Series Preface -- Series Preface Volumes 1-6 -- Acknowledgments -- Preface -- Contents -- About the Editors -- Contributors -- Part I: General Aspects of Traditional Foods -- Chapter 1: European Consumers' Definition and Perception of Traditional Foods -- 1.1 Introduction -- 1.2 Research on Consumers and Traditional Foods -- 1.2.1 Focus Group Discussions -- 1.2.2 Free Word Associations -- 1.2.3 Cross-Sectional Consumer Survey -- 1.3 How Consumers Define and Perceive TFP -- 1.3.1 Exploratory Definition of TFPs Along Four Dimensions -- 1.3.2 Words Associated with Tradition in the Food Context -- 1.3.3 Quantitative Consumer-Driven Definition of TFPs -- 1.3.4 Profile of Typical Traditional Food Consumers -- 1.3.5 Consumer Perception and Image of Traditional Food -- 1.4 Conclusions -- References -- Chapter 2: Consumer's Valuation and Quality Perception of Kid's Meat from Traditional "Cabrito da Gralheira": Protected Geographical Indication -- 2.1 Introduction -- 2.1.1 European Policy Toward Traditional Food Products -- 2.1.2 Drivers of Traditional Food Product Consumption -- 2.2 The Local Context and Cabrito da Gralheira: PGI -- 2.3 Material and Methods -- 2.3.1 Subjects and Questionnaire -- 2.3.2 Statistical Analysis -- 2.4 Results -- 2.5 Discussion -- References -- Chapter 3: Traditional Fermented Foods in Thailand -- 3.1 Introduction -- 3.2 Thai Traditional Fermented Foods -- 3.2.1 Thai Salted Fermented Foods -- 3.2.1.1 Fishery Products -- Fish with a Large Proportion of Salt -- Nam-Pla (น้ำปลา) -- Bu-Du (บูดู) -- Kapi (กะปิ) -- Fish with Salt and Carbohydrates -- Pla-Raa (ปลาร้า) -- Pla-Som (ปลาส้ม) -- Pla-Paeng-Daeng (ปลาแป้งแดง) -- Som-Fak (ส้มฟัก) -- Fish with Salt and Fruits -- Khem-Mak-Nat (เค็มหมักนัต) -- 3.2.1.2 Animal Products -- Naem or Nham (แหนม) -- Sai-Krok-Prieo (ไส้กรอกเปรี้ยว) or Sai-Krok-Isan (ไส้กรอกอีสาน).

3.2.1.3 Fruit and Vegetable Products -- Miang (เมี่ยง) -- 3.2.2 Thai Non-Salted Fermented Foods -- 3.2.2.1 Non-alcoholic Products -- Ka-Nom-Jeen (ขนมจีน) -- Ka-nom-Thuai-Fu (ขนมถ้วยฟู) -- Khao-Daeng (ข้าวแดง) or Ang-Kak -- Thua-Nao (ถั่วเน่า) -- 3.2.2.2 Alcoholic Products -- Khao-Maak (ข้าวหมาก) -- Loog-Paeng (ลูกแป้ง) -- Sa-To (สาโท) and Nam-Khao (น้ำขาว) or Lao-Khao (เหล้าขาว) -- Ou (อุ) -- Nam-Dtaan-Mao (น้ำตาลเมา) -- 3.3 Microorganisms Associated with the Fermentation -- 3.4 Development and Future Trends -- 3.4.1 Development of Pure Starter Microorganisms -- 3.4.2 Improved Technologies or Equipments -- 3.5 Safety Aspects of Thai Fermented Foods -- 3.6 Summary -- References -- Chapter 4: Traditional Food in Romania Integrated in a Protected Geographical Designations System -- 4.1 Introduction -- 4.2 Key Aspects of Systems of Traditional Products and Geographical Designations -- 4.2.1 Consistence of GIs Approach with Other Policies -- 4.2.2 Difference between National System of Traditional Products and Geographical Designations -- 4.3 Traditional Foods in Romania -- 4.3.1 Dynamics of the Traditional Food Sector -- 4.3.2 Examples of Romanian Traditional Products -- 4.3.2.1 Traditional Dairy Products -- 4.3.2.2 Traditional Bakery Products -- 4.4 Conclusions -- References -- Chapter 5: Traditional Foods in Slovakia -- 5.1 Popular Meals Based on Natural Plants and Fungal Species -- 5.1.1 Herbs -- 5.1.2 Forest Fruits -- 5.1.3 Spices and Seasonings -- 5.1.4 Fungi -- 5.1.5 Medicinal Plants -- 5.2 Traditional Food Resources Based on Cultivated Species and Animal Husbandry -- 5.3 Traditional Foods in Popular Nutrition -- 5.3.1 Soups -- 5.3.2 Mash -- 5.3.3 Pasta Dishes -- 5.3.4 Bread -- 5.3.5 Legume Dishes -- 5.3.6 Vegetable Dishes -- 5.3.7 Fruit Dishes -- 5.3.8 Fungal Dishes -- 5.4 Conclusion -- References.

