Functional Properties of Traditional Foods

Part I: General Functional Properties of Foods.- 1. Functional Aspects of Antioxidants in Traditional Food.- 2. Probiotics and Prebiotics in Traditional Food.-3. Bioenrichment of Vitamin B12 in Fermented Foods.- 4. The Potential Health Benefits of Traditional Thai Fermented Foods and Beverages.- 5. Traditional Slovak Products as Functional Foods.- 6. Functional and Nutritional Properties of Some Turkish Traditional Foods.- Part II: Functional Properties of Cereal and Flour Foods.- 7. Functional Aspects of Carob Flour.- 8. Salvia Hispanica: Nutritional and Functional Potential.- 9. Cañahua: An Ancient Grain for New Foods.- 10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour.- 11. Functional and Beneficial Properties of corn Tortilla.- 12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria.- 13. Nutraceutical Properties of Amaranth and Chia Seeds.- 14. Biofunctionality of Chia () Protein Hydrolysates.- Part III: Functional Properties of Fruits and Other Plant Foods.- 15. Forgotten and Less Utilized Plant Species as Functional Food Resources.- 16. Antioxidant Properties and Health Benefits of Date Seeds.- 17. Antioxidant Capacity of Capsicum chinense Genotypes.- 18. Functional Components and Medicinal Properties of Cactus Products.- 19. Chios Mastic Gum and its Food Applications.- 20. Capsicum chinense: Composition and Functional Properties.- 21. Nuts and Dried Fruits Potential as Functional Foods.- 22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil.- Part V: Honey and Beverages with Functional Properties.- 23. Functional and Nutritional Properties of Different Types of Slovenian Honey.- 24. Functional Properties of Honey and Some Traditional Honey Products from Portugal.- 25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage.- 26. HorchataDe Chufa: A Traditional Spanish Beverage with Exceptional

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.

Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novelinstrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.