LEADER 04530nam 22006375 450 001 9910254040603321 005 20200629150754.0 010 $a1-4899-7671-X 024 7 $a10.1007/978-1-4899-7671-0 035 $a(CKB)3710000000602238 035 $a(EBL)4419944 035 $a(SSID)ssj0001653680 035 $a(PQKBManifestationID)16433888 035 $a(PQKBTitleCode)TC0001653680 035 $a(PQKBWorkID)14982963 035 $a(PQKB)10262938 035 $a(DE-He213)978-1-4899-7671-0 035 $a(MiAaPQ)EBC4419944 035 $a(PPN)192222740 035 $a(EXLCZ)993710000000602238 100 $a20160222d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aModernization of Traditional Food Processes and Products /$fedited by Anna McElhatton, Mustapha Missbah El Idrissi 205 $a1st ed. 2016. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d2016. 215 $a1 online resource (220 p.) 225 1 $aIntegrating Food Science and Engineering Knowledge Into the Food Chain ;$v11 300 $aDescription based upon print version of record. 311 $a1-4899-7669-8 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aPart I: Europe -- 1. Traditional Polish curd cheeses -- 2. Túró Rudi? ? everyone?s favourite milk dessert in Hungary -- 3. Quark. A traditional German fresh cheese -- 4. Modernization of the traditional Irish Cream Liqueur production process -- 5. Modernization of Skyr processing ? Icelandic acid-curd soft cheese -- 6. Karachay ayran: from domestic technology to industrial production -- 7. German bread and related process technology -- 8. Production of Pastas with Bread Wheat Flour -- Part II: Americas and the Rest of the World -- 9. Edible coatings, a novel preservation method for nuts -- 10. Kaanga wai ? development of a modern preservation process for a traditional Maori fermented food -- 11. Thai Fish Sauce - a traditional Fermented sauce -- 12. Yunnan Fermented Bean Curds: Furu (Lufu) -- 13. Tempe from Traditional to Modern Practices -- 14. Modernization of the Manufacturing Process for Traditional Indian Dairy Products -- 15. Yunnan Pu-erh Tea. 330 $aThis volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples? cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader. 410 0$aIntegrating Food Science and Engineering Knowledge Into the Food Chain ;$v11 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aNutrition    606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aNutrition   . 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aNutrition. 676 $a540 702 $aMcElhatton$b Anna$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aEl Idrissi$b Mustapha Missbah$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910254040603321 996 $aModernization of Traditional Food Processes and Products$92499592 997 $aUNINA