Chapter
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
Chapter 2: Religious and cultural influences on the selection of menu
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
Chapter 3: Religious and cultural food: At the crossroads of science and ethics
3.2. Kashrut (Jewish dietary food laws)
3.7. Scientific explanation on food guidance
Chapter 4: Business trends and opportunities: The emerging markets of religious food
4.1. 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
4.4. 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
Chapter 5: Nutritional and health impacts of religious and vegetarian food
5.1. Definition of religious and 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
Section B: Newly Emerging Issues in Religious and Cultural Foods
Chapter 6: Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood
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
6.2.2. Prebiotic definitions
6.2.3. Criteria of prebiotics
6.2.4. Sources of prebiotics
6.2.5. Production of prebiotics
6.2.6. Food applications of prebiotics
6.2.7. Health benefits of prebiotics
6.2.8. Safety consideration of prebiotics
6.3.2. Regulatory framework
6.3.3. Risk assessment of GM food/feed
6.3.4. Perceptual issues with GM food: Risks and benefits
6.3.7. The role of ethics and religion
6.3.8. Food fears and the role of neophobia in shaping consumer attitudes
6.4. A critical approach to nutraceuticals: From phytochemicals to functional food and some definitions
6.5. Potential health benefits of nutraceuticals
6.6. Sources and functionality of nutraceutical
6.6.2. Carotenoids as antioxidant/prooxidant agents
6.6.3. Carotenoids as anticancer agents
6.6.4. Carotenoids as antiobesity effect agents
6.6.5. Carotenoids with anabolic effect on bone components
6.7. Omega 3-fatty acids as nutraceuticals
6.8. Nutraceuticals as Industrial products
6.11. Global functional food market: overview
6.12. Global functional food market: key growth areas
Chapter 7: Applications and impacts of nanomaterials in food safety and quality
7.2. Application of engineered nanomaterials (ENMs) in food-related areas
7.2.1. Nanomaterial in food application
7.2.2. Nanomaterials in food sustainability and security
7.2.3. Nanomaterials in agriculture
7.2.4. ENMs as food additives and uses in food processing
7.2.5. Food contact nanomaterial in food packaging
7.2.6. Nano-enabled sensors in food application
7.3. Impacts of nanomaterials in food safety and quality
7.3.1. Characterization techniques of ENMs in food matrices
7.3.2. Food safety, public health, and consumer issues
7.4. Regulation of nanotechnology in the food industry
7.4.1. Definition of nanomaterials
7.4.2. The European Commission
7.4.3. Regulatory aspects of NMs in agriculture (agri)/feed/food in the EU
7.4.4. Regulations for food assessment
7.4.5. Regulations for food contact materials risk assessment
7.4.6. Regulations for labeling nanomaterials
7.4.6.1. United States of America
7.4.6.4. Australia and New Zealand
7.4.6.5. Other international organizations
7.4.7. Nanotechnology in religious food
Chapter 8: Nanomaterial for food packaging
8.2. Types and applications of nanoparticles used in food packaging
8.2.1. Nano-reinforcement
8.2.3. Smart and intelligent packaging
8.3. Environment and health safety risk of food packaging nanomaterials
8.4. Regulations of nanomaterials for food packaging
8.5. Religious views of food packaging
Chapter 9: In vitro antioxidant activities of black cumin seeds oil and computational evaluation of thymoquinone and thym ...
9.2. Materials and methods
9.2.1. Sample collection and preparation
9.2.2. Solvent choice and extraction
9.2.3. Determination of TPCs
9.2.4. Determination of total flavonoid contents
9.2.5. Determination of TAC
9.2.6. Determination of FRSA
9.2.7. Ligand preparation
9.2.8. Protein preparation
9.2.9. Receptor grid generation and induced fit docking
9.2.10. ADME/T calculation
9.2.11. Density functional theory
9.3. Results and discussion
9.3.1. Total phenolic contents
9.3.1.2. For BC oil (PE extract)
9.3.1.3. For BC oil (HE extract)
9.3.1.4. For BC oil (local market)
9.3.2. Total flavonoids content
9.3.2.2. For BC oil (PE extract)
9.3.2.3. For BC oil (HE extract)
9.3.2.4. For BC oil (local market)
9.3.3. Total antioxidant capacity versus free radical scavenging activity
For BC oil (local market)
9.3.3.2. In FRSA analyses
For BC oil (local market)
9.3.4. Induced fit docking analysis
9.3.5. ADME/T calculation
9.3.6. Density functional theory analysis
Chapter 10: Effect of food processing, quality, and safety with emphasis on kosher, halal, vegetarian, and GM food
10.1.1. Culture, religion, and food
10.3. Food preparation and food processing
10.3.2. Different religion/cultural/dietary practices around the world
Chapter 11: Gelatine, collagen, and single cell proteins as a natural and newly emerging food ingredients
11.1. Overview of gelatin and collagen
11.2. Production of gelatin
11.2.1. Acid process (type A gelatin)
11.2.2. Alkali process (type B gelatin)
11.2.3. Enzymatic process
11.2.4. Production of fish gelatin
11.3. Functional properties of gelatin and collagen
11.4. Health-promoting benefits of gelatin and collagen
11.5. Use of gelatin in the food industry
11.6. Overview of single cell protein
11.9. Nutritional properties of SCP
11.10. SCP as a source of food and feed
11.11. Religious and cultural facts regarding gelatine, collagen, and SCP
