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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

Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods Book
Author : Eaqub Ali,Nina Naquiah Ahmad Nizar
Publisher : Woodhead Publishing Limited
Release : 2018-08
ISBN : 9780081018927
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

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

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.

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.

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

Food Feasts and Faith An Encyclopedia of Food Culture in World Religions 2 volumes

Food  Feasts  and Faith  An Encyclopedia of Food Culture in World Religions  2 volumes  Book
Author : Paul Fieldhouse
Publisher : ABC-CLIO
Release : 2017-04-17
ISBN : 1610694120
Language : En, Es, Fr & De

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Book Description :

An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. • Provides up-to-date factual information, introduces concepts of food as being more than just nutrients, and enables an understanding of diverse religious traditions and the importance of food in people's lives • Includes coverage of less well-known rituals and religions that are often skipped in world religion texts • Presents material in a way that is accessible to readers without previous exposure to, or command of, sociological or anthropological language and concepts

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.

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.

T T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

T T Clark Handbook of Food in the Hebrew Bible and Ancient Israel Book
Author : Janling Fu,Cynthia Shafer-Elliott,Carol Meyers
Publisher : Bloomsbury Publishing
Release : 2021-11-04
ISBN : 0567679802
Language : En, Es, Fr & De

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Book Description :

Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.

Krause s Food the Nutrition Care Process

Krause s Food   the Nutrition Care Process Book
Author : L. Kathleen Mahan,Sylvia Escott-Stump,Janice L. Raymond,Marie V. Krause
Publisher : Elsevier Health Sciences
Release : 2012-01-01
ISBN : 1437722334
Language : En, Es, Fr & De

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Book Description :

The most respected nutrition text for more than 50 years, Krause's Food & the Nutrition Care Process delivers comprehensive and up-to-date information from respected educators and practitioners in the field. The latest recommendations of the Dietary Guidelines for Americans 2010, new and expanded chapters, and a large variety of tables, boxes, and pathophysiology algorithms provide need-to-know information with ease, making this text perfect for use in class or everyday practice. Clear, logical organization details each step of complete nutritional care from assessment to therapy. UNIQUE! Pathophysiology algorithms clarify the illness process and to ensure more effective care. New Directions boxes reflect the latest research in emerging areas in nutrition therapy. Focus On boxes provide additional detail on key chapter concepts. Clinical Insight boxes and Clinical Scenarios with detailed Sample Nutrition Diagnosis statements help ensure the most accurate and effective interventions in practice. Key terms listed at the beginning of each chapter and bolded within the text provide quick access to important nutrition terminology. More than 1,000 self-assessment questions on a companion Evolve website reinforce key textbook content. Reorganized table of contents reinforces the Nutrition Care Process structure endorsed by the American Dietetic Association (ADA). New recommendations reflect a comprehensive approach to diet and nutrition that incorporates the Dietary Guidelines for Americans 2010, the MyPyramid food guide, and the Eating Well with Canada's Food Guide recommendations. MNT for Thyroid Disorders chapter details important nutrition considerations for managing thyroid disorders. New calcium and vitamin D Dietary Recommended Intakes (DRIs) improve monitoring of nutrient intake. Expanded Nutrition in Aging chapter includes assessment and nutritional care guidelines for the growing elderly patient population. Growth grids for children detail proper patient nutrition during infancy and early childhood. Extensively revised MNT for Food Allergies chapter highlights the importance of food allergy management in clinical nutrition therapy. Updated appendices enhance assessment accuracy with the latest laboratory findings and normal values.

Krause s Food the Nutrition Care Process E Book

Krause s Food   the Nutrition Care Process   E Book Book
Author : L. Kathleen Mahan,Janice L Raymond
Publisher : Elsevier Health Sciences
Release : 2016-05-17
ISBN : 0323340768
Language : En, Es, Fr & De

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Book Description :

