Viabilities Of Manufacturing Halal Food Products In The Republic Of Korea

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Viabilities of Manufacturing Halal Food Products in the Republic of Korea

Author : Youri Oh
Publisher :
ISBN 13 : 9783346162915
Total Pages : 108 pages
Book Rating : 4.1/5 (629 download)

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Book Synopsis Viabilities of Manufacturing Halal Food Products in the Republic of Korea by : Youri Oh

Download or read book Viabilities of Manufacturing Halal Food Products in the Republic of Korea written by Youri Oh and published by . This book was released on 2020-05-15 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bachelor Thesis from the year 2017 in the subject Business economics - Market research, grade: A+, Universiti Brunei Darussalam, language: English, abstract: This study aims to explore the potentials of producing halal food products in Korea as halal animal meat manufacturing facility at primary stage; and to examine the viability of developing halal food manufacturing industry. There are about 1.6 billion Muslim population in the world, which is one fifth of the world population, and they are not only within the confines of the Arabian Gulf states but widespread all around the world. Followed by an analysis conducted by Pew Research Center, Muslim population make up about 23% of the world's population and is expected to reach 26.4% of in a decade's time, which is equivalent to 10 per cent annual growth of the industry. Muslim communities were created by ties of Islam that bound all Muslims together, requiring them to comply with the basic requirement of the religion in their way of life. However, diversity may be identified among Muslims by differences in appearance, culture, customs and lifestyle through the spread of Islam. Along with the widespread and rapid growth of Muslim population globally, halal industry is highlighted as a significant growing industry - a new "Blue ocean" in global market. According to the Oxford Dictionary of Islam, Halal refers to "lawful" and "permissible" in Islamic law, which recognised as a standard for food, products, behaviours and services that are allowed for Muslims to consume. Initially, halal industry seems only relevant to Muslim-majority countries, however, it is now increasingly spreading to non-Islamic nation-states. Muslim consumers identify halal food and non-food products as obligatory to consume and use, and non-Muslim consumers often recognise halal food and non-food products as good quality (Riaz & Chaudry, 2004) and healthy because they are specially processed with strict requirements to prevent harms and for the

Halal Development: Trends, Opportunities and Challenges

Author : Heri Pratikto
Publisher : Routledge
ISBN 13 : 1000416003
Total Pages : 126 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Halal Development: Trends, Opportunities and Challenges by : Heri Pratikto

Download or read book Halal Development: Trends, Opportunities and Challenges written by Heri Pratikto and published by Routledge. This book was released on 2021-07-22 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing demand for halal products, including goods and services, every year, especially for food and beverages, has resulted in a growing need for products with halal guarantees. Along with the increasing trend of the global demand, it has resulted in an increase in producers of halal food and beverages in both Muslim and non-Muslim countries. In addition the demand for halal tourism is also increasing. Indonesia is one of the largest Muslim countries in the world. However, there are still many Muslim consumer actors and Muslim producer actors who do not yet have an awareness of the importance of complying with the provisions of Islamic law in consuming and producing goods and services. There are still many restaurants and hotels that serve food and drinks that are not certified halal. There are still many food, medicinal and cosmetic products that are not halal certified. But now many secular countries such as France, Canada, Australia, the United States, Britain are also halal certified with the aim of meeting the Muslim demand for halal products for food and beverage, including for halal tourism. Starting from the development of the halal industry both in the fields of food, beverages and services, an International Seminar was held, which provides a more complete understanding of halal products, current halal developments and can serve as motivation to produce halal products, providing research results from the topic of halal development. The international seminar, entitled International Conference on Halal Development, listed speakers from several countries able to provide an overview of the halal development of several countries. This book contains a selection of papers from the conference.

