東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Chemical profiles of selected Jordan...

Haddad, Moawiya A.

FindBook

Google Book

Amazon

博客來

Chemical profiles of selected Jordanian foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemical profiles of selected Jordanian foods/ by Moawiya A. Haddad ... [et al.].
其他作者:	Haddad, Moawiya A.
出版者:	Cham :Springer International Publishing : : 2021.,
面頁冊數:	vi, 61 p. :ill., digital ;24 cm.
內容註:	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.
Contained By:	Springer Nature eBook
標題:	Food - Composition. -
電子資源:	https://doi.org/10.1007/978-3-030-79820-8
ISBN:	9783030798208

Chemical profiles of selected Jordanian foods
Chemical profiles of selected Jordanian foods[electronic resource] /by Moawiya A. Haddad ... [et al.]. - Cham :Springer International Publishing :2021. - vi, 61 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

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.

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.

ISBN: 9783030798208

Standard No.: 10.1007/978-3-030-79820-8doiSubjects--Topical Terms:

564347
Food
--Composition.

LC Class. No.: TX545

Dewey Class. No.: 664.07

Chemical profiles of selected Jordanian foods
LDR:02388nmm a2200337 a 4500 001 2248983
003 DE-He213
005 20210821173104.0
006 m d
007 cr nn 008maaau
008 220103s2021 sz s 0 eng d
020 $a 9783030798208 $q (electronic bk.)
020 $a 9783030798192 $q (paper)
024 7 $a 10.1007/978-3-030-79820-8 $2 doi
035 $a 978-3-030-79820-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TX545
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.07 $2 23
090 $a TX545 $b .C517 2021
245 0 0 $a Chemical profiles of selected Jordanian foods $h [electronic resource] / $c by Moawiya A. Haddad ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a vi, 61 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science. Chemistry of foods
505 0 $a 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.
520 $a 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.
650 0 $a Food $x Composition. $3 564347
650 0 $a Food $x Analysis. $3 564346
650 0 $a Food $z Jordan. $3 3513966
650 1 4 $a Food Science. $3 890841
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Analytical Chemistry. $3 890839
700 1 $a Haddad, Moawiya A. $3 3490581
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 2071605
856 4 0 $u https://doi.org/10.1007/978-3-030-79820-8
950 $a Chemistry and Materials Science (SpringerNature-11644)