SpringerBriefs in Molecular Science

Haddad, Moawiya A.; Yamani, Mohammed I.; Abu-Romman, Saeid M.; Obeidat, Maher

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.

Details

Published by: Springer

Publication Date: 2021-08-22

Format: Paperback

ISBN-13: 9783030798192

DOI: 10.1007/978-3-030-79820-8

Dimensions: 235cm x155cm

Pages: 61