Traditional Foods General and Consumer Aspects
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed de
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Kristberg Kristbergsson Jorge Oliveira Editors
Traditional Foods General and Consumer Aspects
Integrating Food Science and Engineering Knowledge Into the Food Chain
Series Editor Kristberg Kristbergsson
More information about this series at http://www.springer.com/series/7288
ISEKI-Food Series Series editor: Kristberg Kristbergsson, University of Iceland, Reykjavík, Iceland FOOD SAFETY: A Practical and Case Study Approach Edited by Anna McElhatton and Richard J. Marshall ODORS IN THE FOOD INDUSTRY Edited by Xavier Nicolay UTILIZATION OF BY-PRODUCTS AND TREATMENT OF WASTE IN THE FOOD INDUSTRY Edited by Vasso Oreopoulou and Winfried Russ PREDICTIVE MODELING AND RISK ASSESSMENT Edited by Rui Costa and Kristberg Kristbergsson EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS Edited by Maria Margarida Vieira Cortez and Peter Ho CASE STUDIES IN FOOD SAFETY AND ENVIRONMENTAL HEALTH Edited by Maria Margarida Vieira Cortez and Peter Ho NOVEL TECHNOLOGIES IN FOOD SCIENCE: Their Impact on Products, Consumer Trends, and the Environment Edited by Anna McElhatton and Paulo José do Amaral Sobral TRADITIONAL FOODS: General and Consumer Aspects Edited by Kristberg Kristbergsson and Jorge Oliveira MODERNIZATION OF TRADITIONAL FOOD PROCESSES AND PRODUCTS Edited by Anna McElhatton and Mustapha Missbah El Idrissi FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS Edited by Kristberg Kristbergsson and Semih Ötles FOOD PROCESSING Edited by Kristberg Kristbergsson and Semih Ötles APPLIED STATISTICS FOR FOOD AND BIOTECHNOLOGY Edited by Gerhard Schleining, Peter Ho and Severio Mannino PHYSICAL CHEMISTRY FOR FOOD SCIENTISTS Edited by Stephan Drusch and Kirsi Jouppila PROCESS ENERGY IN FOOD PRODUCTION Edited by Winfried Russ, Barbara Sturm and Kristberg Kristbergsson CONSUMER DRIVEN DEVELOPMENT OF FOOD FOR HEALTH AND WELL BEING Edited by Kristberg Kristbergsson, Paola Pittia, Margarida Vieira and Howard R. Moskowitz BOOK ON ETHICS IN FOOD PRODUCTION AND SCIENCE Edited by Rui Costa and Paola Pittia
Kristberg Kristbergsson • Jorge Oliveira Editors
Traditional Foods General and Consumer Aspects
Editors Kristberg Kristbergsson Faculty of Food Science and Nutrition University of Iceland Reykjavík, Iceland
Jorge Oliveira School of Engineering University College Cork Cork, Ireland
Integrating Food Science and Engineering Knowledge Into the Food Chain ISBN 978-1-4899-7646-8 ISBN 978-1-4899-7648-2 (eBook) DOI 10.1007/978-1-4899-7648-2 Library of Congress Control Number: 2015958898 Springer New York Heidelberg Dordrecht London © Springer Science+Business Media New York 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of gene
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