Preparation and Processing of Religious and Cultural Foods

Front Cover......Page 1
Preparation and Processing of Religious and Cultural Foods......Page 4
Copyright......Page 5
Dedication......Page 6
Contents......Page 8
List of contributors......Page 16
Preface......Page 22
Section A: Introduction......Page 24
 Chapter 1: Food production: From farm to fork......Page 26
  1.1. Overview of food production supply chain......Page 28
  1.2. Influence of religion and culture on food production......Page 30
  1.3. Effect of advancement in technology on religious food production......Page 31
  1.4. Impact of religion and culture on the availability of food in domestic and international markets......Page 32
  1.5. Issues in production of religious and cultural food......Page 33
  1.6. Conclusion......Page 34
  References......Page 35
   2.2.1. Islam: Halal Matters to Muslims......Page 38
   2.2.3. Others: Christianity, Hinduism, and Buddhism......Page 40
  2.3. Cultural Influences......Page 42
  References......Page 44
  3.1. Introduction......Page 48
  3.2. Kashrut (Jewish dietary food laws)......Page 49
  3.3. Hinduism......Page 52
  3.4. Buddhism......Page 54
  3.5. Christianity......Page 55
  3.6. Islam......Page 56
  3.7. Scientific explanation on food guidance......Page 58
  3.8. Conclusion......Page 63
  References......Page 64
  Further reading......Page 65
  4.2. The role of religious food in food industry......Page 66
   4.2.1. Market perspective on religious food......Page 67
   4.3.1. Buddhist food......Page 71
   4.3.2. Christian food......Page 72
   4.3.4. Hindu food......Page 73
   4.4.1. The market turnover and trending of religious food......Page 74
  4.5. The new market and opportunities of the religious food......Page 76
  References......Page 78
  Further reading......Page 79
   5.1.2. Vegetarian food......Page 80
  5.2. Differences between religious and vegetarian food......Page 81
   5.3.1. The nutritional impact of religious food......Page 82
   5.3.2. The nutritional impact of vegetarian food......Page 83
   5.4.1. The health impacts of religious food......Page 84
   5.4.2. The health impacts of vegetarian food......Page 85
  5.5. Conclusion......Page 86
  Further reading......Page 87
Section B: Newly Emerging Issues in Religious and Cultural Foods......Page 88
   6.1.2. Definition......Page 90
   6.1.4. Selection criteria for probiotics......Page 91
   6.1.5. Probiotic action mechanisms......Page 92
   6.1.6. Health benefits of probiotics......Page 93
    6.1.9.1. Gelatin......Page 94
   6.2.1. Introduction......Page 96
   6.2.2. Prebiotic definitions......Page 97
   6.2.4. Sources of prebiotics......Page 98
   6.2.6. Food applications of prebiotics......Page 99
   6.2.8. Safety consideration of prebiotics......Page 101
   6.3.1. Introduction......Page 103
   6.3.2. Regulatory framework......Page 104
   6.3.3. Risk assessment of GM food/feed......Page 113
   6.3.4. Perceptual issues with GM food: Risks and benefits......Page 114
   6.3.5. Benefits......Page 115
   6.3.6. Risks......Page 120
   6.3.7. The role of ethics and religion......Page 121
   6.3.8. Food fears and the role of neophobia in shaping consumer attitudes......Page 123
  6.4. A critical approach to nutraceuticals: From phytochemicals to functional food and some definitions......Page 124
  6.5. Potential health benefits of nutraceuticals......Page 127
  6.6. Sources and functionality of nutraceutical......Page 129
   6.6.5. Carotenoids with anabolic effect on bone components......Page 130
  6.7. Omega 3-fatty acids as nutraceuticals......Page 132
  6.8. Nutraceuticals as Industrial products......Page 133
  6.10. Economics......Page 134
  6.11. Global functional food market: overview......Page 135
  6.12. Global functional food market: key growth areas......Page 136
  References......Page 137
  Further reading......Page 150
  7.1. Background......Page 154
   7.2.1. Nanomaterial in food application......Page 155
   7.2.2. Nanomaterials in food sustainability and security......Page 156
   7.2.3. Nanomaterials in agriculture......Page 157
   7.2.4. ENMs as food additives and uses in food processing......Page 158
   7.2.5. Food contact nanomaterial in food packaging......Page 159
