Chemical profiles of selected Jordanian foods / Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.

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Chemical profiles of selected Jordanian foods / Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.

9783030798208 (electronic bk.)
3030798208 (electronic bk.)
9783030798192
3030798194

Cham : Springer, [2021]

©2021

English

1 online resource : illustrations (chiefly color).

10.1007/978-3-030-79820-8 doi

TX545 .H33 2021

664/.07

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.

Includes bibliographical references.

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Online resource; title from PDF title page (SpringerLink, viewed August 30, 2021).

SpringerBriefs in molecular science. Chemistry of foods.

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