Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
  • Author : Fatma Boukid
  • Release Date : 19 April 2021
  • Publisher : Springer Nature
  • Genre : Technology & Engineering
  • Pages : 339
  • ISBN 13 : 9783030692285

Download Or Read Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine eBook PDF

Book excerpt: 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.

Cereal Based Foodstuffs  The Backbone of Mediterranean Cuisine

Cereal Based Foodstuffs The Backbone of Mediterranean Cuisine

Author : Fatma Boukid
Publisher : Springer Nature
Genre : Technology & Engineering
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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 ...

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Publisher : Springer Science & Business Media
Genre : Technology & Engineering
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Publisher : Academic Press
Genre : Technology & Engineering
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Publisher : Springer Nature
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Genre : Technology & Engineering
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Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and ...

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Publisher : Univ of California Press
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Genre : Health & Fitness
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Genre : Technology & Engineering
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