Preparation and Processing of Religious and Cultural Foods

Coverage of 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 processors 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.

Key Topics Covered

• Covers the production and processing of major religious foods, namely Muslim, Christian, Jewish, Hindu, and Buddhist
• Presents nutritional, antioxidant, aging, hygiene, and other long-term health factors from a scientific standpoint
• Encourages advancement in the preparation, processing, and packaging of religious foods using information cultivated from top scientific researchers in the field