Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods

Author: Md. Eaqub Ali

Publisher: Woodhead Publishing

Published: 2018-09-12

Total Pages: 466

ISBN-13: 0081018932

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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


Book Synopsis Preparation and Processing of Religious and Cultural Foods by : Md. Eaqub Ali

Download or read book Preparation and Processing of Religious and Cultural Foods written by Md. Eaqub Ali and published by Woodhead Publishing. This book was released on 2018-09-12 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods

Author: V. Prakash

Publisher: Academic Press

Published: 2015-11-25

Total Pages: 538

ISBN-13: 012800620X

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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


Book Synopsis Regulating Safety of Traditional and Ethnic Foods by : V. Prakash

Download or read book Regulating Safety of Traditional and Ethnic Foods written by V. Prakash and published by Academic Press. This book was released on 2015-11-25 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, Medical, and Environmental Applications of Polysaccharides

Food, Medical, and Environmental Applications of Polysaccharides

Author: Kunal Pal

Publisher: Elsevier

Published: 2020-12-03

Total Pages: 756

ISBN-13: 0128193131

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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


Book Synopsis Food, Medical, and Environmental Applications of Polysaccharides by : Kunal Pal

Download or read book Food, Medical, and Environmental Applications of Polysaccharides written by Kunal Pal and published by Elsevier. This book was released on 2020-12-03 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Traditional Foods

Traditional Foods

Author: Mohammed Al-Khusaibi

Publisher: Springer Nature

Published: 2019-10-18

Total Pages: 302

ISBN-13: 3030246205

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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.


Book Synopsis Traditional Foods by : Mohammed Al-Khusaibi

Download or read book Traditional Foods written by Mohammed Al-Khusaibi and published by Springer Nature. This book was released on 2019-10-18 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Religion, Food, and Eating in North America

Religion, Food, and Eating in North America

Author: Benjamin E. Zeller

Publisher: Columbia University Press

Published: 2014-03-11

Total Pages: 373

ISBN-13: 023153731X

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The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.


Book Synopsis Religion, Food, and Eating in North America by : Benjamin E. Zeller

Download or read book Religion, Food, and Eating in North America written by Benjamin E. Zeller and published by Columbia University Press. This book was released on 2014-03-11 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering

Author: Amit Kumar Rai

Publisher: Elsevier

Published: 2021-11-30

Total Pages: 463

ISBN-13: 0128236434

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Approx.438 pages Approx.438 pages


Book Synopsis Current Developments in Biotechnology and Bioengineering by : Amit Kumar Rai

Download or read book Current Developments in Biotechnology and Bioengineering written by Amit Kumar Rai and published by Elsevier. This book was released on 2021-11-30 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.438 pages Approx.438 pages

Politics, Pluralism and Religion

Politics, Pluralism and Religion

Author: Chandana Chakrabarti

Publisher: Cambridge Scholars Publishing

Published: 2020-05-22

Total Pages: 295

ISBN-13: 1527553272

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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.


Book Synopsis Politics, Pluralism and Religion by : Chandana Chakrabarti

Download or read book Politics, Pluralism and Religion written by Chandana Chakrabarti and published by Cambridge Scholars Publishing. This book was released on 2020-05-22 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The New Cultures of Food

The New Cultures of Food

Author: Martin K. Hingley

Publisher: CRC Press

Published: 2016-03-03

Total Pages: 344

ISBN-13: 1317022963

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Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity.


Book Synopsis The New Cultures of Food by : Martin K. Hingley

Download or read book The New Cultures of Food written by Martin K. Hingley and published by CRC Press. This book was released on 2016-03-03 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity.

Food, Religion and Communities in Early Modern Europe

Food, Religion and Communities in Early Modern Europe

Author: Christopher Kissane

Publisher: Bloomsbury Publishing

Published: 2018-06-14

Total Pages: 240

ISBN-13: 1350008478

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Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.


Book Synopsis Food, Religion and Communities in Early Modern Europe by : Christopher Kissane

Download or read book Food, Religion and Communities in Early Modern Europe written by Christopher Kissane and published by Bloomsbury Publishing. This book was released on 2018-06-14 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.

The Philosophy of Food

The Philosophy of Food

Author: David M. Kaplan

Publisher: Univ of California Press

Published: 2012-01-07

Total Pages: 320

ISBN-13: 0520269330

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This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.


Book Synopsis The Philosophy of Food by : David M. Kaplan

Download or read book The Philosophy of Food written by David M. Kaplan and published by Univ of California Press. This book was released on 2012-01-07 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.