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Cereal-based foodstuffsthe backbone ...

Boukid, Fatma.

Cereal-based foodstuffsthe backbone of Mediterranean cuisine /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Cereal-based foodstuffsedited by Fatma Boukid.
其他題名:	the backbone of Mediterranean cuisine /
其他作者:	Boukid, Fatma.
出版者:	Cham :Springer International Publishing :2021.
面頁冊數:	viii, 339 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Cereal productsMediterranean Region.
電子資源:	https://doi.org/10.1007/978-3-030-69228-5
ISBN:	9783030692285$q(electronic bk.)

Cereal-based foodstuffsthe backbone of Mediterranean cuisine /
Cereal-based foodstuffsthe backbone of Mediterranean cuisine /[electronic resource] :edited by Fatma Boukid. - Cham :Springer International Publishing :2021. - viii, 339 p. :ill., digital ;24 cm.

1. Cereals in the Mediterranean: breeding history -- 2. The evolution of milling processing -- 3. Wheat bread in the Mediterranean area: from past to the future -- 4. Italian pasta: conventional and innovative ingredients and processing -- 5. From tradition to innovation in cereal-derived foodstuffs -- 6. Blending pulses with cereals for healthier foods -- 7. Snacking: ingredients, processing and safety -- 8. Rice: a versatile food at the heart of the Mediterranean diet -- 9. The Bright and Dark Sides of Wheat -- 10. Gluten-free breadmaking: facts, issues and future -- 11. The holy grail of ancient cereals -- 12. Safety of traditional cereals foodstuff.

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association's definition of "novel foods," and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.

ISBN: 9783030692285$q(electronic bk.)

Standard No.: 10.1007/978-3-030-69228-5doiSubjects--Topical Terms:

890770
Cereal products
--Mediterranean Region.

LC Class. No.: TP434 / .C474 2021

Dewey Class. No.: 664.7

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520 $a Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association's definition of "novel foods," and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.
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