Chemical Profiles of Selected Jordanian Foods
Springer International Publishing (Verlag)
978-3-030-79819-2 (ISBN)
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.
lt;p>Moawiya A. Haddad holds a Ph.D. in Nutrition and Food Technology. Chiefly focusing on product development and shelf life extension for fermented dairy products, he is Associate Professor and currently Head of the Department of Nutrition and Food Processing, Al-Balqa Applied University.
Mohammed I. Yamani had his Ph.D. from Berlin Free University, Germany, and has been professor of Food Microbiology and Hygiene and Quality Management Systems at the Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman-Jordan. He was Dean of the Faculty of Agriculture, and Head of the Amman Municipality Food Control Laboratories. He has taught, proposed, and directed academic activities work in different fields of food science and technology in three universities. He published tens of papers and articles in international refereed research periodicals and professional scientific periodicals and was the author of the book Hazard Analysis and Critical Control Point Generic Models for some Traditional Foods: A Manual for the Eastern Mediterranean Region published by World Health Organization. He was a professional member of the Institute of Food Technologists, the American Dairy Association, and the International Association for Food Protection. He had been a certified ISO 9001, ISO 22000, and HACCP System lead auditor.
Saeid M. Abu-Romman is currently Professor of Molecular Crop Physiology and Biotechnology at Al-Balqa Applied University, where he has been since 2009. He received a B.S. from Mutah University in 2000, and an M.S. from the University of Jordan. He received his Ph.D. in Plant Physiology and Biotechnology from the University of Hohenheim-Germany in 2008, working with Prof. Andreas Schaller. Saeid's research interests include functional genomics; stress physiology; and allelopathy. His research projects has been supported by Al-Balqa Applied University, Scientific Research Fund (Ministry of Higher Education-Jordan), Abdulhameed Shoman Foundation, and IHE Delft (The Netherland). Prof. Abu-Romman is the former director of the Office of Cooperation and International Relations and is currently the Dean of Scientific Research & Innovation. Saeid has over 65 refereed publications.
Maher Obeidat is Associate Pofessor of Microbiology and Vice Dean of the Faculty of Science at Al-Balqa Applied University. He specializes in microbiology, immunology, and cancer therapy.
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.
| Erscheinungsdatum | 24.08.2021 |
|---|---|
| Reihe/Serie | Chemistry of Foods | SpringerBriefs in Molecular Science |
| Zusatzinfo | VI, 61 p. 12 illus., 10 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 118 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Naturwissenschaften ► Chemie ► Analytische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | food authenticity • Food Quality Management • Food Safety • Jordan • Kebab • Kunafeh • Mediterranean Diet • Middle East • Muhallabiaah • Mujaddara • Shaneenah • Street Food |
| ISBN-10 | 3-030-79819-4 / 3030798194 |
| ISBN-13 | 978-3-030-79819-2 / 9783030798192 |
| Zustand | Neuware |
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