Traditional And Non Traditional Foods
DOWNLOAD
Download Traditional And Non Traditional Foods PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Traditional And Non Traditional Foods book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Traditional And Non Traditional Foods
DOWNLOAD
Author : Raymond Ferrando
language : en
Publisher: Food & Agriculture Org.
Release Date : 1981
Traditional And Non Traditional Foods written by Raymond Ferrando and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Cooking categories.
Traditional Foods
DOWNLOAD
Author : Mohammed Al-Khusaibi
language : en
Publisher: Springer Nature
Release Date : 2019-10-18
Traditional Foods written by Mohammed Al-Khusaibi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-18 with Technology & Engineering categories.
This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
Local Traditional And Indigenous Food Systems In The 21st Century To Combat Obesity Undernutrition And Climate Change 2nd Edition
DOWNLOAD
Author : Rebecca Kanter
language : en
Publisher: Frontiers Media SA
Release Date : 2023-07-31
Local Traditional And Indigenous Food Systems In The 21st Century To Combat Obesity Undernutrition And Climate Change 2nd Edition written by Rebecca Kanter and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-31 with Medical categories.
Traditional and indigenous food systems have existed for centuries and were in balance with local food supplies, globally. However, between the mid 20th and early 21st century the green revolution dramatically altered food production, which in turn affected the inclusivity of traditional production systems within food systems and subsequently, traditional dietary intakes. This change was accompanied by lifestyle changes and spurred a global nutrition transition. Today the world faces a global syndemic of obesity, undernutrition, and climate change. A new call to action to create food systems that nourish people and sustain the planet is needed. Traditional and indigenous food systems have long been recognized as systems that can both support good human nutrition as well as maintain a balance with nature. There is an underutilized knowledge base around traditional and indigenous food systems. This includes the knowledge of nutritious species, traditional culinary preparations, and cultural practices. Greater agricultural production of underutilized species can result in more sustainable agricultural and food systems which can also help improve livelihoods and food security. Traditional and indigenous cultural practices with respect to both land and water management, as well as culinary practices, contribute to both sustainable food production and consumption. These practices require a greater evidence base in order to be incorporated into public health nutrition initiatives related to improving dietary quality, such as food-based dietary guidelines for example. An increased focus on the importance of local, traditional, and indigenous food systems and nutrition could therefore help countries to improve human nutrition and, ideally, help mitigate the global syndemic of obesity, undernutrition, and climate change. This Research Topic will focus on documenting diverse local food systems and promoting elements within them that can help improve nutrition and health – both human and planetary - in various ways including the livelihood development of knowledge holders.
Innovations In Traditional Foods
DOWNLOAD
Author : Charis Michel Galanakis
language : en
Publisher: Woodhead Publishing
Release Date : 2019-01-16
Innovations In Traditional Foods written by Charis Michel Galanakis and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-16 with Technology & Engineering categories.
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Risk Assessment And Risk Management Of Novel Plant Foods Concepts And Principles
DOWNLOAD
Author : Ib Knudsen, Inge Søborg, Folmer Eriksen, Kirsten Pilegaard and Jan Pedersen.
language : en
Publisher: Nordic Council of Ministers
Release Date : 2006
Risk Assessment And Risk Management Of Novel Plant Foods Concepts And Principles written by Ib Knudsen, Inge Søborg, Folmer Eriksen, Kirsten Pilegaard and Jan Pedersen. and has been published by Nordic Council of Ministers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering categories.
Novel food regulation is already in force in the European Community, Australia/New Zealand and in Canada. These regulations distinguish between traditional plant foods and novel plant foods, as the novel plant foods need to go through a premarket assessment procedure. This report focus on developing a proposal for definitions and criteria for determining if a plant food is traditional or novel and a proposal for an approach for the safety assessment of such plant foods with no or limited documented history of safe consumption. The report recommend to introduce a 2-step management procedure, first to establish the novelty and secondly to define and commit resources for the safety assessment, and recommend to generate and use a worldwide net of global, regional, local and ethnobotanical positive lists for food plants to guide both the decision on novelty and the safety assessment. The report recommends using the "history of use"--Concept and if the data submitted can support the claim that a product has a history of safe use, the approval can be straightforward. In Europe around 300 food plants deliver near 100% of human daily intake of plant food calories while nearly 7,000 other food plant species are used in other parts of the world. This report focuses on the situation when novel food items from these 7,000 plants are to enter the European or other regional market.
