Al-Khusaibi Mohammed, Al-Habsi Nasser, Shafiur Rahman Mohammad Traditional Foods: History, Preparation, Processing and Safety 9783030246228

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Автор: Al-Khusaibi Mohammed, Al-Habsi Nasser, Shafiur Rahman Mohammad
Название: Traditional Foods: History, Preparation, Processing and Safety
ISBN: 9783030246228
Издательство: Springer
Классификация:

Питание и общество

Биохимия

Микробиология (немедицинская)

Производство продуктов питания и напитков

ISBN-10: 3030246221
Обложка/Формат: Paperback
Страницы: 302
Вес: 0.45 кг.
Дата издания: 30.10.2020
Серия: Food engineering series
Язык: English
Издание: 1st ed. 2019
Иллюстрации: 106 illustrations, color; 10 illustrations, black and white; xvi, 302 p. 116 illus., 106 illus. in color.; 106 illustrations, color; 10 illustrations,
Размер: 23.39 x 15.60 x 1.70 cm
Читательская аудитория: Professional & vocational
Подзаголовок: History, preparation, processing and safety
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
Дополнительное описание: Traditional Foods: Overview.- Arab Traditional Foods: Preparation, Processing and Nutrition.- GCC Traditional Foods: Preparation and Processing.- Traditional foods in Maghreb: Production and Research Progress.- Chinese Traditional Foods: Preparation, Proc

Traditional Foods: History, Preparation, Processing and Safety, Al-Khusaibi Mohammed, Al-Habsi Nasser, Shafiur Rahman Mohammad