Chemical Profiles of Selected Jordanian Foods

von Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat

61 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

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.

• Reihe: SpringerBriefs in Molecular Science
• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9783030798192
• Sprache: Englisch
• Erscheinungsdatum: 22.08.2021
• Größe: 23.5 x 15.5 cm
• Verlag: Springer International Publishing