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 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.

Autorentext
Professor Ali specializes in nanobiotechnology and his multidisciplinary research focuses on species identification and food authentication with a particular focus on religious foods. He has published more than 100 papers including 10 reviews. His research and publications have received several prestigious awards such as Elsevier's Atlas Award 2015, Biomalaysia's Gold Award 2011, and Biomalaysia's Silver Award 2012. Nina Naquiah binti Ahmad Nizar holds a BSc (2010) from Universiti Kebangsaan Malaysia (UKM) and MSc (2013) from Universiti Putra Malaysia (UPM). Currently she is a post-graduate at Nanotechnology and Catalysis Research Centre, University of Malaya, Kuala Lumpur. She is very fond of halal science. Now she is researching on molecular biology techniques for adulteration detection in foods. Previously, she worked on identification of lard from other animal oils by various analytical methods such as stable isotopes, fatty acid analysis and dielectric spectroscopy.

Inhalt
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

15. Cross Contamination in Processing, Packaging, Storage and Transports

    Section 4: Animal Killing and Meat Processing

16. The Standard Procedures for Animal Slaughtering in the Industry
17. Evaluating Methods of Restraint for Holding Animals during Religious Slaughter

18. Meat Quality and Animal Welfare: Religious and Scientific Perspectives

    Section 5: Controlling the Sanctity of Religious Foods
    20. Protein-Based Techniques

19. Lipid-Based Techniques Used for Halal and Kosher Food Authentication
20. DNA-Based Authentication Techniques
21. Authentication of Slaughtering Methods
22. Conclusion and Future Remarks