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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 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 laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.
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.
Soy is prized by the food industry for both its versatility and the
major role it plays in food functionality. However, only a limited
amount of information is available explaining soy's full potential
in food applicability. Soy Applications in Food provides insight
into the different types of soy ingredients available for
consumption and details the processing conditions required for
their successful application in food. Comprehensive and complete,
the book offers a wealth of information about soy health benefits,
the current soy food market, and the processing of soybeans into
different soy ingredients. It discusses the use of soy protein in
baked goods, pasta, cereal, meat products, and food bars. The book
also addresses how to process soybeans into soy milk, soy
beverages, and textured soy protein; how to select
identity-preserved soybeans for various food applications; how to
overcome the "beany" flavor of some soy products; and how soy
protein is fulfilling the need for protein in underdeveloped
countries. Featuring contributions from industry experts with years
of experience in the field, Soy Applications in Food is a valuable
resource for obtaining information on the technical and practical
applications of soy ingredients. Mian N. Riaz talks about his books
on the CRC Press YouTube Channel.
The result of years of experience by experts in extrusion
technology, Extruders in Food Applications brings together
practical experience and in-depth knowledge of extrusion cooking
technology. This concise reference summarizes basic considerations
for the application of extrusion technology to food industry
processes and focuses on the various types of extruders available
for a growing number of food applications. Chapters compare and
describe the different types of extruders and their functions,
including characteristics, advantages and disadvantages, and
applications, providing a wealth of information about dry
extruders, interrupted flight extruder-expanders, and single screw
and twin screw extruders. The effects of preconditioning on the raw
material and of extrusion on the nutrients of products are covered
as well. This book is a valuable source for the technical and
practical application of extrusion and will be useful for the
selection of the proper equipment for this technology.
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.
Soy is prized by the food industry for both its versatility and the
major role it plays in food functionality. However, only a limited
amount of information is available explaining soy's full potential
in food applicability. Soy Applications in Food provides insight
into the different types of soy ingredients available for
consumption and details the processing conditions required for
their successful application in food. Comprehensive and complete,
the book offers a wealth of information about soy health benefits,
the current soy food market, and the processing of soybeans into
different soy ingredients. It discusses the use of soy protein in
baked goods, pasta, cereal, meat products, and food bars. The book
also addresses how to process soybeans into soy milk, soy
beverages, and textured soy protein; how to select
identity-preserved soybeans for various food applications; how to
overcome the "beany" flavor of some soy products; and how soy
protein is fulfilling the need for protein in underdeveloped
countries. Featuring contributions from industry experts with years
of experience in the field, Soy Applications in Food is a valuable
resource for obtaining information on the technical and practical
applications of soy ingredients. Mian N. Riaz talks about his books
on the CRC Press YouTube Channel.
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