Food traceability in Jordan : current perspectives / Moawiya A. Haddad, Mohammed I. Yamani, Da'san M.M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi.
Haddad, Moawiya A.; Yamani, Mohammed I.; Jaradat, Da'san M. M.; Obeidat, Maher.; Abu-Romman, Saeid M.; Parisi, Salvatore, 1970-
2021
TX541
Available Online

Linked e-resources

Linked Resource Online Access
Concurrent users Unlimited
Authorized users Authorized users
Document Delivery Supplied Can lend chapters, not whole ebooks

Details

Title Food traceability in Jordan : current perspectives / Moawiya A. Haddad, Mohammed I. Yamani, Da'san M.M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi.
Author Haddad, Moawiya A.
ISBN 9783030668204 (electronic bk.)
3030668207 (electronic bk.)
9783030668198 (print)
3030668193
DOI https://doi.org/10.1007/978-3-030-66820-4
Imprint Cham : Springer, 2021.
Language English
Description 1 online resource (68 pages)
Other Standard Identifiers 10.1007/978-3-030-66820-4 doi
Call Number TX541
Dewey Decimal Classification 664/.07
Summary 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.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed March 18, 2021).
Added Author Yamani, Mohammed I.
Jaradat, Da'san M. M.
Obeidat, Maher.
Abu-Romman, Saeid M.
Parisi, Salvatore, 1970-
Series SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form Food Traceability in Jordan.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
An Introduction to Food Traceability
Traditional Foods in Jordan and Traceability. Hummus and Related Variations
Jordan Dairy Products and Traceability. Labaneh, a Concentrated Strained Yogurt
Dried Fermented Dairy Products in Jordan. Jameed and Traceability.

Browse Subjects

Show more subjects...

Statistics

from
to
Export