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Preparation And Processing Of Religious And Cultural Foods

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Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods Book
Author : Md. Eaqub Ali,Nina Naquiah Ahmad Nizar
Publisher : Woodhead Publishing
Release : 2018-09-12
ISBN : 0081018932
Language : En, Es, Fr & De

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Book Description :

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. Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu and Buddhist Presents nutritional, antioxidant, aging, hygiene and other long-term health factors from a scientific standpoint Encourages advancement in the preparation, processing and packaging of religious foods using information cultivated from top scientific researchers in the field

Food Medical and Environmental Applications of Polysaccharides

Food  Medical  and Environmental Applications of Polysaccharides Book
Author : Kunal Pal,Indranil Banerjee,Preetam Sarkar,Arindam Bit,Doman Kim,Arfat Anis,Samarendra Maji
Publisher : Elsevier
Release : 2020-12-03
ISBN : 0128193131
Language : En, Es, Fr & De

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Book Description :

Food, Medical, and Environmental Applications of Polysaccharides provides a detailed resource for those interested in the design and preparation of polysaccharides for state-of-the-art applications. The book begins with an introductory section covering sources, chemistry, architectures, bioactivity, and chemical modifications of polysaccharides. Subsequent parts of the book are organized by field, with chapters focusing on specific applications across food, medicine, and the environment. This is an extremely valuable book for researchers, scientists, and advanced students in biopolymers, polymer science, polymer chemistry, biomaterials, materials science, biotechnology, biomedical engineering, cosmetics, medicine, food science, and environmental science. This important class of biopolymer can offer attractive properties and modification potential, enabling its use in groundbreaking areas across food, medical, and environmental fields. The book will be of interest to scientists, R&D professionals, designers, and engineers who utilize polysaccharide-based materials. Presents comprehensive information of the polymeric structures and properties that can be developed from polysaccharides Offers systematic coverage of classification, synthesis, and characterization, enabling targeted design and preparation of polysaccharides for specific applications Explores advanced methods, for novel applications across food, medicine, and the environment

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products Book
Author : Rajeev Bhat
Publisher : Academic Press
Release : 2021-08-25
ISBN : 0128242604
Language : En, Es, Fr & De

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Book Description :

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Polymers Coatings

Polymers Coatings Book
Author : Inamuddin,Rajender Boddula,Mohd Imran Ahamed,Abdullah M. Asiri
Publisher : John Wiley & Sons
Release : 2020-05-27
ISBN : 1119654998
Language : En, Es, Fr & De

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Book Description :

The explores the cutting-edge technology of polymer coatings. It discusses fundamentals, fabrication strategies, characterization techniques, and allied applications in fields such as corrosion, food, pharmaceutical, biomedical systems and electronics. It also discusses a few new innovative self-healing, antimicrobial and superhydrophobic polymer coatings. Current industrial applications and possible potential activities are also discussed.

Nanotechnology Based Sustainable Alternatives for the Management of Plant Diseases

Nanotechnology Based Sustainable Alternatives for the Management of Plant Diseases Book
Author : Giorgio Mariano Balestra,Elena Fortunati
Publisher : Elsevier
Release : 2021-10-23
ISBN : 0128225882
Language : En, Es, Fr & De

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Book Description :

Nanotechnology-based Sustainable Alternatives for the Management of Plant Diseases addresses the power of sustainable nanomaterials for plant and food protection. The book highlights dangers arising from bacteria, fungi, viruses, insects, seeds, plants, fruits and food production and summarizes new and sustainable strategies. It places a particular focus on plant pathogen control, and in the food packaging sector in agri-food applications. The control of plant pathogens in plants and in food has been conventionally made by adding chemical preservatives and by using thermal processing, but sustainable nanotechnology can be a power tool to aid in this complex set of challenges. Advances in materials science have led to the rapid development of nanotechnology that has great potential for improving food safety as a powerful tool for the delivery and controlled release of natural antimicrobials. Analyzes and lays out information related to sustainable strategies, taking a nano-based approach to the management of plant diseases and biotic damage on fresh food Presents the latest discoveries and practical applications of nanotechnology based, sustainable plant protection strategies to combat dangerous microorganisms and improve the shelf-life of food Assesses the major challenges of manufacturing nanotechnology-based pesticides on a mass scale

