1st Edition

Mediterranean Foods Composition and Processing

Edited By Rui M. S. da Cruz, Maria M. C. Vieira Copyright 2017
    339 Pages
    by CRC Press

    340 Pages 18 Color & 61 B/W Illustrations
    by CRC Press

    339 Pages 18 Color & 61 B/W Illustrations
    by CRC Press

    The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce food in this area of the world.

    Characteristics of the Main Italian Cheeses: Parmigiano Reggiano, Grana Padano, Mozzarella, Mascarpone and Ricotta. Croatian Meat Products with Mediterranean Influence: Dry-cured Hams and Other Products. Fish Products from South Portugal: Dried Litão, Tuna Muxama, and Canned Mackerel. Egyptian Legumes and Cereal Foods: Traditional and New Methods for Processing. Slovenian Dairy Products. Spanish Dry-cured Hams and Fermented Sausages. Slovenian Honey and Honey Based Products. The Main Portuguese Sheep Cheeses. Portuguese Galega Kale. Turkish Meat Products. Greek Dairy Products.


    Rui M. S. da Cruz, Maria M.C. Vieira