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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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford ; Cambridge, MA :
Woodhead Publishing, an imprint of Elsevier,
[2018]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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