cereals.- 12. Safety of traditional cereals foodstuff.




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