Beyond Halal : Exploring Dietary Preferences, Novel Ingredients and Techniques / Elgharbawy, Amal A. (EDT)/ Sani, Muhamad Shirwan Abdullah (EDT)/ Amid, Azura Bt. (EDT)

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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 ¥31,468（本体¥28,608）
Academic Press Inc（2026/01発売）
外貨定価 US$ 150.00
ポイント 286pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 325 p.
言語 ENG
商品コード 9780443300585

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 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 dietary preferences of Halal consumers. The 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. The Halal Food Supply Chain

Part 3: Ethical Principles in Halal Food Production
3. Shariah Principles in Ethical Food Production
4. Ethical Considerations in Halal Industrial Parks

Part 4: Novel Ingredients and Techniques
5. Innovative Food Colorants in Halal Food Production
6. The Black Soldier Fly: A Sustainable Source of Food
7. Harnessing the Potential of Nanomaterials in Halal Food
8. Utilizing Papaya Seed Extract as a Natural Food Preservative
9. Sustainable Aquaculture in Halal Food Production

Part 5: Consumerism and Preferences
10. Thematic Exegesis on Halal Consumerism
11. The Role of Molecular Gastronomy in Ethical Food Production
12. Plant-Based Innovations in Halal Cuisine* (NEW based on reviews)

Part 6: Ensuring Integrity
13. Strategies for Enhancing Halal Integrity
14. Authentication of Skin Gelatine Sources
15. Blockchain Technology and Halal Supply Chain Transparency

Part 7: Case Studies
16. Beefing Up the Halal Meat Industry in Jombang, Indonesia
17. Halal Certification and Global Market Access