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Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.
List of contents
Prologue
Chin-Kun Wang
Foreword
Boyko Nadiya
1. Traditional Balkan foods in a global context: an introduction
Alina-Ioana Gostin
Import 16-Oct-2019 10:08
2. History of eating habits in the Balkans
Alina-Ioana Gostin and Diana Bogueva
3. Balkan food cultures and traditions
Evgenia Krasteva-Blagoeva and Diana Bogueva
4. Food, nutrition and health in Albania
Diola Dosti, Orana Sinani and Indrit Tila
5. Food, nutrition and health in Bosnia and Herzegovina
Slavica Samardzic, Gordana Ðuric, Vesna Rudic Grujic, Gordana Radovanovic, Tarik Dizdarevic and Suzana Ðordevic-MiloSevic
6. Food, nutrition and health in Bulgaria
Diana Bogueva, Magdalena Apostolova and Svetla Danova
7. Food, nutrition and health in Croatia
Daniela Cacic Kenjeric and Darja Sokolic
8. Food, nutrition and health in Greece
Tryfon Adamidis, Maria Papageorgiou and Kyriaki Zinoviadou
9. Food, nutrition and health in Kosovo
Agim Rysha
10. Food, nutrition and health in Macedonia
Vladimir Kakurinov, Valentina Pavlova and Nadica llievska
11. Food, nutrition and health in Montenegro
Aleksandra Martinovic and Slavko Mirecki
12. Food, nutrition and health in Serbia
Suzana Ðordevic-MiloSevic, Jasna Mastilovic, Svetlana StaniSic and NataSa Kilibarda
13. Food, nutrition and health in Slovenia
MaSa Knez Hrncic, Darija Cör and Zeljko Knez
14. Food, nutrition and health in Romania
Corina-Aurelia Zugravu, Dana Gafitianu and Anca Ioana Nicolau
15. Food, nutrition and health in Moldova
Rodica Sturza and Aliona Ghendov-Mosanu
16. Food, nutrition and health in Turkey, the European part
Birsen Bulut-Solak
17. Common nutrition and health issues
Dzengis Jasar and Biljana Curcic
18. Common regulatory issues and proposals to harmonise regulations
Iuliana Vintila
19. Traditional Balkan Foods:Future Outlook
Ismail Hakki Tekiner
About the author
Dr. Dipl. Eng. Alina-Ioana Gostin, originally from Romania, is a lecturer at College of Food, University College Birmingham, UK, teaching in the areas of Food Science and Technology, Food Safety, Diet and Nutrition. Dr Gostin’s research interests focus on technologies that improve quality and safety of foods. She is also the director of the Ambassador Programme of the Global Harmonization Initiative (GHI).Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.
Dr. Vladimir Kakurinov is a Full Professor in Food Microbiology and Food Quality and Safety. He worked at the Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University and the Veterinary Medicine Faculty at St. Kliment Ohridski University, both in Republic of Macedonia. Now, he is founder and Executive Director of Consulting and Training Centre KEY dealing with international projects.
