Innovations in Traditional Foods

Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market

Charis M. Galanakis (Edited by)

9780128148877

Paperback, published 16 January 2019

348 pages
23.4 x 19 x 2.2 cm, 0.75 kg

Approx.334 pages

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

Subject Areas: Food & beverage technology [TDCT]