Innovations in Traditional Foods - Edition 1 - Edited by Charis M. Galanakis Elsevier Inspection Copies

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Innovations in Traditional Foods,

Edition 1

Edited by Charis M. Galanakis

Publication Date: 16 Jan 2019

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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.

Key Features

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

About the author

Edited by Charis M. Galanakis, research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.

ISBN: 9780128148877

Page Count: 348

Retail Price : £176.00

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Andersen, Nutritional and Health Aspects of Traditional and Ethnic Foods of Nordic Countries, Jul 2018, 9780128094167, $99.95

Food scientists, technologists, engineers and chemists working in food science; product developers, SMEs, researchers, academics and professionals

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