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: | 9783030798192 |
| Publication date: | 22nd August 2021 |
| Author: | Moawiya A Haddad, Mohammed I Yamani, Saeid M AbuRomman, Maher Obeidat |
| Publisher: | Springer Nature Switzerland AG |
| Format: | Paperback |
| Pagination: | 61 pages |
| Series: | SpringerBriefs in Molecular Science |
| Genres: |
Food and beverage technology Biochemistry Analytical chemistry |