Mohammed al khusaibi (7 Ergebnisse)
Sprache: Englisch
Verlag: Springer, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
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Sprache: Englisch
Verlag: Springer, 2019
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
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Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 318 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
Weitere BilderSprache: Englisch
Verlag: Springer Nature Switzerland, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
- Softcover
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Taschenbuch. Zustand: Neu. Traditional Foods | History, Preparation, Processing and Safety | Mohammed Al-Khusaibi (u. a.) | Taschenbuch | xvi | Englisch | 2020 | Springer Nature Switzerland | EAN 9783030246228 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]…springer[dot]com | Anbieter: preigu.
Sprache: Englisch
Verlag: Springer, Berlin, Springer International Publishing, Springer, 2019
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
- Hardcover
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 discus…sing 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 consumeracceptability. With the recent trends in consumerinterest 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.
Sprache: Englisch
Verlag: Springer International Publishing, Springer International Publishing, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 consumeracceptability. With the recent trends in consumerinterest 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.
Traditional Foods: History, Preparation, Processing and Safety
Al-khusaibi, Mohammed (Editor)/ Al-habsi, Nasser (Editor)/ Rahman, Mohammad Shafiur (Editor)
Sprache: Englisch
Verlag: Springer Nature, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
- Softcover
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Paperback. Zustand: Brand New. 320 pages. 9.25x6.10x0.79 inches. In Stock.
Sprache: Englisch
Verlag: Springer, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
- Softcover
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