Modernization of traditional food processes and products

Description

Part I: Europe1. Traditional Polish curd cheeses Malgorzata Malgorzata Ziarno and Andrzej Lenart2. Turo Rudi" - everyone's favourite milk dessert in Hungary Jozsef Csanadi, Zsuzsanna Laszlo and Cecilia Hodur 3. Quark. A traditional German fresh cheeseStephan Drusch and Ulrike Einhorn-Stoll 4. Modernization of the traditional Irish Cream Liqueur production processPeter C Mitchell5. Modernization of Skyr processing - Icelandic acid-curd soft cheese Gudmundur Gudmundsson and Kristberg Kristbergsson6. Karachay ayran: from domestic technology to industrial production Kulikova I. K., Vinogradskaya, S.E., Oleshkevich O.I., Alieva L.R. and McElhatton A.7. German bread and related process technologyKarl Georg Busch8. Production of Pastas with Bread Wheat FlourMartinez C.S., Bustos M.C. and Leon A.E.&lt Part II: Americas and the Rest of the World9. Edible coatings, a novel preservation method for nutsLorena Atares Amparo Chiralt and Anna McElhatton10. Kaanga wai - development of a modern preservation process for a traditional Maori fermented food John D. Brooks, Michelle Lucke-Hutton, Nick Roskruge 11. Thai Fish Sauce - a traditional Fermented sauce Wunwiboon Garnjanagoonchorn12. Yunnan Fermented Bean Curds: Furu (Lufu)Qi Lin Sarote Sirisansaneeyakul and Anna McElhatton 13. Tempe from Traditional to Modern Practices Hadi K. Purwadaria, Dedi Fardiaz and Leonardus Broto Sugeng Kardono and Anna McElhatton 14. Modernization of the Manufacturing Process for Traditional Indian Dairy ProductsP. S. Minz and R. R. B. Singh15. Yunnan Pu-erh TeaJiashun Gong, Qiuping Wang, Sarote Sirisansaneeyakul and Anna McElhatton