The Science and Culture of Latin American Foods

<p>Introduction<br>1. Mexican food: A UNESCO intangible cultural heritage of humanity<br>2. Colombian Gastronomic Heritage<br>3. Bioactive peptides derived from artisanal cocoa bean fermentation<br><br>Ingredients<br>4. Cocoa: Food for gods<br>5. Uses and potential health benefits of purple corn: a Mesoamerican ancient food for the XXI century<br>6. Chipilin, nutritional and functional properties and their use in Chiapas cuisine.<br>7. Huauzontle: multifunctional properties of a pre-Hispanic ingredient that survives in Mexican cuisine<br>8. Yacon: an ancestral root with a modern approach to food science<br>9. Brosimum alicastrum Sw. seed (Ramon tree): an unconventional ingredient to prepare healthy food<br>10. Carob: the forgotten Mediterranean food<br>11. Tannat grape, the Uruguayan emblematic variety: composition and potential effects on health of wine and its byproducts<br>12. Quinoa: The Functional Food Revolution<br><br>Nutraceutical Foods<br>13. Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients<br>14. Hibiscus sabdariffa: an ancestral Asian plant-food and their multicultural influence in Mesoamerica<br>15. More than a simple drink: traditions, uses and bioactive properties of yerba mate (Ilex paraguariensis)<br>16. Fruits from Colombia to the World<br>17. Nutritional and functional potential of Non-Traditional Uruguayan fruits in the process of commercial development<br><br>Functional Foods<br>18. Unconventional foods from southern Mexico: properties and consumption<br>19. Mole: a symphony of smells and flavors from Mexico to the world<br>20. Mexican edible insects: nutraceutical potential and culinary applications<br>21. Edible insects: Processing technologies for their utilization<br>22. Beans: Ancestral food important for human health<br>23. Asian influence in tropical fruits traditionally consumed in Mexican gastronomy<br>24. Unconventional food plants from Brazil<br>25. Brazilian Tucumã fruits (Astrocaryum spp.): The missing link between science and traditional knowledge<br>26. Mexican Artisanal Cheeses: Preserving typicity and genuity through lactic acid bacteria cooperation.<br><br>Cuisine<br>27. Cuisine of nuns from post-viceroyalty Mexico: Functional or just "Mexicatessen"?<br>28. The relationship between dweller and mangrove: Taxtihil a ceremonial dish<br>29. Valorization of regional cuisine in the Costa Chica: Cultural background, culinary uses and potential health benefits</p>