Preparation and Processing of Religious and Cultural Foods

<p>Section 1: Introduction<br>1. Food Production: From Farm to Fork<br>2. Religious and Cultural Influences on the Selection of Menu<br>3. Religious and Cultural Foods: At the Crossroads of Science and Ethics <br>4. Business Trends and Opportunities: The Emerging Markets of Religious Foods<br>5. Nutritional and Health Impacts of Religious and Vegetarian Foods</p> <p>Section 2: Newly Emerging Issues in Religious and Cultural Foods<br>6. Innovative and Fortified Foods: Probiotics, Prebiotics, GMOs and Superfoods<br>7. Applications and Impacts of Nanomaterials in Food Safety and Quality<br>8. Nanomaterials for Food Packaging<br>9. Nano-Delivery Systems in Food and Drugs<br>10. Effect of Food Processing, Quality and Food Safety with Emphasis on GM Food, Kosher and Halal, Vegetarian and Hindus' Food<br>11. Gelatine and Collagen, Enzymes and Single Cell Proteins<br>12. Fats, Oils and Emulsifiers<br>13. Hormones<br>14. Alcohol in Religious and Cultural Foods</p> <p>Section 3: Standard Practices and Legislation<br>15. Conventional and Modern Standards of Food Production<br>16. Cross Contamination in Processing, Packaging, Storage and Transports</p> <p>Section 4: Animal Killing and Meat Processing <br>17. The Standard Procedures for Animal Slaughtering in the Industry<br>18. Evaluating Methods of Restraint for Holding Animals during Religious Slaughter<br>19. Meat Quality and Animal Welfare: Religious and Scientific Perspectives</p> <p>Section 5: Controlling the Sanctity of Religious Foods<br>20. Protein-Based Techniques<br>21. Lipid-Based Techniques Used for Halal and Kosher Food Authentication<br>22. DNA-Based Authentication Techniques <br>23. Authentication of Slaughtering Methods<br>24. Conclusion and Future Remarks</p>