Mediterranean Foods: Composition and Processing

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- 1: Characteristics of Some Important Italian Cheeses: Parmigiano Reggiano, Grana Padano, Mozzarella, Mascarpone and Ricotta -- 1.1 Introduction -- 1.2 Parmigiano Reggiano and Grana Padano -- 1.2.1 Characteristics -- 1.2.2 Chemical composition -- 1.2.3 Microbiological characteristics -- 1.2.4 Technology -- 1.3 Mozzarella -- 1.3.1 Characteristics -- 1.3.2 Chemical composition -- 1.3.3 Microbiological characteristics -- 1.3.4 Technology -- 1.4 Mascarpone -- 1.4.1 Characteristics -- 1.4.2 Chemical composition -- 1.4.3 Microbiological characteristics -- 1.4.4 Technology -- 1.5 Ricotta -- 1.5.1 Characteristics -- 1.5.2 Chemical composition -- 1.5.3 Microbiological characteristics -- 1.5.4 Technology -- References -- 2: Croatian Meat Products with Mediterranean Influence: Dry-cured Hams and Other Products -- 2.1 Introduction -- 2.2 Types of Croatian dry-cured hams -- 2.2.1 Dalmatinski pršut -- 2.2.2 Drniški pršut -- 2.2.3 Istarski pršut -- 2.2.4 Krcki pršut -- 2.2.5 Quality parameters -- 2.3 Other dry-cured products -- 2.3.1 Dalmatinski šokol -- 2.3.2 Dalmatinska pecenica -- 2.3.3 Dalmatinska panceta -- 2.4 Recent and future strategies -- 2.4.1 Strategies based on production -- References -- 3: Fish Products from South Portugal: Dried Litão, Tuna Muxama, and Canned Mackerel -- 3.1 Introduction -- 3.2 Dried litão -- 3.2.1 Processing -- 3.2.2 Composition -- 3.3 Tuna muxama -- 3.3.1 Processing -- 3.3.2 Composition -- 3.4 Canned mackerel -- 3.4.1 Processing -- 3.4.2 Composition -- 3.5 Conclusion -- References

4: Egyptian Legumes and Cereal Foods: Traditional and New Methods for Processing -- 4.1 Introduction -- 4.2 Egyptian food consumption data -- 4.3 Processing methods for legumes and cereals -- 4.3.1 Soaking -- 4.3.2 Germination -- 4.3.3 Fermentation -- 4.3.4 Canning -- 4.3.5 Freezing -- 4.4 Traditional Egyptian foods -- 4.4.1 Bean stew foul -- 4.4.2 Falafel -- 4.4.3 Nabet soup -- 4.4.4 Koshari -- 4.4.5 Baladi bread -- 4.5 Chemical composition -- 4.6 Development of novel functional cereal and legume ingredients -- 4.6.1 Cookies with increased folate content -- 4.6.2 Baladi bread with increased folate content -- 4.6.3 Canned germinated faba beans-foul with increased folate content -- References -- 5: Slovenian Dairy Products -- 5.1 Introduction -- 5.2 Mohant cheese (PDO) -- 5.2.1 Processing -- 5.2.2 Characteristics -- 5.3 Bohinj cheese -- 5.3.1 Processing -- 5.3.2 Characteristics -- 5.4 Tolminc cheese (PDO) -- 5.4.1 Processing -- 5.4.2 Characteristics -- 5.5 Nanos cheese (PDO) -- 5.5.1 Processing -- 5.5.2 Characteristics -- 5.6 Bovec cheese -- 5.6.1 Processing -- 5.6.2 Characteristics -- 5.7 Karst ewe cheese -- 5.7.1 Processing -- 5.7.2 Characteristics -- 5.8 Dolenjski ewe cheese -- 5.8.1 Processing -- 5.8.2 Characteristics -- 5.9 Trnic cheese -- 5.9.1 Processing -- 5.9.2 Characteristics -- 5.10 Other dairy products -- 5.10.1 Pregreta smetana, škrlupec (overheated cream) -- 5.10.2 Skuta -- 5.10.3 Kislo mleko (sour milk) -- References -- 6: Spanish Dry-cured Hams and Fermented Sausages -- 6.1 Introduction -- 6.2 Dry-cured ham -- 6.2.1 Types of Spanish dry-cured hams -- 6.2.2 Quality characteristics in fresh meat -- 6.3 Fermented sausages -- 6.3.1 Processing -- 6.3.2 Quality characteristics -- References

7: Slovenian Honey and Honey Based Products -- 7.1 Introduction -- 7.2 Beekeeping technology -- 7.3 Slovenian honey -- 7.3.1 Types of honey -- 7.3.2 Composition -- 7.3.3 Antibacterial activity -- 7.3.4 Protected honeys -- 7.3.5 Traditional products with honey -- References -- 8: Portuguese Sheep Cheeses -- 8.1 Introduction -- 8.2 Characteristics of sheep milk -- 8.2.1 Factors affecting the production and composition of sheep milk -- 8.3 Types of Cheese -- 8.3.1 Composition -- 8.3.2 Traditional Portuguese sheep cheeses -- 8.3.3 Processing -- 8.3.4 Milk composition and cheese yield -- References -- 9: Portuguese Galega Kale -- 9.1 Introduction -- 9.2 Composition -- 9.3 Processing -- 9.3.1 Fresh cut -- 9.3.2 Low temperature preservation -- 9.3.3 MAP -- 9.3.4 Drying -- 9.3.5 Cooking -- 9.3.6 Processing impact on quality -- 9.4 Final remarks -- Acknowledgements -- References -- 10: Turkish Meat Products -- 10.1 Introduction -- 10.2 Sucuk -- 10.2.1 Production -- 10.2.2 Quality characteristics -- 10.2.3 Microbiological properties -- 10.3 Pastirma -- 10.3.1 Production -- 10.3.2 Quality characteristics -- 10.3.3 Microbiological properties -- 10.4 Kavurma -- 10.4.1 Production -- 10.4.2 Quality characteristics -- 10.4.3 Microbiological properties -- 10.5 Kofte -- 10.5.1 Production -- 10.5.2 Quality characteristics -- 10.5.3 Microbiological properties -- References -- 11: Greek Dairy Products -- 11.1 Introduction -- 11.2 Cheese varieties -- 11.2.1 Brined cheeses -- 11.2.2 Hard and very hard type cheeses -- 11.2.3 Gruyere type cheeses -- 11.2.4 Pasta Filata and other semi hard cheese varieties -- 11.2.5 Soft-type cheeses with spreadable texture -- 11.2.6 Whey cheeses -- 11.3 Greek fermented milk products -- 11.3.1 Traditional yoghurt -- 11.3.2 Strained yoghurt -- 11.3.3 Set type yoghurt from goat or sheep milk -- 11.3.4 Mixed fermented milk/cereal products

11.4 Miscellaneous dairy products -- References -- Index