Chemical profiles of selected Jordanian foods / Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.
Haddad, Moawiya A., author.; Yamani, Mohammed I., author.; Abu-Romman, Saeid M., author.; Obeidat, Maher, author.
2021
TX545 .H33 2021
Available Online

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Title Chemical profiles of selected Jordanian foods / Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.
Author Haddad, Moawiya A., author.
ISBN 9783030798208 (electronic bk.)
3030798208 (electronic bk.)
9783030798192
3030798194
DOI https://doi.org/10.1007/978-3-030-79820-8
Published Cham : Springer, [2021]
Copyright ©2021
Language English
Description 1 online resource : illustrations (chiefly color)
Other Standard Identifiers 10.1007/978-3-030-79820-8 doi
Call Number TX545 .H33 2021
Dewey Decimal Classification 664/.07
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, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed August 30, 2021).
Added Author Yamani, Mohammed I., author.
Abu-Romman, Saeid M., author.
Obeidat, Maher, author.
Series SpringerBriefs in molecular science. Chemistry of foods. 2199-7209
Available in Other Form Chemical profiles of selected Jordanian foods.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
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.

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