Cargando…

Preparation and processing of religious and cultural foods /

'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 con...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Ali, Eaqub Md (Editor ), Nizar, Nina Naquiah Ahmad (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford ; Cambridge, MA : Woodhead Publishing, an imprint of Elsevier, [2018]
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Acceso en línea:Texto completo

MARC

LEADER 00000cam a2200000 i 4500
001 KNOVEL_on1054025943
003 OCoLC
005 20231027140348.0
006 m o d
007 cr cnu---unuuu
008 180922s2018 enk ob 001 0 eng d
040 |a EBLCP  |b eng  |e rda  |e pn  |c EBLCP  |d YDX  |d OPELS  |d N$T  |d NLE  |d YDX  |d MERER  |d OCLCF  |d UKMGB  |d OTZ  |d OCLCQ  |d LVT  |d D6H  |d SNK  |d STF  |d KNOVL  |d CEF  |d DKU  |d OCLCQ  |d LQU  |d S2H  |d OCLCO  |d VT2  |d OCLCO  |d OCLCQ  |d OCL  |d SFB  |d OCLCQ  |d OCLCO 
015 |a GBB8D4301  |2 bnb 
015 |a GBB8D3011  |2 bnb 
016 7 |a 018980065  |2 Uk 
019 |a 1053864879  |a 1056192247  |a 1104503869  |a 1117865109  |a 1127214468  |a 1127576937  |a 1127924360  |a 1179155930  |a 1182533913  |a 1183411363  |a 1184031899  |a 1229893320  |a 1240510924  |a 1244444465  |a 1249230478  |a 1264852383 
020 |a 9780081018934  |q (electronic book) 
020 |a 0081018932  |q (electronic book) 
020 |z 0081018924 
020 |z 9780081018927 
029 1 |a AU@  |b 000063975355 
029 1 |a AU@  |b 000065065570 
029 1 |a AU@  |b 000065196209 
029 1 |a UKMGB  |b 018980065 
035 |a (OCoLC)1054025943  |z (OCoLC)1053864879  |z (OCoLC)1056192247  |z (OCoLC)1104503869  |z (OCoLC)1117865109  |z (OCoLC)1127214468  |z (OCoLC)1127576937  |z (OCoLC)1127924360  |z (OCoLC)1179155930  |z (OCoLC)1182533913  |z (OCoLC)1183411363  |z (OCoLC)1184031899  |z (OCoLC)1229893320  |z (OCoLC)1240510924  |z (OCoLC)1244444465  |z (OCoLC)1249230478  |z (OCoLC)1264852383 
037 |a 9780081018934  |b Ingram Content Group 
050 4 |a HD9333.A2  |b P74 2018 
060 4 |a HD 9333.A2 
072 7 |a TEC  |x 012000  |2 bisacsh 
082 0 4 |a 338.4/7664  |2 23 
082 0 4 |a 664.07 
049 |a UAMI 
245 0 0 |a Preparation and processing of religious and cultural foods /  |c edited by Md. Eaqub Ali, Nina Nquiah Ahmad Nizar. 
264 1 |a Duxford ;  |a Cambridge, MA :  |b Woodhead Publishing, an imprint of Elsevier,  |c [2018] 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition 
505 0 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 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 
505 8 |a 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 
500 |a 6.2.3. Criteria of prebiotics 
588 0 |a Online resource; title from digital title page (viewed on October 10, 2018). 
520 |a '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. --  |c Provided by publisher. 
504 |a Includes bibliographical references and index. 
590 |a Knovel  |b ACADEMIC - Food Science 
650 0 |a Food  |x Religious aspects. 
650 0 |a Ethnic food industry. 
650 0 |a Food handling. 
650 0 |a Manners and customs. 
650 0 |a Religion. 
650 1 2 |a Food Handling 
650 1 2 |a Cultural Characteristics 
650 2 2 |a Religion 
650 6 |a Aliments  |x Aspect religieux. 
650 6 |a Cuisine ethnique. 
650 6 |a Aliments  |x Manipulation. 
650 6 |a Mœurs et coutumes. 
650 6 |a Religion. 
650 7 |a religion (discipline)  |2 aat 
650 7 |a customs (social concepts)  |2 aat 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Religion  |2 fast 
650 7 |a Manners and customs  |2 fast 
650 7 |a Food handling  |2 fast 
650 7 |a Ethnic food industry  |2 fast 
650 7 |a Food  |x Religious aspects  |2 fast 
700 1 |a Ali, Eaqub Md.,  |e editor. 
700 1 |a Nizar, Nina Naquiah Ahmad,  |e editor. 
776 0 8 |i Print version:  |a Ali, Eaqub.  |t Preparation and Processing of Religious and Cultural Foods.  |d Kent : Elsevier Science & Technology, ©2018  |z 9780081018927 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://appknovel.uam.elogim.com/kn/resources/kpPPRCF001/toc  |z Texto completo 
936 |a BATCHLOAD 
938 |a ProQuest Ebook Central  |b EBLB  |n EBL5515222 
938 |a EBSCOhost  |b EBSC  |n 1703305 
938 |a YBP Library Services  |b YANK  |n 15709143 
994 |a 92  |b IZTAP