Main description:

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples' cabinets all over the world.
Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves.
The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.

Contents:

Part I: Europe

1. Traditional Polish curd cheeses

Malgorzata Malgorzata Ziarno and Andrzej Lenart

2. Turo Rudi" - everyone's favourite milk dessert in Hungary

Jozsef Csanadi, Zsuzsanna Laszlo and Cecilia Hodur

3. Quark. A traditional German fresh cheese

Stephan Drusch and Ulrike Einhorn-Stoll

4. Modernization of the traditional Irish Cream Liqueur production process

Peter C Mitchell

5. Modernization of Skyr processing - Icelandic acid-curd soft cheese

Gudmundur Gudmundsson and Kristberg Kristbergsson

6. Karachay ayran: from domestic technology to industrial production

Kulikova I. K., Vinogradskaya, S.E., Oleshkevich O.I., Alieva L.R. and McElhatton A.

7. German bread and related process technology

Karl Georg Busch

8. Production of Pastas with Bread Wheat Flour

Martinez C.S., Bustos M.C. and Leon A.E.<

Part II: Americas and the Rest of the World

9. Edible coatings, a novel preservation method for nuts

Lorena Atares Amparo Chiralt and Anna McElhatton

10. Kaanga wai - development of a modern preservation process for a traditional Maori fermented food

John D. Brooks, Michelle Lucke-Hutton, Nick Roskruge

11. Thai Fish Sauce - a traditional Fermented sauce

Wunwiboon Garnjanagoonchorn

12. Yunnan Fermented Bean Curds: Furu (Lufu)

Qi Lin Sarote Sirisansaneeyakul and Anna McElhatton

13. Tempe from Traditional to Modern Practices

Hadi K. Purwadaria, Dedi Fardiaz and Leonardus Broto Sugeng Kardono and Anna McElhatton

14. Modernization of the Manufacturing Process for Traditional Indian Dairy Products

P. S. Minz and R. R. B. Singh

15. Yunnan Pu-erh Tea

Jiashun Gong, Qiuping Wang, Sarote Sirisansaneeyakul and Anna McElhatton