Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification; this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives; such as lard substituted with modified vegetable fats; pig with halal goat/beef/camel/fish gelatin/collagen; alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication; halal tracking/traceability in halal transport and logistics; a vast area at the end of a supply chain.
All chapters are written by acknowledged experts in their field; thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population.
1. Section 1: Introduction - p. xviii 2. Chapter 1. Overview on halal issues - p. 3 3. Chapter 2. Halal food product innovation according to Shariah law - p. 13 4. Section 2: Product and Processing Innovations - p. 20 5. Chapter 3. Modification of plant fats and oils as lard alternatives - p. 25 6. Chapter 4. Umami sources in flavorings and seasonings: halal approach - p. 35 7. Chapter 5. Engineered meat and its acceptability - p. 49 8. Chapter 6. Product innovation: palm oil fat in plant-based meat - p. 57 9. Chapter 7. Palm oil–based emulsifier: halal and sustainable - p. 67 10. Chapter 8. Enzyme, the cheese case - p. 79 11. Chapter 9. Gelatin Substitute - p. 87 12. Chapter 10. Alternative biomanufacturing of bioactive peptides derived from halal food sources - p. 99 13. Chapter 11. Honey diastase: a natural halal enzyme and its potential application in food - p. 115 14. Chapter 12. Insects and worms as an alternative protein source in the halal food industry - p. 127 15. Chapter 13. Food processing aids: lubricants for halal manufacturing facilities - p. 149 16. Chapter 14. Halal packaging: halal control point in manufacturing of packaging materials and halal labeling - p. 161 17. Section 3: Innovation in Halal Supply Chain - p. 173 18. Chapter 15. The dynamics of palm oil supply chain - p. 179 19. Chapter 16. Halal biotechnology product: halal supply chain compliance and integrity risk - p. 195 20. Chapter 17. The development of halalan toyyiban warehouse performance measurement system model and its usability - p. 205 21. Chapter 18. Sertu and Halal critical point for managing risks in halal transportation - p. 221 22. Section 4: Innovation in Halal Food Monitoring - p. 227 23. Chapter 19. Sample preparation strategies for the analysis of contaminants in foods - p. 231 24. Chapter 20. Halal detection technologies: analytical method approaches, validation and verification, and multivariate data analysis for halal authentication - p. 253 25. Section 5: Sustainability in Halal Supply Chain - p. 267 26. Chapter 21. Healthy aquatic ecosystem, towards sustainable food supply - p. 275 27. Chapter 22. Treated waste-based planting media for sustainable agricultural activities to enhance halal food production - p. 299 28. Chapter 23. Brine waste management in desalination industry: a prospective wealth from waste - p. 311 29. Index - p. 331
Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification; this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives; such as lard substituted with modified vegetable fats; pig with halal goat/beef/camel/fish gelatin/collagen; alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication; halal tracking/traceability in halal transport and logistics; a vast area at the end of a supply chain.
All chapters are written by acknowledged experts in their field; thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population.
1. Section 1: Introduction - p. xviii 2. Chapter 1. Overview on halal issues - p. 3 3. Chapter 2. Halal food product innovation according to Shariah law - p. 13 4. Section 2: Product and Processing Innovations - p. 20 5. Chapter 3. Modification of plant fats and oils as lard alternatives - p. 25 6. Chapter 4. Umami sources in flavorings and seasonings: halal approach - p. 35 7. Chapter 5. Engineered meat and its acceptability - p. 49 8. Chapter 6. Product innovation: palm oil fat in plant-based meat - p. 57 9. Chapter 7. Palm oil–based emulsifier: halal and sustainable - p. 67 10. Chapter 8. Enzyme, the cheese case - p. 79 11. Chapter 9. Gelatin Substitute - p. 87 12. Chapter 10. Alternative biomanufacturing of bioactive peptides derived from halal food sources - p. 99 13. Chapter 11. Honey diastase: a natural halal enzyme and its potential application in food - p. 115 14. Chapter 12. Insects and worms as an alternative protein source in the halal food industry - p. 127 15. Chapter 13. Food processing aids: lubricants for halal manufacturing facilities - p. 149 16. Chapter 14. Halal packaging: halal control point in manufacturing of packaging materials and halal labeling - p. 161 17. Section 3: Innovation in Halal Supply Chain - p. 173 18. Chapter 15. The dynamics of palm oil supply chain - p. 179 19. Chapter 16. Halal biotechnology product: halal supply chain compliance and integrity risk - p. 195 20. Chapter 17. The development of halalan toyyiban warehouse performance measurement system model and its usability - p. 205 21. Chapter 18. Sertu and Halal critical point for managing risks in halal transportation - p. 221 22. Section 4: Innovation in Halal Food Monitoring - p. 227 23. Chapter 19. Sample preparation strategies for the analysis of contaminants in foods - p. 231 24. Chapter 20. Halal detection technologies: analytical method approaches, validation and verification, and multivariate data analysis for halal authentication - p. 253 25. Section 5: Sustainability in Halal Supply Chain - p. 267 26. Chapter 21. Healthy aquatic ecosystem, towards sustainable food supply - p. 275 27. Chapter 22. Treated waste-based planting media for sustainable agricultural activities to enhance halal food production - p. 299 28. Chapter 23. Brine waste management in desalination industry: a prospective wealth from waste - p. 311 29. Index - p. 331
