000			03032nam a2200325 i 4500
008			200219s 000 0 eng d
020			_a9780081018927 _qpaperback _cRM1036.59 (PTSL)
040			_aStDuBDS _b eng _c StDuBDS _d Uk _e rda _e pn _dUKM _erda
090			_aTP372.6 _b.P734
245	0	0	_aPreparation and processing of religious and cultural foods / _cedited by Md. Eaqub Ali, Nina Naquiah Ahmad Nizar.
264		1	_aOxford : _bWoodhead Publishing, _c2018.
264		4	_c©2018.
300			_axiii, 444 pages : _billustrations ; _c23 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	0		_aWoodhead publishing series in food science, technology and nutrition.
505	0		_aSection 1: Introduction </b>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</p> <p><b>Section 2: Newly Emerging Issues in Religious and Cultural Foods</b> 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</p> <p><b>Section 3: Standard Practices and Legislation </b>15. Conventional and Modern Standards of Food Production 16. Cross Contamination in Processing, Packaging, Storage and Transports</p> <p><b>Section 4: Animal Killing and Meat Processing</b> 17. The Standard Procedures for Animal Slaughtering in the Industry 18. Evaluating Methods of Restraint for Holding Animals during Religious Slaughter 19. Meat Quality and Animal Welfare: Religious and Scientific Perspectives</p> <p><b>Section 5: Controlling the Sanctity of Religious Foods </b>20. Protein-Based Techniques 21. Lipid-Based Techniques Used for Halal and Kosher Food Authentication 22. DNA-Based Authentication Techniques 23. Authentication of Slaughtering Methods 24. Conclusion and Future Remarks</p>
650		0	_aFood industry and trade _x Quality control.
650		0	_aFood _x Religious aspects.
700	1		_aAli, Md. Eaqub, _eeditor.
700	1		_aNizar, Nina Naquiah Ahmad, _eeditor.
907			_a.b16801866 _b2021-10-20 _c2020-05-17
942			_c01 _n0 _kTP372.6 .P734
949			_o101013008
990			_aMurni/jm
991			_aFakulti Sains dan Teknologi
998			_at _b2020-09-22 _cm _da _feng _guik _y0 _z.b16801866
999			_c647627 _d647627