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Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods
  • Author : Md. Eaqub Ali
  • Publsiher : Woodhead Publishing
  • Release : 12 September 2018
  • ISBN : 0081018932
  • Pages : 466 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPreparation and Processing of Religious and Cultural Foods

Summary:
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
  • Author : Md. Eaqub Ali,Nina Naquiah Ahmad Nizar
  • Publisher : Woodhead Publishing
  • Release : 12 September 2018
GET THIS BOOKPreparation and Processing of Religious and Cultural Foods

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



Human Food Uses

Human Food Uses
  • Author : Anonim
  • Publisher : Greenwood
  • Release : 09 March 1983
GET THIS BOOKHuman Food Uses

4025 entries to literature to certain classics and to recent literature published since the basic volume appeared in 1981. Alphabetical arrangement by primary authors. Primarily English-language, but also contains some foreign-language publications. Each entry gives bibliographical information and annotation. Keyword index.


Traditional Foods

Traditional Foods
  • Author : Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
  • Publisher : Springer Nature
  • Release : 18 October 2019
GET THIS BOOKTraditional Foods

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


Traditional Foods

Traditional Foods
  • Author : Mohammed Al-Khusaibi,Nasser Al-Habsi,Mohammad Shafiur Rahman
  • Publisher : Springer Nature
  • Release : 18 October 2019
GET THIS BOOKTraditional Foods

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


Culture and Customs of Italy

Culture and Customs of Italy
  • Author : Charles L. Killinger
  • Publisher : Greenwood Publishing Group
  • Release : 09 March 2021
GET THIS BOOKCulture and Customs of Italy

Presents a detailed overview of Italy's current social customs and culture, covering its people, family life, religion, literature, the arts, festivals, sports, food, and leisure activites.


Food and Faith in Christian Culture

Food and Faith in Christian Culture
  • Author : Ken Albala,Trudy Eden
  • Publisher : Columbia University Press
  • Release : 27 December 2011
GET THIS BOOKFood and Faith in Christian Culture

Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in




Food Plant Economics

Food Plant Economics
  • Author : Zacharias B. Maroulis,George D. Saravacos
  • Publisher : CRC Press
  • Release : 02 August 2007
GET THIS BOOKFood Plant Economics

Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis of food plants requires the evaluation of quantitative data from the design and operation of food processes and processing plants. An accompanying CD-ROM includes prepared Excel spreadsheets for calculating various food plants scenarios by applying appropriate data regarding


Supplemental Nutrition Assistance Program

Supplemental Nutrition Assistance Program
  • Author : National Research Council,Institute of Medicine,Committee on National Statistics,Food and Nutrition Board,Committee on Examination of the Adequacy of Food Resources and SNAP Allotments
  • Publisher : National Academies Press
  • Release : 23 May 2013
GET THIS BOOKSupplemental Nutrition Assistance Program

For many Americans who live at or below the poverty threshold, access to healthy foods at a reasonable price is a challenge that often places a strain on already limited resources and may compel them to make food choices that are contrary to current nutritional guidance. To help alleviate this problem, the U.S. Department of Agriculture (USDA) administers a number of nutrition assistance programs designed to improve access to healthy foods for low-income individuals and households. The largest of


Community Engagement, Organization, and Development for Public Health Practice

Community Engagement, Organization, and Development for Public Health Practice
  • Author : Frederick Murphy, MSPHyg, MPIA
  • Publisher : Springer Publishing Company
  • Release : 06 August 2012
GET THIS BOOKCommunity Engagement, Organization, and Development for Public Health Practice

In this practical text, public health students and practitioners will learn the fundamentals of applying community engagement, organization, and development principles to create successful community public health campaigns. Emphasizing nontraditional approaches and partnerships, and the need to readjust traditional strategies, it discusses organization and development methods optimal for public health practice, including public health ethics, faith-based initiatives in community health, community assessment and measurement methods, coalition building, frameworks for developing health policy, and more. This textbook addresses work in at-risk




Edible Insects

Edible Insects
  • Author : Arnold van Huis,Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org
  • Release : 09 March 2021
GET THIS BOOKEdible Insects

Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed