Kosher Food Production (PDF)
(Sprache: Englisch)
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, Rabbi Blech details the essential...
intricate relationship between modern food production and related
Kosher application. Following an introduction to basic Kosher laws,
theory and practice, Rabbi Blech details the essential...
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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, Rabbi 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.
intricate relationship between modern food production and related
Kosher application. Following an introduction to basic Kosher laws,
theory and practice, Rabbi 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.
Inhaltsverzeichnis zu „Kosher Food Production (PDF)“
FOREWORD. ACKNOWLEDGEMENTS. PREFACE TO THE SECOND EDITION. INTRODUCTION. 1. KOSHER CERTIFICATION - THEORY AND APPLICATION. 2. BASIC HALACHIC CONCEPTS IN KASHRUS. 3. INGREDIENT MANAGEMENT. 4. RABBINIC ETIQUETTE. 5. KOSHER FOR PASSOVER. 6. FRUITS AND VEGETABLES. 7. THE BAKING INDUSTRY. 8. THE BIOTECHNOLOGY INDUSTRY. 9. THE DAIRY INDUSTRY. 10. THE FISH INDUSTRY. 11. THE FLAVOR INDUSTRY. 12. THE MEAT AND POULTRY INDUSTRIES. 13. THE OILS, FATS, AND EMULSIFIER INDUSTRIES. 14. THE FOOD SERVICE INDUSTRIES. 15. THE CANDY AND CONFECTIONS INDUSTRIES. 16. THE Snack Food INDUSTRY. 17. ESSAYS IN KASHRUS AND FOOD SCIENCE. Kashrus Glossary for the Food Technologist. INDEX.
Autoren-Porträt von Zushe Yosef Blech
Rabbi Zushe Blech is considered one of the world'sleading experts in modern Kosher food production and technology,
serving for over twenty years in administrative and field positions
relating to all aspects of Kosher certification. He served for
fourteen years as a regional director for the Kashrus
division of the Union of Orthodox Jewish Congregations of America
(the "OU"), and has since served as a technical and
Halachic consultant to virtually all of the major
Kashrus certifying agencies worldwide. He has written and
lectured throughout the world on the entire gamut of Kosher issues,
and has consulted with a number of major food manufacturers to
educate them on Kosher issues, obtaining certification, and
resolving Kashrus issues.
He is a foremost authority on the integration of all aspects of
modern food technology with Kosher requirements, including those
relating to such cutting-edge issues as biotechnology and
enzymology. His articles, many of which are included in Kosher
Food Production, have been printed in major Kosher periodicals
and publications, such as the Daf ha'Kashrus (OU),
Kashrus Magazine, and News & Views (MK). At
present, Rabbi Blech directs Kosher certification for Kehillas
Bais Benzion in Monsey, NY, and serves as the Kashrus
Administrator of EarthKosher Certification.
Bibliographische Angaben
- Autor: Zushe Yosef Blech
- 2009, 2. Auflage, 560 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 0813804809
- ISBN-13: 9780813804804
- Erscheinungsdatum: 09.03.2009
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