Chemical Profiles of Selected Jordanian Foods
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Sprache:Englisch
Fr. 86.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
22.08.2021
Verlag
SpringerSeitenzahl
61
Maße (L/B/H)
23.5/15.5/0.5 cm
Gewicht
119 g
Auflage
1st ed. 2021
Sprache
Englisch
ISBN
978-3-030-79819-2
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.
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