LEADER 04059nam 22006255 450 001 9910349504003321 005 20250609110752.0 010 $a3-030-24620-5 024 7 $a10.1007/978-3-030-24620-4 035 $a(CKB)4100000009606291 035 $a(MiAaPQ)EBC5963194 035 $a(DE-He213)978-3-030-24620-4 035 $a(PPN)248602217 035 $a(MiAaPQ)EBC5963157 035 $a(EXLCZ)994100000009606291 100 $a20191018d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aTraditional Foods $eHistory, Preparation, Processing and Safety /$fedited by Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (xvi, 302 pages) $cill 225 1 $aFood Engineering Series,$x2628-8095 311 08$a3-030-24619-1 327 $aTraditional 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, Processing and Nutrition -- Indian Traditional Foods: Preparation, Processing and Nutrition -- Mediterranean Foods and Human Health -- Safety, Nutrition and Functionality of the Traditional Foods -- Laws and Regulations of Traditional Foods: Past, Present and Future -- Traditional Foods, Sensory Excitements and Pleasure -- Index. 330 $aThis work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come. . 410 0$aFood Engineering Series,$x2628-8095 606 $aFood?Microbiology 606 $aFood science 606 $aNutrition 606 $aFood Microbiology 606 $aFood Science 606 $aNutrition 615 0$aFood?Microbiology. 615 0$aFood science. 615 0$aNutrition. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aNutrition. 676 $a641.3 676 $a641.3 686 $a56;22$2EP-CLASS 702 $aAl-Khusaibi$b Mohammed 702 $aAl-Habsi$b Nasser 702 $aShafiur Rahman$b Mohammad 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910349504003321 996 $aTraditional Foods$91668193 997 $aUNINA