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Handbook of halal food production PDF

401 Pages·2019·15.492 MB·English
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Handbook of Halal Food Production Handbook of Halal Food Production Edited by Mian N. Riaz and Muhammad M. Chaudry CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2019 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper International Standard Book Number-13: 978-1-4987-0971-2 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, with- out written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Names: Riaz, Mian N., editor. | Chaudry, Muhammad M., editor. Title: Handbook of halal food production / edited by Mian N. Riaz and Muhammad M. Chaudry. Description: Boca Raton, Florida : CRC Press, [2019] | Expanded version of: Halal food production / Mian N. Rias, Muhammad M. Chaudry. Boca Raton, FL ; CRC Press, c2004, with twelve new contributions. | Includes bibliographical references and index. Identifiers: LCCN 2018023406| ISBN 9781498709712 (hardback : alk. paper) | ISBN 9781315119564 (e-book) Subjects: LCSH: Food industry and trade--Standards. | Halal food. | Halal food industry. Classification: LCC TP372.6 .H36 2019 | DDC 297.5/76--dc23 LC record available at https://lccn.loc.gov/2018023406 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedication This book is dedicated to the food scientists and industry professionals, who continuously strive to seek knowledge to serve humankind. Contents Preface.......................................................................................................................xi Acknowledgments ..................................................................................................xiii About the Editors .....................................................................................................xv Contributors ...........................................................................................................xvii Chapter 1 Introduction ..........................................................................................1 Mian N. Riaz and Munir M. Chaudry Chapter 2 Halal Food Laws and Regulations .......................................................7 Mian N. Riaz and Munir M. Chaudry Chapter 3 General Guidelines for Halal Food Production..................................17 Mian N. Riaz and Munir M. Chaudry Chapter 4 Muslim Demography and Global Halal Trade: A Statistical Overview ............................................................................................29 Mohammed A. Khan, Mian N. Riaz, and Munir M. Chaudry Chapter 5 Global Halal Economy .......................................................................61 Rafiuddin Shikoh, Mian N. Riaz, and Munir M. Chaudry Chapter 6 Animal Welfare ..................................................................................73 Kristin Pufpaff, Mian N. Riaz, and Munir M. Chaudry Chapter 7 The Religious Slaughter of Animals: A US Perspective on Regulations and Animal Welfare Guidelines .....................................85 Joe Regenstine, Mian N. Riaz, and Munir M. Chaudry Chapter 8 Halal Production Requirements for Meat and Poultry .....................105 Kristin Pufpaff, Mian N. Riaz, and Munir M. Chaudry Chapter 9 Halal Processed Meat Requirements ...............................................125 Mustafa Farouk, Mian N. Riaz, and Munir M. Chaudry vii viii Contents Chapter 10 Halal Production Requirements: For Fish and Seafood ...................145 Mian N. Riaz, Rafiuddin Shaik, and Munir M. Chaudry Chapter 11 Halal Production Requirements for Dairy Products ........................155 Mian N. Riaz and Munir M. Chaudry Chapter 12 Halal Production Requirements for Cereals and Confectionaries ............................................................163 Mian N. Riaz and Munir M. Chaudry Chapter 13 Enzymes in Halal Food Production .................................................167 Mian N. Riaz and Munir M. Chaudry Chapter 14 Gelatin in Halal Food Production ....................................................177 Mian N. Riaz and Munir M. Chaudry Chapter 15 Flavors, Flavorings, and Essences in Halal Food ............................185 Eric Butrym, Laura LaCourse, Mian N. Riaz, and Munir M. Chaudry Chapter 16 Alcohol in Halal Food Production ...................................................201 Roger Ottman, Mian N. Riaz, and Munir M. Chaudry Chapter 17 Food Additives and Processing Aids ...............................................207 Mian N. Riaz and Munir M. Chaudry Chapter 18 Food Ingredients in Halal Food Production .....................................213 Mian N. Riaz and Munir M. Chaudry Chapter 19 Halal Production Requirements for Nutritional Food Supplements .......221 Mian N. Riaz and Munir M. Chaudry Chapter 20 Biotechnology and GMO Ingredients in Halal Foods .....................225 Mian N. Riaz and Munir M. Chaudry Chapter 21 Animal Feed and Halal Food ...........................................................229 Mian N. Riaz and Munir M. Chaudry Contents ix Chapter 22 Halal Cosmetics................................................................................233 Mian N. Riaz and Munir M. Chaudry Chapter 23 Labeling, Packaging, and Coatings for Halal Foods ........................241 Mian N. Riaz and Munir M. Chaudry Chapter 24 How to Get Halal Certified ..............................................................247 Mian N. Riaz and Munir M. Chaudry Chapter 25 Comparison of Kosher, Halal, and Vegetarianism ...........................261 Mian N. Riaz and Munir M. Chaudry Chapter 26 Globalization of Halal Certification: From an Industrial Perspective ........................................................................................283 Jes Knudsen, Mian N. Riaz and Munir M. Chaudry Chapter 27 Testing Non-Halal Materials ............................................................291 Winai Dahlan, Mian N. Riaz, and Munir M. Chaudry Chapter 28 Potential Hazards and Sanitation of Halal Facilities .......................299 Mian N. Riaz and Munir M. Chaudry Chapter 29 Halal Awareness and Education Schemes ........................................303 Mian N. Riaz and Munir M. Chaudry Chapter 30 Halal Food Model.............................................................................309 Mian N. Riaz and Munir M. Chaudry Chapter 31 HACCP and Halal ............................................................................319 Mian N. Riaz, Sibte Abbas, and Munir M. Chaudry Epilogue ................................................................................................................325 Appendix A: Key Terminology from Other Languages ...................................327 Appendix B: Permitted Food Additives in the European Union .....................329 Appendix C: Ingredient List ...............................................................................341 Appendix D: Codex Alimentarius ......................................................................367 Index ......................................................................................................................371

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