Biopolymer Based Metal Nanoparticle Chemistry for Sustainable Applications

Biopolymer Based Metal Nanoparticle Chemistry for Sustainable Applications Book
Author : Mahmoud Nasrollahzadeh
Publisher : Elsevier
Release : 2021-03-05
ISBN : 0323898912
Language : En, Es, Fr & De

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Book Description :

Biopolymers are becoming an increasingly important area of research as traditional chemical feedstocks run low and concerns about environmental impacts increase. One area of particular interest is their use for more sustainable development of metal nanoparticles. Biopolymer-Based Metal Nanoparticle Chemistry for Sustainability Applications, Volume 2 reviews key uses of biopolymers and biopolymer-based metal nanoparticles for a range of key sustainability-focused applications. After providing contextual examples of applications across the fields of food science, biomedicine and biochemistry, the book goes on to explore further sustainability-focused applications of Biopolymer-Based Metal Nanoparticles in such important areas as catalysis, environmental science, biosensing, and energy. Provides an overview of biopolymer-based metal nanoparticles for a wide range of applications Provides technological details on the synthesis of natural polymer-based metal nanoparticles Explores the role of biopolymer-based metal nanoparticles for more sustainable catalytic processes

Biotechnological Approaches in Food Adulterants

Biotechnological Approaches in Food Adulterants Book
Author : Madan L Verma
Publisher : CRC Press
Release : 2020-11-18
ISBN : 1000219917
Language : En, Es, Fr & De

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Book Description :

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.

Food Authentication and Traceability

Food Authentication and Traceability Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-19
ISBN : 0128231971
Language : En, Es, Fr & De

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Book Description :

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering Book
Author : Amit K. Rai,Sudhir P. Singh,Ashok Pandey,Christian Larroche,Carlos Ricardo Soccol
Publisher : Elsevier
Release : 2021-11-30
ISBN : 0128236434
Language : En, Es, Fr & De

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Book Description :

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers a wide range of topics related to the the microbial process for the production of high- value nutraceuticals and fermented functional foods. This reference includes the bioactive compounds derived from the foods substrate, including bioactive peptides, transformed polyphenols, oligosaccharides, prebiotics, and functional lipids. Scientific information related to the recombinant microorganisms and their role in the production of nutraceutical and functional foods are also included. The translational aspects of microbial bioprocess technologies are illustrated, by emphasizing the current requirements and future perspectives of industrial and food biotechnology. Edited by a group of experienced Eeditors and contributors, Technologies for Production of Nutraceuticals and Functional Food Productsthe book gives scientists and engineers the translational aspects of microbial processes for the development of functional foods and high- value nutraceuticals with future perspectives. Provides a deep and conceptual understanding of enzyme catalysis, enzyme engineering, discovery of novel enzymes, and technology perspectives Offers information about inventions and advancements in microbial process development for the production of high value nutraceuticals and fermented functional foods Includes updated references for further understanding of fermentation technology in the functional foods industry

Politics Pluralism and Religion

Politics  Pluralism and Religion Book
Author : Chandana Chakrabarti,Sandra Jane Fairbanks
Publisher : Cambridge Scholars Publishing
Release : 2020-05-22
ISBN : 1527553272
Language : En, Es, Fr & De

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Book Description :

The chapters in this volume discuss the many facets of pluralism in a liberal democracy, as well as the interplay between religion and politics. Religion is a central theme in this book for two reasons. First, religions often claim to possess truths about the nature of God and the proper path to lead in order to achieve eternal life in heaven, or enlightenment or spiritual liberation. Unfortunately, different religions offer different sets of truths on these issues, which create an obvious competition and rivalry between religions. Historically, religious differences have produced countless wars, violent clashes, human rights violations and various forms of religious persecutions. Our record of coexisting peacefully in a religiously pluralistic world has been abysmal at best. Some chapters in this book discuss religious pluralism, the clash between science and religion and the role religious reasons should play in a public dialogue about public policy and law. The second reason why religion is a prominent theme is that, since religion is constitutive of the identities of so many individuals, its influence on politics, for better or for worse, is extremely significant. Many chapters explore the various ways in which religion can affect politics: From the dangers of theocracy, to Jihadist terrorism, to a Hindu approach to addressing terrorism, to a Unitarian Universalist perspective on ethical eating and to the Christian virtue of forgiveness applied to political dispute resolution. All in all, the chapters in this book represent a variety of approaches to understanding the interrelated problems associated with religion and politics in a pluralistic world.

