LEADER 03320oam 2200517 450 001 9910483123503321 005 20231214174103.0 010 $a3-030-66820-7 024 7 $a10.1007/978-3-030-66820-4 035 $a(CKB)4900000000508922 035 $a(DE-He213)978-3-030-66820-4 035 $a(MiAaPQ)EBC6468533 035 $a(PPN)253856477 035 $a(EXLCZ)994900000000508922 100 $a20210626d2021 uy 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood traceability in Jordan $ecurrent perspectives /$fMoawiya A. Haddad [and five others] 205 $a1st ed. 2021. 210 1$aCham, Switzerland :$cSpringer,$d[2021] 210 4$dİ2021 215 $a1 online resource (VI, 63 p.) $c18 illus., 17 illus. in color 225 1 $aSpringerBriefs in molecular science. Chemistry of foods 311 0 $a3-030-66819-3 320 $aIncludes bibliographical references. 327 $aAn 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. 330 $aThis book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan. At present, traceability is just one of the many requirements the food industry is forced to meet. The topic can be approached from various angles: regulation, technological perspectives, food business operators, packaging manufacturers, software producers, and consumer views. In addition, traceable food products provide an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and traditions can make a unique and valuable contribution to future developments in this area. In this regard, Jordanian foods offer a prime example. This book examines three traditional products from different viewpoints, paying special attention to their chemical composition, the identification of raw materials, preparation procedures, and traceability. The book begins with a more general discussion on food traceability without detailed regional implications, while the second chapter discusses the product hummus in its many versions. In turn, the third and fourth chapters focus on two fermented dairy products, labaneh and jameed, and their connections with the Mediterranean diet. The book offers a valuable reference guide to many traditional/historical products in the Middle East, with a particular focus on traceability matters and solutions. 410 0$aSpringerBriefs in molecular science.$pChemistry of foods. 606 $aFood$xAnalysis 606 $aFood$xComposition 606 $aFood$zJordan 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 615 0$aFood 676 $a664.07 700 $aHaddad$b Moawiya A.$0862363 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bUtOrBLW 906 $aBOOK 912 $a9910483123503321 996 $aFood traceability in Jordan$92846537 997 $aUNINA