書籍詳細

書籍詳細




洋書

伝統食のイノベーション

Innovations in Traditional Foods

Galanakis, Charis M. (EDT)

Woodhead Pub Ltd 2019/01
334 p. 23 cm   
装丁: Pap   
版表示など: pap.    装丁について
テキストの言語: ENG    出版国: US
ISBN: 9780128148877
KCN: 1032294447
紀伊國屋書店 選定タイトル
標準価格:¥33,907(本体 ¥30,825)   
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納期について
DDC: 664
KDC: G360 食品科学一般
関連書リスト: SB3058B 環境・農業 関連書特集2019
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Annotation

Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products.

Full Description

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

Table of Contents

1. Introduction 2. Consumer perspectives about innovations in traditional foods 3. Fruits and Vegetables 4. Grains and Pulses 5. Sourdough Bread 6. Roots and Tubers 7. Table olives and olive oil 8. Grape Processing and Wine 9. Fermented foods and beverages 10. Fish 11. Meat 12. Milk and Dairy Products