Prospects of Halal Tourism. Fundamentals of Tourism

Author : Md. Abid Hosain
Publisher :
ISBN 13 : 9783346242648
Total Pages : 20 pages
Book Rating : 4.2/5 (426 download)

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Book Synopsis Prospects of Halal Tourism. Fundamentals of Tourism by : Md. Abid Hosain

Download or read book Prospects of Halal Tourism. Fundamentals of Tourism written by Md. Abid Hosain and published by . This book was released on 2020-08-04 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The viability of crickets as an alternative food source to beef overconsumption

Author : Anthony Li
Publisher : GRIN Verlag
ISBN 13 : 3668413401
Total Pages : 26 pages
Book Rating : 4.6/5 (684 download)

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Book Synopsis The viability of crickets as an alternative food source to beef overconsumption by : Anthony Li

Download or read book The viability of crickets as an alternative food source to beef overconsumption written by Anthony Li and published by GRIN Verlag. This book was released on 2017-03-09 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essay from the year 2016 in the subject Environmental Sciences, , language: English, abstract: Among some of the leading current global issues is world hunger. Many attempts have been made at mitigating or even solving the problem, but progress has been slow. Recently, there has been increasing awareness about eating insects, known as entomophagy, to solve world hunger. In 2008, the Food and Agriculture Organization of the United Nations published a report discussing how insects could be the solution to achieve food and feed security. I found the report intriguing, noting that entomophagy now had considerable credibility with the United Nations having thoroughly examined the notion. With entomophagy, I noticed not only global applications with hunger and environmental issues, but also potential local applications in nutrition and economics. I narrowed down the enormous topic of entomophagy to two organisms: the cricket and the cow. I thus investigated the question: Through the lenses of biology and environmental systems, are crickets viable as a solution to counteract the overconsumption of beef to prevent a potential global hunger epidemic? With different avenues of research, I decided to separately study biology and environmental systems. I found the biological aspect most interesting, but I also recognized the importance of the environmental factor. Biological elements were examined in the first half of the investigation, with focus on nutrition, health risks and efficiency comparisons. Environmental systems elements were covered in the second half by looking at emissions, ecological footprint and impact on nearby ecosystems. Overall, there were noticeable benefits of introducing crickets into the global food industry as a substitute to beef. Not only could they rival beef in nutrition, but also were more efficient and posed little human health risk. In addition, the emissions and ecological footprint imposed by crickets were considerably lower than those of beef, with minimal potential impact on nearby ecosystems.

Determination of Alcohol Content in Halal Beverages

Author : Huraiza Ramli
Publisher : GRIN Verlag
ISBN 13 : 3668704023
Total Pages : 8 pages
Book Rating : 4.6/5 (687 download)

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Book Synopsis Determination of Alcohol Content in Halal Beverages by : Huraiza Ramli

Download or read book Determination of Alcohol Content in Halal Beverages written by Huraiza Ramli and published by GRIN Verlag. This book was released on 2018-05-15 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic Paper from the year 2018 in the subject Nutritional Science, grade: 1, , language: English, abstract: The study involved the detection of the alcohol content of various market halal beverages products. The objectives of this study are to identify the food products that contain alcohol and to quantify the percentage of ethanol present. Gas Chromatography-Mass Spectrometer (GC-MS) was used to screen the samples for detection of ethanol and further quantification. Samples were purchased from several hypermarkets in Kuantan. A total of 95 samples, including fermented and cultured beverages, carbonated drinks, juices and cordials, tea and coffee, energy drinks, colouring and flavourings, and vinegars were analyzed. Of the total number of samples screened, 58 were found to contain ethanol. The ethanol content in the samples ranged from 0.001% to 3.510%. The GC-MS method is proven to be an effective and reliable method for the detection of low alcohol concentrations by minimizing the loss of the ethanol compound during sample preparation and extraction. Ethanol is present due to natural fermentation of the product or added as solvent during production.

