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  • The Science and Culture of Latin American Foods: Harnessing Ingredients for Health
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      • Publisher's listprice EUR 186.99
      • The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

        77 554 Ft (73 861 Ft + 5% VAT)
      • Discount 10% (cc. 7 755 Ft off)
      • Discounted price 69 799 Ft (66 475 Ft + 5% VAT)

    77 554 Ft

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    Product details:

    • Publisher Elsevier Science
    • Date of Publication 24 November 2025

    • ISBN 9780443334054
    • Binding Paperback
    • No. of pages485 pages
    • Size 235x191 mm
    • Weight 450 g
    • Language English
    • 700

    Categories

    Long description:

    The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilï¿1⁄2n leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.

    In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

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    Table of Contents:

    "

    Introduction
    1. Mexican food: A UNESCO intangible cultural heritage of humanity
    2. Colombian Gastronomic Heritage
    3. Bioactive peptides derived from artisanal cocoa bean fermentation

    Ingredients
    4. Cocoa: Food for gods
    5. Uses and potential health benefits of purple corn: a Mesoamerican ancient food for the XXI century
    6. Chipilin, nutritional and functional properties and their use in Chiapas cuisine.
    7. Huauzontle: multifunctional properties of a pre-Hispanic ingredient that survives in Mexican cuisine
    8. Yacon: an ancestral root with a modern approach to food science
    9. Brosimum alicastrum Sw. seed (Ramon tree): an unconventional ingredient to prepare healthy food
    10. Carob: the forgotten Mediterranean food
    11. Tannat grape, the Uruguayan emblematic variety: composition and potential effects on health of wine and its byproducts
    12. Quinoa: The Functional Food Revolution

    Nutraceutical Foods
    13. Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients
    14. Hibiscus sabdariffa: an ancestral Asian plant-food and their multicultural influence in Mesoamerica
    15. More than a simple drink: traditions, uses and bioactive properties of yerba mate (Ilex paraguariensis)
    16. Fruits from Colombia to the World
    17. Nutritional and functional potential of Non-Traditional Uruguayan fruits in the process of commercial development

    Functional Foods
    18. Unconventional foods from southern Mexico: properties and consumption
    19. Mole: a symphony of smells and flavors from Mexico to the world
    20. Mexican edible insects: nutraceutical potential and culinary applications
    21. Edible insects: Processing technologies for their utilization
    22. Beans: Ancestral food important for human health
    23. Asian influence in tropical fruits traditionally consumed in Mexican gastronomy
    24. Unconventional food plants from Brazil
    25. Brazilian Tucumï¿1⁄2 fruits (Astrocaryum spp.): The missing link between science and traditional knowledge
    26. Mexican Artisanal Cheeses: Preserving typicity and genuity through lactic acid bacteria cooperation.

    Cuisine
    27. Cuisine of nuns from post-viceroyalty Mexico: Functional or just ""Mexicatessen""?
    28. The relationship between dweller and mangrove: Taxtihil a ceremonial dish
    29. Valorization of regional cuisine in the Costa Chica: Cultural background, culinary uses and potential health benefits

    "

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