Beyond Halal : Exploring Dietary Preferences, Novel Ingredients and Techniques

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Beyond Halal : Exploring Dietary Preferences, Novel Ingredients and Techniques

Elgharbawy, Amal A. (EDT)/ Sani, Muhamad Shirwan Abdullah (EDT)/ Amid, Azura Bt. (EDT)

ウェブストア価格 ¥33,792（本体¥30,720）
Academic Press Inc（2026/01発売）
外貨定価 US$ 150.00
ポイント 307pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 590 p.
言語 ENG
商品コード 9780443300585
DDC分類 664

Full Description

In a world where dietary choices, sustainability, and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients, and Techniques not only addresses the aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production and explores the use of sustainable aquaculture practices to meet the dietary preferences of Halal consumers. This book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine, and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the Halal supply chain, while focusing on the impact of consumer choices and ethical considerations.

PART 1 Introduction to halal food production
1. Understanding halal food preferences

PART 2 The halal food supply chain
2. Halal livestock and its requirements for halal certification
3. Uncovering the loophole in the halal food industry

PART 3 Ethical principles in halal food production
4 Shari'ah principles in ethical food production
5 Establishment of Halal Industrial Park Indonesia 2.0: Basic concepts and underlying theory

PART 4 Novel ingredients and techniques
6 Innovative food colorant in halal food production
7. The black soldier fly: A sustainable source of food
8. Integration of nanomaterials in halal food production: Safety, regulatory, and ethical perspectives
9. A multivariate analysis of antibacterial activity of crude Carica papaya seed extract and its effectiveness as natural preservative in Asian yellow noodle
10. Sustainable aquaculture in halal food production
11. Exploring the intersection of faith and well-being: A thematic exegesis on halal and healthy diets
12. The role of molecular gastronomy in ethical food production
13. Plant-based and meat analog innovations in halal food
14. Internet of Things (IoT) in halal food supply chain: A discussion in the realm of Maqasid al-Shari'ah
15. Strategies for enhancing halal integrity through ethical whistleblowing practices
16. Effectiveness of discriminant analysis and varimax rotation as food forensic tools for authentication of skin gelatin sources
17. Blockchain technology and halal supply chain transparency
18. Metabolomics approach for food safety authentication

PART 5 Case studies
19. Beefing up the halal meat industry in Jombang, Indonesia
20. Halal certification and global market access