Overview

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.

Full Product Details

Author:   Fatma Boukid
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2021
Weight:   0.534kg
ISBN:  

9783030692308

ISBN 10:   3030692302
Pages:   339
Publication Date:   20 April 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Preface 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 

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Author Information

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.

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