國立虎尾科技大學 |

Chemical Profiles of Selected Jordanian Foods

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Chemical Profiles of Selected Jordanian Foods/ by Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.
Author:	Haddad, Moawiya A.
other author:	Yamani, Mohammed I.
Description:	VI, 61 p. 12 illus., 10 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-79820-8
ISBN:	9783030798208

Chemical Profiles of Selected Jordanian Foods
Haddad, Moawiya A.

Chemical Profiles of Selected Jordanian Foods[electronic resource] /by Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat. - 1st ed. 2021. - VI, 61 p. 12 illus., 10 illus. in color.online resource. - Chemistry of Foods,2199-7209. - Chemistry of Foods,.

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.

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.

ISBN: 9783030798208

Standard No.: 10.1007/978-3-030-79820-8doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Chemical Profiles of Selected Jordanian Foods
LDR:02786nam a22004095i 4500 001 1046720
003 DE-He213
005 20210821173104.0
007 cr nn 008mamaa
008 220103s2021 sz | s |||| 0|eng d
020 $a 9783030798208 $9 978-3-030-79820-8
024 7 $a 10.1007/978-3-030-79820-8 $2 doi
035 $a 978-3-030-79820-8
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
100 1 $a Haddad, Moawiya A. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350302
245 1 0 $a Chemical Profiles of Selected Jordanian Foods $h [electronic resource] / $c by Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat.
250 $a 1st ed. 2021.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a VI, 61 p. 12 illus., 10 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Chemistry of Foods, $x 2199-7209
505 0 $a 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.
520 $a 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.
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Nutrition . $3 1254692
650 0 $a Analytical chemistry. $3 1182118
650 1 4 $a Food Science. $3 673136
650 2 4 $a Nutrition. $3 581367
650 2 4 $a Analytical Chemistry. $3 668584
700 1 $a Yamani, Mohammed I. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350303
700 1 $a Abu-Romman, Saeid M. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350304
700 1 $a Obeidat, Maher. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350305
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030798192
776 0 8 $i Printed edition: $z 9783030798215
830 0 $a Chemistry of Foods, $x 2199-689X $3 1254949
856 4 0 $u https://doi.org/10.1007/978-3-030-79820-8
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)