Chapter 6: Traditional Foods in Turkey: General and Consumer Aspects -- 6.1 Introduction -- 6.2 Consumer Aspects of Turkish Traditional Foods -- 6.3 General Aspects of Traditional Products -- 6.4 Historical Influences on Traditional Foods -- 6.5 Traditional Products in Turkey -- 6.6 Innovation in Traditional Foods -- 6.7 Conclusion -- References -- Further details could also be retrieved on June 2015 from the following websites -- Part II: Traditional Dairy Products -- Chapter 7: Indian Traditional Fermented Dairy Products -- 7.1 Introduction -- 7.2 Dahi -- 7.2.1 Technological Developments in the Manufacture of Dahi -- 7.3 Lassi -- 7.3.1 Technological Developments in the Manufacture of Lassi -- 7.4 Shrikhand -- 7.4.1 Technological Developments in the Manufacture of Shrikhand -- 7.5 Misti Dahi -- 7.5.1 Technological Developments in the Manufacture of Misti Dahi -- 7.6 Conclusion -- References -- Chapter 8: Traditional Bulgarian Dairy Food -- 8.1 Introduction -- 8.2 Bulgarian Yogurt -- 8.2.1 Home Preparation of Bulgarian Yogurt -- 8.2.2 Yogurt Fair -- 8.3 Katyk -- 8.4 Sirene -- 8.5 Kashkaval -- 8.5.1 Homemade Kashkaval -- 8.5.2 Another Recipe -- 8.6 Ayran -- 8.7 Tarator -- References -- Chapter 9: Dulce de Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America -- 9.1 Introduction -- 9.2 Dulce de Leche Production -- 9.2.1 Manufacturing Process -- 9.2.2 Dulce de Leche Formulation and Its Implication on the Final Product -- 9.3 Quality and Consumer Aspects -- 9.3.1 General Requirements for Dulce de Leche -- 9.3.2 Argentine Quality Protocol for Dulce de Leche -- 9.4 Conclusions -- References -- Part III: Traditional Cereal Based Products -- Chapter 10: Austrian Dumplings -- 10.1 History -- 10.1.1 The Dumpling Knife -- 10.2 Types of Dumplings -- 10.2.1 Bread Dumplings -- 10.2.2 Potato Dumplings.

