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Innovation of Food Products in Halal Supply Chain Worldwide
- 1st Edition - April 1, 2023
- Editors: Aishah Bujang, Siti Aimi Sarah Zainal Abidin, Nina Naquiah Ahmad Nizar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 6 6 2 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 5 2 3 - 9
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 an… Read more
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Request a sales quoteInnovation 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
Food manufacturers; Regulators; Research & Development Food Producers; Logistics companies; Governmental and non-governmental agencies and research institutes; Food science and technology academics and consultants; Anyone in the Halal Foods Industry; Graduate students, University teachers
1. Overview on halal issues
2. Modification of Fats and Oils as Halal Alternatives
3. Alternative Sources of Protein/Amino Acid in Flavorings and Seasonings
4. Engineered Meat and it’s Acceptability
5. Emulsifier: MAG and DAG Replacers
6. Glycerine and It’s Innovation
7. Enzyme, The Cheese Case
8. Gelatin Substitute
9. Innovation in Slaughtering Technologies
10. Halal Detection Technologies
11. Tracking and Traceability Technologies
12. Food Logistics- Halal Supply Chain
2. Modification of Fats and Oils as Halal Alternatives
3. Alternative Sources of Protein/Amino Acid in Flavorings and Seasonings
4. Engineered Meat and it’s Acceptability
5. Emulsifier: MAG and DAG Replacers
6. Glycerine and It’s Innovation
7. Enzyme, The Cheese Case
8. Gelatin Substitute
9. Innovation in Slaughtering Technologies
10. Halal Detection Technologies
11. Tracking and Traceability Technologies
12. Food Logistics- Halal Supply Chain
- No. of pages: 364
- Language: English
- Edition: 1
- Published: April 1, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323916622
- eBook ISBN: 9780323985239
AB
Aishah Bujang
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.
Affiliations and expertise
Head of Halal Supply Chain, Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), Malaysia
Associate Professor, Department of Food Science and Technology, Faculty of Applied Science, Universiti Teknologi MARA (UiTM), MalaysiaSZ
Siti Aimi Sarah Zainal Abidin
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.
Affiliations and expertise
Senior Lecturer, Department of Food Science and Technology, Faculty of Applied Science University Technology of MARA, Malaysia
Head of Laboratory Services (Halal), Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), MalaysiaNA
Nina Naquiah Ahmad Nizar
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
Affiliations and expertise
Postdoctoral Researcher, Malaysia Institute of Transport (MITRANS), Universiti Teknologi MARA (UiTM), MalaysiaRead Innovation of Food Products in Halal Supply Chain Worldwide on ScienceDirect