© 2016

Modernization of Traditional Food Processes and Products

  • Anna McElhatton
  • Mustapha Missbah El Idrissi

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 11)

Table of contents

  1. Front Matter
    Pages i-xxv
  2. Europe

    1. Front Matter
      Pages 1-1
    2. Małgorzata Ziarno, Andrzej Lenart
      Pages 3-12
    3. József Csanádi, Zsuzsanna László, Cecilia Hodúr
      Pages 13-19
    4. S. Drusch, U. Einhorn-Stoll
      Pages 21-30
    5. Gudmundur Gudmundsson, Kristberg Kristbergsson
      Pages 45-53
    6. I. K. Kulikova, S. E. Vinogradskaya, O. I. Oleshkevich, L. R. Alieva, Anna McElhatton
      Pages 55-61
    7. Karl Georg Busch
      Pages 63-73
    8. C. S. Martínez, M. C. Bustos, A. E. León
      Pages 75-89
  3. Americas and the Rest of the World

    1. Front Matter
      Pages 91-91
    2. Lorena Atarés, Amparo Chiralt, Anna McElhatton
      Pages 93-101
    3. John D. Brooks, Michelle Lucke-Hutton, Nick Roskruge
      Pages 103-113
    4. Wunwiboon Garnjanagoonchorn
      Pages 115-123
    5. Qi Lin, Sarote Sirisansaneeyakul, Qiuping Wang, Anna McElhatton
      Pages 125-144
    6. Hadi K. Purwadaria, Dedi Fardiaz, Leonardus Broto Sugeng Kardono, Anna McElhatton
      Pages 145-160
    7. Jiashun Gong, Qiuping Wang, Sarote Sirisansaneeyakul, Anna McElhatton
      Pages 175-197
  4. Back Matter
    Pages 199-205

About this book


This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world.

Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world.  Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves.

The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.


ISEKI food process technology industrial production of food manufacturing process of foods traditional foods

Editors and affiliations

  • Anna McElhatton
    • 1
  • Mustapha Missbah El Idrissi
    • 2
  1. 1.University of MaltaMSDMalta
  2. 2.Université Mohamed VÉcole Normale SupérieureRabatMorocco

About the editors

Anna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. Anna McElhatton has an undergraduate degree in Pharmacy, an M.A. in Bioethics from the University of Malta and, M.Phil and PhD from the Queen’s University of Belfast in Northern Ireland. Her main research interests include food safety (of dairy products), modernization of traditional foods, sensory aspects of food preference, and ethical issues in research. 

Mustapha Missbah El Idrissi is Professor of general Microbiology at the “Ecole Normale Supérieure” at Mohammed V University of Rabat (UM5R), Morocco. He is responsible of the Master degree “Biotechnology and Environment”. He was a senior lecturer of Food Microbiology for over twenty years at Mohamed Premier University in Oujda and moved to Rabat to teach general microbiology at UM5R. His main research include legumes improvement through biological nitrogen fixation with rhizobia. The molecular characterization of bacteria in different ecosystems is also one of his research interests. 

About the Series Editor

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University.  His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds. 

Bibliographic information

  • Book Title Modernization of Traditional Food Processes and Products
  • Editors Anna McElhatton
    Mustapha Missbah El Idrissi
  • Series Title Integrating Food Science and Engineering Knowledge Into the Food Chain
  • Series Abbreviated Title Integrating Food Science
  • DOI
  • Copyright Information Springer Science+Business Media New York 2016
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-1-4899-7669-7
  • Softcover ISBN 978-1-4939-7947-9
  • eBook ISBN 978-1-4899-7671-0
  • Edition Number 1
  • Number of Pages XXV, 205
  • Number of Illustrations 19 b/w illustrations, 45 illustrations in colour
  • Topics Food Science
    Food Microbiology
  • Buy this book on publisher's site