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Functional Properties of Traditional Foods: Integrating Food Science and Engineering Knowledge Into the Food Chain, cartea 12

Editat de Kristberg Kristbergsson, Semih Otles
en Limba Engleză Hardback – 18 apr 2016
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.

Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.

The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters
are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.


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Specificații

ISBN-13: 9781489976604
ISBN-10: 1489976604
Pagini: 384
Ilustrații: XXVII, 384 p. 69 illus., 34 illus. in color.
Dimensiuni: 155 x 235 x 28 mm
Greutate: 0.75 kg
Ediția:1st ed. 2016
Editura: Springer Us
Colecția Springer
Seria Integrating Food Science and Engineering Knowledge Into the Food Chain

Locul publicării:New York, NY, United States

Cuprins

Part I: General Functional Properties of Foods


1. Functional Aspects of Antioxidants in Traditional Food
Anna Gramza-Michalowska, and Dominik Kmiecik


2. Probiotics and Prebiotics in Traditional Food
Anna Gramza-Michalowska


3. Bioenrichment of Vitamin B12 in Fermented Foods
Busaba Yongsmith, Vichien Kitpreechavanich, Janpan Tansiitiaroenkun, Warawut Krusong


4. The Potential Health Benefits of
Traditional Thai Fermented Foods and Beverages Sudsai Trevanich, Supunnikar Sribuathong and Damkerng Bundidamorn


5. Traditional Slovak Products as Functional Foods
Dezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar


6. Functional and Nutritional Properties of Some Turkish Traditional Foods
Fahrettin Göğüş, Semih Ötleş, Ferruh Erdoğdu, Beraat Özçelik


Part II: Functional Properties of Cereal and Flour Foods

< 7. Functional Aspects of Carob Flour
Maria Cecilia Puppo and Daniel Pablo Ribotta


8. Salvia Hispanica: Nutritional and Functional Potential
Maira Rubí Segura Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona


9. Cañahua: An Ancient Grain for New Foods 
Gabriela T. Pérez, M. Eugenia Steffolani and Alberto E. León


10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour
Maira Ru
bíSegura Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona 11. Functional and Beneficial Properties of corn Tortilla
Luis Arturo Bello-Perez, Perla Osorio-Díaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto. 


12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria
Johan W. von Mollendorff, Manuela Vaz- Velho and Svetoslav D. Todorov


13. Nutraceutical Properties of Amaranth and Chia Seeds María Armida Patricia Porras Loaiza, Aurelio López-Malo, Maria Teresa Jiménez Munguía


14. Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates
Maira Rubí Segura Campos, Luis Antonio Chel-Guerrero, José Gabriel Rosado-Rubio, David Abram Betancur-Ancona
Part III: Functional Properties of Fruits and Other Plant Foods


15. Forgotten and Less Utilized Plant Species as Functional Food Resources  
Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, and Lucia Kucelova.  
16. Antioxidant Properties and Health Benefits of Date Seeds 
Moran Brouk and Ayelet Fishman


17. Antioxidant Capacity of Capsicum chinense GenotypesKaren Ramírez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubí Segura C
ampos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona18. Functional Components and Medicinal Properties of Cactus Products  Laura Iturriaga and Monica Nazareno


19. Chios Mastic Gum and its Food Applications
Adamantini Paraskevopoulou and Vassilios Kiosseoglou


20. Capsicum chinense: Composition and Functional Properties
Maira Rubí Segura Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

21. Nuts and Dried Fruits Potential as Functional Foods
Marta Magalhaes, Dora Santos, S. Marília Castro and Cristina L. M. Silva


22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil
Dom Guillaume, and Zoubida Charrouf


Part V: Honey and Beverages with Functional Properties


23. Functional and Nutritional Properties of Different Types of Slovenian Honey Mojca Korošec, Jasna Bertoncelj, Terezija Golob, Urška Kropf

24. Functional Properties of Honey and Some Traditional Honey Products from Portugal
Teresa Cavaco and Ana Cristina Figueira


25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage
Anna Gramza-Michalowska
26. Horchata De Chufa: A Traditional Spanish
Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes Eugenia Martin-E
sparza and Chelo Gonzalez-Martinez

Notă biografică

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University.  His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds. 


Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and
biosensors.

Textul de pe ultima copertă

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.

Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.

The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters
are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

About the Editors

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M.Phil and PhD in Food Science from Rutgers University.  His research interests includephysicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging,biopolymers in foods and delivery systems for bioactive compounds. 

Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr.Otles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.



Caracteristici

Addresses the beneficial or functional properties of tradition foods
Unique in its focus on traditional foods
Evaluates properties of foods that native consumers have believed to be beneficial