Wiley-Blackwell | 2009-01-27 | 0813820936 | 552 pages | PDF | 2 MB
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards.
Chapters on Kosher application
include ingredient management; rabbinic etiquette; Kosher for Passover;
and the industries of fruits and vegetables, baking, biotechnology,
dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and
food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of
over 50 informative commodity-specific essays - specifically geared to
the secular audience of food scientists - then follows, giving readers
insight and understanding of the concerns behind the Kosher laws they
are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
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