Chemical Profiles of Selected Jordanian Foods (SpringerBriefs in Molecular Science)

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. Contents 1 Traditional Foods in Jordan. From Meat Products to Dairy Foods Abstract 1.1 Middle East and Traditional Food Products 1.2 The Jordan Food Processing Sector. An Introduction 1.3 An Introduction to the Sector of Milk-Based Foods and Beverages in Jordan. Between Tradition and Innovation 1.4 The Traditional Meat Sector in Jordan 1.5 The Market of Traditional Vegetable Preparations in Jordan References 2 Shaneenah, a Fermented Dairy Drink. Chemical Features Abstract 2.1 Milk-Based Products in the Middle East. Tradition and Innovation 2.2 Identification and Chemical Profiles of Shaneenah References 3 Rice and Lentils in Jordan. Chemical Profiles of Mujaddara Abstract 3.1 Rice-Based Dishes in the Middle East 3.2 Middle Eastern Dishes. Chemical Profiles of Mujaddara References 4 Chemical and Safety Evaluation of Kebab, Including the Jordan Version Abstract 4.1 Meat Preparations in the Middle East. Reasons for Global Success 4.2 Kebab in the Middle East and Everywhere. Chemical Profiles References 5 Jordanian Soft Cheeses. Kunafeh and Other Products Abstract 5.1 Milk and Dairy Foods in the Middle East 5.2 Kunafeh, Preparation and Chemistry. Nutritional Profiles References 6 A Jordanian Milk Pudding: Muhallabyyah Abstract 6.1 Vegetables in the Middle East. Foods and Ingredients 6.2 Chemical Profiles of Muhallabyyah References