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By: (Author) Maher Obeidat , (Author) Moawiya A. Haddad , (Author) Mohammed I. Yamani , (Author) Saeid M. Abu-Romman
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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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