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

Bibliographic information