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Innovation of Food Products in Halal Supply Chain Worldwide
A comprehensive overview on concepts behind controversial halal ingredients, their purpose and available halal alternatives
Aishah Bujang (Edited by), Siti Aimi Sarah Zainal Abidin (Edited by), Nina Naquiah Ahmad Nizar (Edited by)
9780323916622, Elsevier Science
Paperback / softback, published 5 April 2023
364 pages
27.6 x 21.5 x 2.3 cm, 0.45 kg
Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives, such as lard substituted with modified vegetable fats, pig with halal goat/beef/camel/fish gelatin/collagen, alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication, halal tracking/traceability in halal transport and logistics, a vast area at the end of a supply chain. All chapters are written by acknowledged experts in their field, thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population.
1. Overview on halal issues
2. Modification of Fats and Oils as Halal Alternatives
3. Alternative Sources of Protein/Amino Acid in Flavorings and Seasonings
4. Engineered Meat and it’s Acceptability
5. Emulsifier: MAG and DAG Replacers
6. Glycerine and It’s Innovation
7. Enzyme, The Cheese Case
8. Gelatin Substitute
9. Innovation in Slaughtering Technologies
10. Halal Detection Technologies
11. Tracking and Traceability Technologies
12. Food Logistics- Halal Supply Chain
Subject Areas: Food & beverage technology [TDCT]