Biotechnology And Food Production
DOWNLOAD
Author : Westin Carrillo
language : en
Publisher: Scientific e-Resources
Release Date : 2019-05-06
Biotechnology And Food Production written by Westin Carrillo and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-06 with categories.
Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are basically related to food and agriculture. Biotechnology finds use in improvement of nutrition value of various kinds of foods to enhance the quality of human life. The application of recombinant DNA techniques to biological organisms, systems, and processes constitutes an exciting new biology that is being used to increase agricultural productivity and to improve the health of humans and animals. These advances coupled with those resulting from more traditional genetic and chemical approaches are having and will continue to have an enormous impact on the production of food throughout the world. Biotechnology is the use of livelihood systems and organisms to expand or make useful products, or any technical applications that uses organic systems, living organisms or derivatives thereof, to make or transform products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. A number of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional worth of food. Biotechnology in the production of enzymes to bring regarding desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other towering valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.
Eating Traditional Food
DOWNLOAD
Author : Brigitte Sebastia
language : en
Publisher: Taylor & Francis
Release Date : 2016-11-18
Eating Traditional Food written by Brigitte Sebastia and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-18 with Nature categories.
Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.
Traditional Food Production And Rural Sustainable Development
DOWNLOAD
Author : Teresa de Noronha Vaz
language : en
Publisher: Routledge
Release Date : 2016-02-24
Traditional Food Production And Rural Sustainable Development written by Teresa de Noronha Vaz and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-24 with Science categories.
The worldwide interest in sustainable development has not only prompted ecological developments in policy and research in key sectors such as industry or transportation, but also in the management and assessment of new lifestyles such as healthy food consumption and sustainable use of products. In this context, agriculture is an important example because of its dual nature as both a high-tech sector producing modern mass products and also a traditional sector producing environmentally-friendly goods. Illustrated by a range of case studies from across Europe, this volume examines the interface of agricultural - and sometimes rural - development and the social and economic feasibility of traditional modes of production and consumption. It provides an overview of the various strategies and policies concerning sustainable agriculture, presenting a critical review of the opportunities of traditional production modes, from local, regional, national and global perspectives.
Food Preservatives
DOWNLOAD
Author : Nicholas J. Russell
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Preservatives written by Nicholas J. Russell and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Non Traditional Security In Asia
DOWNLOAD
Author : Mely Caballero-Anthony
language : en
Publisher: Institute of Southeast Asian Studies
Release Date : 2013
Non Traditional Security In Asia written by Mely Caballero-Anthony and has been published by Institute of Southeast Asian Studies this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Political Science categories.
Non-Traditional Security in Asia examines the critical security challenges faced by states and societies in Asia including health, food, water, natural disasters, internal conflict, forced migration, energy, transnational crime, and cyber security. Through the development of a comprehensive analytical framework that establishes the key ingredients to policy evaluation, the editors draw on a wide variety of experts to collaborate in investigating these crucial issues. This inclusive framework ensures that all voices are heard including those oftentimes under-represented and marginalized in society to ensure that academic and policy debates are well informed about the often complex and nuanced nature of these non-traditional security challenges. Through an investigation into these specific non-traditional security threats, Non-Traditional Security in Asia documents and evaluates many of the most pressing challenges faced by Asia today. The authors analyse the ways in which particular issues are addressed by the many stakeholders involved in the policy-making process, both within governments and across societies. The question of how these challenges are addressed across and between the different levels of global governance highlights the strengths and weakness that are directly attributable to policy successes and failures. It is through this layered and comprehensive approach, together with an evaluation of the role of stakeholders, which binds together the chapter contributions to this collection. The book undertakes an issue-specific chapter study of how Asian states and societies address these non-traditional security concerns from environmental adaptation and mitigation measures to conflict resolution. For each issue area, it identifies and explains the concerns of various policy communities, identifying the motivations behind some of the key decisions made to affect change or stabilize the status quo. Essentially it questions not only what a security issue is but also for whom the issue is important and the interaction this has with policy outcomes. With a focus on regional and global institutions as well as national and local ones, this collection illustrates the variety of stakeholders involved in non-traditional security concerns, and reflects on their relative importance in the decision-making process. Through a systematic evaluation of these non-traditional security issues by employing a comprehensive analytical framework, critical appreciation of the dynamics of the policy-making process surrounding issues of crucial national, regional and international significance in Asia are made. As a result of sharing these insights, the contributors provide the tools as well as a selection of issue-specific stakeholders to illuminate the key but complex characteristics of non-traditional security in Asia.