Mediterranean Foods - Composition and Processing (Relié)

The Mediterranean region is well known for its rich culinary history. While the literature available tends 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 and characteristics of specific foods from the Mediterranean basin as well as specific processing methodologies applied to produce and preserve food in this part of the world.
The book is divided into eleven chapters, each dealing with a specific food product and the processing methodologies used. It is an ideal reference source for government, industry, academia and professionals working in the areas of food science and technology and nutrition. This book is the result of the combined efforts of around 30 experts from different countries with diverse backgrounds in food science and technology covering different types of food and methodologies with Mediterranean influences.
The editors would like to acknowledge to all contributors for their valuable work, essential to accomplish this project.