Traditional Foods: History, Preparation, Processing and SafetyMohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman 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. |
Contents
| 1 | |
| 9 | |
GCC Traditional Foods Preparation and Processing | 37 |
Traditional Foods in Maghreb Production and Research Progress | 50 |
Chinese Traditional Foods Preparation and Processing | 115 |
Indian Traditional Foods Preparation Processing and Nutrition | 126 |
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activity Agricultural almonds antioxidant Arab argan oil aroma baking baklawa boiling bread butter cancer Carbohydrate cardamom cardiovascular cheese chicken chickpeas chillies Chinese cinnamon coconut Common accompaniments compounds consumers consumption cooking coriander countries couscous cuisine culture cumin cumin seeds curry leaves daal deep frying dietary diseases dish dough dried Epub European extract fatty acids fermented fiber fish flavor food products food safety Food Science fried fruits garlic geographical indications ghee ginger gram flour halwa heat hummus hydroxytyrosol India jaggery Journal of Food juice kneading lentils Maghreb Major ingredients masala meat Mediterranean diet mixing mixture nutritional value nuts oil Major steps olive oil onion pepper phenolic polyphenols protein region Regulation rice risk roasted salt sautéing semolina sensory spices steps in preparation sugar sweet syrup Table tagine taste Technology tomatoes turmeric turmeric powder type 2 diabetes vegetables vitamins wheat flour