A trusted classic for over 50 years, Krause’s Food and the Nutrition Care Process, 14th Edition presents the most cutting-edge and up-to-date dietetics content available in this ever-changing field. Nicknamed the "nutrition bible", students and practitioners alike turn to its current, comprehensive content, engaging pedagogy and design, and logical presentation of information. This new edition includes the 2015 Dietary Guidelines for Americans, more visuals, and highlighted Clinical Case Studies, Clinical Insights, and Clinical Applications boxes that help translate scientific knowledge into practical patient care. Written by nearly 50 nationally recognized writers, researchers, and practitioners, it covers nutrition assessment and intervention, the nutritional needs of individuals in different stages of the life cycle, nutrition for health and fitness, and medical nutrition therapy. Authored by clinical specialists, ensuring in-depth coverage with many practical and evidence-based recommendations. Sample Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms before concluding with a sample nutrition diagnosis, providing both students and practitioners with real-life scenarios they may encounter in practice. UNIQUE! Pathophysiology algorithms present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you provide optimal nutritional care. Chapters on nutrition in each of the life cycle phases, include: Nutrition in Pregnancy and Lactation Nutrition in Infancy Nutrition in Childhood Nutrition in Adolescence Nutrition in the Adult Years Nutrition in Aging Focus On boxes provide thought-provoking information on key concepts for well-rounded study and further discussion within the classroom. New Directions boxes point you toward additional research on emerging areas in nutrition therapy. Clinical Insight boxes expand on clinical information, highlight areas that may go unnoticed, and contain clinical resources for students and practitioners. Chapters on the nutritional care of the low-birth-weight and premature infant feature information on how to support their health, growth, and development. Useful websites direct you to online resources that relate to chapter topics. Key terms are defined at the beginning of each chapter and bolded within the text where they are discussed in more detail.

Food and Nutrition

Food and Nutrition Book
Author : Paul Fieldhouse
Publisher : Springer
Release : 2013-12-14
ISBN : 1489932569
Language : En, Es, Fr & De

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Book Description :

As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

Religion and the New Immigrants

Religion and the New Immigrants Book
Author : Janet Saltzman Chafetz,Helen Rose Ebaugh
Publisher : AltaMira Press
Release : 2000-10-18
ISBN : 0759117128
Language : En, Es, Fr & De

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Book Description :

New immigrants_those arriving since the Immigration Reform Act of 1965_have forever altered American culture and have been profoundly altered in turn. Although the religious congregations they form are often a nexus of their negotiation between the old and new, they have received little scholarly attention. Religion and the New Immigrants fills this gap. Growing out of the carefully designed Religion, Ethnicity and the New Immigration Research project, Religion and the New Immigrants combines in-depth studies of thirteen congregations in the Houston area with seven thematic essays looking across their diversity. The congregations range from Vietnamese Buddhist to Greek Orthodox, a Zoroastrian center to a multi-ethnic Assembly of God, presenting an astonishing array of ethnicity and religious practice. Common research questions and the common location of the congregations give the volume a unique comparative focus. Religion and the New Immigrants is an essential reference for scholars of immigration, ethnicity, and American religion.

Krause and Mahan s Food and the Nutrition Care Process E Book

Krause and Mahan   s Food and the Nutrition Care Process E Book Book
Author : Janice L Raymond,Kelly Morrow
Publisher : Elsevier Health Sciences
Release : 2020-05-03
ISBN : 032363656X
Language : En, Es, Fr & De

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Book Description :

A trusted classic for over 50 years, Krause and Mahan’s Food & the Nutrition Care Process, 15th Edition presents the most up-to-date dietetics content available in this ever-changing field to ensure you provide optimal nutritional care. It offers cutting-edge, comprehensive coverage of a full range of dietetics topics, all in one book. You’ll benefit from in-depth information from clinical specialists that provides practical and evidence-based recommendations related to nutrition assessment and intervention, nutritional needs of individuals in different stages of the life cycle, nutrition for health and fitness, and medical nutrition therapy. UNIQUE! Pathophysiology algorithms present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you provide optimal nutritional care. UPDATED! Inflammation and the Pathophysiology of Chronic Disease chapter offers vital information to help you understand how diet and nutrition affect the body and contribute to disease processes. UPDATED! Part III: Nutrition in the Life Cycle section of chapters explains the newest nutrition guidelines from pregnancy through adult years to increase your understanding of the nutritional needs of patients at every age. Clinical case studies help you translate academic knowledge into practical patient care using the nutrition care process. Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms before concluding with a sample nutrition diagnosis, providing you with real-life scenarios you may encounter in practice. Clinical Insight boxes expand on clinical information, highlight new areas of focus, and contain clinical resources for your studies.