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Part five. Food producers and distributors
Dimitrios Boskou graduated in chemistry from Aristotle University of Thessaloniki (Greece), subsequently obtaining a PhD from the University of London (United Kingdom) and the degree of Doctor of Science from Aristotle University. He served as a lecturer, associate professor and professor at Aristotle University from 1970 to 2006 and was a member of the Commission on Oils, Fats and Derivatives of the International Union of Pure and Applied Chemistry (IUPAC) from 1986 to 1998. Since 1995, he has been a member of the European Commission ’s Scientific Committee for Food and an EFSA expert. He has published over 85 papers and reviews, is the author and editor of 6 books, and the lead author of more than 10 chapters in books relating to the chemistry of oils and natural products. He is a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition.
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Page 265-282
Vous consultezChapter 13. Mediterranean food products: research and development
AuteurDimitrios Boskou du même auteur
Aristotle University of Thessaloniki, GreeceDimitrios Boskou graduated in chemistry from Aristotle University of Thessaloniki (Greece), subsequently obtaining a PhD from the University of London (United Kingdom) and the degree of Doctor of Science from Aristotle University. He served as a lecturer, associate professor and professor at Aristotle University from 1970 to 2006 and was a member of the Commission on Oils, Fats and Derivatives of the International Union of Pure and Applied Chemistry (IUPAC) from 1986 to 1998. Since 1995, he has been a member of the European Commission ’s Scientific Committee for Food and an EFSA expert. He has published over 85 papers and reviews, is the author and editor of 6 books, and the lead author of more than 10 chapters in books relating to the chemistry of oils and natural products. He is a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition.
Premières lignes
The term “Mediterranean Diet” refers to the eating patterns typical of specific regions of the Mediterranean in the early 1960s. It is characterised by an abundance of plant foods such as vegetables, fresh fruits, grains, pasta, bread, pulses, nuts and seeds, and a high level of monounsaturated fatty acids. Olive oil is the principal source of fat and moderate amounts of fish, poultry, dairy...
PLAN DE L'ARTICLE
- Mediterranean food products
- Olive oil, a traditional, but also a functional food
- Innovations and new products based on olive oil
- Table olives
- Carob bean − an old food rediscovered
- Tehina
- Hummus
- Mediterranean fruits
- Health and wellness preparations based on Mediterranean products and by-products
- Recovery of oleuropein and other phytochemicals from olive tree products
- Polyphenols
- The functionalisation of food
- Olive oil and olive products
- Artichoke and dietary fibres
- Novel antioxidants from herbs and plant extracts
- Research and development
- The science
- Producers, processors and consumers
- Conclusion
