Modernization of Traditional Food Processes and Products

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: McElhatton, Anna (Επιμελητής έκδοσης), El Idrissi, Mustapha Missbah (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US : Imprint: Springer, 2016.
• Έκδοση: 1st ed. 2016.
• Σειρά: Integrating Food Science and Engineering Knowledge Into the Food Chain ; 11
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Microbiology.; Food Science.; Food Microbiology.

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...

Πίνακας περιεχομένων:

• Part I: Europe
• 1. Traditional Polish curd cheeses
• 2. Túró Rudi” – everyone’s favourite milk dessert in Hungary
• 3. Quark. A traditional German fresh cheese
• 4. Modernization of the traditional Irish Cream Liqueur production process
• 5. Modernization of Skyr processing – Icelandic acid-curd soft cheese
• 6. Karachay ayran: from domestic technology to industrial production
• 7. German bread and related process technology
• 8. Production of Pastas with Bread Wheat Flour
• Part II: Americas and the Rest of the World
• 9. Edible coatings, a novel preservation method for nuts
• 10. Kaanga wai – development of a modern preservation process for a traditional Maori fermented food
• 11. Thai Fish Sauce - a traditional Fermented sauce
• 12. Yunnan Fermented Bean Curds: Furu (Lufu)
• 13. Tempe from Traditional to Modern Practices
• 14. Modernization of the Manufacturing Process for Traditional Indian Dairy Products
• 15. Yunnan Pu-erh Tea.