The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.
In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.
1. Section I Introduction - p. 1 2. Chapter 1 Mexican food: A UNESCO intangible cultural heritage of humanity - p. 3 3. Chapter 2 Colombian gastronomic heritage: Cuisine of freedom - p. 9 4. Section II Nutraceutical foods - p. 33 5. Chapter 3 Bioactive peptides derived from artisanal cocoa bean fermentation - p. 35 6. Section III Functional foods - p. 53 7. Chapter 4 Uses and potential health benefits of purple corn: A Mesoamerican ancient food for the 21st century - p. 55 8. Chapter 5 Chipilin: Nutritional and functional properties and their use in Chiapas cuisine - p. 87 9. Chapter 6 Huauzontle: Multifunctional properties of a pre-hispanic ingredient that survives in Mexican cuisine - p. 101 10. Chapter 7 Yacon: An ancestral root with a modern approach to food science - p. 113 11. Chapter 8 Brosimum alicastrum Sw. seed (Ramón Tree): An unconventional ingredient to prepare healthy food - p. 135 12. Chapter 9 Carob: The forgotten Mediterranean food - p. 155 13. Chapter 10 Tannat grape, the Uruguayan emblematic variety: Composition and potential effects on health of wine and its byproducts - p. 175 14. Chapter 11 Quinoa: The functional food revolution - p. 197 15. Chapter 12 Yerba mate (Ilex paraguariensis): Secrets, traditions, and health benefits of the green south american treasure - p. 213 16. Section IV Cuisine - p. 235 17. Chapter 13 Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients - p. 237 18. Chapter 14 Hibiscus sabdariffa: An ancestral Asian plant-food and their multicultural influence in Mesoamerica - p. 255 19. Chapter 15 Fruits from Colombia to the world - p. 273 20. Chapter 16 Nutritional and functional potential of non-traditional Uruguayan fruits in the process of commercial development - p. 303 21. Chapter 17 Unconventional foods from Southern Mexico: Properties and consumption - p. 333 22. Chapter 18 Mole: A symphony of smells and flavors from México to the world - p. 353 23. Chapter 19 Mexican edible insects: Nutraceutical potential and culinary applications - p. 371 24. Chapter 20 Edible insects: Processing technologies for their utilization - p. 403 25. Chapter 21 Beans: Ancestral food, essential for human health - p. 419 26. Chapter 22 Asian influence in tropical fruits traditionally consumed in Mexican gastronomy - p. 433 27. Chapter 23 Unconventional food plants from Brazil - p. 453 28. Chapter 24 Brazilian Tucumã fruits (Astrocaryum spp.): The missing link between science and traditional knowledge - p. 467 29. Chapter 25 Artisanal Mexican cheeses: Preserving typicity and genuineness through lactic acid bacteria cooperation - p. 485 30. Chapter 26 Tlaxtihuilli: A traditional Mexican dish in the gastronomy of Nayarit - p. 503 31. Chapter 27 Valorization of regional cuisine in the Costa Chica, Mexico: Cultural background, culinary uses, and potential health benefits - p. 515 32. Index - p. 529
The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.
In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.
1. Section I Introduction - p. 1 2. Chapter 1 Mexican food: A UNESCO intangible cultural heritage of humanity - p. 3 3. Chapter 2 Colombian gastronomic heritage: Cuisine of freedom - p. 9 4. Section II Nutraceutical foods - p. 33 5. Chapter 3 Bioactive peptides derived from artisanal cocoa bean fermentation - p. 35 6. Section III Functional foods - p. 53 7. Chapter 4 Uses and potential health benefits of purple corn: A Mesoamerican ancient food for the 21st century - p. 55 8. Chapter 5 Chipilin: Nutritional and functional properties and their use in Chiapas cuisine - p. 87 9. Chapter 6 Huauzontle: Multifunctional properties of a pre-hispanic ingredient that survives in Mexican cuisine - p. 101 10. Chapter 7 Yacon: An ancestral root with a modern approach to food science - p. 113 11. Chapter 8 Brosimum alicastrum Sw. seed (Ramón Tree): An unconventional ingredient to prepare healthy food - p. 135 12. Chapter 9 Carob: The forgotten Mediterranean food - p. 155 13. Chapter 10 Tannat grape, the Uruguayan emblematic variety: Composition and potential effects on health of wine and its byproducts - p. 175 14. Chapter 11 Quinoa: The functional food revolution - p. 197 15. Chapter 12 Yerba mate (Ilex paraguariensis): Secrets, traditions, and health benefits of the green south american treasure - p. 213 16. Section IV Cuisine - p. 235 17. Chapter 13 Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients - p. 237 18. Chapter 14 Hibiscus sabdariffa: An ancestral Asian plant-food and their multicultural influence in Mesoamerica - p. 255 19. Chapter 15 Fruits from Colombia to the world - p. 273 20. Chapter 16 Nutritional and functional potential of non-traditional Uruguayan fruits in the process of commercial development - p. 303 21. Chapter 17 Unconventional foods from Southern Mexico: Properties and consumption - p. 333 22. Chapter 18 Mole: A symphony of smells and flavors from México to the world - p. 353 23. Chapter 19 Mexican edible insects: Nutraceutical potential and culinary applications - p. 371 24. Chapter 20 Edible insects: Processing technologies for their utilization - p. 403 25. Chapter 21 Beans: Ancestral food, essential for human health - p. 419 26. Chapter 22 Asian influence in tropical fruits traditionally consumed in Mexican gastronomy - p. 433 27. Chapter 23 Unconventional food plants from Brazil - p. 453 28. Chapter 24 Brazilian Tucumã fruits (Astrocaryum spp.): The missing link between science and traditional knowledge - p. 467 29. Chapter 25 Artisanal Mexican cheeses: Preserving typicity and genuineness through lactic acid bacteria cooperation - p. 485 30. Chapter 26 Tlaxtihuilli: A traditional Mexican dish in the gastronomy of Nayarit - p. 503 31. Chapter 27 Valorization of regional cuisine in the Costa Chica, Mexico: Cultural background, culinary uses, and potential health benefits - p. 515 32. Index - p. 529
