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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 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. About the Editors 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 includephysicochemical 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.Otles 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.

Nutrition. --- Biomedical Engineering --- Health & Biological Sciences --- Food --- Analysis. --- Composition. --- Alimentation --- Nutrition --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Health aspects --- Chemistry --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- Composition --- Food science. --- Food Science. --- Food Microbiology. --- Microbiology. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Dietaries --- Gastronomy --- Science --- Sanitary microbiology --- Bacteriology --- Food—Biotechnology. --- Microbiology. --- Nutrition   . --- Microbial biology --- Biology --- Microorganisms

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The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Predictive Modeling and Risk Assessment presents an overview of available mathematical models in food science and related subjects. The book is a collection of applications, applying to foods, which have been recently developed in fields such as pharmacy, agriculture, and environmental- and materials-science. It offers a comprehensive introduction to predictive modeling and risk assessment, an overview of the processing, distribution and consumption of foods, and finally a discussion on environmental pollutants and contaminants.

Chemistry. --- Food industry and trade. --- Food science. --- Risk Assessment. --- Biomedical Engineering --- Chemical Engineering --- Chemical & Materials Engineering --- Health & Biological Sciences --- Engineering & Applied Sciences --- Food industry and trade --- Raw foods. --- Quality control. --- Food, Raw --- Uncooked food --- Unfired food --- Food --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Physical sciences --- Science --- Food—Biotechnology.

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This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Chemistry --- General microbiology --- Nutritionary hygiene. Diet --- Food science and technology --- voedselmicrobiologie --- voedingstechnologie --- chemie --- microbiologie --- voedingsleer

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The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Predictive Modeling and Risk Assessment presents an overview of available mathematical models in food science and related subjects. The book is a collection of applications, applying to foods, which have been recently developed in fields such as pharmacy, agriculture, and environmental- and materials-science. It offers a comprehensive introduction to predictive modeling and risk assessment, an overview of the processing, distribution and consumption of foods, and finally a discussion on environmental pollutants and contaminants.

Food science and technology --- voedingschemie --- voedingsleer