The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products

Author : Rony Antony
Publisher : GRIN Verlag
ISBN 13 : 3668900809
Total Pages : 29 pages
Book Rating : 4.6/5 (689 download)

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Book Synopsis The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products by : Rony Antony

Download or read book The Synthetic Antioxidant Ethoxyquin and its Effect on Fish Products written by Rony Antony and published by GRIN Verlag. This book was released on 2019-03-18 with total page 29 pages. Available in PDF, EPUB and Kindle. Book excerpt: Project Report from the year 2017 in the subject Chemistry - Food Chemistry, grade: 7.0, University of Copenhagen (Food Science and Technology), course: Advanced Food Chemistry, language: English, abstract: This work analyzes the effects of the antioxidant Ethoxyquin on fish products. The synthetic antioxidant Ethoxyquin is widely used, specifically in the fishmeal industry in order to prevent the fishmeal from lipid oxidation. New implemented regulations of EU do not allow to incorporate any traces of EQ on feed in some countries within the Europe. But in many countries, it is used in some spices like rosemary and chilli to preserve their color. The toxicity of EQ is the major problem which creates some harmful effects on human and animals when animals are fed with the feed containing EQ. At the same time, humans are affected indirectly by other means. The project report tries to present the physical and chemical properties of EQ, its working mechanism as an antioxidant in fishmeal, positive and negative attributes of EQ on feed, feed ingredients, human and animals, regulations and requirements of the incorporation of EQ on different feed, the reauthorization part and the replacement of EQ by some alternative natural and/or synthetic compounds as well. Three major synthetic antioxidants are used in food industry especially in processed feed such as fishmeal. These are Ethoxyquin (6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline) (EQ), Butylated Hydroxytoluene (2,6-di-tert-butyl-p-cresol) (BHT) and Butylated Hydroxyanisole (tert-butyl-4-hydroxyanisole) (BHA). Other synthetic antioxidants such as octylgallate and propylgallate have no significant role, even though among all the synthetic antioxidants, ethoxyquin is mostly used because of its low production costs and higher antioxidative effect. Ethoxyquin has been widely used in fishmeal as an antioxidant and its antioxidant capacity through free radical scavenging mechanism has been widely understood. However, when toxigenicity in human and animals is considered, the use of ethoxyquin is still in a bewildered stage for a decision. A combination of multiple antioxidants (either natural or synthetic or a combination of natural and synthetic) with less toxicity and stability along with some emulsifying or chelating agents may provide some good results. In order to do so, extensive data collection and research have to be conducted. Through this process, stabilization and reauthorization is possible to a greater extent and the present huddle can be minimized. Knowing the toxicity, the regulating body shall consider the maximum inclusion level of EQ on feed and feed ingredients.

The Sustainable Chef

Author : Stefan Gössling
Publisher : Routledge
ISBN 13 : 1351740237
Total Pages : 406 pages
Book Rating : 4.3/5 (517 download)

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Book Synopsis The Sustainable Chef by : Stefan Gössling

Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 030922408X
Total Pages : 366 pages
Book Rating : 4.3/5 (92 download)

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Book Synopsis Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad by : Institute of Medicine

Download or read book Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-03 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: A very high portion of the seafood we eat comes from abroad, mainly from China and Southeast Asia, and most of the active ingredients in medicines we take originate in other countries. Many low- and middle-income countries have lower labor costs and fewer and less stringent environmental regulations than the United States, making them attractive places to produce food and chemical ingredients for export. Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad explains that the diversity and scale of imports makes it impractical for U.S. Food and Drug Administration (FDA) border inspections to be sufficient to ensure product purity and safety, and incidents such as American deaths due to adulterated heparin imported from China propelled the problem into public awareness. The Institute of Medicine Committee on Strengthening Core Elements of Regulatory Systems in Developing Countries took up the vital task of helping the FDA to cope with the reality that so much of the food, drugs, biologics, and medical products consumed in the United States originate in countries with less-robust regulatory systems. Ensuring Safe Foods and Medical Products Through Stronger Regulatory Systems Abroad describes the ways the United States can help strengthen regulatory systems in low and middle income countries and promote cross-border partnerships - including government, industry, and academia - to foster regulatory science and build a core of regulatory professionals. This report also emphasizes an array of practical approaches to ensure sound regulatory practices in today's interconnected world.

