About this product

Product Identifiers

PublisherCRC Press LLC

ISBN-101498709710

ISBN-139781498709712

eBay Product ID (ePID)237494042

Product Key Features

Number of Pages381 Pages

LanguageEnglish

Publication NameHandbook of Halal Food Production

SubjectFood Science, Industries / Food Industry, Agriculture / General

Publication Year2018

TypeTextbook

Subject AreaTechnology & Engineering, Business & Economics

AuthorMuhammad M. Chaudry

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight24.1 Oz

Item Length9.3 in

Item Width6.6 in

Additional Product Features

Intended AudienceCollege Audience

LCCN2018-023406

Dewey Edition23

IllustratedYes

Dewey Decimal664.0088297

Table Of ContentChapter 1 Introduction Mian N. Riaz and Munir M. Chaudry Chapter 2 Halal Food Laws and Regulations Mian N. Riaz and Munir M. Chaudry Chapter 3 General Guidelines for Halal Food Production Mian N. Riaz and Munir M. Chaudry Chapter 4 Muslim Demography and Global Halal Trade: A Statistical Overview Mohammed A. Khan, Mian N. Riaz, and Munir M. Chaudry Chapter 5 Global Halal Economy Rafiuddin Shikoh, Mian N. Riaz, and Munir M. Chaudry Chapter 6 Animal Welfare 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 Joe Regenstine, Mian N. Riaz, and Munir M. Chaudry Chapter 8 Halal Production Requirements for Meat and Poultry Kristin Pufpaff, Mian N. Riaz, and Munir M. Chaudry Chapter 9 Halal Processed Meat Requirements Mustafa Farouk, Mian N. Riaz, and Munir M. Chaudry Chapter 10 Halal Production Requirements: For Fish and Seafood Mian N. Riaz, Rafiuddin Shaik, and Munir M. Chaudry Chapter 11 Halal Production Requirements for Dairy Products Mian N. Riaz and Munir M. Chaudry Chapter 12 Halal Production Requirements for Cereals and Confectionaries Mian N. Riaz and Munir M. Chaudry Chapter 13 Enzymes in Halal Food Production Mian N. Riaz and Munir M. Chaudry Chapter 14 Gelatin in Halal Food Production Mian N. Riaz and Munir M. Chaudry Chapter 15 Flavors, Flavorings, and Essences in Halal Food Eric Butrym, Laura LaCourse, Mian N. Riaz, and Munir M. Chaudry Chapter 16 Alcohol in Halal Food Production Roger Ottman, Mian N. Riaz, and Munir M. Chaudry Chapter 17 Food Additives and Processing Aids Mian N. Riaz and Munir M. Chaudry Chapter 18 Food Ingredients in Halal Food Production Mian N. Riaz and Munir M. Chaudry Chapter 19 Halal Production Requirements for Nutritional Food Supplements Mian N. Riaz and Munir M. Chaudry Chapter 20 Biotechnology and GMO Ingredients in Halal Foods Mian N. Riaz and Munir M. Chaudry Chapter 21 Animal Feed and Halal Food Mian N. Riaz and Munir M. Chaudry Chapter 22 Halal Cosmetics Mian N. Riaz and Munir M. Chaudry Chapter 23 Labeling, Packaging, and Coatings for Halal Foods M ian N. Riaz and Munir M. Chaudry Chapter 24 How to Get Halal Certified Mian N. Riaz and Munir M. Chaudry Chapter 25 Comparison of Kosher, Halal, and Vegetarianism Mian N. Riaz and Munir M. Chaudry Chapter 26 Globalization of Halal Certification: From an Industrial Perspective Jes Knudsen, Mian N. Riaz, and Munir M. Chaudry Chapter 27 Testing Non-Halal Materials Winai Dahlan, Mian N. Riaz, and Munir M. Chaudry Chapter 28 Potential Hazards and Sanitation of Halal Facilities Mian N. Riaz and Munir M. Chaudry Chapter 29 Halal Awareness and Education Schemes Mian N. Riaz and Munir M. Chaudry Chapter 30 Halal Food Model Mian N. Riaz and Munir M. Chaudry Chapter 31 Haccp and Halal Mian N. Riaz, Sibte Abbas, and Munir M. Chaudry Appendix A: Key Terminology from Other Languages Appendix B: Permitted Food Additives in the European Union Appendix C: Ingredient List Appendix D: Codex Alimentarius

SynopsisUntil now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the United States and abroad. Handbook of Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food guidelines for food production, domestic and international food markets, and Halal certification. Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production. For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource; it is a beneficial tool for developing new and promising revenue streams. Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries., This handbook details the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. The book delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Now an edited work, this edition features 12 new chapters that greatly broaden the scope of topics.

LC Classification NumberTP370.5