Modernization of Traditional Food Processes and Products
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
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Details
- ISBN-13: 9781489976697
- ISBN-10: 1489976698
- Publisher: Springer
- Publish Date: February 2016
- Dimensions: 9.21 x 6.14 x 0.56 inches
- Shipping Weight: 1.11 pounds
- Page Count: 205
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