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Relevant bibliographies by topics / Kosher food industry

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Journal articles

Academic literature on the topic 'Kosher food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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Journal articles on the topic "Kosher food industry"

1

yoskowitz, jeffrey. "American Processed Kosher." Gastronomica 12, no. 2 (2012): 72–76. http://dx.doi.org/10.1525/gfc.2012.12.2.72.

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As America's food system became increasingly industrialized in the twentieth century, it became increasingly difficult for the Jewish community to regulate the foods it ate to comply with kosher law. As American Jews strayed from religious lives, major Orthodox Jewish organizations sought to win back adherents by adapting the ancient ritual of Jewish dietary law to the most complex, modern processing techniques. The result was an elaborate third-party certification system, the first of its kind, which is now the backbone of a billion-dollar industry that thrives today. Within a short span of t

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2

Lascu, Dana-Nicoleta, Christopher Cotter, Mari Sato, and Timothy Wing. "Indicators of product quality: faith labels as branding tools." Innovative Marketing 12, no. 2 (2016): 28–31. http://dx.doi.org/10.21511/im.12(2).2016.04.

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Halal and kosher foods are a growing sector in the food processing industry (Maddock, 2014). While halal and kosher labels primarily target Muslim and Jewish consumers adhering to laws that govern the production of “pure, safe, acceptable foods, consumers who do not follow either religion are increasingly showing a preference for foods with a halal or kosher label” (Maddock, 2014). This study attempts to assess whether consumers in the United States who do not follow either religion may perceive halal or kosher labels to signal a higher quality product. The study explores consumers’ understand

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3

Tieman, Marco, and Faridah Hj Hassan. "Convergence of food systems: Kosher, Christian and Halal." British Food Journal 117, no. 9 (2015): 2313–27. http://dx.doi.org/10.1108/bfj-02-2015-0058.

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Purpose – The purpose of this paper is to investigate if religious food laws can provide answers to current issues with the food systems. Design/methodology/approach – This paper provides a discussion of the dietary and food system principles from a Judaism, Christianity and Islamic perspective for the design of a more sustainable and healthy food system. Findings – The commercialisation of the natural resources, industrial food production approach and consumerism is endangering the food security, health and environment. Current industry practices are not sustainable and do not comply with Jew

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4

HEFLE, SUSAN L., and DEBRA M. LAMBRECHT. "Validated Sandwich Enzyme-Linked Immunosorbent Assay for Casein and Its Application to Retail and Milk-Allergic Complaint Foods." Journal of Food Protection 67, no. 9 (2004): 1933–38. http://dx.doi.org/10.4315/0362-028x-67.9.1933.

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Cows' milk is a commonly allergenic food. Cross-contamination of milk proteins into nondairy, kosher-pareve foods prepared on shared processing equipment can cause severe, life-threatening reactions in milk-allergic individuals. A sandwich-type enzyme-linked immunosorbent assay (ELISA; 96-well plate format) was developed for the detection of undeclared casein in foods. Rabbit anti-casein antibodies were used as the capture reagent. Food samples and standards were ground, extracted in 0.01 M phosphate-buffered saline, clarified by centrifugation, and added to the wells. Goat anti-casein antibod

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5

Tarahi, Mohammad, Sima Tahmouzi, Mohammad Reza Kianiani, Shiva Ezzati, Sara Hedayati, and Mehrdad Niakousari. "Current Innovations in the Development of Functional Gummy Candies." Foods 13, no. 1 (2023): 76. http://dx.doi.org/10.3390/foods13010076.

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Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity.

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6

Kumar, Pavan, Ahmed Abubakar Abubakar, Jurhamid Columbres Imlan, et al. "Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation." Animals 13, no. 11 (2023): 1751. http://dx.doi.org/10.3390/ani13111751.

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Halal and kosher slaughter have given the utmost importance to the sharpness of knives during the slaughter of animals. A sharp knife of appropriate dimension (blade length) makes slaughter less painful during neck severance and facilitates desirable bleeding. The role of knife sharpness has not been given due credit from an animal welfare perspective and is likely ignored by the people involved in slaughterhouses. A neat, clean, and efficient neck cut by an extremely sharp knife reduces the pain. It improves the bleeding out, thus making animals unconscious early without undergoing unnecessar

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7

Rejeb, Abderahman, John G. Keogh, Suhaiza Zailani, Horst Treiblmaier, and Karim Rejeb. "Blockchain Technology in the Food Industry: A Review of Potentials, Challenges and Future Research Directions." Logistics 4, no. 4 (2020): 27. http://dx.doi.org/10.3390/logistics4040027.

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Blockchain technology has emerged as a promising technology with far-reaching implications for the food industry. The combination of immutability, enhanced visibility, transparency and data integrity provides numerous benefits that improve trust in extended food supply chains (FSCs). Blockchain can enhance traceability, enable more efficient recall and aids in risk reduction of counterfeits and other forms of illicit trade. Moreover, blockchain can enhance the integrity of credence claims such as sustainably sourced, organic or faith-based claims such as kosher or halal by integrating the auth

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8

Dadon, Kotel. "Lab-grown meat: A modern challenge in food production from the Jewish aspect." Ekonomski izazovi 11, no. 22 (2022): 46–59. http://dx.doi.org/10.5937/ekoizazov2222046d.

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The modern food industry is increasingly using the tools of genetic engineering in the production and sale of food products. One of the most important recent technological innovations is lab-grown meat (or "synthetic" meat). The lab-grown meat industry is based on the genetic duplication of animal cells under laboratory conditions in order to attempt to produce a product with the nutritional and culinary value of animal meat. Some predict that this industry will play an important role in the human diet of the future. The beginning of this process is based on cells taken from live animals. In r

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9

Čapla, Jozef, Peter Zajác, Jozef Čurlej, et al. "Procedures for the identification and detection of adulteration of fish and meat products." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 978–94. http://dx.doi.org/10.5219/1474.

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The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically m

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10

Khalighi, Sanaz, Ralf G. Berger, and Franziska Ersoy. "Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics." Processes 8, no. 1 (2019): 16. http://dx.doi.org/10.3390/pr8010016.

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Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sw

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