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.
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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
