Skip to main content
Book cover
  • Book
  • © 2016

Modernization of Traditional Food Processes and Products

Editors:

  1. Anna McElhatton

    1. University of Malta, MSD, Malta

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Mustapha Missbah El Idrissi

    1. Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Covers important aspects of the production of foods and beverages from all over the globe

  • Provides readers with an appreciation of how products were traditionally made, and which factors have shaped their development over time

  • Describes the origin of particular foods and beverages, and discusses the changes and science that led to the modern products found on supermarket shelves

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

Sections

eBook USD 84.99
Price excludes VAT (USA)
  • ISBN: 978-1-4899-7671-0
  • 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 109.99
Price excludes VAT (USA)
Hardcover Book USD 149.99
Price excludes VAT (USA)
Learn about institutional subscriptions

This is a preview of subscription content, access via your institution.

Table of contents (15 chapters)

  1. Front Matter

    Pages i-xxv
    PDF

  2. Europe

    1. Front Matter

      Pages 1-1
      PDF

    2. Traditional Polish Curd Cheeses

      • Małgorzata Ziarno, Andrzej Lenart
      Pages 3-12

    3. “Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary

      • József Csanádi, Zsuzsanna László, Cecilia Hodúr
      Pages 13-19

    4. Quark: A Traditional German Fresh Cheese

      • S. Drusch, U. Einhorn-Stoll
      Pages 21-30

    6. Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese

      • Gudmundur Gudmundsson, Kristberg Kristbergsson
      Pages 45-53

    7. Karachay Ayran: From Domestic Technology to Industrial Production

      • I. K. Kulikova, S. E. Vinogradskaya, O. I. Oleshkevich, L. R. Alieva, Anna McElhatton
      Pages 55-61

    8. German Bread and Related Process Technology

      • Karl Georg Busch
      Pages 63-73

    9. Production of Pastas with Bread Wheat Flour

      • 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
      PDF

    2. Use of Edible Coatings, a Novel Preservation Method for Nuts

      • Lorena Atarés, Amparo Chiralt, Anna McElhatton
      Pages 93-101

    3. Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food

      • John D. Brooks, Michelle Lucke-Hutton, Nick Roskruge
      Pages 103-113

    4. Thai Fish Sauce: A Traditional Fermented Sauce

      • Wunwiboon Garnjanagoonchorn
      Pages 115-123

    5. Yunnan Fermented Bean Curds: Furu (Lufu)

      • Qi Lin, Sarote Sirisansaneeyakul, Qiuping Wang, Anna McElhatton
      Pages 125-144

    6. Tempe from Traditional to Modern Practices

      • Hadi K. Purwadaria, Dedi Fardiaz, Leonardus Broto Sugeng Kardono, Anna McElhatton
      Pages 145-160

    8. Yunnan Pu-erh Tea

      • Jiashun Gong, Qiuping Wang, Sarote Sirisansaneeyakul, Anna McElhatton
      Pages 175-197

  4. Back Matter

    Pages 199-205
    PDF
Back to top

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.

Back to top

Keywords

  • ISEKI
  • food process technology
  • industrial production of food
  • manufacturing process of foods
  • traditional foods
Back to top

Editors and Affiliations

  • University of Malta, MSD, Malta

    Anna McElhatton

  • Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    Mustapha Missbah El Idrissi

Back to top

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. 
Back to top

Bibliographic Information

Back to top
Access via your institution
eBook USD 84.99
Price excludes VAT (USA)
  • ISBN: 978-1-4899-7671-0
  • 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 109.99
Price excludes VAT (USA)
Hardcover Book USD 149.99
Price excludes VAT (USA)
Learn about institutional subscriptions