Chapter 12: Fats, oils, and emulsifiers
12.2. Replacement of lard in meat products
12.2.1. Fermented sausages
12.2.3. Kung-wans and frankfurters
12.3. Plant substitutes for LD
13.2. Sources of hormones
13.2.1. Endocrine organ sources
13.2.2. Non-endocrine body systems/organs
13.3. Classification of hormones
13.4. Hormones and microorganism
13.5. Cultural effects on hormones
13.5.1. Diet suggestion to prevent hormonal imbalance
13.6. Religious effects on hormones
13.6.1. Synthetic/artificial hormone exploitation in human
Chapter 14: Alcohol in religious and cultural food
14.1. Definition of alcohol
14.2. Alcohol consumption according to major religions
14.2.1. Hinduism and Buddhism
Section C: Standard Practices and Legislation
Chapter 15: Conventional and modern standards of food production
15.1. Introduction to food regulations
15.2. Conventional and modern standards of food production
15.3. Cross-contamination in processing, packaging, storage, and transport
15.3.1. Biological contamination
15.3.2. Physical contamination
15.3.3. Chemical contamination
15.4. Quality control from farm to fork: Food processing plants, storage facilities, and supply chain distributions
15.5. An insight on critical control points in major religious dietary laws (halal and kosher)
Chapter 16: Cross-contamination in processing, packaging, storage, and transport in halal supply chain
16.3. Risks of cross-contamination
16.4. Cross-contamination in processing and packaging
16.5. Cross-contamination in storage and transports
Section D: Animal Killing and Meat Processing
Chapter 17: The standard procedures for animal slaughtering in the industry
17.1. Background of ritual slaughter
17.1.1. Jewish ritual slaughter (shechita)
17.1.2. Islamic ritual slaughter (abīah)
17.1.3. The intersection and disparities between Jewish and Islamic slaughter
17.2. Slaughter industry regulation around the world
17.2.4. Other prominent meat-producing countries
17.3. Global and regional kosher and halal product certification
17.3.1. Kosher regulation and certification
17.3.2. Halal regulation and certification
Chapter 18: Evaluating methods of restraint for holding animals during kosher and halal slaughter
18.2. Not acceptable handling and restraint methods
18.3. Outcome-based measures for evaluating preslaughter handling and restraint
18.3.1. Vocalization scoring
18.3.1.1. Corrective actions to reduce vocalization
18.3.2. Scoring electric goad (prod use)
18.3.3. Scoring slipping and falling
18.3.3.1. Correction action for slipping and falling
18.3.4. Scoring balking, freezing, and refusal to move forward
18.3.4.1. Corrective actions to reduce balking, freezing, and refusals
18.3.5. Scoring of struggling in the restraint device
18.3.5.1. Correction action to reduce struggling
18.3.6. Time to collapse, loss of posture, or eye rollback after the throat cut
18.4. Routine scoring to maintain acceptable animal welfare
18.5. Evaluation of types of restraint
Chapter 19: Meat quality and animal welfare: Religious and scientific perspectives
19.2. Relevance of animal welfare to meat quality and safety
19.3. Principles for slaughter of religiously accepted animals
19.4. Scientific concerns about the welfare of religiously slaughtered animals
19.5. Strategies to improve the welfare of religiously acceptable slaughter techniques
19.5.1. Restrain the animal in a comfortable, upright position
19.5.2. Religiously slaughtered animals must be unconscious before removal from the restrainer
19.5.3. Use a very sharp knife that is twice the width of the neck
19.5.4. Score the interval from the cut to loss of consciousness
19.6. Similarities and differences between religious and scientific perspectives on slaughtering, animal welfare, and mea ...
19.7. Religious and scientific perspectives on slaughtering
19.8. Religious and scientific perspectives on animal welfare
19.9. Religious and scientific perspectives on meat quality
Section E: Controlling the Sanctity of Religious Foods
Chapter 20: Protein-based techniques for halal authentication
20.1. Protein/peptide-based halal authentication
20.2. Protein-based analysis methods
20.2.4. Mass spectrometry soft ionization techniques
Chapter 21: Lipid-based techniques used for halal and kosher food authentication
21.1. Introduction of halal food authentication
21.3. Analytical methods for lipid-based authenticity
21.3.1. FTIR spectroscopy
21.3.2. Nuclear magnetic resonance (NMR) spectroscopy
21.3.3. Differential scanning calorimetry
21.3.5. Chromatographic-based techniques
Chapter 22: DNA and nanobiosensor technology for the detection of adulteration and microbial contamination in religious food
22.2. PCR for detection of adulteration in religious food
22.2.1. Some important aspects of PCR amplification
22.2.1.2. Primer designing
22.3.1. Validation of conventional PCR
22.5. What is real-time PCR?
22.5.1. Background and principles
22.5.2. Double-stranded DNA intercalating dyes (DNA-binding dyes)
22.5.3. Fluorescent probes
22.5.4. Real-time PCR for food authentication
22.6. DNA-based methods in detection of foodborne pathogens
22.7. Nanoparticles/biosensor in food authentication
22.7.1. Optical biosensor
22.7.2. Electrochemical sensors
Preparation and Processing of Religious and Cultural Foods
( Woodhead Publishing Series in Food Science, Technology and Nutrition )
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