Buch, Englisch, 61 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 119 g
Buch, Englisch, 61 Seiten, Paperback, Format (B × H): 155 mm x 235 mm, Gewicht: 119 g
Reihe: SpringerBriefs in Molecular Science
ISBN: 978-3-030-79819-2
Verlag: Springer International Publishing
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.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
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.