© 2016

Traditional Foods

General and Consumer Aspects

  • Kristberg Kristbergsson
  • Jorge Oliveira

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 10)

Table of contents

  1. Front Matter
    Pages i-xxviii
  2. General Aspects of Traditional Foods

    1. Front Matter
      Pages 1-1
    2. Wim Verbeke, Luis Guerrero, Valerie Lengard Almli, Filiep Vanhonacker, Margrethe Hersleth
      Pages 3-16
    3. Busaba Yongsmith, Wanna Malaphan
      Pages 31-59
    4. Gabriela Nedita, Nastasia Belc, Lucia Romanescu, Roxana Cristina Gradinariu
      Pages 61-70
    5. Jan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova
      Pages 71-84
    6. Semih Ötleş, Beraat Özçelik, Fahrettin Göğüş, Ferruh Erdoğdu
      Pages 85-98
  3. Traditional Dairy Products

    1. Front Matter
      Pages 99-99
    2. Narender Raju Panjagari, Ram Ran Bijoy Singh, Ashish Kumar Singh
      Pages 101-114
    3. Anna Aladjadjiyan, Ivanka Zheleva, Yordanka Kartalska
      Pages 115-122
  4. Traditional Cereal Based Products

    1. Front Matter
      Pages 137-137
    2. Josefa Friedel, Helmut Glattes, Gerhard Schleining
      Pages 139-155
    3. Alain Sommier, Yannick Anguy, Imen Douiri, Elisabeth Dumoulin
      Pages 157-171
    4. Grazina Juodeikiene
      Pages 173-187
    5. Marta Wilton Vasconcelos, Ana Maria Gomes
      Pages 189-208
    6. Leonardo Pablo Sciammaro, Daniel Pablo Ribotta, Maria Cecilia Puppo
      Pages 209-216
    7. Myriam Villarreal, Laura Beatriz Iturriaga
      Pages 217-232
  5. Traditional Meat and Fish Products

    1. Front Matter
      Pages 233-233

About this book


This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect.

Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries.

The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.


ISEKI consumer aspects of foods cultural diets geography of food traditional foods

Editors and affiliations

  • Kristberg Kristbergsson
    • 1
  • Jorge Oliveira
    • 2
  1. 1.University of IcelandFaculty of Food Science and NutritionReykjavíkIceland
  2. 2.University College CorkSchool of EngineeringCorkIreland

About the editors

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University.  His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds. 

Jorge Oliveira is Senior Lecturer in Chemical Engineering at University College Cork. He is a chartered chemical engineer from the University of Porto, with a PhD from University of Leeds. His research interests include Product Design Engineering with an emphasis on new methods to bridge cognitive science and neurophysiology, the study of food perception and choice using emotional space as a target for new product development, new methodologies, experimental design and data analysis methods for consumer assessment of foods and beverages, and kinetics of quality and safety factors in bioprocesses and process modelling.

Bibliographic information

  • Book Title Traditional Foods
  • Book Subtitle General and Consumer Aspects
  • Editors Kristberg Kristbergsson
    Jorge Oliveira
  • Series Title Integrating Food Science and Engineering Knowledge Into the Food Chain
  • Series Abbreviated Title Integrating Food Science
  • DOI
  • Copyright Information Springer Science+Business Media New York 2016
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-1-4899-7646-8
  • Softcover ISBN 978-1-4939-7940-0
  • eBook ISBN 978-1-4899-7648-2
  • Edition Number 1
  • Number of Pages XXVIII, 416
  • Number of Illustrations 36 b/w illustrations, 61 illustrations in colour
  • Topics Food Science
    Food Microbiology
  • Buy this book on publisher's site
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods