Innovation of food products in Halal supply chain worldwide /

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 th...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Bujang, Aisah (Editor), Zainal Abidin, Siti Aimi Sarah (Editor), Nizar, Nina Naquiah Ahmad (Editor)
Format:	eBook
Language:	English
Published:	London ; San Diego, CA : Academic Press, an imprint of Elsevier, [2023]
Subjects:	Halal food industry > Technological innovations. Halal food. Aliments halal > Industrie > Innovations. Aliments halal. Halal food Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Innovation of Food Products in Halal Supply Chain Worldwide
Copyright Page
Contents
List of contributors
Preface
1 Introduction
1 Overview on halal issues
1.1 Halal issues: an introduction
1.2 Production-related issues
1.2.1 Raw materials and ingredients
1.2.2 Preslaughter stunning in halal meat production
1.2.3 Cellular and simulacra agriculture technologies
1.2.4 Halal workers' work and wellness
1.2.5 Halal-compliant financing
1.3 Authentication and certification issues
1.3.1 Too many halal certifiers with no unified standard
1.3.2 Lack of appropriate rapid authentication techniques
1.3.3 Ownership of halal-certifying organization
1.4 Antihalal groups and economic Islamophobia
1.5 Halal training and capacity building
1.6 Conclusion
References
2 Halal food product innovation according to Shariah law
2.1 Introduction
2.2 Product innovation in Islam
2.3 Principles of the Halalan Toyyiban
2.4 Haram: forbidden food and drinks
2.5 Mashbooh, mushtabahat: questionable or doubtful
2.6 Slaughtering of animals according to Islamic rights
2.7 The basic principles of halal, by al-Qaradawi, in the book al-Halal wa al-Haram fi al-Islam
2.8 Halal standards as an effort toward Halalan Toyyiban
2.9 Harmonization of halal standards
2.10 Conclusion: halal product innovation
Acknowledgment
References
2 Product and Processing Innovations
3 Modification of plant fats and oils as lard alternatives
3.1 Introduction
3.2 Triacylglycerol composition of lard-alternative lipids
3.3 DSC thermal profiles of lard-alternative lipids
3.4 Solidification profiles of lard-alternative lipids
3.5 Lard-alternative formulations by fat blending
3.5.1 Binary blends of mee fat:palm stearin.
3.5.2 Ternary blends of avocado fat:palm stearin:cocoa butter
3.5.3 Quaternary blends of palm oil:palm stearin:soybean oil:cocoa butter
3.6 Future prospects and challenges
References
4 Umami sources in flavorings and seasonings: halal approach
4.1 Introduction
4.2 Umami sources
4.2.1 Traditional food
4.2.1.1 Animal-based umami sources
4.2.1.1.1 Marine-fermented products
4.2.1.2 Plant-based umami sources
4.2.1.2.1 Fermented soybean product
4.2.2 Commercial preparation
4.2.2.1 Umami and kokumi compounds
4.2.2.1.1 Soya sauce
4.2.2.1.2 Monosodium glutamate, inosine-5'-monophosphate, and guanosine-5'-monophosphate production by fermentation process
