Innovations in traditional foods / edited by Charis Michel Galanakis.

Format:

Book

Contributor:

Galanakis, Charis M., editor.

Language:

English

Subjects (All):

Food industry and trade--Technological innovations.

Food industry and trade.

Physical Description:

1 online resource (350 pages)

Place of Publication:

Duxford : Woodhead Publishing, [2019]

Summary:

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.- Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences- Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market- Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Contents:

Front Cover

Innovations in Traditional Foods

Copyright Page

Contents

List of Contributors

Preface

1 Introduction

1.1 Introduction

1.2 Definition of Traditional Foods

1.2.1 Geographical Differences

1.2.2 Designation of Origin Labels

1.2.3 Traditional Character

1.3 Traditional Foods From a Consumer Perspective

1.4 Innovation in Traditional Foods

1.4.1 Typologies of Innovations in Traditional Foods

1.5 Consumer Acceptance of Innovations

1.5.1 Adoption of Innovation Theories

1.5.2 Consumer Acceptance of Food Innovations

1.5.3 Individual Differences in the Acceptance of Innovations

1.6 Consumer Acceptance of Innovations in Traditional Foods

1.6.1 Innovation Characteristics

1.6.2 Product Naturalness

1.6.3 Product-Specificity

1.6.4 Consumer Segments

1.7 Conclusion

References

Further Reading

2 Food Innovation and Tradition: Interplay and Dynamics

2.1 Food (R)evolutions

2.2 Culinary Anxieties: Whose Traditions?

2.3 Meat and Meat Products

2.4 Bread

2.5 Tea

2.6 Conclusions

Acknowledgments

3 Consumer Perspectives About Innovations in Traditional Foods

3.1 Introduction

3.1.1 Innovation in the Somewhat Recent Past

3.1.2 Looking Back-What Was the Impetus for This Innovation?

3.1.3 The "Why and What" Behind the Early Innovations Using "Horizontal Segmentation"

3.1.4 The 1990s

3.1.5 The 1990s and the Marketing World

3.1.6 The Impact of Changing Values and How the Insights and Sensory World Responded

3.1.7 2000-2015-More and Less of the Same

3.1.8 From a Driver of Innovation to a Judge of Innovation-Today's Reality

3.1.9 A New Approach to Consumers-Tracking and Listening

3.1.10 So-What Do Consumers Feel to Be Innovative in Traditional Foods?

3.2 Innovation of Traditional Food Products.

3.3 The Basics of Mind Genomics-Cheese Study

3.4 Data Analysis by Recoding and OLS (Ordinary Least Squares Regression)

3.5 Traditional Cheese Study-Changes/Innovations in Ingredients

3.6 Chocolate Study-Changes/Innovations in Package

3.7 Wine Study-Innovation in a Product Whose Basis is Image and Heritage

3.8 Discussion and Conclusions

4 Open Innovation and Traditional Food

4.1 Background

4.2 Innovation and Tradition in the Food Industry: What Do They Mean?

4.3 Exploring Open Innovation in Traditional Food Production

4.4 Examples of OI Application to TFPs

4.5 Concluding Remarks and Future Trends

4.5.1 Collaboration With Consumers: A Challenge for TFPs' Producers

4.5.2 The Key Supporting Role of Technology and ICTs

5 Fruits and Vegetables

5.1 General Trends

5.2 Evolving Consumer Preferences Toward F&V

5.3 Market Outlook

5.3.1 Trends in the European Market

5.4 Emerging Innovation in F&V Sector

5.4.1 A Survey to EU Researcher

5.4.2 Emerging Markets: Far East and China Market Outlook

5.4.2.1 Chinese Market Highlights

5.4.2.2 The Chinese Consumer Profile

Trend 1: Consumers are Confident-But Risks Remain

Trend 2: Consumers are More Health-Conscious Than Ever Before-But Different Consumers Define Health Differently

Trend 3: The Post-90s Generation is Emerging as a New Engine of Consumption

Trend 4: Chinese Consumers are Taking a More Nuanced View of Brands, Both Global and Local

