Section A: Introduction -- Chapter 1: Food production: From farm to fork -- 1.1. Overview of food production supply chain -- 1.2. Influence of religion and culture on food production -- 1.3. Effect of advancement in technology on religious food production -- 1.4. Impact of religion and culture on the availability of food in domestic and international markets -- 1.5. Issues in production of religious and cultural food -- 1.6. Conclusion -- References -- Chapter 2: Religious and cultural influences on the selection of menu -- 2.1. Introduction -- 2.2. Religious Influences -- 2.2.1. Islam: Halal Matters to Muslims -- 2.2.2. Judaism: The importance of Kosher -- 2.2.3. Others: Christianity, Hinduism, and Buddhism -- 2.3. Cultural Influences -- 2.4. Conclusion -- References -- Chapter 3: Religious and cultural food: At the crossroads of science and ethics -- 3.1. Introduction -- 3.2. Kashrut (Jewish dietary food laws) -- 3.3. Hinduism -- 3.4. Buddhism -- 3.5. Christianity -- 3.6. Islam -- 3.7. Scientific explanation on food guidance -- 3.8. Conclusion -- References -- Further reading -- Chapter 4: Business trends and opportunities: The emerging markets of religious food -- 4.1. What is "religious food"? -- 4.2. The role of religious food in food industry -- 4.2.1. Market perspective on religious food -- 4.3. Levels and classifications of religious food -- 4.3.1. Buddhist food -- 4.3.2. Christian food -- 4.3.3. Muslim food -- 4.3.4. Hindu food -- 4.4. The trends of religious food in business markets -- 4.4.1. The market turnover and trending of religious food -- 4.5. The new market and opportunities of the religious food -- 4.6. Conclusion -- References -- Further reading.

Chapter 5: Nutritional and health impacts of religious and vegetarian food -- 5.1. Definition of religious and vegetarian food -- 5.1.1. Religious food -- 5.1.2. Vegetarian food -- 5.2. Differences between religious and vegetarian food -- 5.3. The benefit of nutrition in food -- 5.3.1. The nutritional impact of religious food -- 5.3.2. The nutritional impact of vegetarian food -- 5.4. The importance of food to the health -- 5.4.1. The health impacts of religious food -- 5.4.2. The health impacts of vegetarian food -- 5.5. Conclusion -- References -- Further reading -- Section B: Newly Emerging Issues in Religious and Cultural Foods -- Chapter 6: Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood -- 6.1. Probiotics -- 6.1.1. Introduction -- 6.1.2. Definition -- 6.1.3. Microorganisms used as probiotics -- 6.1.4. Selection criteria for probiotics -- 6.1.5. Probiotic action mechanisms -- 6.1.6. Health benefits of probiotics -- 6.1.7. Probiotics and concerns -- 6.1.8. Probiotic food products -- 6.1.9. Non-halal and non-kosher ingredients -- 6.1.9.1. Gelatin -- 6.1.9.2. Porcine gene -- 6.2. Prebiotics -- 6.2.1. Introduction -- 6.2.2. Prebiotic definitions -- 6.2.3. Criteria of prebiotics -- 6.2.4. Sources of prebiotics -- 6.2.5. Production of prebiotics -- 6.2.6. Food applications of prebiotics -- 6.2.7. Health benefits of prebiotics -- 6.2.8. Safety consideration of prebiotics -- 6.3. GMOs -- 6.3.1. Introduction -- 6.3.2. Regulatory framework -- 6.3.3. Risk assessment of GM food/feed -- 6.3.4. Perceptual issues with GM food: Risks and benefits -- 6.3.5. Benefits -- 6.3.6. Risks -- 6.3.7. The role of ethics and religion -- 6.3.8. Food fears and the role of neophobia in shaping consumer attitudes -- 6.4. A critical approach to nutraceuticals: From phytochemicals to functional food and some definitions.

6.5. Potential health benefits of nutraceuticals -- 6.6. Sources and functionality of nutraceutical -- 6.6.1. Carotenoids -- 6.6.2. Carotenoids as antioxidant/prooxidant agents -- 6.6.3. Carotenoids as anticancer agents -- 6.6.4. Carotenoids as antiobesity effect agents -- 6.6.5. Carotenoids with anabolic effect on bone components -- 6.6.6. Polyphenols -- 6.7. Omega 3-fatty acids as nutraceuticals -- 6.8. Nutraceuticals as Industrial products -- 6.9. Safety and efficacy -- 6.10. Economics -- 6.11. Global functional food market: overview -- 6.12. Global functional food market: key growth areas -- 6.13. Conclusions -- References -- Further reading -- Chapter 7: Applications and impacts of nanomaterials in food safety and quality -- 7.1. Background -- 7.2. Application of engineered nanomaterials (ENMs) in food-related areas -- 7.2.1. Nanomaterial in food application -- 7.2.2. Nanomaterials in food sustainability and security -- 7.2.3. Nanomaterials in agriculture -- 7.2.4. ENMs as food additives and uses in food processing -- 7.2.5. Food contact nanomaterial in food packaging -- 7.2.6. Nano-enabled sensors in food application -- 7.3. Impacts of nanomaterials in food safety and quality -- 7.3.1. Characterization techniques of ENMs in food matrices -- 7.3.2. Food safety, public health, and consumer issues -- 7.4. Regulation of nanotechnology in the food industry -- 7.4.1. Definition of nanomaterials -- 7.4.2. The European Commission -- 7.4.3. Regulatory aspects of NMs in agriculture (agri)/feed/food in the EU -- 7.4.4. Regulations for food assessment -- 7.4.5. Regulations for food contact materials risk assessment -- 7.4.6. Regulations for labeling nanomaterials -- 7.4.6.1. United States of America -- 7.4.6.2. The FDA -- 7.4.6.3. Japan -- 7.4.6.4. Australia and New Zealand -- 7.4.6.5. Other international organizations.