Ethnic Fermented Foods and Beverages of India Science History and Culture

Ethnic Fermented Foods and Beverages of India  Science History and Culture Book
Author : Jyoti Prakash Tamang
Publisher : Springer Nature
Release : 2020-03-02
ISBN : 9811514860
Language : En, Es, Fr & De

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Book Description :

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

The New Cultures of Food

The New Cultures of Food Book
Author : Adam Lindgreen,Martin K. Hingley
Publisher : Gower Publishing, Ltd.
Release : 2009
ISBN : 9780566088131
Language : En, Es, Fr & De

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Book Description :

The perspective of food culture offers a vehicle for chapters that explore the role of food as a social agent, attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities, and opportunities and routes to market for exploiting growing demand for ethnic food.

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods Book
Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publisher : Academic Press
Release : 2015-11-25
ISBN : 012800620X
Language : En, Es, Fr & De

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Book Description :

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

The Halal Food Handbook

The Halal Food Handbook Book
Author : Yunes Ramadan Al-Teinaz,Stuart Spear,Ibrahim H. A. Abd El-Rahim
Publisher : John Wiley & Sons
Release : 2020-01-08
ISBN : 1118823109
Language : En, Es, Fr & De

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Book Description :

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.

Handbook of New Religions and Cultural Production

Handbook of New Religions and Cultural Production Book
Author : Anonim
Publisher : BRILL
Release : 2012-03-28
ISBN : 9004226486
Language : En, Es, Fr & De

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Book Description :

This volume fills a lacuna in the academic assessment of new religions by investigating their cultural products (such as music, architecture, food et cetera). Contributions explore the manifold ways in which new religions have contributed to humanity’s creative output.

Archaeology of Food

Archaeology of Food Book
Author : Karen Bescherer Metheny,Mary C. Beaudry
Publisher : Rowman & Littlefield
Release : 2015-08-07
ISBN : 0759123667
Language : En, Es, Fr & De

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Book Description :

This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today.

Traditional Foods

Traditional Foods Book
Author : Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
Publisher : Springer Nature
Release : 2019-10-18
ISBN : 3030246205
Language : En, Es, Fr & De

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Book Description :

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Towards Sustainable Global Food Systems

Towards Sustainable Global Food Systems Book
Author : Ruerd Ruben,Jan Verhagen
Publisher : MDPI
Release : 2019-04-30
ISBN : 3038978140
Language : En, Es, Fr & De

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Book Description :

One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food production. While there is a long record of the analysis of separate interventions, this special issue generates integrated insights, provides cross-cutting perspectives, and outlines practical and policy solutions that address these global challenges.The collection of papers promotes the view that sustainable food systems require thorough insights into the structure and dynamics of agri-food production systems, the drivers for integrating food value chains and markets, and key incentives for supporting healthier consumer choices. On the production side, potential linkages between agricultural commercialization and intensification and their effects for food security and nutritional outcomes are analyzed. Value Chains are assessed for their contribution to improving exchange networks and markets for food products that simultaneously support efficiency, circularity, and responsiveness. Individual motives and market structures for food consumption need to be understood in order to be able to outline suitable incentives to enhance healthy dietary choice.The contributed papers focus on interfaces between food system activities and processes of adaptive change that are critical for overcoming key constraints and trade-offs between sustainable food and healthy diets.

Digital Food Activism

Digital Food Activism Book
Author : Tanja Schneider,Karin Eli,Catherine Dolan,Stanley Ulijaszek
Publisher : Routledge
Release : 2017-12-22
ISBN : 1351614568
Language : En, Es, Fr & De

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Book Description :

Digital Food Activism is a new edited volume that investigates how digital media technologies are transforming food activism and consumers' engagements with food, eating, and food systems. Bringing together critical food studies, economic anthropology, digital sociology, and science and technology studies, Digital Food Activism offers innovative multi-disciplinary analyses of food activist practices on social media, mobile apps, and hybrid online and offline alternative spaces. With chapters that focus on diverse digital platforms, food-related issues, and geographic locales, this volume reveals how platforms, programmers, and consumers are becoming key mediators of the mandate of food corporations and official governing actors. Digital Food Activism thereby suggests that emerging forms of activism in the digital era hold the potential to reshape the ethics, aesthetics, and patterns of food consumption.

Traditional Foods

Traditional Foods Book
Author : Kristberg Kristbergsson,Jorge Oliveira
Publisher : Springer
Release : 2016-03-09
ISBN : 1489976485
Language : En, Es, Fr & De

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Book Description :

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.