Kristbergsson K., Ötles S. (Eds.) Functional Properties of Traditional Foods

New York: Springer Science+Business Media, 2016. — 396 p. — ISBN: 1489976604.This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.
The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters
are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.General Functional Properties of Foods
Functional Aspects of Antioxidants in Traditional Food
Probiotics and Prebiotics in Traditional Food
Bioenrichment of Vitamin B 12 in Fermented Foods
The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages
Traditional Slovak Products as Functional Foods
Functional and Nutritional Properties of Some Turkish Traditional Foods
Functional Properties of Cereal and Flour Foods
Functional Aspects of Carob Flour
Salvia hispanica: Nutritional and Functional Potential
Cañahua: An Ancient Grain for New Foods
Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour
Functional and Beneficial Properties of Corn Tortilla
Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
Nutraceutical Properties of Amaranth and Chia Seeds
Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates
Functional Properties of Fruits and Other Plant Foods
Forgotten and Less Utilised Plant Species as Functional Food Resources
Antioxidant Properties and Health Benefits of Date Seeds
Antioxidant Capacity of Capsicum chinense Genotypes
Functional Components and Medicinal Properties of Cactus Products
Chios Mastic Gum and Its Food Applications
Capsicum chinense: Composition and Functional Properties
Nuts and Dried Fruits Potential as Functional Foods
Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil
Honey and Beverages with Functional Properties
Functional and Nutritional Properties of Different Types of Slovenian Honey
Functional Properties of Honey and Some Traditional Honey Products from Portugal
Functional Aspects of Tea Camellia sinensis as Traditional Beverage
Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes