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  • © 2016

Functional Properties of Traditional Foods

  • Addresses the beneficial or functional properties of tradition foods

  • Unique in its focus on traditional foods

  • Evaluates properties of foods that native consumers have believed to be beneficial

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 12)

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4899-7662-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 149.99
Price excludes VAT (USA)
Hardcover Book USD 219.99
Price excludes VAT (USA)

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Table of contents (26 chapters)

  1. Front Matter

    Pages i-xxvii
  2. General Functional Properties of Foods

    1. Front Matter

      Pages 1-1
    2. Functional Aspects of Antioxidants in Traditional Food

      • Anna Gramza-Michałowska, Dominik Kmiecik
      Pages 3-7
    3. Probiotics and Prebiotics in Traditional Food

      • Anna Gramza-Michałowska
      Pages 9-15
    4. Bioenrichment of Vitamin B12 in Fermented Foods

      • Busaba Yongsmith, Vichien Kitpreechavanich, Janpen Tangjitjaroenkun, Warawut Krusong
      Pages 17-37
    5. The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages

      • Sudsai Trevanich, Supunnikar Sribuathong, Damkerng Bundidamorn
      Pages 39-73
    6. Traditional Slovak Products as Functional Foods

      • Dezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar
      Pages 75-86
    7. Functional and Nutritional Properties of Some Turkish Traditional Foods

      • Fahrettin Göğüş, Semih Ötles, Ferruh Erdoğdu, Beraat Özçelik
      Pages 87-104
  3. Functional Properties of Cereal and Flour Foods

    1. Front Matter

      Pages 105-105
    2. Functional Aspects of Carob Flour

      • Maria Cecilia Puppo, Daniel Pablo Ribotta
      Pages 107-114
    3. Salvia hispanica: Nutritional and Functional Potential

      • Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona
      Pages 115-118
    4. Cañahua: An Ancient Grain for New Foods

      • Gabriela T. Pérez, M. Eugenia Steffolani, Alberto E. León
      Pages 119-130
    5. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour

      • Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona
      Pages 131-137
    6. Functional and Beneficial Properties of Corn Tortilla

      • Luis Arturo Bello-Perez, Perla Osorio-Díaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto
      Pages 139-155
    7. Nutraceutical Properties of Amaranth and Chia Seeds

      • María Armida Patricia Porras Loaiza, Aurelio López-Malo, María Teresa Jiménez-Munguía
      Pages 189-198
    8. Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

      • Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, José Gabriel Rosado-Rubio, David Abram Betancur-Ancona
      Pages 199-206
  4. Functional Properties of Fruits and Other Plant Foods

    1. Front Matter

      Pages 209-209
    2. Forgotten and Less Utilised Plant Species as Functional Food Resources

      • Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, Lucia Kucelova
      Pages 209-232
    3. Antioxidant Properties and Health Benefits of Date Seeds

      • Moran Brouk, Ayelet Fishman
      Pages 233-240

About this book

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.

Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.

The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters
are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

About the Editors

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 includephysicochemical 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. 

Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr.Otles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.


Keywords

  • ISEKI
  • antioxidant capacity of foods
  • chemical characterization of foods
  • nutritional properties of foods
  • traditional foods

Editors and Affiliations

  • University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  • Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

About the editors

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. 


Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and
biosensors.

Bibliographic Information

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4899-7662-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 149.99
Price excludes VAT (USA)
Hardcover Book USD 219.99
Price excludes VAT (USA)