Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

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Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine is written by Fatma Boukid and published by Springer Nature. It's available with International Standard Book Number or ISBN identification 3030692280 (ISBN 10) and 9783030692285 (ISBN 13).

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective on issues of food safety, the European Food Safety Association’s definition of “novel foods,” and the position of traditional foods in the Mediterranean food industry. This wide-ranging text thus serves members of both the scientific and industrial community seeking better coverage of global cereal product trends.