Chemical profiles of selected Jordanian foods [electronic resource]

• 其他作者：
  • Haddad, Moawiya A.
  • SpringerLink (Online service)
• 其他題名：
  • SpringerBriefs in molecular science.
• 出版： Cham : Springer International Publishing :Imprint: Springer
• 叢書名： SpringerBriefs in molecular science. Chemistry of foods
• 主題： Food--Composition. , Food--Analysis. , Food--Jordan. , Food Science. , Nutrition. , Analytical Chemistry.
• ISBN： 9783030798208 (electronic bk.) 、 9783030798192 (paper)
• FIND@SFXID: CGU
• 資料類型: 電子書
• 內容註: 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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• 摘要註: 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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