Innovations in Traditional Foods

by Charis M. Galanakis

Overview

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.

Product Details

ISBN-13:	9780128148877
Publisher:	Elsevier Science
Publication date:	01/16/2019
Pages:	348
Product dimensions:	7.50(w) x 9.25(h) x (d)

About the Author

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the 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. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Table of Contents

1. Introduction 2. Consumer perspectives about innovations in traditional foods 3. Fruits and Vegetables 4. Grains and Pulses 5. Sourdough Bread 6. Roots and Tubers 7. Table olives and olive oil 8. Grape Processing and Wine 9. Fermented foods and beverages 10. Fish 11. Meat 12. Milk and Dairy Products

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From the Publisher

Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market