7.4.7. Nanotechnology in religious food -- 7.5. Conclusions -- References -- Further reading -- Chapter 8: Nanomaterial for food packaging -- 8.1. Introduction -- 8.2. Types and applications of nanoparticles used in food packaging -- 8.2.1. Nano-reinforcement -- 8.2.2. Active packaging -- 8.2.3. Smart and intelligent packaging -- 8.3. Environment and health safety risk of food packaging nanomaterials -- 8.4. Regulations of nanomaterials for food packaging -- 8.5. Religious views of food packaging -- References -- Chapter 9: In vitro antioxidant activities of black cumin seeds oil and computational evaluation of thymoquinone and thym ... -- 9.1. Introduction -- 9.2. Materials and methods -- 9.2.1. Sample collection and preparation -- 9.2.2. Solvent choice and extraction -- 9.2.3. Determination of TPCs -- 9.2.4. Determination of total flavonoid contents -- 9.2.5. Determination of TAC -- 9.2.6. Determination of FRSA -- 9.2.7. Ligand preparation -- 9.2.8. Protein preparation -- 9.2.9. Receptor grid generation and induced fit docking -- 9.2.10. ADME/T calculation -- 9.2.11. Density functional theory -- 9.3. Results and discussion -- 9.3.1. Total phenolic contents -- 9.3.1.1. For BC seeds -- 9.3.1.2. For BC oil (PE extract) -- 9.3.1.3. For BC oil (HE extract) -- 9.3.1.4. For BC oil (local market) -- 9.3.2. Total flavonoids content -- 9.3.2.1. For BC seeds -- 9.3.2.2. For BC oil (PE extract) -- 9.3.2.3. For BC oil (HE extract) -- 9.3.2.4. For BC oil (local market) -- 9.3.3. Total antioxidant capacity versus free radical scavenging activity -- 9.3.3.1. In TAC analyses -- For BC seeds -- For BC oil (PE extract) -- For BC oil (HE extract) -- For BC oil (local market) -- 9.3.3.2. In FRSA analyses -- For BC seeds -- For BC oil (PE extract) -- For BC oil (HE extract) -- For BC oil (local market) -- 9.3.4. Induced fit docking analysis -- 9.3.5. ADME/T calculation.

9.3.6. Density functional theory analysis -- 9.4. Conclusion -- References -- Chapter 10: Effect of food processing, quality, and safety with emphasis on kosher, halal, vegetarian, and GM food -- 10.1. Introduction -- 10.1.1. Culture, religion, and food -- 10.2. Food safety -- 10.3. Food preparation and food processing -- 10.3.1. Animal welfare -- 10.3.2. Different religion/cultural/dietary practices around the world -- 10.3.2.1. Vegan diet -- 10.3.3. Vegetarianism -- 10.3.4. Food taboos -- 10.4. Halal -- 10.5. Conclusions -- References -- Further reading -- Chapter 11: Gelatine, collagen, and single cell proteins as a natural and newly emerging food ingredients -- 11.1. Overview of gelatin and collagen -- 11.2. Production of gelatin -- 11.2.1. Acid process (type A gelatin) -- 11.2.2. Alkali process (type B gelatin) -- 11.2.3. Enzymatic process -- 11.2.4. Production of fish gelatin -- 11.3. Functional properties of gelatin and collagen -- 11.4. Health-promoting benefits of gelatin and collagen -- 11.5. Use of gelatin in the food industry -- 11.6. Overview of single cell protein -- 11.7. Sources of SCP -- 11.8. Production of SCP -- 11.9. Nutritional properties of SCP -- 11.10. SCP as a source of food and feed -- 11.11. Religious and cultural facts regarding gelatine, collagen, and SCP -- 11.12. Conclusion -- References -- Further reading -- Chapter 12: Fats, oils, and emulsifiers -- 12.1. Introduction -- 12.2. Replacement of lard in meat products -- 12.2.1. Fermented sausages -- 12.2.2. Salami and pâtés -- 12.2.3. Kung-wans and frankfurters -- 12.2.4. Food emulsifiers -- 12.3. Plant substitutes for LD -- 12.4. Concluding remarks -- References -- Further reading -- Chapter 13: Hormones -- 13.1. Introduction -- 13.2. Sources of hormones -- 13.2.1. Endocrine organ sources -- 13.2.2. Non-endocrine body systems/organs -- 13.3. Classification of hormones.

13.4. Hormones and microorganism.