Innovation of Food Products in Halal Supply Chain Worldwide

Häftad, Engelska, 2023

Av Aishah Bujang, Siti Aimi Sarah Zainal Abidin, Nina Naquiah Ahmad Nizar, Malaysia) Bujang, Aishah (Head of Halal Supply Chain, Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Malaysia<br>Associate Professor, Department of Food Science and Technology, Faculty of Applied Science, Universiti Teknologi MARA (UiTM), Malaysia) Zainal Abidin, Siti Aimi Sarah (Senior Lecturer, Department of Food Science and Technology, Faculty of Applied Science University Technology of MARA, Malaysia<br>Head of Laboratory Services (Halal), Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Malaysia) Ahmad Nizar, Nina Naquiah (Postdoctoral Researcher, Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Aisah Bujang, Siti Aimi Sarah Zainal Abidin

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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.

Helps readers understand the advancement of available halal substitutes and replacers
Offers tools to enhances product sustainability and food security through innovation
Fosters innovation in food science with alternative halal ingredients

Produktinformation

Utgivningsdatum2023-04-05
Mått216 x 276 x 23 mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor364
FörlagElsevier Science
ISBN9780323916622

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Dr. Aishah Bujang spent eight years in the industry particularly in the production prior to joining the academia. Her research mainly focused on functional foods, food processing and preservation, food packaging and shelf life, as well as natural pigments and antioxidant. In 2020, she was appointed as the Head of Halal Supply Chain at Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM). She is a member of Malaysia Institute of Food Technologist, Professional Technologist in Malaysia Board of Technologist, and a Senior Member in Asia-Pacific Chemical, Biological & Environment Engineering Society. She has published more than 30 reputable publications, paper reviewer for prestigious journals, active in consultancies and secured many grants for her food research projects. Dr. Siti Aimi Sarah Zainal Abidin is a senior lecturer at the Department of Food Science and Technology at the Faculty of Applied Science, Universiti Teknologi MARA (UiTM), and a professional member of Malaysia Institute of Food Technology (MIFT). She was appointed as the Head of Laboratory Services (Halal) at Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM) in 2019. She specializes in proteomics, meat authentication and halal products science. Although her career has just started, she has published more than 10 academic papers in reputable journals, involved in various research projects, secured several research grants and active as an invited speaker in her area. She also works closely with the Malaysian government in development of guidelines and standards for food products. Dr. Nina Naquiah Ahmad Nizar specializes in food adulteration detection, with a particular focus in halal foods. Successfully developed halal detection methods by DNA, analytical and multivariate approaches. Published more than 10 academic papers in reputable journals including ISI, Scopus and IEEE. Book editor for halal and religious food. Research interests include halal food science, certification and standards, food safety and food analysis

1. Overview on halal issues 2. Modification of Fats and Oils as Halal Alternatives3. Alternative Sources of Protein/Amino Acid in Flavorings and Seasonings4. Engineered Meat and it’s Acceptability5. Emulsifier: MAG and DAG Replacers6. Glycerine and It’s Innovation7. Enzyme, The Cheese Case8. Gelatin Substitute9. Innovation in Slaughtering Technologies10. Halal Detection Technologies11. Tracking and Traceability Technologies12. Food Logistics- Halal Supply Chain