Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.
Analyzes nutritional and health claims relating to Eastern European foods
Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania
Explores both scientific and anecdotal diet-based health claims
Examines if foods meet regulatory requirements and how to remedy non-compliance
Reviews the influence of historical eating habits on today's diets
Автор: Giampiero Barbieri; Caterina Barone; Arpan Bhagat; Название: The Influence of Chemistry on New Foods and Traditional Products ISBN: 3319113577 ISBN-13(EAN): 9783319113579 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.
Автор: Kristberg Kristbergsson; Jorge Oliveira Название: Traditional Foods ISBN: 1489976469 ISBN-13(EAN): 9781489976468 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods.
Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods.
Provides insight into the varieties of food and food products available in the Nordic countries
Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both
Contains a framework to determine whether these northern European foods meet local and international regulatory requirements
Offers strategies to remedy those foods that do not meet local and international regulatory requirements
Автор: Prakash, Jamuna Название: Nutritional And Health Aspects Of Food In South Asian Countries ISBN: 0128200111 ISBN-13(EAN): 9780128200117 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.
Автор: Braun, Susanne Название: Nutritional And Health Aspects Of Food In Western Europe ISBN: 0128131713 ISBN-13(EAN): 9780128131718 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view.
This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods.
Автор: Gostin Alina-Ioana, Bogueva Diana, Kakurinov Vladimir Название: Nutritional and Health Aspects of Food in the Balkans ISBN: 0128207825 ISBN-13(EAN): 9780128207826 Издательство: Elsevier Science Рейтинг: Цена: 19370.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Nutritional and Health Aspects of Food in the Balkans provides an analysis of traditional and ethnic foods from Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Kosovo, Macedonia, Montenegro, Serbia, Slovenia, Romania, Moldova, and the European part of Turkey. The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it covers local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods.
As a volume in a series co-produced with the Global Harmonization Initiative, this title is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, product developers, educators and students.
Автор: Aworh,Ogugua Charles Название: Nutritional And Health Aspects Of Food In Western Africa ISBN: 0443273847 ISBN-13(EAN): 9780443273841 Издательство: Elsevier Science Рейтинг: Цена: 20547.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Cavicchi, Alessio Название: Case Studies in the Traditional Food Sector ISBN: 0081010079 ISBN-13(EAN): 9780081010075 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Нет в наличии.
Описание:
Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.
There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry?
Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment.
Автор: Galanakis, Charis Название: Innovations in Traditional Foods ISBN: 012814887X ISBN-13(EAN): 9780128148877 Издательство: Elsevier Science Рейтинг: Цена: 29644.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Traditional foods contribute to the development, diversification and sustainability of many rural areas. Today, traditional food producers, typically small and medium sized enterprises, are challenged to improve the safety, health and convenience of their products according to market demands. . These improvements take shape in innovations that allow them to maintain and expand areas of influence in a highly competitive and globalized market. However, despite their demand of traditional, local, and organic food, consumers are known to have a resistance to adopt innovations, especially those associated with sophisticated technologies. Small and medium sized enterprises producing traditional foods must extend their skills production techniques to promote the aspects of their products related to nutrition and health. . 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.
Автор: Mohammed Al-Khusaibi; Nasser Al-Habsi; Mohammad Sh Название: Traditional Foods ISBN: 3030246191 ISBN-13(EAN): 9783030246198 Издательство: Springer Рейтинг: Цена: 19564.00 р. Наличие на складе: Нет в наличии.
Описание: This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category.
From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
Автор: Al-Khusaibi Mohammed, Al-Habsi Nasser, Shafiur Rahman Mohammad Название: Traditional Foods: History, Preparation, Processing and Safety ISBN: 3030246221 ISBN-13(EAN): 9783030246228 Издательство: Springer Рейтинг: Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
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