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Preparation and processing of religious and cultural foods
Title
Preparation and processing of religious and cultural foods / edited by Md. Eaqub Ali, Nina Nquiah Ahmad Nizar.
ISBN
9780081018934
0081018932
0081018924
9780081018927
Publication
Duxford ; Cambridge, MA : Woodhead Publishing, an imprint of Elsevier, [2018]
Physical Description
1 online resource
Local Notes
Access is available to the Yale community.
Notes
6.2.3. Criteria of prebiotics
Access and use
Access restricted by licensing agreement.
Summary
'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. -- Provided by publisher.
Variant and related titles
Knovel. OCLC KB.
Other formats
Print version: Ali, Eaqub. Preparation and Processing of Religious and Cultural Foods. Kent : Elsevier Science & Technology, ©2018
Format
Books / Online
Language
English
Added to Catalog
August 28, 2023
Series
Woodhead Publishing series in food science, technology and nutrition
Bibliography
Includes bibliographical references and index.
Contents
Front Cover; Preparation and Processing of Religious and Cultural Foods; Copyright; Dedication; Contents; List of contributors; Preface; Section A: Introduction; Chapter 1: Food production: From farm to fork; 1.1. Overview of food production supply chain; 1.2. Influence of religion and culture on food production; 1.3. Effect of advancement in technology on religious food production; 1.4. Impact of religion and culture on the availability of food in domestic and international markets; 1.5. Issues in production of religious and cultural food; 1.6. Conclusion; References
Chapter 2: Religious and cultural influences on the selection of menu2.1. Introduction; 2.2. Religious Influences; 2.2.1. Islam: Halal Matters to Muslims; 2.2.2. Judaism: The importance of Kosher; 2.2.3. Others: Christianity, Hinduism, and Buddhism; 2.3. Cultural Influences; 2.4. Conclusion; References; Chapter 3: Religious and cultural food: At the crossroads of science and ethics; 3.1. Introduction; 3.2. Kashrut (Jewish dietary food laws); 3.3. Hinduism; 3.4. Buddhism; 3.5. Christianity; 3.6. Islam; 3.7. Scientific explanation on food guidance; 3.8. Conclusion; References; Further reading
Chapter 4: Business trends and opportunities: The emerging markets of religious food4.1. What is ""religious food""?; 4.2. The role of religious food in food industry; 4.2.1. Market perspective on religious food; 4.3. Levels and classifications of religious food; 4.3.1. Buddhist food; 4.3.2. Christian food; 4.3.3. Muslim food; 4.3.4. Hindu food; 4.4. The trends of religious food in business markets; 4.4.1. The market turnover and trending of religious food; 4.5. The new market and opportunities of the religious food; 4.6. Conclusion; References; Further reading
Chapter 5: Nutritional and health impacts of religious and vegetarian food5.1. Definition of religious and vegetarian food; 5.1.1. Religious food; 5.1.2. Vegetarian food; 5.2. Differences between religious and vegetarian food; 5.3. The benefit of nutrition in food; 5.3.1. The nutritional impact of religious food; 5.3.2. The nutritional impact of vegetarian food; 5.4. The importance of food to the health; 5.4.1. The health impacts of religious food; 5.4.2. The health impacts of vegetarian food; 5.5. Conclusion; References; Further reading
Section B: Newly Emerging Issues in Religious and Cultural FoodsChapter 6: Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood; 6.1. Probiotics; 6.1.1. Introduction; 6.1.2. Definition; 6.1.3. Microorganisms used as probiotics; 6.1.4. Selection criteria for probiotics; 6.1.5. Probiotic action mechanisms; 6.1.6. Health benefits of probiotics; 6.1.7. Probiotics and concerns; 6.1.8. Probiotic food products; 6.1.9. Non-halal and non-kosher ingredients; 6.1.9.1. Gelatin; 6.1.9.2. Porcine gene; 6.2. Prebiotics; 6.2.1. Introduction; 6.2.2. Prebiotic definitions
Subjects (Medical)
Cultural Characteristics
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