Halal Food Production

Author : Mian N. Riaz
Publisher : CRC Press
ISBN 13 : 0203490088
Total Pages : 400 pages
Book Rating : 4.2/5 (34 download)

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Book Synopsis Halal Food Production by : Mian N. Riaz

Download or read book Halal Food Production written by Mian N. Riaz and published by CRC Press. This book was released on 2003-10-28 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal

Handbook of Poultry Science and Technology, Secondary Processing

Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
ISBN 13 : 0470504463
Total Pages : 632 pages
Book Rating : 4.4/5 (75 download)

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Book Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta

Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Innovations in Food Labelling

Author : J Albert
Publisher : Elsevier
ISBN 13 : 1845697596
Total Pages : 185 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Innovations in Food Labelling by : J Albert

Download or read book Innovations in Food Labelling written by J Albert and published by Elsevier. This book was released on 2014-01-23 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. Provides important information about the principles and requirements of food labelling and reviews the trends in this area Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location

ASEAN 2030

Author : ADBI
Publisher : Brookings Institution Press
ISBN 13 : 4899740522
Total Pages : 340 pages
Book Rating : 4.8/5 (997 download)

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Book Synopsis ASEAN 2030 by : ADBI

Download or read book ASEAN 2030 written by ADBI and published by Brookings Institution Press. This book was released on 2016-03-08 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book investigates long-term development issues for members of the Association of Southeast Asian Nations (ASEAN). It finds that with the proper policy mix—including domestic structural reforms and bold initiatives for regional integration—ASEAN has the potential to reach by 2030 the average quality of life enjoyed today in advanced economies and to fulfill its aspirations to become a resilient, inclusive, competitive, and harmonious (RICH) region. Key challenges moving forward are to enhance macroeconomic and financial stability, support equitable growth, promote competitiveness and innovation, and protect the environment. Overcoming these challenges to build a truly borderless economic region implies eliminating remaining barriers to the flow of goods, services, and production factors; strengthening competitiveness and the institutional framework; and updating some governing principles. But ASEAN should not merely copy the European Union. It must maintain its flexibility and pragmatism without creating a bloated regional bureaucracy. The study’s main message is that through closer integration, ASEAN can form a partnership for achieving shared prosperity in the region and around the globe.

Policies for High Quality, Safe, and Sustainable Food Supply in the Greater Mekong Subregion

Author : Thomas R. D. Weaver
Publisher : Asian Development Bank
ISBN 13 : 9292613219
Total Pages : 232 pages
Book Rating : 4.2/5 (926 download)

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Book Synopsis Policies for High Quality, Safe, and Sustainable Food Supply in the Greater Mekong Subregion by : Thomas R. D. Weaver

Download or read book Policies for High Quality, Safe, and Sustainable Food Supply in the Greater Mekong Subregion written by Thomas R. D. Weaver and published by Asian Development Bank. This book was released on 2019-05-01 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents research into the production of safe, high-quality, and environmentally friendly agriculture products in the Greater Mekong Subregion. It also explores the actions and policy options that could be pursued. Three themes are examined: Improving Food Safety and Quality; Inclusive and Sustainable, Safe and Environment-Friendly Agriculture Products; and Value Chains for Safe and Environment-Friendly Agriculture Products. This aligns with the ASEAN Economic Community blueprint, which calls for the creation of a single market and production base for food, agriculture, forestry; and integration of the region into the global economy.

Building Industries at Sea - ‘Blue Growth’ and the New Maritime Economy

Author : Kate Johnson
Publisher : CRC Press
ISBN 13 : 100079184X
Total Pages : 273 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Building Industries at Sea - ‘Blue Growth’ and the New Maritime Economy by : Kate Johnson

