Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Charis Michel Galanakis
Publsiher: Woodhead Publishing
Total Pages: 348
Release: 2019-01-09
ISBN 10: 0128148888
ISBN 13: 9780128148884
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Review:

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. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Intradfood

Intradfood
Author: Pedro Fito
Publsiher: Unknown
Total Pages: 862
Release: 2005
ISBN 10: 1928374650XXX
ISBN 13: OCLC:455826864
Language: EN, FR, DE, ES & NL

Intradfood Book Review:

EFFoST 2005 Annual Meeting Innovations in Traditional Foods

EFFoST 2005 Annual Meeting  Innovations in Traditional Foods
Author: Congress on Innovations in Traditional Foods. 2005, Valencia,European Federation of Food Science and Technology,Pedro Fito Maupoei,Fidel Toldrá
Publsiher: Unknown
Total Pages: 188
Release: 2007
ISBN 10: 1928374650XXX
ISBN 13: OCLC:255765491
Language: EN, FR, DE, ES & NL

EFFoST 2005 Annual Meeting Innovations in Traditional Foods Book Review:

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Pedro Fito Maupoey,Fidel Toldrá
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1123764718
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Review:

Special Issue EFFoST 2005 Annual Meeting Innovations in Traditional Foods

Special Issue EFFoST 2005 Annual Meeting  Innovations in Traditional Foods
Author: Pedro Fito
Publsiher: Unknown
Total Pages: 315
Release: 2007
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1073256520
Language: EN, FR, DE, ES & NL

Special Issue EFFoST 2005 Annual Meeting Innovations in Traditional Foods Book Review:

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN 10: 1928374650XXX
ISBN 13: OCLC:751620409
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Review:

EFFoST 2005 Annual Meeting

EFFoST 2005 Annual Meeting
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2007
ISBN 10: 1928374650XXX
ISBN 13: OCLC:500066101
Language: EN, FR, DE, ES & NL

EFFoST 2005 Annual Meeting Book Review:

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Fidel Toldrá
Publsiher: Unknown
Total Pages: 1542
Release: 2005
ISBN 10: 9788497058810
ISBN 13: 849705881X
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Review:

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 334
Release: 2016-06-10
ISBN 10: 0128037938
ISBN 13: 9780128037935
Language: EN, FR, DE, ES & NL

Innovation Strategies in the Food Industry Book Review:

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Innovations in Traditional Foods

Innovations in Traditional Foods
Author: Pedro Fito Maupoey
Publsiher: Unknown
Total Pages: 1542
Release: 2005
ISBN 10: 9788497058797
ISBN 13: 8497058798
Language: EN, FR, DE, ES & NL

Innovations in Traditional Foods Book Review:

Traditional Foods

Traditional Foods
Author: Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
Publsiher: Springer Nature
Total Pages: 302
Release: 2019-10-18
ISBN 10: 3030246205
ISBN 13: 9783030246204
Language: EN, FR, DE, ES & NL

Traditional Foods Book Review:

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.

Traditional Foods

Traditional Foods
Author: Kristberg Kristbergsson,Jorge Oliveira
Publsiher: Springer
Total Pages: 416
Release: 2016-03-09
ISBN 10: 1489976485
ISBN 13: 9781489976482
Language: EN, FR, DE, ES & NL

Traditional Foods Book Review:

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.

Consumer trends and new product opportunities in the food sector

Consumer trends and new product opportunities in the food sector
Author: Klaus G. Grunert
Publsiher: Wageningen Academic Publishers
Total Pages: 236
Release: 2017-09-30
ISBN 10: 9086868525
ISBN 13: 9789086868520
Language: EN, FR, DE, ES & NL

Consumer trends and new product opportunities in the food sector Book Review:

The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and in retailing. It also explains how segmentation and consumer-led product development can lead to new food products in response to these trends.

Industrialization of Indigenous Fermented Foods Revised and Expanded

Industrialization of Indigenous Fermented Foods  Revised and Expanded
Author: Keith Steinkraus
Publsiher: CRC Press
Total Pages: 600
Release: 2004-03-26
ISBN 10: 0824750942
ISBN 13: 9780824750947
Language: EN, FR, DE, ES & NL

Industrialization of Indigenous Fermented Foods Revised and Expanded Book Review:

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods
Author: Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publsiher: CRC Press
Total Pages: 616
Release: 2016-04-19
ISBN 10: 1439862699
ISBN 13: 9781439862698
Language: EN, FR, DE, ES & NL

Innovation in Healthy and Functional Foods Book Review:

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

Advances in Tourism Technology and Systems

Advances in Tourism  Technology and Systems
Author: António Abreu,Dália Liberato,Elisa Alén González,Juan Carlos Garcia Ojeda
Publsiher: Springer Nature
Total Pages: 639
Release: 2020-11-19
ISBN 10: 9813342609
ISBN 13: 9789813342606
Language: EN, FR, DE, ES & NL

Advances in Tourism Technology and Systems Book Review:

This book features a collection of high-quality research papers presented at the International Conference on Tourism, Technology & Systems (ICOTTS 2020), held at the University of Cartagena, in Cartagena de Indias, Colombia, from 29th to 31st October 2020. The book is divided into two volumes, and it covers the areas of technology in tourism and the tourist experience, generations and technology in tourism, digital marketing applied to tourism and travel, mobile technologies applied to sustainable tourism, information technologies in tourism, digital transformation of tourism business, e-tourism and tourism 2.0, big data and management for travel and tourism, geotagging and tourist mobility, smart destinations, robotics in tourism, and information systems and technologies.

Innovations in the Food System

Innovations in the Food System
Author: National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publsiher: National Academies Press
Total Pages: 134
Release: 2020-05-01
ISBN 10: 0309495601
ISBN 13: 9780309495608
Language: EN, FR, DE, ES & NL

Innovations in the Food System Book Review:

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Innovation Strategies in Environmental Science

Innovation Strategies in Environmental Science
Author: Charis M. Galanakis
Publsiher: Elsevier
Total Pages: 344
Release: 2019-08-20
ISBN 10: 0128173831
ISBN 13: 9780128173831
Language: EN, FR, DE, ES & NL

Innovation Strategies in Environmental Science Book Review:

Innovation Strategies in Environmental Science introduces and examines economically viable innovations to optimize performance and sustainability. By exploring short and long-term strategies for the development of networks and platform development, along with suggestions for open innovation, chapters discuss sustainable development ideas in key areas such as urban management/eco-design and conclude with case studies of end-user-inclusive strategies for the water supply sector. This book is an important resource for environmental and sustainability scientists interested in introducing innovative practices into their work to minimize environmental impacts. Presents problem-oriented research and solutions Offers strategies for minimizing or avoiding the environmental impacts of industrial production Includes case studies on topics such as end user-inclusive innovation strategies for the water supply sector

Innovations in Food Packaging

Innovations in Food Packaging
Author: Jung H. Han
Publsiher: Academic Press
Total Pages: 624
Release: 2013-10-03
ISBN 10: 0123948355
ISBN 13: 9780123948359
Language: EN, FR, DE, ES & NL

Innovations in Food Packaging Book Review:

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Advances in Dairy Products

Advances in Dairy Products
Author: Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2017-09-18
ISBN 10: 1118906446
ISBN 13: 9781118906446
Language: EN, FR, DE, ES & NL

Advances in Dairy Products Book Review:

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.