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Chemical profiles of selected Jordan...

Haddad, Moawiya A.

Chemical profiles of selected Jordanian foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemical profiles of selected Jordanian foodsby Moawiya A. Haddad ... [et al.].
other author:	Haddad, Moawiya A.
Published:	Cham :Springer International Publishing :2021.
Description:	vi, 61 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodComposition.
Online resource:	https://doi.org/10.1007/978-3-030-79820-8
ISBN:	9783030798208

Chemical profiles of selected Jordanian foods
Chemical profiles of selected Jordanian foods[electronic resource] /by Moawiya A. Haddad ... [et al.]. - Cham :Springer International Publishing :2021. - vi, 61 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

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.

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.

ISBN: 9783030798208

Standard No.: 10.1007/978-3-030-79820-8doiSubjects--Topical Terms:

273476
Food
--Composition.

LC Class. No.: TX545

Dewey Class. No.: 664.07

Chemical profiles of selected Jordanian foods
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245 0 0 $a Chemical profiles of selected Jordanian foods $h [electronic resource] / $c by Moawiya A. Haddad ... [et al.].
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505 0 $a 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.
520 $a 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.
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