Modernization of Traditional Food Processes and Products (Hardcover, 1st ed. 2016)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Integrating Food Science and Engineering Knowledge Into the Food Chain, 11
Release date:	February 2016
First published:	2016
Editors:	Anna Mcelhatton • Mustapha Missbah El Idrissi
Dimensions:	235 x 155 x 14mm (L x W x T)
Format:	Hardcover
Pages:	205
Edition:	1st ed. 2016
ISBN-13:	978-1-4899-7669-7
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4899-7669-8
Barcode:	9781489976697

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