Modernization of Traditional Food Processes and Products 1st Edition Anna Mcelhatton 148997671X 9781489976710

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Product details:

• ISBN 10: 148997671X
• ISBN 13: 9781489976710
• Author: Anna Mcelhatton

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.

Table of contents:

Part I: Europe

Chapter 1: Traditional Polish Curd Cheeses

Chapter 2: “Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary

Chapter 3: Quark: A Traditional German Fresh Cheese

Chapter 4: Modernization of the Traditional Irish Cream Liqueur Production Process

Chapter 5: Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese

Chapter 6: Karachay Ayran: From Domestic Technology to Industrial Production

Chapter 7: German Bread and Related Process Technology

Chapter 8: Production of Pastas with Bread Wheat Flour

Part II: Americas and the Rest of the World

Chapter 9: Use of Edible Coatings, a Novel Preservation Method for Nuts

Chapter 10: Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fer

Chapter 11: Thai Fish Sauce: A Traditional Fermented Sauce

Chapter 12: Yunnan Fermented Bean Curds: Furu (Lufu)

Chapter 13: Tempe from Traditional to Modern Practices

Chapter 14: Modernization of Manufacturing Process for Traditional Indian Dairy Products

Chapter 15: Yunnan Pu-erh Tea

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