The Science and Culture of Latin American Foods - 9780443334054

The Science and Culture of Latin American FoodsHarnessing Ingredients for Health\nAuthor(s): Sonia G. Syago-Ayerdi, Michael H. Tunick, Guadalupe Flavia Loarca Pia, Aarn F. Gonzlez Crdova\nFormat: Paperback\nPublisher: Elsevier Science Publishing Co Inc, United States\nImprint: Academic Press Inc\nISBN-13: 9780443334054, 978-0443334054\nSynopsis\nThe 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, chipil.