GCC traditional foods: Preparation and processing

Nasser Al-Habsi; Mohammed Al-Khusaibi; Mohammad Shafiur Rahman

doi:10.1007/978-3-030-24620-4_3

GCC traditional foods: Preparation and processing

Nasser Al-Habsi^*, Mohammed Al-Khusaibi, Mohammad Shafiur Rahman

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

1 Citation (Scopus)

Abstract

Traditional food and beverage derived from land and sea, and it reflect an important trait of any nation’s cultural heritage. These foods are considered as essential daily or occasional dishes by the local populace for long time. The method and recipes of preparation have been inherited from generation to generation. Furthermore, traditional foods characterize a crucial component of people’s diet, health, and socioeconomic status (Trichopoulou, Soukara, & Vasilopoulou, 2007).

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	37-49
Number of pages	13
DOIs	https://doi.org/10.1007/978-3-030-24620-4_3
Publication status	Published - 2019

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

ASJC Scopus subject areas

Food Science
Bioengineering
Mechanical Engineering
Process Chemistry and Technology

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10.1007/978-3-030-24620-4_3

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author = "Nasser Al-Habsi and Mohammed Al-Khusaibi and Rahman, {Mohammad Shafiur}",

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GCC traditional foods: Preparation and processing

Abstract

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