This third book in the Trilogy of Traditional Foods part of the ISEKI Food Series covers the
beneficial properties of functional foods from across the world. The volume is divided into
four sections that address different key topics in the area of study.Part I provides a general
overview of the material with chapters on functional aspects of antioxidants and probiotics in
traditional food. This section also includes chapters on the potential health benefits of Thai
Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods
including chapters on Carob flour products from Mexican Chia and the ancient grain Cañahua.
Part III is devoted to plant based foods and includes chapters on dates from Israel medical
properties of cactus products from Mexico beneficial properties of Mastic gum from the Greek
island Chios and the properties of Argan oil from Morocco. Part IV focuses on Honey and
Beverages with chapters on functional and nutritional properties of honey and the properties
of Camellia tea as well as the Spanish drink Horchata De Chufa.The purpose of the book is to
describe and sometimes evaluate properties of foods that native consumers have believed to be
beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written
with the interested general public in mind.The book should cater to the practicing food
professional as well as all who are interested in beneficial properties of traditional foods.
