LEADER 03884oam 2200493 450 001 9910495184103321 005 20231214173917.0 010 $a9783030798192 010 $a3-030-79820-8 035 $a(CKB)4100000012008397 035 $a(MiAaPQ)EBC6710607 035 $a(Au-PeEL)EBL6710607 035 $a(PPN)257352341 035 $a(EXLCZ)994100000012008397 100 $a20220513d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemical profiles of selected Jordanian foods /$fMoawiya A. Haddad [and three others] 210 1$aCham, Switzerland :$cSpringer,$d[2021] 210 4$dİ2021 215 $a1 online resource (65 pages) $cillustrations (chiefly color) 225 1 $aSpringerBriefs in Molecular Science., Chemistry of Foods 311 0 $a3-030-79819-4 327 $aIntro -- 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. 330 $aThis book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region's historical foods and beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region's historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe. 410 0$aSpringerBriefs in molecular science.$pChemistry of foods. 606 $aFood$xComposition 606 $aFood$xAnalysis 606 $aFood$zJordan 615 0$aFood$xComposition. 615 0$aFood$xAnalysis. 615 0$aFood 676 $a664 700 $aHaddad$b Moawiya A.$0862363 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910495184103321 996 $aChemical Profiles of Selected Jordanian Foods$91924954 997 $aUNINA