Beyond Halal

Name: Beyond Halal
Price: 150 USD
Availability: InStock
ISBN: 9780443300585

Exploring Dietary Preferences, Novel Ingredients and Techniques

by Amal A. Elgharbawy, Muhamad Shirwan Abdullah Sani, Azura Bt. Amid, Hamzah Mohd Salleh, Feri Kusnandar

1st Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443300585
eText ISBN	9780443300592
Publisher	Academic Press
Publishing Year	2026
Edition	1st Edition
Language	English
Pages	325

In Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques, 1st Edition, authors Amal A. Elgharbawy, Muhamad Shirwan Abdullah Sani, Azura Bt. Amid, Hamzah Mohd Salleh, and Feri Kusnandar systematically examine ethical and dietary considerations within contemporary Halal food practices. Designed specifically for researchers in food sciences, policymakers, and product development specialists, the book provides targeted technical guidance across modern food sectors.

The narrative logic connects foundational supply chain stages, offering detailed coverage of raw material sourcing, factory production, distribution logistics, and official certification standards. Beyond core production systems, the authors evaluate plant-based developments, meat analogs, and sustainable aquaculture practices designed to satisfy specific Halal consumer preferences and requirements.

As a specific feature of its technical scope, Chapter 7 investigates the black soldier fly as a sustainable food source. This practical empirical coverage assists Halal studies scholars and food industry specialists in assessing novel protein alternatives.

Chapter 1: Understanding halal food preferences
Chapter 2: Halal livestock and its requirements for halal certification
Chapter 3: Uncovering the loophole in the halal food industry
Chapter 4: Shari’ah principles in ethical food production
Chapter 5: Establishment of Halal Industrial Park Indonesia 2.0: Basic concepts and underlying theory
Chapter 6: Innovative food colorant in halal food production
Chapter 7: The black soldier fly: A sustainable source of food
Chapter 8: Integration of nanomaterials in halal food production: Safety, regulatory, and ethical perspectives
Chapter 9: A multivariate analysis of antibacterial activity of crude Carica papaya seed extract and its effectiveness as natural preservative in Asian yellow noodle
Chapter 10: Sustainable aquaculture in halal food production
Chapter 11: Exploring the intersection of faith and well‑being: A thematic exegesis on halal and healthy diets
Chapter 12: The role of molecular gastronomy in ethical food production
Chapter 13: Plant‑based and meat analog innovations in halal food
Chapter 14: Internet of Things (IoT) in halal food supply chain: A discussion in the realm of Maqasid al‑Shari’ah
Chapter 15: Strategies for enhancing halal integrity through ethical whistleblowing practices
Chapter 16: Effectiveness of discriminant analysis and varimax rotation as food forensic tools for authentication of skin gelatin sources
Chapter 17: Blockchain technology and halal supply chain transparency
Chapter 18: Metabolomics approach for food safety authentication
Chapter 19: Beefing up the halal meat industry in Jombang, Indonesia
Chapter 20: Halal certification and global market access