This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples' cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
Product Identifiers
Publisher
Springer-Verlag New York Inc.
ISBN-13
9781489976697
eBay Product ID (ePID)
217267387
Product Key Features
Author
Mustapha Missbah El Idrissi, Anna Mcelhatton
Publication Name
Modernization of Traditional Food Processes and Products
Format
Hardcover
Language
English
Subject
Engineering & Technology, Chemistry, Biology
Publication Year
2016
Type
Textbook
Number of Pages
205 Pages
Dimensions
Item Height
235mm
Item Width
155mm
Volume
11
Item Weight
4734g
Additional Product Features
Series Title
Integrating Food Science and Engineering Knowledge Into the Food Chain
Country/Region of Manufacture
United States
Editor
Mustapha Missbah El Idrissi, Anna Mcelhatton
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