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Halal and Kosher Food : Integration of Quality and Safety for Global Market Trends
other
Editor(s):
Osman Ahmed Osman
,
Abdel Moneim Elhadi Sulieman
Publication date
(Print):
2023
Publisher:
Springer International Publishing
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Book
ISBN (Print):
978-3-031-41458-9
ISBN (Electronic):
978-3-031-41459-6
Publication date (Print):
2023
DOI:
10.1007/978-3-031-41459-6
SO-VID:
47becbbf-1e8a-4088-8182-65f76a3de4ef
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Book chapters
pp. 1
The Importance of Halal Food and Its Legality in Both Islamic and Non-Islamic Communities Around the World
pp. 17
Dilemma and Concepts of Halal-Safe Food
pp. 29
Metrology’s Importance and Application in the Halal Food Assurance System
pp. 41
Concept and Significance of the Halal Traceability System
pp. 55
Kosher and Halal Food Dissimilarities and Challenges in Accessing International Markets
pp. 67
One Health- New Approach Towards Halal Food Safety
pp. 77
Laboratory Methods for Authenticating the Conformity of Halal Foods
pp. 93
Models for Risk Analysis Applicable to Halal Food Products
pp. 107
Halal and Kosher Slaughter Procedures in Livestock and Poultry
pp. 119
The Origins, Usage, and Production Methods of Halal and Kosher Gelatin
pp. 131
Fraud on Halal Food: Principles, Quality Challenges, and Safety Concerns
pp. 145
Standards and Their Application to the Production, Manufacture, and Storage of Halal Food
pp. 157
Fermentation Techniques Used to Enhance the Quality of Halal Food Products
pp. 175
Principles and Techniques of Sensory Evaluation for Assessing the Quality of Halalfoods
pp. 189
Good Practices: Conception and Implementation Through the Halal Food Supply Chain
pp. 201
Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage
pp. 215
Inherent and Extrinsic Factors Related to the Shelf Life of Halal Food Stuff
pp. 233
Impact of Fluctuating Storage Temperatures on the Sensory and Microbiological Quality of Halal Beef Products
pp. 247
Food Additives and Their Applications in the Production of Halal and Kosher Foods
pp. 261
The Origin of Enzymes and Their Applications in the Production of Specific Halal Products
pp. 273
Pesticides Maximum Residues Levels (MRLs) in Halal Food
pp. 287
The Prevalence of Microorganisms and Their Impact on the Wholesomeness of Particular Nile Fish and Fish Products
pp. 301
Significant Risk of Shiga Toxin-Producing E. coli in Certain Halal Foods
pp. 319
Antimicrobial Resistance: Challenges and Incidence in Various Halal Food Products
pp. 329
Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products
pp. 345
Effects of Heavy Metal Contamination on the Safety of Halal Foodstuffs
pp. 355
Veterinary Drugs Acceptable Maximum Residue Levels in Halal Foods
pp. 367
The Incidence of Aflatoxins in Feedstuff and Foodstuff and Its Significances on the Wholesomeness of Halal Food
pp. 381
Non-alcoholic Drink Safety and Halal Certification
pp. 395
Production of Halal Meat Using HACCP System: Idea and Implementation
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