Mediterranean Foods: Composition and Processing

Book Preface

The Mediterranean region is well known for its rich culinary history. While the literature available at present tends to focus mainly on the nutritional, gastronomic and/or health aspects of Mediterranean cuisine, this book aims at a more scientific approach.

Each of the eleven chapters that follow present and discuss the composition and characteristics of a specific food product from the

Mediterranean basin along with the specific processing methodology applied to produce and preserve it in this part of the world.

Combining the efforts of approximately thirty experts of varying nationalities and diverse backgrounds, this book is an ideal reference source for government, industry, academia and professionals working in the areas of nutrition, food science and technology.

The editors would like to acknowledge all contributors for their invaluable work towards accomplishing this project.

Rui M.S. Cruz
Margarida C. Vieira