Functional Properties of Traditional Foods
Published on 18. April 2016
Book
Hardback
XXVII, 384 pages
978-1-4899-7660-4 (ISBN)
Description
This third book in the
Trilogy of Traditional Foods
, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.
The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.
The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
More details
Series
Edition
1st ed. 2016
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Professional/practitioner
Illustrations
35 s/w Abbildungen, 34 farbige Abbildungen
XXVII, 384 p. 69 illus., 34 illus. in color.
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 28 mm
Weight
781 gr
ISBN-13
978-1-4899-7660-4 (9781489976604)
DOI
10.1007/978-1-4899-7662-8
Schweitzer Classification
Other editions
Additional editions
Kristberg Kristbergsson | Semih Otles
Functional Properties of Traditional Foods
Book
04/2018
Springer
€117.69
Shipment within 15-20 days
Kristberg Kristbergsson | Semih Otles
Functional Properties of Traditional Foods
E-Book
04/2016
1st Edition
Springer
€106.99
Available for download
Persons
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.
Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novelinstrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.
Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novelinstrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.
Content
Part I: General Functional Properties of Foods.- 1. Functional Aspects of Antioxidants in Traditional Food.- 2. Probiotics and Prebiotics in Traditional Food.-3. Bioenrichment of Vitamin B12 in Fermented Foods.- 4. The Potential Health Benefits of Traditional Thai Fermented Foods and Beverages.- 5. Traditional Slovak Products as Functional Foods.- 6. Functional and Nutritional Properties of Some Turkish Traditional Foods.- Part II: Functional Properties of Cereal and Flour Foods.- 7. Functional Aspects of Carob Flour.- 8. Salvia Hispanica: Nutritional and Functional Potential.- 9. Cañahua: An Ancient Grain for New Foods.- 10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour.- 11. Functional and Beneficial Properties of corn Tortilla.- 12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria.- 13. Nutraceutical Properties of Amaranth and Chia Seeds.- 14. Biofunctionality of Chia () Protein Hydrolysates.- Part III: Functional Properties of Fruits and Other Plant Foods.- 15. Forgotten and Less Utilized Plant Species as Functional Food Resources.- 16. Antioxidant Properties and Health Benefits of Date Seeds.- 17. Antioxidant Capacity of Capsicum chinense Genotypes.- 18. Functional Components and Medicinal Properties of Cactus Products.- 19. Chios Mastic Gum and its Food Applications.- 20. Capsicum chinense: Composition and Functional Properties.- 21. Nuts and Dried Fruits Potential as Functional Foods.- 22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil.- Part V: Honey and Beverages with Functional Properties.- 23. Functional and Nutritional Properties of Different Types of Slovenian Honey.- 24. Functional Properties of Honey and Some Traditional Honey Products from Portugal.- 25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage.- 26. HorchataDe Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes.