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Food Ingredients in Halal Food Production
| Content Provider | Scilit |
|---|---|
| Author | Riaz, Mian N. Chaudry, Munir M. |
| Copyright Year | 2018 |
| Description | This chapter discusses various types of single and compound ingredients, including spices, seasonings, condiments, sauces, dressings, batters, and breading, as well as curing agents, coatings, and flavorings. Thousands of ingredients are used in food and related industries. Most are categorized as GRAS or food additives, although a few are covered by other legal categories such as “prior-sanctioned” chemicals, that is, used before 1958, when the current law came into being (Al-Mazeedi et al., 2013; Kamaruddin et al., 2012). Some of the critical ingredients and processes from the halal perspective are listed and explained.214 Book Name: Handbook of Halal Food Production |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2014-0-35119-8&isbn=9781315119564&doi=10.1201/9781315119564-18&format=pdf |
| Ending Page | 220 |
| Page Count | 8 |
| Starting Page | 213 |
| DOI | 10.1201/9781315119564-18 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2018-09-03 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Handbook of Halal Food Production Dressings Spices Halal Ingredients Sauces Prior Batters Chapter Thousands |
| Content Type | Text |
| Resource Type | Chapter |