Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe

Edited by Tetiana Golikova, National University of Food Technologies (NUFT), Kyiv, Ukraine; Diana Bogueva, Adjunct Postdoctoral Fellow, Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Centre Manager, Centre for Advanced Food Enginomics (CAFE), The University of Sydney, Australia; Mark Shamtsyan, St. Petersburg State Institute of Technology, St. Petersburg, Russia; Ida Jakobsone, Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, University of Latvia, Riga, Latvia and Maris Jakobsons, Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, University of Latvia, Riga, Latvia

Features:

• Analyzes nutritional and health claims relating to Eastern European foods
• Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania
• Explores both scientific and anecdotal diet-based health claims
• Examines if foods meet regulatory requirements and how to remedy non-compliance
• Reviews the influence of historical eating habits on today’s diets