國立虎尾科技大學 |

Food Traceability in Jordan = Current Perspectives /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food Traceability in Jordan/ by Moawiya A. Haddad, Mohammed I. Yamani, Da'san M.M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi.
Reminder of title:	Current Perspectives /
Author:	Haddad, Moawiya A.
other author:	Yamani, Mohammed I.
Description:	VI, 63 p. 18 illus., 17 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-66820-4
ISBN:	9783030668204

Food Traceability in Jordan = Current Perspectives /
Haddad, Moawiya A.

Food Traceability in JordanCurrent Perspectives /[electronic resource] :by Moawiya A. Haddad, Mohammed I. Yamani, Da'san M.M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi. - 1st ed. 2021. - VI, 63 p. 18 illus., 17 illus. in color.online resource. - Chemistry of Foods,2199-7209. - Chemistry of Foods,.

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.

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.

ISBN: 9783030668204

Standard No.: 10.1007/978-3-030-66820-4doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Food Traceability in Jordan = Current Perspectives /
LDR:03267nam a22004095i 4500 001 1052687
003 DE-He213
005 20210924131526.0
007 cr nn 008mamaa
008 220103s2021 sz | s |||| 0|eng d
020 $a 9783030668204 $9 978-3-030-66820-4
024 7 $a 10.1007/978-3-030-66820-4 $2 doi
035 $a 978-3-030-66820-4
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
100 1 $a Haddad, Moawiya A. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350302
245 1 0 $a Food Traceability in Jordan $h [electronic resource] : $b Current Perspectives / $c by Moawiya A. Haddad, Mohammed I. Yamani, Da'san M.M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi.
250 $a 1st ed. 2021.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a VI, 63 p. 18 illus., 17 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Chemistry of Foods, $x 2199-7209
505 0 $a 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.
520 $a 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.
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Nutrition . $3 1254692
650 0 $a Analytical chemistry. $3 1182118
650 1 4 $a Food Science. $3 673136
650 2 4 $a Nutrition. $3 581367
650 2 4 $a Analytical Chemistry. $3 668584
700 1 $a Yamani, Mohammed I. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350303
700 1 $a Jaradat, Da'san M.M. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1357440
700 1 $a Obeidat, Maher. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350305
700 1 $a Abu-Romman, Saeid M. $e author. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1350304
700 1 $a Parisi, Salvatore. $4 aut $4 http://id.loc.gov/vocabulary/relators/aut $3 1108734
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030668198
776 0 8 $i Printed edition: $z 9783030668211
830 0 $a Chemistry of Foods, $x 2199-689X $3 1254949
856 4 0 $u https://doi.org/10.1007/978-3-030-66820-4
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)