Preparation and Processing of Religious and Cultural Foods

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 Foods

Section 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 Foods

Section 3: Standard Practices and Legislation
15. Conventional and Modern Standards of Food Production
16. Cross Contamination in Processing, Packaging, Storage and Transports

Section 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 Perspectives

Section 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

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world’s population, this book is ideal for food company innovation and R&D managers, producers and processers of religious foods.

Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement.

• 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

Food manufacturers, food company innovation and research & development managers, academic and practicing dietitians, academic and food company nutritionists, government food and health ministries, agricultural scientists