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Journal articles on the topic 'Kosher food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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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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11

Mohd Zin, Z., Zainol, M.K., and Wan Abd Halim, W.Z.A. "Utilization of Gum Arabic as a Gelatine Substitute in Halal Watermelon (Citrullus lanatus) Pastille." global journal al thaqafah SI, no. 1 (2023): 124–39. http://dx.doi.org/10.7187/gjatsi072023-10.

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Gelatine is widely used in pharmaceutical and food ingredient that is crucial in most Halal research. Non-halal gelatine accounts for 90% of the world's supply, which is typically taken from animals (bovine and porcine). The expanding and profitable halal, kosher and vegetarian markets (including Hindu) represent a substantial interest in gelatine substitution. Gelatine (G), a versatile hydrocolloid, is a significant ingredient in the confectionary industry due to its gel formation, high water-binding capacity, thickening, colloidal function, and adhesion/cohesion. Gum arabic (GA), a key hydro

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12

Mench, J. A. "Assessing Animal Welfare at the Farm and Group Level: A United States Perspective." Animal Welfare 12, no. 4 (2003): 493–503. http://dx.doi.org/10.1017/s0962728600026087.

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AbstractThe United States has traditionally lagged behind Europe in the adoption of voluntary or legislated standards for the care and treatment of animals on farms. US federal legislation of farm animal practices is minimal, confined to aspects of livestock transport and slaughter. Although some of the livestock and poultry producer (commodity) groups wrote guidelines, codes of practice, or statements regarding the humane treatment of animals in the 1980s, these were usually very general statements of current industry practice, developed with little consultation with independent experts and i

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13

Havinga, Tetty. "Regulating Halal and Kosher Foods: Different Arrangements between State, Industry and Religious Actors." Erasmus Law Review 3, no. 4 (2010): 241–55. http://dx.doi.org/10.5553/elr221026712010003004004.

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14

Lee, Sangkwon, Kukryul Oh, Sangman Jeong, and Tae Sung Cheong. "Development of the Agricultural Water Demand and Supply Drought Index (AWDSDI) in Evaluating Daily Agricultural Drought in Small Administrative Districts." Journal of the Korean Society of Hazard Mitigation 21, no. 2 (2021): 159–70. http://dx.doi.org/10.9798/kosham.2021.21.2.159.

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Drought is caused by a long period of lack of rainfall and water resources, and has a great impact on the life and ecosystem of both humans and animals. It is particularly important for the agricultural sector, which is closely related to food security. Global warming, urbanization, and industrialization have led to a gradually increasing demand for agricultural water. In response, Korea has steadily developed its agricultural water sources to reduce rising damage to the agricultural sector due to climate change. The severity of drought is evaluated by using meteorological, agricultural, hydro

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15

Munirah, Hafizah, Sharmili Roy, Jean L. Z. Ying, Ibrahim A. Rahman, and Minhaz Uddin Ahmed. "Rapid detection of pork DNA in food samples using reusable electrochemical sensor." Scientia Bruneiana 15 (December 6, 2016). http://dx.doi.org/10.46537/scibru.v15i0.36.

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This study aims to demonstrate the potential use of reusable electrochemical sensor for detecting pork DNA in solution. The approach was based on electrochemical principle in which the electrostatic interaction between DNA and redox species will generate detectable signal upon introduction of electrical charge. In this study, Ruthenium Hexaamine (RuHex) was used as the redox species and result was based on the output current. Coupled with highly specific Polymerase Chain Reaction (PCR) primers designed for pork DNA, this study has successfully demonstrated the reliability of proposed novel det

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16

Baciu, Adina. "“Halal and Kosher Certification Requirements in the Food Industry. Culture and Application Research Notes 2013-2014”." Global Journal of Anthropology Research 3, no. 1 (2016). http://dx.doi.org/10.15379/2410-2806.2016.03.01.04.

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17

Aktayeva, S., ZH Akishev, and B. Khassenov. "PROTEOLYTIC ENZYMES IN CHEESE MAKING." Eurasian Journal of Applied Biotechnology, no. 1 (January 10, 2018). http://dx.doi.org/10.11134/btp.1.2018.2.

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There has been an increasing consumer demand for cheese along with a search for products with new organoleptic parameters, which has resulted in extensive research on alternative milk coagulants. The ratio of proteolytic activity to milk-clotting activity determines the requirements for proteases used in the cheese making process. To date, plant enzymes have largely been used for this purpose, along with traditional enzymes of animal origin, chymosin and pepsin. The most popular types of proteases used in the food industry, especially in cheese making, are plant proteases belonging to the cyst

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18

Sredojević, Zorica, and Nevena Čule. "Value chains of selected products as elements of sustainability of agricultural production." ОДРЖИВИ РАЗВОЈ И УПРАВЉАЊЕ ПРИРОДНИМ РЕСУРСИМА РЕПУБЛИКЕ СРПСКЕ 10, no. 10 (2024). http://dx.doi.org/10.7251/eoru2410131s.

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The value chain concept is often used in the analysis of agricultural competitiveness. Its application seeks ways and activities that add value to products. The focus is on finding opportunities for efficient monitoring of modern trends, challenges and business risk assessment in order to sustainably produce processing and marketing of agri-food products. The production of fruits and vegetables by small producers is characterized by short chains from production to product placement, without adding value. There are numerous critical points in the analyzed chains, such as quality of input, proce

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19

Wessell, Adele. "Making a Pig of the Humanities: Re-centering the Historical Narrative." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.289.

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As the name suggests, the humanities is largely a study of the human condition, in which history sits as a discipline concerned with the past. Environmental history is a new field that brings together scholars from a range of disciplines to consider the changing relationships between humans and the environment over time. Critiques of anthropocentrism that place humans at the centre of the universe or make assessments through an exclusive human perspective provide a challenge to scholars to rethink our traditional biases against the nonhuman world. The movement towards nonhumanism or posthumani

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20

Green, Lelia. "Being a Bad Vegan." M/C Journal 22, no. 2 (2019). http://dx.doi.org/10.5204/mcj.1512.

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According to The Betoota Advocate (Parker), a CSIRO (Commonwealth Scientific and Industrial Research Organisation) paper has recently established that “it takes roughly seven minutes on average for a vegan to tell you that they’re vegan” (qtd. in Harrington et al. 135). For such a statement to have currency as a joke means that it is grounded in a shared experience of being vegan on the one hand, and of encountering vegans on the other. Why should vegans feel such a need to justify themselves? I recognise the observation as being true of me, and this article is one way to explore this perspect

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