عنوان

Preparation and processing of religious and cultural foods /

شابک

0081018932

شابک

9780081018934

شابک اشتباه

0081018924

شابک اشتباه

9780081018927

عنوان اصلي

Preparation and processing of religious and cultural foods /

نام عام مواد

[Book]

نام نخستين پديدآور

edited by Md. Eaqub Ali, Nina Nquiah Ahmad Nizar.

محل نشرو پخش و غیره

Cambridge, MA :

نام ناشر، پخش کننده و غيره

Woodhead Publishing, an imprint of Elsevier,

تاریخ نشرو بخش و غیره

[2018]

نام خاص و کميت اثر

1 online resource

عنوان فروست

Woodhead Publishing series in food science, technology and nutrition

متن يادداشت

6.2.3. Criteria of prebiotics

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

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

متن يادداشت

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

متن يادداشت

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

متن يادداشت

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

متن يادداشت

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

بدون عنوان

0

بدون عنوان

8

بدون عنوان

8

بدون عنوان

8

بدون عنوان

8

متن يادداشت

'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. --

منبع سفارش / آدرس اشتراک

Ingram Content Group

شماره انبار

9780081018934

عنوان

Preparation and Processing of Religious and Cultural Foods.

شماره استاندارد بين المللي کتاب و موسيقي

9780081018927

موضوع مستند نشده

Ethnic food industry.

موضوع مستند نشده

Food-- Religious aspects.

موضوع مستند نشده

Ethnic food industry.

موضوع مستند نشده

Food-- Religious aspects.

موضوع مستند نشده

TECHNOLOGY & ENGINEERING-- Food Science.

موضوع مستند نشده

TEC-- 012000

شماره

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Ali, Eaqub Md.

مستند نام اشخاص تاييد نشده

Nizar, Nina Naquiah Ahmad

تاريخ عمليات

20200822084607.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y