
Preparation and Processing of Religious and Cultural Foods
Description
Key Features
- Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist
- Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint
- Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field
Readership
Table of Contents
Section 1: Introduction
1. Food Production: From Farm to Fork
2. Religious and Cultural Influences on the Selection of Menu
3. Religious and Cultural Foods: At the Crossroads of Science and Ethics
4. Business Trends and Opportunities: The Emerging Markets of Religious Foods
5. Nutritional and Health Impacts of Religious and Vegetarian FoodsSection 2: Newly Emerging Issues in Religious and Cultural Foods
6. Innovative and Fortified Foods: Probiotics, Prebiotics, GMOs and Superfoods
7. Applications and Impacts of Nanomaterials in Food Safety and Quality
8. Nanomaterials for Food Packaging
9. Nano-Delivery Systems in Food and Drugs
10. Effect of Food Processing, Quality and Food Safety with Emphasis on GM Food, Kosher and Halal, Vegetarian and Hindus' Food
11. Gelatine and Collagen, Enzymes and Single Cell Proteins
12. Fats, Oils and Emulsifiers
13. Hormones
14. Alcohol in Religious and Cultural FoodsSection 3: Standard Practices and Legislation
15. Conventional and Modern Standards of Food Production
16. Cross Contamination in Processing, Packaging, Storage and TransportsSection 4: Animal Killing and Meat Processing
17. The Standard Procedures for Animal Slaughtering in the Industry
18. Evaluating Methods of Restraint for Holding Animals during Religious Slaughter
19. Meat Quality and Animal Welfare: Religious and Scientific PerspectivesSection 5: Controlling the Sanctity of Religious Foods
20. Protein-Based Techniques
21. Lipid-Based Techniques Used for Halal and Kosher Food Authentication
22. DNA-Based Authentication Techniques
23. Authentication of Slaughtering Methods
24. Conclusion and Future Remarks
Product details
- No. of pages: 466
- Language: English
- Copyright: © Woodhead Publishing 2018
- Published: September 12, 2018
- Imprint: Woodhead Publishing
- eBook ISBN: 9780081018934
- Paperback ISBN: 9780081018927
About the Editors
Eaqub Ali
Affiliations and Expertise
Nina Naquiah Ahmad Nizar
Affiliations and Expertise
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