Preparation and processing of religious and cultural foods

• Other Authors: Ali, Eaqub Md (Editor), Nizar, Nina Naquiah Ahmad (Editor)
• Format: Electronic eBook
• Language: English
• Published: Duxford ; Cambridge, MA : Woodhead Publishing, an imprint of Elsevier, [2018]
• Series: Woodhead Publishing in food science, technology, and nutrition.
• Subjects: Food > Religious aspects.; Ethnic food industry.; Food handling.; Manners and customs.; Religion.; elektronické knihy; electronic books
• ISBN: 9780081018934; 0081018932; 0081018924; 9780081018927
• Physical Description: 1 online resource
• Item Description: 6.2.3. Criteria of prebiotics
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

'Preparation and Processing of Religious and Cultural Foods' covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and authentication technologies are looked at in-depth, while nutrition, antioxidants, aging, hygiene and other long-term health factors are presented from a scientific standpoint. Bringing together the top scientific researchers on this essential topic of importance to a huge percentage of the world's population, this book is ideal for food company innovation and R & D managers, producers and processers of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the preparation, processing and packaging of various foods. This book provides a culturally sensitive coverage of these areas with an aim to encourage advancement. --