Overview
- Discusses food safety issues and quality management
- Provides readers with a better understanding of food authenticity and quality issues
- Analyzes the chemical composition of selected traditional Jordanian products
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (6 chapters)
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Front Matter
Keywords
About this book
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.
Authors and Affiliations
About the authors
Moawiya A. Haddad holds a Ph.D. in Nutrition and Food Technology. He is an Associate Professor in the department of nutrition and food processing, Al-Balqa Applied University. He was the head of the department of nutrition and food technology between 2018-2021. he was the vice chairman of two Jordanian societies: Jordanian dietetic association and Jordanian society for sensory evaluation of food between 2016-2019. He gets a diploma in olive oil in 2019 from international olive council and participated as a member in Judging committee of Mario Solinas award. He taught many courses of food technology, food microbiology and food safety. He taught also dairy science and technology, cereal science and technology, meat science and technology and nutritional assessment. He published more than 55th articles in reputable and peer reviewed journals. He focuses chiefly on food traceability, product development, fermented dairy products quality and safety, and functional foods.
Mohammed I. Yamani had his Ph.D. from Berlin Free University, Germany, and has been professor of Food Microbiology and Hygiene and Quality Management Systems at the Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman-Jordan. He was Dean of the Faculty of Agriculture, and Head of the Amman Municipality Food Control Laboratories. He has taught, proposed, and directed academic activities work in different fields of food science and technology in three universities. He published tens of papers and articles in international refereed research periodicals and professional scientific periodicals and was the author of the book Hazard Analysis and Critical Control Point Generic Models for some Traditional Foods: A Manual for the Eastern Mediterranean Region published by World Health Organization. He was a professional member of the Institute of Food Technologists, the American Dairy Association, and the International Association for Food Protection. He had been a certified ISO 9001, ISO 22000, and HACCP System lead auditor.
Saeid M. Abu-Romman is currently Professor of Molecular Crop Physiology and Biotechnology at Al-Balqa Applied University, where he has been since 2009. He received a B.S. from Mutah University in 2000, and an M.S. from the University of Jordan. He received his Ph.D. in Plant Physiology and Biotechnology from the University of Hohenheim-Germany in 2008, working with Prof. Andreas Schaller. Saeid’s research interests include functional genomics; stress physiology; and allelopathy. His research projects has been supported by Al-Balqa Applied University, Scientific Research Fund (Ministry of Higher Education-Jordan), Abdulhameed Shoman Foundation, and IHE Delft (The Netherland). Prof. Abu-Romman is the former director of the Office of Cooperation and International Relations and is currently the Dean of Scientific Research & Innovation. Saeid has over 65refereed publications.
Maher Obeidat is Associate Professor of Microbiology and was the dean for the Faculty of Science at Al-Balqa Applied University in 2019-2020. He specializes in microbiology, immunology, and cancer therapy and get many research funds from Scientific research fund (Ministry of Higher Education) -Jordan, and Abdulhameed Shoman Foundation. He taught many courses to faculty of agricultural technology and faculty of science in Al-Balqa Applied University.
Bibliographic Information
Book Title: Chemical Profiles of Selected Jordanian Foods
Authors: Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-030-79820-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
Softcover ISBN: 978-3-030-79819-2Published: 22 August 2021
eBook ISBN: 978-3-030-79820-8Published: 21 August 2021
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 61
Number of Illustrations: 2 b/w illustrations, 10 illustrations in colour
Topics: Food Science, Nutrition, Analytical Chemistry