Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Häftad, Engelska, 2022

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Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods.

Produktinformation

Utgivningsdatum2022-04-20
Mått155 x 235 x undefined mm
FormatHäftad
SpråkEngelska
Antal sidor339
FörlagSpringer Nature Switzerland AG
ISBN9783030692308

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Fatma Boukid is a researcher and project manager at Institute of Agrifood Research and Technology IRTA-Monells. She holds PhD, M.Sc., and engineering degrees in food science and technologies. Her research activity is focused on wheat allergy, designing fat reduced and sugar-reduced bakery products as well as functional foods based on cereals and pulses and food digestibility. Her current search activity is on protein alternatives deriving from conventional (cereals and pulses) and innovative (microalgae) sources.

1. Cereals in the Mediterranean: breeding history.- 2. The evolution of milling processing.- 3. Wheat bread in the Mediterranean area: from past to the future.- 4. Italian pasta: conventional and innovative ingredients and processing.- 5. From tradition to innovation in cereal-derived foodstuffs.- 6. Blending pulses with cereals for healthier foods.- 7. Snacking: ingredients, processing and safety.- 8. Rice: a versatile food at the heart of the Mediterranean diet.- 9. The Bright and Dark Sides of Wheat.- 10. Gluten-free breadmaking: facts, issues and future.- 11. The holy grail of ancient cereals.- 12. Safety of traditional cereals foodstuff.