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Author: Michele Barone Publisher: Springer Nature ISBN: 3030557367 Category : Technology & Engineering Languages : en Pages : 86
Book Description
This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties – Arancina, Sfincionello, Pane ca meusa, and Pane e panelle – typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products.
Author: Michele Barone Publisher: Springer Nature ISBN: 3030557367 Category : Technology & Engineering Languages : en Pages : 86
Book Description
This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties – Arancina, Sfincionello, Pane ca meusa, and Pane e panelle – typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products.
Author: Suni Mary Varghese Publisher: Springer Nature ISBN: 303106304X Category : Technology & Engineering Languages : en Pages : 73
Book Description
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
Author: Michele Barone Publisher: Springer Nature ISBN: 3030590917 Category : Science Languages : en Pages : 62
Book Description
This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin – β-N-oxalyl-L-α,β-diaminopropionic acid – that is known for its neurological effects. The related disease is referred to as ‘neurolathyrism’ and occurs when grass pea-based foods are consumed in large quantities. The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.
Author: Moawiya A. Haddad Publisher: Springer Nature ISBN: 3030798208 Category : Technology & Engineering Languages : en Pages : 61
Book Description
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region’s historical foods and beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region’s historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe.
Author: Natalia Kryvinska Publisher: Springer Nature ISBN: 3030970086 Category : Technology & Engineering Languages : en Pages : 718
Book Description
The book delivers an elaboration of multidisciplinary concepts, examples, and practices that can be useful for researching the evolution of developments in the field. In this book, we continue to provide a critical look at the information management in business organizations by exploring knowledge aspects from theoretical and practical perspectives. The compilation of chapters presented in this book helps to define the range of activities, identify areas for future research, and draw practical conclusions. The variety of industrial sectors examined supports continuous gaining and usage of an efficient business analysis in organizations.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251380260 Category : Social Science Languages : en Pages : 216
Book Description
Agrifood systems in Asia and the Pacific can be strengthened by tapping on agrifood-tourism linkages. When tourism and agrifood systems interact, both synergies and competition appear. Agriculture and tourism compete between themselves and other sectors for land, water, labour, capital, and transport and logistics services. Cross-sectoral synergies arise when agriculture and tourism influence each other through their respective demand conditions and changes in the enabling environment. These cross-sectoral synergies can be instrumental in strengthening agrifood systems in the region and addressing interlinked crises in the post-pandemic era.Governments across Asia and the Pacific have acknowledged the potential of tapping into agrifood- tourism linkages to advance sustainable development in both urban (food tourism) and rural areas (mostly agricultural tourism), and are implementing efforts to develop this subsector.Agrifood-tourism linkages can create income-generating opportunities for farmers and tourism operators, boost employment and stimulate overall economic growth, promote the development of sustainable agrifood systems, prevent rural youth outmigration and help preserve culinary and agricultural heritage.This publication guides policymakers in the region in the preparation of a strategic plan aimed at developing agrifood tourism and the tourism food value chain as drivers of sustainable development. The successful positioning of a country or location as a culinary or agricultural tourism destination and the creation of synergies between the agriculture and tourism sectors requires a shared vision and coordination between policymakers, destination managers, tourism and agrifood businesses, chefs, farmers and other key stakeholders.
Author: Moawiya A. Haddad Publisher: Springer Nature ISBN: 3030668207 Category : Technology & Engineering Languages : en Pages : 68
Book Description
This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan. At present, traceability is just one of the many requirements the food industry is forced to meet. The topic can be approached from various angles: regulation, technological perspectives, food business operators, packaging manufacturers, software producers, and consumer views. In addition, traceable food products provide an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and traditions can make a unique and valuable contribution to future developments in this area. In this regard, Jordanian foods offer a prime example. This book examines three traditional products from different viewpoints, paying special attention to their chemical composition, the identification of raw materials, preparation procedures, and traceability. The book begins with a more general discussion on food traceability without detailed regional implications, while the second chapter discusses the product hummus in its many versions. In turn, the third and fourth chapters focus on two fermented dairy products, labaneh and jameed, and their connections with the Mediterranean diet. The book offers a valuable reference guide to many traditional/historical products in the Middle East, with a particular focus on traceability matters and solutions.
Author: Michele Barone
Author: Michele Barone
Author: Suni Mary Varghese
Author: Michele Barone
Author: Moawiya A. Haddad
Author: Salvatore Parisi
Author: Natalia Kryvinska
Author: 
Author: Food and Agriculture Organization of the United Nations
Author: Moawiya A. Haddad
Author: Society of Chemical Industry (Great Britain)