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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Functional Properties of Traditional Foods (Paperback, Softcover reprint of the original 1st ed. 2016)
Loot Price: R4,296
Discovery Miles 42 960
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Functional Properties of Traditional Foods (Paperback, Softcover reprint of the original 1st ed. 2016)
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain, 12
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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
Canahua. 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
chaptersare 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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