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 aspectsof Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specificprocessing methodologies applied to produce food in this area of the world.
- FocusonMediterraneanfoodcomposition and processingmethodologies.
- Orgainizedbyfoodproducttype (dairy, meat & fish, fruit & vegetable).
- EachchapterdiscussesspecificMediterraneanfoodsfor a clear and easy-to-referencestyle.
Table of Contents
Characteristics of the Main Italian Cheeses: Parmigiano Reggiano, Grana Padano, Mozzarella, Mascarpone and Ricotta. Croatian Meat Products with MediterraneanInfluence: Dry-cured Hams and Other Products. Fish Products from South Portugal: Dried Litão, Tuna Muxama, and Canned Mackerel. Egyptian Legumes and CerealFoods: Traditional and New Methods for Processing. Slovenian Dairy Products. Spanish Dry-cured Hams and Fermented Sausages. Slovenian Honey and Honey BasedProducts. The Main Portuguese Sheep Cheeses. Portuguese Galega Kale. Turkish Meat Products. Greek Dairy Products.