Food Traceability in Jordan

Name: Food Traceability in Jordan
Brand: Springer Nature Switzerland AG
SKU: 9783030668198
Price: 216.67 PLN
Availability: InStock

Autor: Mohammed I. Yamani, Salvatore Parisi, Maher Obeidat, Saeid M. Abu-Romman, Da'san M. M. Jaradat

Język:

Oprawa: Miękka

Wydawca: Springer Nature Switzerland AG

Dostępność: Dostępna u dostawcy

Wysyłamy za 5-8 dni

216.67 zł

This book outlines the evolution of food traceability matters in the current traditional foods marke...

Informacje o książce

Autor

Mohammed I. Yamani, Salvatore Parisi, Maher Obeidat, Saeid M. Abu-Romman, Da'san M. M. Jaradat

Język

Angielski

Oprawa

Książka - Miękka

Data wydania

2021

strony

EAN

9783030668198

ISBN

3030668193

Enbook ID

33616247

Wydawca

Springer Nature Switzerland AG

Waga

454

Wymiary

155 x 235 x 5

Pełny opis

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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