   7.2.6. Nano-enabled sensors in food application......Page 160
   7.3.1. Characterization techniques of ENMs in food matrices......Page 161
   7.3.2. Food safety, public health, and consumer issues......Page 162
  7.4. Regulation of nanotechnology in the food industry......Page 165
   7.4.2. The European Commission......Page 166
   7.4.3. Regulatory aspects of NMs in agriculture (agri)/feed/food in the EU......Page 168
   7.4.4. Regulations for food assessment......Page 171
    7.4.6.1. United States of America......Page 172
    7.4.6.2. The FDA......Page 173
    7.4.6.3. Japan......Page 174
    7.4.6.5. Other international organizations......Page 175
   7.4.7. Nanotechnology in religious food......Page 176
  7.5. Conclusions......Page 177
  References......Page 178
  Further reading......Page 183
  8.1. Introduction......Page 186
   8.2.1. Nano-reinforcement......Page 187
   8.2.2. Active packaging......Page 188
  8.3. Environment and health safety risk of food packaging nanomaterials......Page 189
  8.5. Religious views of food packaging......Page 192
  References......Page 193
  9.1. Introduction......Page 196
   9.2.2. Solvent choice and extraction......Page 198
   9.2.5. Determination of TAC......Page 199
   9.2.9. Receptor grid generation and induced fit docking......Page 200
   9.3.1. Total phenolic contents......Page 201
   9.3.2. Total flavonoids content......Page 202
    9.3.2.3. For BC oil (HE extract)......Page 203
     For BC oil (HE extract)......Page 204
     For BC oil (local market)......Page 205
   9.3.4. Induced fit docking analysis......Page 206
   9.3.6. Density functional theory analysis......Page 207
  9.4. Conclusion......Page 211
  References......Page 212
   10.1.1. Culture, religion, and food......Page 216
  10.3. Food preparation and food processing......Page 218
   10.3.1. Animal welfare......Page 219
   10.3.2. Different religion/cultural/dietary practices around the world......Page 220
    10.3.2.1. Vegan diet......Page 224
   10.3.3. Vegetarianism......Page 225
   10.3.4. Food taboos......Page 226
  10.4. Halal......Page 227
  References......Page 231
  Further reading......Page 236
  11.1. Overview of gelatin and collagen......Page 238
   11.2.1. Acid process (type A gelatin)......Page 239
   11.2.3. Enzymatic process......Page 242
   11.2.4. Production of fish gelatin......Page 243
  11.3. Functional properties of gelatin and collagen......Page 245
  11.4. Health-promoting benefits of gelatin and collagen......Page 246
  11.5. Use of gelatin in the food industry......Page 247
  11.7. Sources of SCP......Page 249
  11.8. Production of SCP......Page 250
  11.9. Nutritional properties of SCP......Page 254
  11.11. Religious and cultural facts regarding gelatine, collagen, and SCP......Page 255
  References......Page 259
  Further reading......Page 262
  12.1. Introduction......Page 264
   12.2.1. Fermented sausages......Page 265
   12.2.3. Kung-wans and frankfurters......Page 266
   12.2.4. Food emulsifiers......Page 267
  12.3. Plant substitutes for LD......Page 268
  12.4. Concluding remarks......Page 271
  References......Page 272
  Further reading......Page 274
  13.2. Sources of hormones......Page 276
   13.2.1. Endocrine organ sources......Page 277
   13.2.2. Non-endocrine body systems/organs......Page 283
  13.3. Classification of hormones......Page 286
   13.5.1. Diet suggestion to prevent hormonal imbalance......Page 289
   13.5.2. Human activities......Page 290
   13.6.1. Synthetic/artificial hormone exploitation in human......Page 292
  13.7. Conclusion......Page 294
  References......Page 295
  Further Reading......Page 300
  14.1. Definition of alcohol......Page 302
   14.2.1. Hinduism and Buddhism......Page 303
   14.2.2. Islam......Page 305
   14.2.3. Judaism......Page 307
   14.2.4. Christianity......Page 309
  14.3. Alcohol addiction......Page 310
  References......Page 312
  Further reading......Page 314
Section C: Standard Practices and Legislation......Page 316
  15.1. Introduction to food regulations......Page 318
  15.2. Conventional and modern standards of food production......Page 319
  15.3. Cross-contamination in processing, packaging, storage, and transport......Page 320
