Modernization of Traditional Food Processes and Products by Anna McElhattonModernization of Traditional Food Processes and Products by Anna McElhatton

Modernization of Traditional Food Processes and Products

byAnna McElhattonEditorMustapha Missbah El Idrissi

Hardcover | February 23, 2016

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This volume of theTrilogy 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 Productsis 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.

Anna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. Anna McElhatton has an undergraduate degree in Pharmacy, an M.A. in Bioethics from the University of Malta and, M.Phil and PhD from the Queen's University of Belfast in Northern Ireland. Her main...
Title:Modernization of Traditional Food Processes and ProductsFormat:HardcoverDimensions:205 pagesPublished:February 23, 2016Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1489976698

ISBN - 13:9781489976697


Table of Contents

Part I: Europe

1. Traditional Polish curd cheeses 

MaÅgorzata MaÅgorzata Ziarno and Andrzej Lenart

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

József Csanádi, Zsuzsanna László and Cecilia Hodúr  

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 León A.E.&

Part II: Americas and the Rest of the World

9. Edible coatings, a novel preservation method for nuts

Lorena Atarés 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