Part I General Aspects of Traditional Foods1. European Consumers' Definition and Perception of Traditional FoodsWim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet2. Consumers' Valuation and Quality Perception of Kid's Meat From Traditional "Cabrito Da Gralheira" - Protected Geographical IndicationAntónio L. Ribeiro, Ana P. Moura and Luís M. Cunha3. Traditional Fermented Foods in ThailandBusaba Yongsmith, Wanna Malapan4. Increasing Romanian's Traditional Food Added Value through Integration into the Protected Geographical Designations System Gabriela Nedita, Nastasia Belc, Lucia Romanescu and Roxana Cristina Gradinariu5. Traditional Foods in SlovakiaJan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova6. Traditional Foods in Turkey: General and Consumer AspectsFerruh Erdogdu, Beraat Özçelik, Fahrettin Gögüs, Semih ÖtlesPart II Traditional Dairy Products7. Indian Traditional Fermented Dairy ProductsNarender Raju Panjagari, Ram Ran Bijoy Singh and Ashish Kumar Singh8. Traditional Bulgarian Dairy Food Aladjadjiyan Anna, Ivanka Zheleva, Yordanka Kartalska9. Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South AmericaMaría Cecilia Penci and María Andrea MarínPart III Traditional Cereal Based Products10. Austrian DumplingsJosefa Friedel, Helmut Glattes and Gerhard Schleining11. French Bread BakingAlain SOMMIER, Yannick ANGUY, Imen DOUIRI, Elisabeth DUMOULIN12. Traditional Rye Sourdough Bread in the Baltic RegionGrazina Juodeikiene, Kaunas University of Technology13. The Legume Grains: When Tradition Goes Hand In Hand with NutritionVasconcelos, Marta Wilton and Gomes, Ana Maria14. Traditional Food Products from Prosopis sp. FlourLeonardo Pablo Sciammaro, Daniel Pablo Ribotta and Maria Cecilia Puppo15. Amaranth: an Andean Crop with History. It´s feeding reassessment in AmericaMyriam Villarreal, Laura Iturriaga Part IV Traditional Meat and Fish Products16. Yunnan Fermented Meat: Xuanwei Ham, Huotui Huang Aixiang, Sarote Sirisansaneeyakul and Yusuf Chisti17. Selected Viennese Meat SpecialtiesElias Gmeiner, Helmut Glattes and Gerhard Schleining18. Norse Dried FishTrude Wicklund19. Utilization of Different Raw Materials from Sheep and Lamb in Norway. Trude Wicklund20. Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain Jaime Aníbal and Eduardo Esteves21. Salting and Drying of CodHelena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa22. Brazilian Charqui MeatsMassami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrão, Fabio Augusto Garcia CoróPart V Traditional BeveragesMartin Zarnkow 24. "Pálinka" - Hungarian Distilled Fruit Zsuzsanna László, Cecila Hodúr, József Csanádi25. Tokaji Aszú - "the Wine of Kings, the King of Wines" Cecilia Hodúr, József Csanádi, Zsuzsa László26. Mead - The Oldest Alcoholic BeverageRajko Vidrih, Janez Hribar27. Midus - a Traditional Lithuanian MeadRimantas Kublickas28. HorchataCodina, Idoia, Trujillo, Aantonio José., Ferragut, Victoria.Part VI Traditional Deserts, Side Dishes and Oil29. "Dobos": A super-cake from Hungary Elisabeth T. Kovács 30. Traditional Green Table Olives from the South of PortugalMaria Alves and Célia Quintas31. Extra Virgin Olive Oil and Table Olives from Slovenian IstraMilena Bucar-Miklavcic, Bojan Butinar, Vasilij Valencic, Erika Bester, Mojca Korosec, Terezija Golob, Sonja Smole Mozina32. A Perspective on Production and Quality of Argentinian Nut Oils Marcela Lilian Martínez and Damián Modesto Maestri33. Pupunha (Bactris gasipaes): General and Consumption AspectsCarolina Vieira Bezerra and Luiza Helena Meller da Silva... Mehr
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