Erschienen: 22.08.2021 Abbildung von Haddad / Yamani | Chemical Profiles of Selected Jordanian Foods | 1. Auflage | 2021 |

Haddad / Yamani / Abu-Romman

Chemical Profiles of Selected Jordanian Foods

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Buch. Softcover

1st ed. 2021. 2021

vi, 61 S. 2 s/w-Abbildungen, 10 Farbabbildungen, Bibliographien.

In englischer Sprache

Springer. ISBN 978-3-030-79819-2

Format (B x L): 15,5 x 23,5 cm

Gewicht: 125 g


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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