10.2.3 Soup Dumplings -- 10.2.4 Dumplings as Garnish or Main Dish -- 10.2.5 Sweet Dumplings -- References -- Chapter 11: French Bread Baking -- 11.1 Introduction -- 11.2 Technology of Bread Production -- 11.2.1 Kneading in the Mixer -- 11.2.2 Tank Fermentation -- 11.2.3 Weighing, Dividing, Shaping, and Resting -- 11.2.4 Shaping -- 11.2.5 Baking -- 11.3 Baking in Ovens -- 11.3.1 Description of the Ovens -- 11.3.2 Baking -- 11.3.2.1 Loading -- 11.3.2.2 The Role of Steam -- 11.3.3 Baking Conditions -- 11.3.3.1 Baking Temperature -- 11.3.3.2 Baking Time -- 11.3.4 Changes in the Dough During Baking -- 11.3.4.1 In the Crust -- 11.3.4.2 In the Crumb -- 11.3.4.3 Expansion in Volume -- 11.4 Microscopic and Macroscopic Approach to Bread Baking -- Bibliography -- Chapter 12: Traditional Rye Sourdough Bread in the Baltic Region -- 12.1 Introduction -- 12.2 Ancient Art in Modern Bread Making -- 12.3 Microbial Population of Lithuanian Spontaneous Rye Sourdoughs -- 12.3.1 General Aspects -- 12.3.2 Physicochemical and Microbiological Characteristics of Sourdoughs in Lithuania -- 12.3.3 Phenotypic Characteristics of Isolates -- 12.3.4 Genetic Characterisation of the LAB -- 12.3.5 Genetic Characterisation of the Species -- 12.4 Technological Aspects of Traditional Rye Sourdough in the Commercial Bread Process -- 12.5 Advantages of the Traditional Rye Sourdough Bread Processes -- References -- Chapter 13: The Legume Grains: When Tradition Goes Hand in Hand with Nutrition -- 13.1 Legume Grains and Tradition -- 13.1.1 Nomenclature and Classification -- 13.1.2 Origins and Production -- 13.1.3 Legume Grains in the Mediterranean Diet -- 13.2 Legume Grains and Nutrition -- 13.2.1 Carbohydrates -- 13.2.2 Proteins -- 13.2.3 Lipids -- 13.2.4 Vitamins -- 13.2.5 Minerals -- 13.2.6 Nutraceuticals -- 13.3 Legume Grains for Animal Feed -- 13.4 Conclusions -- References.

Chapter 14: Traditional Food Products from Prosopis sp. Flour -- 14.1 Cultivation and Potential Uses of Prosopis Species -- 14.2 Pods and Flours -- 14.3 Products and Regional Activities -- References -- Chapter 15: Amaranth: An Andean Crop with History, Its Feeding Reassessment in America -- 15.1 Amaranth History -- 15.2 Description -- 15.3 The Seed -- 15.3.1 Morphological Structure -- 15.3.2 Main Components -- 15.3.3 Minor Components -- 15.4 The Leaves -- 15.5 Functional Properties -- 15.5.1 Hydration Properties -- 15.5.2 Foaming Properties -- 15.5.3 Emulsifying Properties -- 15.5.4 Gelling Properties -- 15.5.4.1 In Proteins of Amaranth -- 15.5.4.2 In Amaranth Starches -- 15.6 Potential Industrial Applications -- 15.7 Current Challenges -- References -- Part IV: Traditional Meat and Fish Products -- Chapter 16: Yunnan Fermented Meat: Xuanwei Ham, Huotui -- 16.1 Introduction -- 16.1.1 History -- 16.1.2 Present Status -- 16.2 Production of Xuanwei Ham -- 16.3 Physicochemical and Microbial Changes Accompanying Ham Processing -- 16.3.1 Color -- 16.3.2 Chemical Constituents -- 16.3.2.1 Lipids -- 16.3.2.2 Proteins -- 16.3.2.3 Microflora -- 16.4 Future Developments -- 16.4.1 Processing Techniques -- 16.4.2 Microflora -- 16.4.3 Physicochemical Properties -- 16.5 Concluding Remarks -- References -- Chapter 17: Selected Viennese Meat Specialties -- 17.1 Introduction -- 17.2 Wiener Schnitzel-Viennese Schnitzel -- 17.2.1 History -- 17.2.2 Ingredients and Preparation -- 17.2.2.1 The Meat -- 17.2.2.2 Plating -- 17.2.2.3 Coating -- 17.2.2.4 Baking -- 17.3 Tafelspitz: Boiled Beef -- 17.3.1 History -- 17.3.2 Ingredients and Preparation -- 17.4 Backhendl: Fried Chicken -- 17.4.1 History -- 17.4.2 Ingredients and Preparation -- References -- Chapter 18: Dried Norse Fish -- 18.1 History -- 18.1.1 Dried Fish: Raw Material and Traditional and Modern Processing.

18.1.2 Stockfish.