Traditional Foods History, Preparation, Processing and Safety /

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 traditio...

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Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Al-Khusaibi, Mohammed (Editör), Al-Habsi, Nasser (Editör), Shafiur Rahman, Mohammad (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2019.
Imprint: Springer,
Edisyon:1st ed. 2019.
Seri Bilgileri:Food Engineering Series,
Konular:
Food > Microbiology.
Food science.
Nutrition   .
Food Microbiology.
Food Science.
Nutrition.
Online Erişim:Full-text access
İçindekiler:
  • 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, 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.

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