國立虎尾科技大學 |

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine/ edited by Fatma Boukid.
other author:	Boukid, Fatma.
Description:	VIII, 339 p. 100 illus., 38 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-69228-5
ISBN:	9783030692285

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine[electronic resource] /edited by Fatma Boukid. - 1st ed. 2021. - VIII, 339 p. 100 illus., 38 illus. in color.online resource.

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

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

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
LDR:02983nam a22004095i 4500 001 1051764
003 DE-He213
005 20210621142939.0
007 cr nn 008mamaa
008 220103s2021 gw | s |||| 0|eng d
020 $a 9783030692285 $9 978-3-030-69228-5
024 7 $a 10.1007/978-3-030-69228-5 $2 doi
035 $a 978-3-030-69228-5
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine $h [electronic resource] / $c edited by Fatma Boukid.
250 $a 1st ed. 2021.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a VIII, 339 p. 100 illus., 38 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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. .
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.
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Plant breeding. $3 568050
650 0 $a Motivation research (Marketing). $3 1279600
650 1 4 $a Food Science. $3 673136
650 2 4 $a Plant Breeding/Biotechnology. $3 677715
650 2 4 $a Consumer Behavior. $3 1004798
700 1 $a Boukid, Fatma. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1356321
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030692278
776 0 8 $i Printed edition: $z 9783030692292
776 0 8 $i Printed edition: $z 9783030692308
856 4 0 $u https://doi.org/10.1007/978-3-030-69228-5
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)