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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.
This book outlines the evolution of food traceability matters in
the current traditional foods market and particularly with regard
to selected historical foods based in Jordan. At present,
traceability is just one of the many requirements the food industry
is forced to meet. The topic can be approached from various angles:
regulation, technological perspectives, food business operators,
packaging manufacturers, software producers, and consumer views. In
addition, traceable food products provide an interesting legacy for
many geographical and ethnic cultures. Consequently, the
examination of certain recipes or food products linked with history
and traditions can make a unique and valuable contribution to
future developments in this area. In this regard, Jordanian foods
offer a prime example. This book examines three traditional
products from different viewpoints, paying special attention to
their chemical composition, the identification of raw materials,
preparation procedures, and traceability. The book begins with a
more general discussion on food traceability without detailed
regional implications, while the second chapter discusses the
product hummus in its many versions. In turn, the third and fourth
chapters focus on two fermented dairy products, labaneh and jameed,
and their connections with the Mediterranean diet. The book offers
a valuable reference guide to many traditional/historical products
in the Middle East, with a particular focus on traceability matters
and solutions.
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