Moawiya A. Haddad, Mohammed I. Yamani, Saeid M. Abu-Romman, Maher Obeidat

Chemical Profiles of Selected Jordanian Foods (eBook, PDF)

• Format: PDF

Produktdetails

• Verlag: Springer Nature Switzerland
• Seitenzahl: 61
• Erscheinungstermin: 21. August 2021
• Englisch
• ISBN-13: 9783030798208
• Artikelnr.: 62474132

Autorenporträt

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.

Inhaltsangabe

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.