| 書目名稱 | Food Traceability in Jordan | | 副標(biāo)題 | Current Perspectives | | 編輯 | Moawiya A. Haddad,Mohammed I. Yamani,Salvatore Par | | 視頻video | http://file.papertrans.cn/346/345104/345104.mp4 | | 概述 | Discusses food traceability issues and potential solutions.Provides readers with a better understanding of food authenticity and quality issues.Analyzes the chemical composition of selected traditiona | | 叢書名稱 | SpringerBriefs in Molecular Science | | 圖書封面 |  | | 描述 | .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 tu | | 出版日期 | Book 2021 | | 關(guān)鍵詞 | Food Authenticity; Cultural Heritage; Food Safety; Hummus; Jameed; Labaneh; Mediterranean Diet; Preservatio | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-66820-4 | | isbn_softcover | 978-3-030-66819-8 | | isbn_ebook | 978-3-030-66820-4Series ISSN 2191-5407 Series E-ISSN 2191-5415 | | issn_series | 2191-5407 | | copyright | The Author(s), under exclusive license to Springer Nature Switzerland AG 2021 |
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