Traditional foods : general and consumer aspects
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Bibliographic Information
Traditional foods : general and consumer aspects
（ISEKI-Food series, [v. 8]）
Springer, c2016
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"the first book in the trilogy of Traditional Foods and the eighth book in the ISEKI-Food series"--Preface
Includes bibliographical references and index
"ISBN: 9781489976482(eBook)"--T.p.verso
Description and Table of Contents
Description
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect.
Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries.
The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Table of Contents
Part I General Aspects of Traditional Foods
1. European Consumers' Definition and Perception of Traditional Foods
Wim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet
2. Consumers' Valuation and Quality Perception of Kid's Meat From Traditional "Cabrito Da Gralheira" - Protected Geographical Indication
Antonio L. Ribeiro, Ana P. Moura and Luis M. Cunha
3. Traditional Fermented Foods in Thailand
Busaba Yongsmith, Wanna Malapan
4. Increasing Romanian's Traditional Food Added Value through Integration into the Protected Geographical Designations System
Gabriela Nedita, Nastasia Belc, Lucia Romanescu and 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
Ferruh Erdogdu, Beraat OEzcelik, Fahrettin Goegus, Semih OEtles
Part II Traditional Dairy Products
7. Indian Traditional Fermented Dairy Products
Narender Raju Panjagari, Ram Ran Bijoy Singh and Ashish Kumar Singh
8. Traditional Bulgarian Dairy Food
Aladjadjiyan Anna, Ivanka Zheleva, Yordanka Kartalska
9. Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America
Maria Cecilia Penci and Maria Andrea Marin
Part III Tradi
tional Cereal Based Products
10. Austrian Dumplings
Josefa Friedel,
Helmut Glattes and 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, Kaunas University of Technology
13. The Legume Grains: When Tradition Goes Hand In Hand with Nutrition
Vasconcelos, Marta Wilton and Gomes, Ana Maria
14. Traditional Food Products from Prosopis sp. Flour
Leonardo Pablo Sciammaro, Daniel Pablo Ribotta and Maria Cecilia Puppo
15. Amaranth: an Andean Crop with History. Its feeding reassessment in America
Myriam Villarreal, Laura Iturriaga
Part IV Traditional Meat and Fish Products
16. Yunnan Fermented Meat: Xuanwei Ham, Huotui
Huang Aixiang, Sarote Sirisansaneeyakul and Yusuf Chisti
17. Selected Viennese Meat Specialties
Elias Gmeiner, Helmut Glattes and Gerhard Schleining
18. Norse Dried Fish
Trude Wicklund
19. Utilization of Different Raw Materials from Sheep and Lamb in Norway.
Trude Wicklund
20. Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain
Jaime Anibal and Eduardo Esteves
21. Salting and Drying of Cod
Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pi
res, Rui Costa
22. Brazilian Charqui Meats
Ma
ssami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrao, Fabio Augusto Garcia Coro
Part V
Tradi
tional
Beverag
es
<23. German Beer
Martin Zarnkow
24. "Palinka" - Hungarian Distilled Fruit
Zsuzsanna Laszlo, Cecila Hodur, Jozsef Csanadi
25. Tokaji Aszu - "the Wine of Kings, the King of Wines"
Cecilia Hodur, Jozsef Csanadi, Zsuzsa Laszlo
26. Mead - The Oldest Alcoholic Beverage
Rajko Vidrih, Janez Hribar
27. Midus - a Traditional Lithuanian Mead
Rimantas Kublickas
28. Horchata
Codina, Idoia, Trujillo, Aantonio Jose., Ferragut, Victoria.
Part VI Traditional Deserts, Side Dishes and Oil
29. "Dobos": A super-cake from Hungary
Elisabeth T. Kovacs
30. Traditional Green Table Olives from the South of Portugal
Maria Alves and Celia Quintas
31. Extra Virgin Olive Oil and Table Olives from Slovenian Istra
Milena Bucar-Miklavcic, Bojan Butinar, Vasilij Valencic, Erika Bester, Mojca Korosec, Terezija Golob, Sonja Smole Mozina
32. A Perspective on Production and Quality of Argentinian Nut Oils
Marcela Lilian Martinez and Damian Modesto Maestri
33. Pupunha (Bactris gasipaes): General and Consumption Aspects
Carolina Vieira Bezerra and Luiza Helena Meller da Silva
by "Nielsen BookData"
