Innovations in traditional foods

'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...

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Bibliographic Details
Other Authors: Galanakis, Charis M., (Editor)
Format: eBook
Language: English
Published: Duxford. : Woodhead Publishing, [2019]
Subjects:
Food industry and trade > Technological innovations.
elektronické knihy
electronic books
ISBN: 9780128148884
0128148888
9780128148877
012814887X
Physical Description: 1 online resource : color illustrations

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Table of contents

LEADER 04275cam a2200385 i 4500
001 kn-on1081422816
003 OCoLC
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006 m o d
007 cr cn|||||||||
008 190111s2019 enka ob 001 0 eng d
040 |a N$T  |b eng  |e rda  |e pn  |c N$T  |d N$T  |d OCLCO  |d OPELS  |d YDX  |d OCLCF  |d S2H  |d OCLCO  |d LVT  |d DKU  |d OCLCQ  |d K6U  |d OCLCQ  |d OCLCO  |d OCLCL  |d SFB  |d OCLCQ  |d SXB  |d OCLCQ 
020 |a 9780128148884  |q (electronic bk.) 
020 |a 0128148888  |q (electronic bk.) 
020 |z 9780128148877 
020 |z 012814887X 
035 |a (OCoLC)1081422816  |z (OCoLC)1082308837  |z (OCoLC)1162119437  |z (OCoLC)1229869094 
245 0 0 |a Innovations in traditional foods /  |c edited by Charis M. Galanskis. 
264 1 |a Duxford. :  |b Woodhead Publishing,  |c [2019] 
264 4 |c ©2016 
300 |a 1 online resource :  |b color illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 0 |g 1.  |t Introduction /  |r Machiel J. Reinders, Marija Banovic, Luis Guerrero --  |g 2.  |t Food innovation and tradition : interplay and dynamics /  |r Anneke Geyzen, Wouter Ryckbosch, Peter Scholliers, Nelleke Teughels, Frédéric Leroy --  |g 3.  |t Consumer perspectives about innovations in traditional foods /  |r Attila Gere, Dalma Radványi, Howard Moskowitz --  |g 4.  |t Open innovation and traditional food /  |r Barbara Bigliaradi --  |g 5.  |t Fruits and vegetables /  |r Antonio Stasi, Giancarlo Colelli, Filippo Garini --  |g 6.  |t Sourdough bread /  |r Konstantinos Papadimitriou, Georgia Zoumpopoulou, Marina Georgalaki, Voula Alexandraki, Maria Kazou, Rania Anastasiou, Effie Tsakalidou --  |g 7.  |t Traditional foods from tropical root and tuber crops : innovations and challenges /  |r P. Saranraj, Sudhanshu S. Behera, Ramesh C. Ray --  |g 8.  |t Olive fruit and olive oil /  |r Özge Seçnekerm, Charis M. Galanakis --  |g 9.  |t Wine /  |r Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno, Cristina Sola Larrañaga --  |g 10.  |t Fermented foods and beverages /  |r Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas --  |g 11.  |t Meat snacks : a novel technological perspective /  |r Pavan Kumar, Akhilesh K. Verma, Devendra Kumar, Pramila Umaraw, NItin Mehta, O.P. Malav. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a '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. Key Features: 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. --  |c Provided by publisher. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Technological innovations. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Galanakis, Charis M.,  |e editor. 
776 0 8 |i Print version:  |t Innovations in traditional foods.  |d Duxford. : Woodhead Publishing, [2019]  |z 012814887X  |z 9780128148877  |w (OCoLC)1040659272 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpITF00003/innovations-in-traditional?kpromoter=marc  |y Full text 

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