   15.3.3. Chemical contamination......Page 321
  15.4. Quality control from farm to fork: Food processing plants, storage facilities, and supply chain distributions......Page 323
  15.5. An insight on critical control points in major religious dietary laws (halal and kosher)......Page 325
  References......Page 328
  Further reading......Page 329
  16.1. Introduction......Page 332
  16.2. Halal concept......Page 334
  16.3. Risks of cross-contamination......Page 335
  16.4. Cross-contamination in processing and packaging......Page 336
  16.5. Cross-contamination in storage and transports......Page 339
  References......Page 341
Section D: Animal Killing and Meat Processing......Page 346
   17.1.1. Jewish ritual slaughter (shechita)......Page 348
   17.1.2. Islamic ritual slaughter (abīah)......Page 351
   17.1.3. The intersection and disparities between Jewish and Islamic slaughter......Page 352
   17.2.1. United States......Page 353
   17.2.2. Europe......Page 356
   17.2.3. The Muslim World......Page 358
    17.2.4.1. Australia......Page 359
    17.2.4.3. Brazil......Page 360
    17.2.4.4. China......Page 361
  17.3. Global and regional kosher and halal product certification......Page 362
   17.3.1. Kosher regulation and certification......Page 363
   17.3.2. Halal regulation and certification......Page 364
  References......Page 368
  18.2. Not acceptable handling and restraint methods......Page 372
   18.3.1. Vocalization scoring......Page 373
   18.3.2. Scoring electric goad (prod use)......Page 374
   18.3.4. Scoring balking, freezing, and refusal to move forward......Page 375
   18.3.6. Time to collapse, loss of posture, or eye rollback after the throat cut......Page 376
  18.5. Evaluation of types of restraint......Page 377
  References......Page 379
  Further Reading......Page 381
  19.1. Introduction......Page 382
  19.2. Relevance of animal welfare to meat quality and safety......Page 383
  19.3. Principles for slaughter of religiously accepted animals......Page 384
  19.4. Scientific concerns about the welfare of religiously slaughtered animals......Page 385
  19.5. Strategies to improve the welfare of religiously acceptable slaughter techniques......Page 386
   19.5.1. Restrain the animal in a comfortable, upright position......Page 387
   19.5.4. Score the interval from the cut to loss of consciousness......Page 388
  19.7. Religious and scientific perspectives on slaughtering......Page 389
  19.8. Religious and scientific perspectives on animal welfare......Page 390
  19.9. Religious and scientific perspectives on meat quality......Page 392
  References......Page 395
  Further reading......Page 398
Section E: Controlling the Sanctity of Religious Foods......Page 400
  20.1. Protein/peptide-based halal authentication......Page 402
   20.2.1. ELISA......Page 403
   20.2.2. Aptamers......Page 404
   20.2.3. Chromatography......Page 405
   20.2.4. Mass spectrometry soft ionization techniques......Page 406
   20.2.5. Electric nose......Page 407
   20.2.6. Electrophoresis......Page 411
  References......Page 412
  Further reading......Page 414
  21.1. Introduction of halal food authentication......Page 416
  21.2. Chemometrics......Page 417
   21.3.1. FTIR spectroscopy......Page 420
   21.3.2. Nuclear magnetic resonance (NMR) spectroscopy......Page 423
   21.3.3. Differential scanning calorimetry......Page 424
   21.3.4. Electronic noses......Page 425
   21.3.5. Chromatographic-based techniques......Page 426
  References......Page 427
  22.1. Introduction......Page 432
  22.2. PCR for detection of adulteration in religious food......Page 434
    22.2.1.2. Primer designing......Page 435
   22.3.1. Validation of conventional PCR......Page 436
  22.4. Multiplex PCR......Page 437
   22.5.1. Background and principles......Page 438
   22.5.3. Fluorescent probes......Page 439
  22.6. DNA-based methods in detection of foodborne pathogens......Page 440
   22.6.2. MPN-PCR......Page 441
   22.6.5. DNA microarray......Page 442
   22.7.1. Optical biosensor......Page 444
   22.7.2. Electrochemical sensors......Page 446
  References......Page 447
  Further reading......Page 454
Index......Page 456
Back Cover......Page 468