Kosher Food Production

Kosher Food Production

Author: Zushe Yosef Blech

Publisher: John Wiley & Sons

ISBN: 9780813820934

Category: Technology & Engineering

Page: 548

View: 599

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The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays – specifically geared to the secular audience of food scientists – then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.

Kosher Food Production

Kosher Food Production

Author: Zushe Yosef Blech

Publisher: John Wiley & Sons

ISBN: 0813804809

Category: Technology & Engineering

Page: 552

View: 345

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The second edition of Kosher Food Production explores theintricate relationship between modern food production and relatedKosher application. Following an introduction to basic Kosher laws,theory and practice, Rabbi Blech details the essential foodproduction procedures required of modern food plants to meet Koshercertification standards. Chapters on Kosher application includeingredient management; rabbinic etiquette; Kosher for Passover; andthe industries of fruits and vegetables, baking, biotechnology,dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers,and food service. New to this edition are chapters covering Kosherapplication in the candy and confections industries and the snackfoods industry. A collection of over 50 informativecommodity-specific essays – specifically geared to thesecular audience of food scientists – then follows, givingreaders insight and understanding of the concerns behind the Kosherlaws they are expected to accommodate. Several essays new to thesecond edition are included. Kosher Food Production, SecondEdition serves as an indispensable outline of the issuesconfronting the application of Kosher law to issues of modern foodtechnology.

Halal Food Production

Halal Food Production

Author: Mian N. Riaz

Publisher: CRC Press

ISBN: 9780203490082

Category: Technology & Engineering

Page: 400

View: 672

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Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal

Handbook of Halal Food Production

Handbook of Halal Food Production

Author: Mian N. Riaz

Publisher: CRC Press

ISBN: 9781351645874

Category: Technology & Engineering

Page: 381

View: 520

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Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the United States and abroad. Handbook of Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food guidelines for food production, domestic and international food markets, and Halal certification. Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production. For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource; it is a beneficial tool for developing new and promising revenue streams. Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries.

Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing

Author: Muhammad Siddiq

Publisher: John Wiley & Sons

ISBN: 9781119098959

Category: Technology & Engineering

Page: 1104

View: 394

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Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry

Author:

Publisher: Elsevier

ISBN: 9780128140451

Category: Technology & Engineering

Page: 2194

View: 156

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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Jews and Judaism in Modern China

Jews and Judaism in Modern China

Author: M. Avrum Ehrlich

Publisher: Routledge

ISBN: 9781135214432

Category: History

Page: 299

View: 559

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Jews and Judaism in Modern China explores and compares the dynamics at work in two of the oldest, intact and starkly contrasting civilizations on earth; Jewish and Chinese. The book studies how they interact in modernity and how each civilization views the other, and analyses areas of cooperation between scholars, activists and politicians. Through evaluation of the respective talents, qualities and social assets that are fused and borrowed in the civilizational exchange, we gain an insight into the social processes underpinning two contrasting and long surviving civilizations. Identifying and analysing some of the emerging current issues, this book suggests Jewish-Chinese relations may become a growing discipline of import to the study of religion and comparative identity, and looks at how the significant contrasts in Jewish and Chinese national constructs may serve them well in the quest for a meaningful discourse. Chapters explore identity, integrity of the family unit; minority status; religious freedom; ethics and morality; tradition versus modernity; the environment, and other areas which are undergoing profound transformation. Identifying the intellectual and practical nexus and bifurcation between the two cultures, worldviews and identities, this work is indispensable for students of Chinese studies, sociology, religion and the Jewish diaspora, and provides useful reading for Western tourists to China.

Nutraceutical and Functional Food Regulations in the United States and around the World

Nutraceutical and Functional Food Regulations in the United States and around the World

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 9780128175200

Category: Business & Economics

Page: 714

View: 576

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Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book discusses the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the intricate aspects of manufacturing procedures, quality control, global regulatory norms and guidelines. Contains five new chapters that address regulations in Germany, New Zealand, Saudi Arabia, the United Arab Emirates, South Africa and Brazil, Argentina and other Southern American Countries Provides foundational regulatory terminology Describes GRAS status and its role in functional food Presents a complete overview of cGMP and GMP Identifies and defines the roles of NSF, DSHEA, FTC and FDA

Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781439836842

Category: Technology & Engineering

Page: 1000

View: 826

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Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati

A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes

Author: Susan Featherstone

Publisher: Woodhead Publishing

ISBN: 9780857096852

Category: Technology & Engineering

Page: 394

View: 111

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A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics. Continues the tradition of the series that has educated professionals and students for over 100 years Covers all aspects of the canning process, including planning, processing, storage, and control Analyzes worldwide food regulations, standards, and food labeling Incorporates processing operations, plant location, and sanitation