Cereal-based foodstuffs : the backbone of Mediterranean cuisine / Fatma Boukid, editor.
Boukid, Fatma, editor.
2021
TP434
Available Online

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Details

Title
Cereal-based foodstuffs : the backbone of Mediterranean cuisine / Fatma Boukid, editor.
ISBN
9783030692285 (electronic bk.)
3030692280 (electronic bk.)
3030692272
9783030692278
DOI
https://doi.org/10.1007/978-3-030-69228-5
Publication Details
Cham : Springer, 2021.
Language
English
Description
1 online resource
Item Number
10.1007/978-3-030-69228-5 doi
Call Number
TP434
Dewey Decimal Classification
664/.7
Summary
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 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.
Note
Includes index.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed May 5, 2021).
Added Author
Boukid, Fatma, editor.
Available in Other Form
Print version: 9783030692278
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
1. Cereals in the Mediterranean: breeding history
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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.

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