Nutritional and Health Aspects of Food in the Balkans

Av Alina-Ioana Gostin, Diana Bogueva, Vladimir Kakurinov

1969 kr

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Beskrivning

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.

Analyzes nutritional and health claims in the Balkan region
Includes traditional foods from the Balkans
Explores both scientific and anecdotal diet-based health claims
Examines if foods meet regulatory requirements and how to remedy noncompliance
Reviews the influence of historical eating habits on today's diets

Produktinformation

Utgivningsdatum: 2021-04-30
Mått: 191 x 235 x 26 mm
Vikt: 770 g
Format: Häftad
Språk: Engelska
Serie: Elsevier traditional and Ethnic Food Series
Antal sidor: 366
Förlag: Elsevier Science
ISBN: 9780128207826

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Mer information

Dr. Dipl. Eng. Alina-Ioana Gostin, originally from Romania, is a lecturer at College of Food, University College Birmingham, UK, teaching in the areas of Food Science and Technology, Food Safety, Diet and Nutrition. Dr Gostin’s research interests focus on technologies that improve quality and safety of foods. She is also the director of the Ambassador Programme of the Global Harmonization Initiative (GHI). Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Dr. Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. Now, he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects.

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