5.5 Future Perspective in Fruits and Vegetables Markets

5.6 Conclusions

6 Sourdough Bread

6.1 Introduction

6.2 Types of Sourdough

6.2.1 Type I Sourdough-Spontaneous Selection of Microorganisms

6.2.2 Type II Sourdough-Use of Starter Cultures

6.2.3 Type III Sourdough-Dehydrated Type II Sourdough.

6.2.4 Type IV Sourdough-Mixed Sourdough

6.3 The Sourdough Microbiota

6.3.1 LAB and Metabolic Activity

6.3.2 Yeasts and Metabolic Activity

6.4 Genomics of Sourdough Bacteria

6.5 Meta-Omics of the Sourdough Ecosystem

6.6 Impact of Sourdough Fermentation on Bread

6.7 Innovations in Sourdough Bread Production

6.8 Conclusions

7 Traditional Foods From Tropical Root and Tuber Crops: Innovations and Challenges

7.1 Introduction

7.2 Tropical Roots and Tuber Crops

7.2.1 Potato

7.2.2 Sweet Potato

7.2.3 Cassava

7.2.4 Yams

7.2.5 Aroids

7.2.6 Yam Bean

7.2.7 Minor Tuber Crops

7.2.7.1 Canna

7.2.7.2 Arrowroot

7.2.7.3 Coleus

7.3 Food Fermentations

7.4 Traditional Fermented Foods From TRCs

7.4.1 Fermented Foods From Cassava

7.4.1.1 Gari

7.4.1.2 Fufu

7.4.1.3 Lafun and Efubo

7.4.1.4 Agbelima

7.4.1.5 Abacha (Wet Cassava Chips)

7.4.1.6 Tapai or Tape

7.4.1.7 Ubuswage

7.4.1.8 Imikembe

7.4.1.9 Ikivunde

7.4.1.10 Inyange

7.4.1.11 Kivunde

7.4.1.12 Mokopa

7.4.1.13 Attieke

7.4.1.14 Kokonde

7.4.1.15 Loi-Loi

7.4.1.16 Attoupkou

7.4.1.17 Dumby

7.4.1.18 Kapok pogari

7.4.1.19 Bedekouman

7.4.2 Innovative Fermented Foods From Cassava

7.4.2.1 Fermented Sweet and Sour Flour

7.4.2.2 Fermented Boiled Roots (Meduame-M-bong)

7.4.2.3 Cassava Fermented Roots (Cossette)

7.4.2.4 Cassava Bread

7.4.2.5 Fermented Starch Derived Products

7.4.2.6 Cheese Bread

7.4.2.7 Coated Peanuts

7.4.2.8 Fermented Cassava Beverages

Wagari

Beiju

Banu or Uala

Kasili

7.4.3 Fermented Food and Beverages from Sweet Potato

7.4.3.1 Sour Starch and Flour

7.4.3.2 Shochu

7.4.4 Innovative Fermented Foods From Sweet Potato

7.4.4.1 Lacto-Pickle

7.4.4.2 Lacto-Juice

7.4.4.3 Sweet Potato Curd and Yogurt

7.4.4.4 Sweet Potato Jam.

7.4.4.5 Acidophilus Milk

7.4.4.6 Wine

7.4.4.7 Medicated Wine

7.4.4.8 Beer

7.4.5 Fermented Foods From Yams, Taro, and Cocoyam

7.4.5.1 Fermented Yam Flour (Amala)

7.4.5.2 Poi

7.4.5.3 Sapal

7.4.5.4 Kokobele

7.5 Nutritive Values of Root and Tuber Crops

7.6 Sustainable Biotechnologies for Root and Tuber Crops

7.7 Bioactive Compounds in Tuber Crops

7.7.1 Phenolic Compounds

7.7.2 Saponins and Sapogenins

7.7.3 Bioactive Proteins

7.7.4 Glycoalkaloids

7.7.5 Carotenoids

7.7.6 Ascorbic Acid

7.8 Health Aspects Prompting for Innovation

7.8.1 Antioxidant Activity

7.8.2 Antiulcer Activity

7.8.3 Anticancer Activity

7.8.4 Antimicrobial Activity

7.8.5 Antiobesity Activity

7.9 Commercialization and Globalization

7.10 Conclusion and Future Perspectives

8 Olive Fruit and Olive Oil