Download or read book Building Industries at Sea - ‘Blue Growth’ and the New Maritime Economy written by Kate Johnson and published by CRC Press. This book was released on 2022-09-01 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the world there is evidence of mounting interest in marine resources and new maritime industries to create jobs, economic growth and to help in the provision of energy and food security. Expanding populations, insecurity of traditional sources of supply and the effects of climate change add urgency to a perceived need to address and overcome the serious challenges of working in the maritime environment. Four promising areas of activity for ‘Blue Growth’ have been identified at European Union policy level including Aquaculture; Renewable Energy (offshore wind, wave and tide); Seabed Mining; and Blue Biotechnology. Work has started to raise the technological and investment readiness levels (TRLs and IRLs) of these prospective industries drawing on the experience of established maritime industries such as Offshore Oil and Gas; Shipping; Fisheries and Tourism. An accord has to be struck between policy makers and regulators on the one hand, anxious to direct research and business incentives in effective and efficient directions, and developers, investors and businesses on the other, anxious to reduce the risks of such potentially profitable but innovative investments.The EU H2020 MARIBE (Marine Investment for the Blue Economy) funded project was designed to identify the key technical and non-technical challenges facing maritime industries and to place them into the social and economic context of the coastal and ocean economy. MARIBE went on to examine with companies, real projects for the combination of marine industry sectors into multi-use platforms (MUPs). The purpose of this book is to publish the detailed analysis of each prospective and established maritime business sector. Sector experts working to a common template explain what these industries are, how they work, their prospects to create wealth and employment, and where they currently stand in terms of innovation, trends and their lifecycle. The book goes on to describe progress with the changing regulatory and planning regimes in the European Sea Basins including the Caribbean where there are significant European interests. The book includes:• Experienced chapter authors from a truly multidisciplinary team of sector specialisms• First extensive study to compare and contrast traditional Blue Economy with Blue Growth• Complementary to EU and National policies for multi-use of maritime space

Public food procurement for sustainable food systems and healthy diets – Volume 1

Author : International Center for Tropical Agriculture
Publisher : Food & Agriculture Org.
ISBN 13 : 9251354758
Total Pages : 330 pages
Book Rating : 4.2/5 (513 download)

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Book Synopsis Public food procurement for sustainable food systems and healthy diets – Volume 1 by : International Center for Tropical Agriculture

Download or read book Public food procurement for sustainable food systems and healthy diets – Volume 1 written by International Center for Tropical Agriculture and published by Food & Agriculture Org.. This book was released on 2021-12-23 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Public Food Procurement (PFP) represents a key game changer for food systems transformation. It can influence both food consumption and food production patterns. It can deliver multiple social, economic and environmental benefits towards sustainable food systems for healthy diets. This publication aims to contribute to the improved understanding, dissemination and use of PFP as a development tool in particular in the case of school meals programmes. In Volume 1, researchers, policymakers and development partners can find evidence on how PFP can be used as a development tool and deliver multiple benefits for multiple beneficiaries. It argues that PFP can provide a market for local and smallholder farmers, promote the conservation and sustainable use of agrobiodiversity, and improve the nutrition and health of children and communities. Volume 2 of this publication, available at https://doi.org/10.4060/cb7969en, presents further analysis of the instruments, enablers and barriers for PFP implementation. It also provides case studies with local, regional and national experiences from Africa, Asia, Europe and North and South America.

Yogurt in Health and Disease Prevention

Author : Nagendra P. Shah
Publisher : Academic Press
ISBN 13 : 0128052724
Total Pages : 570 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

Guidelines on Food Fortification with Micronutrients

Author : Richard Hurrell
Publisher : WHO
ISBN 13 :
Total Pages : 384 pages
Book Rating : 4.:/5 (318 download)

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Book Synopsis Guidelines on Food Fortification with Micronutrients by : Richard Hurrell

Download or read book Guidelines on Food Fortification with Micronutrients written by Richard Hurrell and published by WHO. This book was released on 2006 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains practical guidance on the design, implementation and evaluation of appropriate food fortification programmes. They are designed primarily for use by nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.The guidelines are written from a nutrition and public health perspective, and topics discussed include: the concept of food fortification as a potential strategy for the control of micronutrient malnutrition; the prevalence, causes, and consequences of micronutrient deficiencies, and the public health benefits of micronutrient malnutrition control; technical information on the various chemical forms of micronutrients that can be used to fortify foods; regulation and international harmonisation, communication, advocacy, consumer marketing and public education.