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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. Functional Properties of Fruits and Other Plant Foods

    1. Antioxidant Capacity of Capsicum chinense Genotypes

      • Karen Ramírez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubí Segura-Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona
      Pages 241-249
    2. Functional Components and Medicinal Properties of Cactus Products

      • Laura Iturriaga, Mónica Nazareno
      Pages 251-269
    3. Chios Mastic Gum and Its Food Applications

      • Adamantini Paraskevopoulou, Vassilios Kiosseoglou
      Pages 271-287
    4. Capsicum chinense: Composition and Functional Properties

      • Maira Rubí Segura-Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona
      Pages 289-292
    5. Nuts and Dried Fruits Potential as Functional Foods

      • Marta Magalhães, Dora Santos, S. Marília Castro, Cristina L. M. Silva
      Pages 293-307
  2. Honey and Beverages with Functional Properties

    1. Front Matter

      Pages 321-321
    2. Functional and Nutritional Properties of Different Types of Slovenian Honey

      • Mojca Korošec, Urška Kropf, Terezija Golob, Jasna Bertoncelj
      Pages 323-338
  3. Back Matter

    Pages 377-384

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)