8.1 Introduction

8.2 Composition of the Olive Fruit

8.3 Olive Oil Bioactives

8.3.1 Phenolic Compounds

8.3.2 Lipophilic Bioactives

8.3.2.1 Squalene

8.3.2.2 Phytosterols

8.3.2.3 Tocopherols

8.4 Olive Oil Production

8.4.1 Virgin Olive Oil Processing (I. Aqueous Extraction or Pressing)

8.4.2 Olive Pomace Processing

8.5 Loss of Olive Bioactives, Volatile Compounds, and Aroma Intensity During VOO Processing

8.6 Olive Oil Quality

8.6.1 Olive Oil Standards

8.6.2 Sensory Quality

8.6.3 Oxidative Stability

8.7 Utilizing High Added-Value and Bioactive Compounds of Olive Oil Production Derivatives

8.8 Current Status Quo of Innovations in Olive Oil Sector

8.8.1 Marketing Olive Oil as a Superfood

8.8.2 The Health Claim of Polyphenols in Olive Oil and Its Ambiguous Interpretation

8.8.3 Polyphenols From Olive Mill Wastewater: A Great or a Stifled Opportunity?

8.9 Conclusion

9 Wine

9.1 Wine and the Importance of it Being a Healthy Product.

9.2 State of the Art of Innovations in the Wine Sector

9.3 Origin of Amines in the Wine

9.4 Factors Affecting the Amine Concentration in Wine

9.4.1 Raw Materials

9.4.2 Concentration of Nitrogen Compounds in Must

9.4.3 Winemaking Practices

9.5 Evolution of Amines During Wine Aging

9.6 Problems of Toxicity and Legislation

9.7 Methods for Amine Elimination in Wine

9.8 Conclusion

10 Fermented Foods and Beverages

10.1 Introduction

10.1.1 History

10.1.2 Fermentation

10.1.3 Fermented Products

10.1.4 Dietary Culture Worldwide

10.2 Fermented Foods and Beverages

10.2.1 Socio-Economic Importance of Fermented Products

10.2.2 Microbiology

10.2.2.1 Fermented Milks

10.2.2.2 Fermented Cereal Foods

10.2.2.3 Fermented Meat Products

10.2.2.4 Fermented Fish Products

10.2.2.5 Fermented Vegetable Products

10.2.2.6 Fermented Alcoholic Beverages

10.3 Technology

10.3.1 Fermented Milk Foods

10.3.2 Fermented Cereals

10.3.3 Fermented Vegetables

10.3.4 Fermented Meat Products

10.3.5 Fermented Fish Products

10.3.6 Fermented Beverages

10.4 Health Benefits

10.4.1 Probiotics

10.4.2 Preservation and Flavor Enhancement

10.4.3 Prevention of Toxic Effects of Mycotoxins

10.4.4 pH Regulation

10.4.5 Anticarcinogenic Effect and Antihypertensive Activity

10.4.6 Alleviating Cholesterol Levels

10.4.7 Nutrition Value of Fermented Foods

10.5 Future Perspectives

10.5.1 Table Olives

10.5.2 Dairy

10.5.3 Waste

10.6 Conclusion

11 Meat Snacks: A Novel Technological Perspective

11.1 Introduction

11.2 Current Scenario

11.3 Extrusion Technology

11.4 Enrobing/Coating

11.5 Nonmeat Ingredients in Meat Snacks

11.6 Cooking, Packaging, and Quality Attributes of Meat Snacks.

11.7 Traditional Meat Snacks.

Notes:

Description based on: online resource; title from pdf title page (Knovel, viewed June 30, 2020)

ISBN:

9780128148884

0128148888

9780128148877

012814887X