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Modernization of traditional food pr...

Idrissi, Mustapha Missbah El.

Modernization of traditional food processes and products

Record Type:	Electronic resources : Monograph/item
Title/Author:	Modernization of traditional food processes and productsedited by Anna McElhatton, Mustapha Missbah El Idrissi.
other author:	McElhatton, Anna.
Published:	Boston, MA :Springer US :2016.
Description:	xxv, 205 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Food industry and tradeTechnological innovations.
Online resource:	http://dx.doi.org/10.1007/978-1-4899-7671-0
ISBN:	9781489976710$q(electronic bk.)

Modernization of traditional food processes and products
Modernization of traditional food processes and products[electronic resource] /edited by Anna McElhatton, Mustapha Missbah El Idrissi. - Boston, MA :Springer US :2016. - xxv, 205 p. :ill. (some col.), digital ;24 cm. - ISEKI-Food series. - ISEKI-Food series..

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.

ISBN: 9781489976710$q(electronic bk.)

Standard No.: 10.1007/978-1-4899-7671-0doiSubjects--Topical Terms:

291394
Food industry and trade
--Technological innovations.

LC Class. No.: TP370

Dewey Class. No.: 664

Modernization of traditional food processes and products
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300 $a xxv, 205 p. : $b ill. (some col.), digital ; $c 24 cm.
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520 $a 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.
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