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.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Food Innovation and Tradition: Interplay and Dynamics - p. 27 3. Chapter 3. Consumer Perspectives About Innovations in Traditional Foods - p. 53 4. Chapter 4. Open Innovation and Traditional Food - p. 85 5. Chapter 5. Fruits and Vegetables - p. 101 6. Chapter 6. Sourdough Bread - p. 127 7. Chapter 7. Traditional Foods From Tropical Root and Tuber Crops: Innovations and Challenges - p. 159 8. Chapter 8. Olive Fruit and Olive Oil - p. 193 9. Chapter 9. Wine - p. 221 10. Chapter 10. Fermented Foods and Beverages - p. 257 11. Chapter 11. Meat Snacks: A Novel Technological Perspective - p. 293 12. Index - p. 323
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.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Food Innovation and Tradition: Interplay and Dynamics - p. 27 3. Chapter 3. Consumer Perspectives About Innovations in Traditional Foods - p. 53 4. Chapter 4. Open Innovation and Traditional Food - p. 85 5. Chapter 5. Fruits and Vegetables - p. 101 6. Chapter 6. Sourdough Bread - p. 127 7. Chapter 7. Traditional Foods From Tropical Root and Tuber Crops: Innovations and Challenges - p. 159 8. Chapter 8. Olive Fruit and Olive Oil - p. 193 9. Chapter 9. Wine - p. 221 10. Chapter 10. Fermented Foods and Beverages - p. 257 11. Chapter 11. Meat Snacks: A Novel Technological Perspective - p. 293 12. Index - p. 323
