Chemical Profiles of Selected Jordanian Foods
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles.
The authors selected 5 traditional Jordanian products that represent the region's historical foods and beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region's historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe.
Traditional Foods in Jordan
From Meat Products to Dairy Foods
Shaneenah, A Fermented Dairy Drink
Chemical Features
Rice and Lentils in Jordan
Chemical Profiles of Rashoof and Mujaddara
Chemical and Safety Evaluation of Kebab, including the Jordan Version
Jordan Soft Cheeses
Chemical Profiles
A Jordanian Milk Pudding: Muhallabiaah.
Haddad, Moawiya A.
Yamani, Mohammed I.
Abu-Romman, Saeid M.
Obeidat, Maher
| ISBN | 978-3-030-79819-2 |
|---|---|
| Article number | 9783030798192 |
| Media type | Book |
| Edition number | 1st ed. 2021 |
| Copyright year | 2021 |
| Publisher | Springer, Berlin |
| Length | VI, 61 pages |
| Illustrations | VI, 61 p. 12 illus., 10 illus. in color. |
| Language | English |
