Nutritional and Health Aspects of Food in the Balkans

Erscheinungsjahr 2021
ISBN: 978-0-12-820782-6
Verlag: William Andrew Publishing

Buch, Englisch, 366 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 770 g

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.

Zielgruppe

<p>nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators and students</p>

Autoren/Hrsg.

Gostin, Alina-Ioana

Bogueva, Diana

Kakurinov, Vladimir

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Prologue

Chin-Kun Wang

Foreword

Boyko Nadiya

1. Traditional Balkan foods in a global context: an introduction

Alina-Ioana Gostin

Import 16-Oct-2019 10:08

2. History of eating habits in the Balkans

Alina-Ioana Gostin and Diana Bogueva

3. Balkan food cultures and traditions

Evgenia Krasteva-Blagoeva and Diana Bogueva

4. Food, nutrition and health in Albania

Diola Dosti, Orana Sinani and Indrit Tila

5. Food, nutrition and health in Bosnia and Herzegovina

Slavica Samardzic, Gordana Ðuric, Vesna Rudic Grujic, Gordana Radovanovic, Tarik Dizdarevic and Suzana Ðordevic-Milosevic

6. Food, nutrition and health in Bulgaria

Diana Bogueva, Magdalena Apostolova and Svetla Danova

7. Food, nutrition and health in Croatia

Daniela Cacic Kenjeric and Darja Sokolic

8. Food, nutrition and health in Greece

Tryfon Adamidis, Maria Papageorgiou and Kyriaki Zinoviadou

9. Food, nutrition and health in Kosovo

Agim Rysha

10. Food, nutrition and health in Macedonia

Vladimir Kakurinov, Valentina Pavlova and Nadica llievska

11. Food, nutrition and health in Montenegro

Aleksandra Martinovic and Slavko Mirecki

12. Food, nutrition and health in Serbia

Suzana Ðordevic-Milosevic, Jasna Mastilovic, Svetlana Stanisic and Natasa Kilibarda

13. Food, nutrition and health in Slovenia

Masa Knez Hrncic, Darija Cör and Zeljko Knez

14. Food, nutrition and health in Romania

Corina-Aurelia Zugravu, Dana Gafitianu and Anca Ioana Nicolau

15. Food, nutrition and health in Moldova

Rodica Sturza and Aliona Ghendov-Mosanu

16. Food, nutrition and health in Turkey, the European part

Birsen Bulut-Solak

17. Common nutrition and health issues

Dzengis Jasar and Biljana Curcic

18. Common regulatory issues and proposals to harmonise regulations

Iuliana Vintila

19. Traditional Balkan Foods:Future Outlook

Ismail Hakki Tekiner

Über Autor(innen)

Bogueva, Diana
Diana is an interdisciplinary researcher with varied interests in food consumption issues related to the global consequences of human nutritional habits, especially global meat consumption, alternative proteins, novel food processing technologies including non-thermal, behavioural and attitudinal change, environmental sustainability and food harmonization. She has a PhD in Humanities specialised in Food Sustainability from Curtin University, Perth, Australia. Currently she is a Centre Manager of the Centre for Advanced Food Engineering at the University of Sydney and Research Fellow with Curtin University's Sustainability Policy (CUSP) Institute. Diana's books have won three awards: the Australian National Best Book winner in 2019 and the World's Best Book award 2020 in the Vegetarian book category from the Gourmand Awards, who also recognized her co-edited book 'Environmental, Health and Business Opportunities in the New Meat Alternatives Market'.

Gostin, Alina-Ioana
Dr. Dipl. Eng. Alina-Ioana Gostin, originally from Romania, is a lecturer at College of Food, University College Birmingham, UK, teaching in the areas of Food Science and Technology, Food Safety, Diet and Nutrition. Dr Gostin's research interests focus on technologies that improve quality and safety of foods. She is also the director of the Ambassador Programme of the Global Harmonization Initiative (GHI).

Kakurinov, Vladimir
Dr. Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. Now, he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects.