Editors:
- 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)
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Table of contents (26 chapters)
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Front Matter
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General Functional Properties of Foods
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Front Matter
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Functional Properties of Cereal and Flour Foods
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Front Matter
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Functional Properties of Fruits and Other Plant Foods
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Front Matter
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About this book
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.
Editors and Affiliations
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University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland
Kristberg Kristbergsson
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Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey
Semih Ötles
About the editors
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, novelinstrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and
biosensors.
Bibliographic Information
Book Title: Functional Properties of Traditional Foods
Editors: Kristberg Kristbergsson, Semih Ötles
Series Title: Integrating Food Science and Engineering Knowledge Into the Food Chain
DOI: https://doi.org/10.1007/978-1-4899-7662-8
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2016
Hardcover ISBN: 978-1-4899-7660-4Published: 18 April 2016
Softcover ISBN: 978-1-4939-7944-8Published: 21 April 2018
eBook ISBN: 978-1-4899-7662-8Published: 18 April 2016
Series ISSN: 2512-2223
Series E-ISSN: 2512-2258
Edition Number: 1
Number of Pages: XXVII, 384
Number of Illustrations: 35 b/w illustrations, 34 illustrations in colour
Topics: Food Science, Food Microbiology, Nutrition