Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine [electronic resource] / edited by Fatma Boukid.

9783030692285

1st ed. 2021.

Cham : Springer International Publishing : Imprint: Springer, 2021.

1 online resource (VIII, 339 p.) 100 illus., 38 illus. in color.

Access is available to the Yale community.

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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. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association's definition of "novel foods," and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.

Springer ENIN.

Books / Online

English

May 05, 2021