Description |
1 online resource : illustrations (chiefly color) |
Series |
SpringerBriefs in molecular science. Chemistry of foods, 2199-7209 |
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SpringerBriefs in molecular science. Chemistry of foods. 2199-7209
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Contents |
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 |
Summary |
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 |
Bibliography |
Includes bibliographical references |
Notes |
Online resource; title from PDF title page (SpringerLink, viewed August 30, 2021) |
Subject |
Food -- Composition.
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Food -- Analysis.
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Food -- Jordan
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Food Analysis
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Food.
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Food -- Analysis.
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Food -- Composition.
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Jordan.
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Form |
Electronic book
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Author |
Yamani, Mohammed I., author
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Abu-Romman, Saeid M., author
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Obeidat, Maher, author
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ISBN |
9783030798208 |
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3030798208 |
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