4.3 Halal process and execution in umami production
4.3.1 Standards and halal references
4.3.2 Halal risk management through Malaysian halal management system
4.4 Innovative trends in halal food industry
4.4.1 Case study: chicken hydrolysate the halal way
4.5 Conclusion
References
5 Engineered meat and its acceptability
5.1 What is engineered/cultivated meat?
5.1.1 Cells
5.1.1.1 Embryonic stem cells
5.1.1.2 Induced pluripotent stem cells
5.1.1.3 Immortalized cells
5.1.2 Cell culture
5.1.3 Tissue
5.1.4 Benefits and downsides of cultivated meat
5.1.5 Acceptance of cultivated meat
5.1.5.1 General
5.1.5.2 Special interest groups
5.1.6 Criteria for halal approval
5.2 Conclusion and recommendations
References
6 Product innovation: palm oil fat in plant-based meat
6.1 Introduction
6.2 Market size of plant-based meat products
6.3 Driving factors of plant-based meat products
6.4 History of plant-based meat
6.5 Ingredients in plant-based meat
6.5.1 Types of protein and their functions
6.5.2 Fat (function, types, comparison with animal fat in meat and plant-based meat products).
6.5.3 Carbohydrate as binding agents
6.5.4 Other additives
6.6 Palm fats in plant-based meat
6.6.1 Palm oil fractions and solid fat composition
6.6.2 Use of palm oil and palm kernel oil as animal fat replacer
6.7 Conclusion
References
Further reading
7 Palm oil-based emulsifier: halal and sustainable
7.1 Introduction
7.2 Overview of emulsifiers and emulsion
7.3 Emulsifiers in food applications
7.4 Emulsifiers in nonfood applications
7.5 Palm oil and its derivatives as halal emulsifier
7.6 Palm-based emulsifier in meeting global trend
7.7 Halal authentication for emulsifiers
7.8 Conclusion
References
8 Enzyme, the cheese case
8.1 Introduction
8.2 Cheese
8.2.1 Soft cheese
8.2.2 Milk coagulant
8.2.3 Rennet
8.2.3.1 Microbial enzyme
8.2.3.2 Plant enzyme
8.3 Case study: Optimization of milk-clotting activity and rheological monitoring in soft cheese production using plant enzyme
8.3.1 Optimization of yield and milk-clotting activity
8.3.2 Evaluation of proteolysis
8.3.3 Viscoelastic properties
8.4 Demand for halal cheese
8.5 Conclusion
References
9 Gelatin Substitute
9.1 Gelatin
9.2 Sources of Gelatin
9.3 Chemistry and Structure of Gelatin
9.4 Types of Gelatin Substitutes
9.5 Functional Properties: Gelling and Surface Behavior
9.6 The Factors that Drive the Rise of Plant-based Gelatin Replacers
9.7 Regulatory Aspects and Future Outlook: An Overview
9.8 Conclusion
References
Further reading
10 Alternative biomanufacturing of bioactive peptides derived from halal food sources
10.1 Introduction
10.2 Bioactive peptides as functional food ingredients
10.3 Halal food sources and bioactive peptides production
10.3.1 Animal-based protein
10.3.2 Plant-based protein.
10.4 In-silico assessments of potential bioactive peptides
10.4.1 Structure implication of bioactive peptides on ACE inhibition
10.4.2 Computational approach
10.4.2.1 Molecular docking simulation
10.4.3 Current molecular interaction studies in ACE-inhibitory peptides
10.5 Current process of bioactive peptides production and its limitation
10.6 Alternative processes
10.6.1 Emerging process technology
10.6.2 Integrative process technology
10.7 Future trends in halal bioactive peptides industry
References
11 Honey diastase: a natural halal enzyme and its potential application in food
11.1 Introduction
11.2 Chemical composition
11.2.1 Sugars
11.2.2 Protein
11.2.3 Organic acids
11.2.4 Vitamins
11.2.5 Minerals and heavy metals
11.3 Quality parameters and wholesomeness issues
11.3.1 Sugars
11.3.2 Moisture
11.3.3 Free acidity and pH
11.3.4 Diastase
11.4 Use of honey in foods
11.5 Food innovation using honey diastase
11.6 Conclusion, challenges, and future opportunities
Acknowledgments
References
12 Insects and worms as an alternative protein source in the halal food industry
12.1 Introduction
12.1.1 Overview
12.1.2 Insect consumption from halal perspective
12.1.3 Food regulatory status of edible insects and worms
12.1.3.1 Codex Alimentarius
12.1.3.2 The Europe Union
12.1.3.3 Other countries versus Malaysia food law
12.2 Insects and worms as sources of food
12.2.1 Types of edible insects and worms
12.2.1.1 Coleoptera (beetles)
12.2.1.2 Lepidoptera (caterpillars, butterflies, and moths)
12.2.1.3 Hymenoptera (wasps, bees, and ants)
12.2.1.4 Orthoptera (locusts, grasshoppers, and crickets)
12.2.1.5 Hemiptera (cicadas, stink bugs, true bugs)
12.2.2 Derived products
12.2.2.1 Food ingredients
12.2.2.2 Ready-to-eat snacks.
12.3 Processing methods of edible insects for Muslim consumption
12.3.1 Current practice
12.3.2 Food fortified with insect ingredients
12.3.3 Challenges and future direction
12.4 Nutritional content of insects and worms
12.4.1 Proteins
12.4.2 Carbohydrates and fiber
12.4.3 Fats
12.4.4 Vitamins and minerals
12.5 Microbiological risk associated with insects and worms
12.5.1 Pathogen reservoir
12.5.1.1 Bacteria
12.5.1.2 Fungi
12.5.1.3 Viruses
12.5.1.4 Allergens
12.5.2 Potential health risks
12.5.2.1 Food allergy
12.5.2.2 Food poisoning
12.5.2.3 Mycotoxin contamination
12.6 Consumer acceptance of edible insects and worms
12.6.1 Desirable attributes of edible insects and worms
12.6.1.1 Nutritional value
12.6.1.2 Environmental benefits
12.6.1.3 Economical benefits
12.6.2 Current findings on consumer acceptance
12.6.2.1 Acceptance in various regions
12.6.2.2 Sensory aspects
12.6.2.3 Food security concerns
12.7 Summary and conclusion
References
13 Food processing aids: lubricants for halal manufacturing facilities
13.1 Introduction
13.1.1 Definitions
13.1.1.1 What is lubrication?
13.1.1.2 What are lubricants?
13.1.1.3 Classification of lubricants
13.1.1.3.1 Mineral oil
13.1.1.3.2 Synthetic oil
13.1.1.3.3 Biolubricant
13.1.1.4 What is food processing machinery?
13.2 Why lubricants are important?
13.2.1 What is food-grade lubricant?
13.2.2 Chemistry of food-grade lubricants
13.2.3 Evolution of food-grade lubricants
13.2.4 Example of base materials for food-grade lubricants
13.2.5 Additives for base materials food-grade lubricants
13.3 Viscosity measurement of food-grade lubricants
13.3.1 Reasons for viscosity measurement
13.4 Category and classification of food-grade lubricants
13.5 Vegetable oil lubricants.