Modernization of Traditional Food Processes and Products

Book Overview

Part I: Europe

1. Traditional Polish curd cheeses

Malgorzata Malgorzata Ziarno and Andrzej Lenart

2. T?r? Rudi" - everyone's favourite milk dessert in Hungary

J?zsef Csan?di, Zsuzsanna L?szl? and Cecilia Hod?r

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 Le?n A.E.

Part II: Americas and the Rest of the World

9. Edible coatings, a novel preservation method for nuts

Lorena Atar?s 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

• Format: Paperback
• Language: English
• ISBN: 1493979477
• ISBN13: 9781493979479
• Release Date: March 2019
• Publisher: Springer
• Length: 205 Pages
• Weight: 0.73 lbs.
• Dimensions: 0.5" x 6.1" x 9.2"