Functional Properties of Traditional Foods (eBook)

Kristberg Kristbergsson, Semih Otles (Herausgeber)

eBook Download: PDF

2016 | 1st ed. 2016
XXVII, 384 Seiten
Springer US (Verlag)
978-1-4899-7662-8 (ISBN)

Infos

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.

Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.

The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters

are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University.  His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds. 

Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and

biosensors.

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This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Canahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

Inhalt

Part I: General Functional Properties of Foods1. Functional Aspects of Antioxidants in Traditional FoodAnna Gramza-Michalowska, and Dominik Kmiecik2. Probiotics and Prebiotics in Traditional FoodAnna Gramza-Michalowska3. Bioenrichment of Vitamin B12 in Fermented FoodsBusaba Yongsmith, Vichien Kitpreechavanich, Janpan Tansiitiaroenkun, Warawut Krusong4. The Potential Health Benefits of Traditional Thai Fermented Foods and BeveragesSudsai Trevanich, Supunnikar Sribuathong and Damkerng Bundidamorn5. Traditional Slovak Products as Functional FoodsDezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar6. Functional and Nutritional Properties of Some Turkish Traditional FoodsFahrettin Göğüş, Semih Ötleş, Ferruh Erdoğdu, Beraat ÖzçelikPart II: Functional Properties of Cereal and Flour Foods7. Functional Aspects of Carob FlourMaria Cecilia Puppo and Daniel Pablo Ribotta8. Salvia Hispanica: Nutritional and Functional PotentialMaira Rubí Segura Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona9. Cañahua: An Ancient Grain for New Foods Gabriela T. Pérez, M. Eugenia Steffolani and Alberto E. León10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) FlourMaira Rubí Segura Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona11. Functional and Beneficial Properties of corn TortillaLuis Arturo Bello-Perez, Perla Osorio-Díaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto. 12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid BacteriaJohan W. von Mollendorff, Manuela Vaz- Velho and Svetoslav D. Todorov13. Nutraceutical Properties of Amaranth and Chia SeedsMaría Armida Patricia Porras Loaiza, Aurelio López-Malo, Maria Teresa Jiménez Munguía14. Biofunctionality of Chia (Salvia hispanica L.) Protein HydrolysatesMaira Rubí Segura Campos, Luis Antonio Chel-Guerrero, José Gabriel Rosado-Rubio, David Abram Betancur-AnconaPart III: Functional Properties of Fruits and Other Plant Foods15. Forgotten and Less Utilized Plant Species as Functional Food Resources  Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, and Lucia Kucelova.  16. Antioxidant Properties and Health Benefits of Date Seeds Moran Brouk and Ayelet Fishman17. Antioxidant Capacity of Capsicum chinense GenotypesKaren Ramírez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubí Segura Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona18. Functional Components and Medicinal Properties of Cactus Products Laura Iturriaga and Monica Nazareno19. Chios Mastic Gum and its Food ApplicationsAdamantini Paraskevopoulou and Vassilios Kiosseoglou20. Capsicum chinense: Composition and Functional PropertiesMaira Rubí Segura Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona21. Nuts and Dried Fruits Potential as Functional FoodsMarta Magalhaes, Dora Santos, S. Marília Castro and Cristina L. M. Silva22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan OilDom Guillaume, and Zoubida CharroufPart V: Honey and Beverages with Functional Properties23. Functional and Nutritional Properties of Different Types of Slovenian HoneyMojca Korošec, Jasna Bertoncelj, Terezija Golob, Urška Kropf24. Functional Properties of Honey and Some Traditional Honey Products from PortugalTeresa Cavaco and Ana Cristina Figueira25. Functional Aspects of Tea Camellia sinensis as Traditional BeverageAnna Gramza-Michalowska26. Horchata De Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive and Functional AttributesEugenia Martin-Esparza and Chelo Gonzalez-Martinez

Produkt-Details

• Erscheint lt. Verlag: 18.4.2016
• Reihe/Serie: Integrating Food Science and Engineering Knowledge Into the Food Chain
• Reihe/Serie: Integrating Food Science and Engineering Knowledge Into the Food Chain
• Zusatzinfo: XXVII, 384 p. 69 illus., 34 illus. in color.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Themenwelt: Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: antioxidant capacity of foods • chemical characterization of foods • ISEKI • nutritional properties of foods • traditional foods
• ISBN-10: 1-4899-7662-0 / 1489976620
• ISBN-13: 978-1-4899-7662-8 / 9781489976628