Chemical Profiles Of Selected Jordanian Foods

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Chemical Profiles of Selected Jordanian Foods

Chemical Profiles of Selected Jordanian Foods
Author :
Publisher : Springer Nature
Total Pages : 65
Release :
ISBN-10 : 9783030798208
ISBN-13 : 3030798208
Rating : 4/5 (208 Downloads)

Book Synopsis Chemical Profiles of Selected Jordanian Foods by : Moawiya A. Haddad

Download or read book Chemical Profiles of Selected Jordanian Foods written by Moawiya A. Haddad and published by Springer Nature. This book was released on 2021-08-21 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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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