01235nam 2200409 450 991046074630332120200520144314.01-4938-6229-4(CKB)3710000000531438(MiAaPQ)EBC5882081(Au-PeEL)EBL5882081(OCoLC)1117640874(EXLCZ)99371000000053143820190925d2015 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierClose reading with paired textsLevel 3 engaging lessons to improve comprehension /authors, Lori Oczkus, Timothy RasinskiHuntington Beach, California :Shell Education,[2015]©20151 online resource (128 pages) illustrations1-4258-1359-3 Reading (Elementary)Electronic books.Reading (Elementary)372.4Oczkus Lori D.881376Rasinski Timothy V.MiAaPQMiAaPQMiAaPQBOOK9910460746303321Close reading with paired texts1968406UNINA03884oam 2200493 450 991049518410332120231214173917.097830307981923-030-79820-8(CKB)4100000012008397(MiAaPQ)EBC6710607(Au-PeEL)EBL6710607(PPN)257352341(EXLCZ)99410000001200839720220513d2021 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierChemical profiles of selected Jordanian foods /Moawiya A. Haddad [and three others]Cham, Switzerland :Springer,[2021]©20211 online resource (65 pages) illustrations (chiefly color)SpringerBriefs in Molecular Science., Chemistry of Foods3-030-79819-4 Intro -- Contents -- 1 Traditional Foods in Jordan. From Meat Products to Dairy Foods -- Abstract -- 1.1 Middle East and Traditional Food Products -- 1.2 The Jordan Food Processing Sector. An Introduction -- 1.3 An Introduction to the Sector of Milk-Based Foods and Beverages in Jordan. Between Tradition and Innovation -- 1.4 The Traditional Meat Sector in Jordan -- 1.5 The Market of Traditional Vegetable Preparations in Jordan -- References -- 2 Shaneenah, a Fermented Dairy Drink. Chemical Features -- Abstract -- 2.1 Milk-Based Products in the Middle East. Tradition and Innovation -- 2.2 Identification and Chemical Profiles of Shaneenah -- References -- 3 Rice and Lentils in Jordan. Chemical Profiles of Mujaddara -- Abstract -- 3.1 Rice-Based Dishes in the Middle East -- 3.2 Middle Eastern Dishes. Chemical Profiles of Mujaddara -- References -- 4 Chemical and Safety Evaluation of Kebab, Including the Jordan Version -- Abstract -- 4.1 Meat Preparations in the Middle East. Reasons for Global Success -- 4.2 Kebab in the Middle East and Everywhere. Chemical Profiles -- References -- 5 Jordanian Soft Cheeses. Kunafeh and Other Products -- Abstract -- 5.1 Milk and Dairy Foods in the Middle East -- 5.2 Kunafeh, Preparation and Chemistry. Nutritional Profiles -- References -- 6 A Jordanian Milk Pudding: Muhallabyyah -- Abstract -- 6.1 Vegetables in the Middle East. Foods and Ingredients -- 6.2 Chemical Profiles of Muhallabyyah -- References.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.SpringerBriefs in molecular science.Chemistry of foods.FoodCompositionFoodAnalysisFoodJordanFoodComposition.FoodAnalysis.Food664Haddad Moawiya A.862363MiAaPQMiAaPQMiAaPQBOOK9910495184103321Chemical Profiles of Selected Jordanian Foods1924954UNINA