Modernization of Traditional Food Processes and Products

Part I. Europe

1. Traditional Polish Curd Cheeses
Małgorzata Ziarno, Andrzej Lenart

2. “Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary
József Csanádi, Zsuzsanna László, Cecilia Hodúr

3. Quark: A Traditional German Fresh Cheese
S. Drusch, U. Einhorn-Stoll

4. Modernization of the Traditional Irish Cream Liqueur Production Process
Peter C. Mitchell

5. Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese
Gudmundur Gudmundsson, Kristberg Kristbergsson

6. Karachay Ayran: From Domestic Technology to Industrial Production
I. K. Kulikova, S. E. Vinogradskaya, O. I. Oleshkevich, L. R. Alieva, Anna McElhatton

7. German Bread and Related Process Technology
Karl Georg Busch

8. Production of Pastas with Bread Wheat Flour
C. S. Martínez, M. C. Bustos, A. E. León

Part II. Americas and the Rest of the World

9. Use of Edible Coatings, a Novel Preservation Method for Nuts
Lorena Atarés, Amparo Chiralt, Anna McElhatton

10. Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food
John D. Brooks, Michelle Lucke-Hutton, Nick Roskruge

11. Thai Fish Sauce: A Traditional Fermented Sauce
Wunwiboon Garnjanagoonchorn

12. Yunnan Fermented Bean Curds: Furu (Lufu)
Qi Lin, Sarote Sirisansaneeyakul, Qiuping Wang, Anna McElhatton

13. Tempe from Traditional to Modern Practices
Hadi K. Purwadaria, Dedi Fardiaz, Leonardus Broto Sugeng Kardono, Anna McElhatton

14. Modernization of Manufacturing Process for Traditional Indian Dairy Products
P. S. Minz, R. R. B. Singh

15. Yunnan Pu-erh Tea
Jiashun Gong, Qiuping Wang, Sarote Sirisansaneeyakul, Anna McElhatton

Nyckelord: Chemistry, Food Science, Food Microbiology, Nutrition