Kristbergsson, Kristberg
Traditional Foods
Part I. General Aspects of Traditional Foods
1. European Consumers’ Definition and Perception of Traditional Foods
Wim Verbeke, Luis Guerrero, Valerie Lengard Almli, Filiep Vanhonacker, Margrethe Hersleth
2. Consumer’s Valuation and Quality Perception of Kid’s Meat from Traditional “Cabrito da Gralheira”: Protected Geographical Indication
António Lopes Ribeiro, Ana Pinto Moura, Luís Miguel Cunha
3. Traditional Fermented Foods in Thailand
Busaba Yongsmith, Wanna Malaphan
4. Traditional Food in Romania Integrated in a Protected Geographical Designations System
Gabriela Nedita, Nastasia Belc, Lucia Romanescu, 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
Semih Ötleş, Beraat Özçelik, Fahrettin Göğüş, Ferruh Erdoğdu
Part II. Traditional Dairy Products
7. Indian Traditional Fermented Dairy Products
Narender Raju Panjagari, Ram Ran Bijoy Singh, Ashish Kumar Singh
8. Traditional Bulgarian Dairy Food
Anna Aladjadjiyan, Ivanka Zheleva, Yordanka Kartalska
9.
María Cecilia Penci, María Andrea Marín
Part III. Traditional Cereal Based Products
10. Austrian Dumplings
Josefa Friedel, Helmut Glattes, 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
13. The Legume Grains: When Tradition Goes Hand in Hand with Nutrition
Marta Wilton Vasconcelos, Ana Maria Gomes
14. Traditional Food Product
Leonardo Pablo Sciammaro, Daniel Pablo Ribotta, Maria Cecilia Puppo
15. Amaranth: An Andean Crop with History, Its Feeding Reassessment in America
Myriam Villarreal, Laura Beatriz Iturriaga
Part IV. Traditional Meat and Fish Products
16. Yunnan Fermented Meat: Xuanwei Ham, Huotui
Huang Aixiang, Sarote Sirisansaneeyakul, Yusuf Chisti
17. Selected Viennese Meat Specialties
Elias Gmeiner, Helmut Glattes, Gerhard Schleining
18. Dried Norse Fish
Trude Wicklund, Odd Ivar Lekang
19. Utilization of Different Raw Materials from Sheep and Lamb in Norway
Trude Wicklund
20.
Jaime Aníbal, Eduardo Esteves
21. Salting and Drying of Cod
Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
22. Brazilian Charqui Meats
Massami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrão, Fabio Augusto Garcia Coró
Part V. Traditional Beverages
23. German Beer
Martin Zarnkow, Christopher McGreger, Nancy McGreger
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
Idoia Codina, Antonio José Trujillo, Victoria Ferragut
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, Célia Quintas
31. Extra Virgin Olive Oil and Table Olives from Slovenian Istria
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, Damián Modesto Maestri
33.
Carolina Vieira Bezerra, Luiza Helena Meller Silva
Avainsanat: Chemistry, Food Science, Food Microbiology, Nutrition
- Toimittaja
- Kristbergsson, Kristberg
- Oliveira, Jorge
- Julkaisija
- Springer
- Julkaisuvuosi
- 2016
- Kieli
- en
- Painos
- 1st ed. 2016
- Sarja
- Integrating Food Science and Engineering Knowledge Into the Food Chain
- Sivumäärä
- 28 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9781489976482
- Painetun ISBN
- 978-1-4899-7646-8