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Home , Gelatin, Kosher foods

Kosher References 1. Food laws 2. Certification 3. Slaughter 4. Food Industry 5.

Food laws 1. Curtis, P. A. (2005). Guide to food laws and regulations. Blackwell Publishing. 2. Dresner, S. H., & Siegel, S. (1982). The jewish dietary laws U'd Syn Conservative . 3. Dugan, B. (1994). Religion and food service. The Cornell Hotel and Restaurant Administration Quarterly, 35(6), 80-85. 4. Eliasi, J. R., & Dwyer, J. T. (2002a). Kosher and : Religious observances affecting dietary intakes. Journal of the Academy of Nutrition and Dietetics, 102(7), 911. 5. Farouk, M. M., Regenstein, J. M., Pirie, M. R., Najm, R., Bekhit, A. E. D., & Knowles, S. O. (2015). Spiritual aspects of and nutritional security: Perspectives and responsibilities of the abrahamic faiths. Food Research International, 76, 882-895. doi:10.1016/j.foodres.2015.05.028 6. FEITELSON, M., & FIEDLER, K. (1982). Kosher dietary laws and childrens food preferences - guide to a camp menu plan. Journal of the American Dietetic Association, 81(4), 453-456. 7. Gutman, B. N. (1999). Ethical eating: Applying the kosher food regulatory regime to organic food. The Yale Law Journal, 108(8), 2351-2384. 8. Masoudi, G. F. (1993). Kosher food regulation and the religion clauses of the first amendment. The University of Chicago Law Review, 60(2), 667-696. 9. Popovsky, M. (2010). The constitutional complexity of kosher food laws. Colum.JL & Soc.Probs., 44, 75. 10. Regenstein, J. M., Chaudry, M. M., & Regenstein, C. E. (2003a). The kosher and halal food laws. Comprehensive Reviews in Food Science and Food Safety, 2(3), 111-127. 11. REGENSTEIN, J. M., & REGENSTEIN, C. E. (1979). Introduction to the kosher dietary laws for food scientists and food processors. Food Technology, 33(1), &. 12. REGENSTEIN, J. M., & REGENSTEIN, C. E. (1988). The kosher dietary laws and their implementation in the food-industry. Food Technology, 42(6), &. 13. REGENSTEIN, J. M., & REGENSTEIN, C. E. (1990). Looking in on kosher supervision of the food-industry + jewish dietary laws () and the impact on the non-jewish community. Judaism, 39(4), 408-426. 14. Regenstein, J. M., Chaudry, M. M., & Regenstein, C. E. (2003b). Kosher and halal in the era. Applied Biotechnology Food Science and Policy, 1, 95-108. 15. Regenstein, J. M., Chaudry, M. M., & Regenstein, C. E. (2013). An introduction to kosher and halal food laws. Guide to Us Food Laws and Regulations, 2nd Edition, , 171- 212. 16. Regenstein, J. M., & Chaudry, M. M. (2010). In Owens C. M., Alvarado C. Z. and Sams A. R. (Eds.), A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry. Boca Raton: Crc Press-Taylor & Francis Group. 17. STERN, M. D. (1990). Kosher food and the law + kashruth litigation, enactment and constitutionality of ordinances and statutes pertaining to jewish food customs. Judaism, 39(4), 389-401. 18. Stern, M. D. (1990). Kosher food and the law. Judaism, 39(4), 389. 19. Sullivan, C. B. (1993). Are kosher food laws constitutionally kosher. BC Envtl.Aff.L.Rev., 21, 201.

Certification 20. [Anonymous]. (1997). Kosher certification a marketing plus. Food Technology, 51(4), 67. 21. Ayres, I., & Brown, J. G. (2007). Privatizing employment protections. Ariz.L.Rev., 49, 587. 22. Campbell, H., Murcott, A., & MacKenzie, A. (2011). Kosher in , halal in aquitaine: Challenging the relationship between neoliberalism and food auditing. Agriculture and Human Values, 28(1), 67-79. doi:10.1007/s10460-010-9260-3 23. Hasenhuettl, G. L. (2008). Overview of food emulsifiers. Food emulsifiers and their applications (pp. 1-9) Springer. 24. Havinga, T. (2010). Regulating halal and : Different arrangements between state, industry and religious actors. Industry and Religious Actors, 25. Kamins, M. A., & Marks, L. J. (1991). The perception of kosher as a third party certification claim in advertising for familiar and unfamiliar brands. Journal of the Academy of Marketing Science, 19(3), 177-185. 26. Kumar, S., & Budin, E. M. (2006). Prevention and management of product recalls in the processed food industry: A case study based on an exporter's perspective. Technovation, 26(5), 739-750. 27. Lytton, T. D. (2013). Kosher certification as a model of private regulation; third-party certification has benefits over both government regulation and unregulated markets. Regulation, 36, 24. 28. Masoudi, G. F. (1993). Kosher food regulation and the religion clauses of the first amendment. The University of Chicago Law Review, 60(2), 667-696. 29. Morris, L., Hays, J., & York, E. (2005). Obtaining kosher certification the engineering implications for food processing. TECHBriefs, 3, 1-3. 30. Perez-Diaz, I. M., & McFeeters, R. F. (2011a). Preparation of a lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines. Journal of Food Science, 76(2), M123. doi:10.1111/j.1750-3841.2010.01981.x 31. Perez-Diaz, I. M., & McFeeters, R. F. (2011b). Preparation of a lactobacillus plantarum starter culture for cucumber fermentations that can meet kosher guidelines. Journal of Food Science, 76(2), M123. doi:10.1111/j.1750-3841.2010.01981.x 32. REGENSTEIN, J. M., & REGENSTEIN, C. E. (1990). Kosher certification of vinegar - a model for industry rabbinical cooperation. Food Technology, 44(7), 90-93. 33. Regenstein, J., & Regenstein, C. (1990). Kosher certification of vinegar - a model for industry rabbinical cooperation. Food Technology, 44(7), 90-93. 34. Regenstein, J. M., Chaudry, M. M., & Regenstein, C. E. (2003). Kosher and halal in the biotechnology era. Applied Biotechnology Food Science and Policy, 1, 95-108. 35. Regenstein, J. M., & Regenstein, C. E. (1991). Current issues in kosher foods. Trends in Food Science & Technology, 2, 50-54. 36. Sapers, G. M. (1991). No title. Process for Manufacture of Non-Bleeding Maraschino Cherries, 37. Starobin, S., & Weinthal, E. (2010). The search for credible information in social and environmental global governance: The kosher label. Business and Politics, 12(3), 1-35. 38. Stauffer, J. E. (1988). Quality assurance of food: Ingredients, processing, and distribution Food and Nutrition Press. 39. Van Der Meulen, B. (2011). Private food law: Governing food chains through contract law, self-regulation, private standards, audits and certification schemes Wageningen Academic Publishers.

Slaughter

40. Agbeniga, B., & Webb, E. C. (2014). Influence of electrical stimulation on carcass and meat quality of kosher and conventionally slaughtered cattle. South African Journal of Animal Science, 44(5), S63. doi:10.4314/sajas.v44i5.12 41. Agbeniga, B., Webb, E. C., & O'Neill, H. A. (2013a). Influence of kosher () and conventional slaughter techniques on shear force, drip and loss of beef. South African Journal of Animal Science, 43(5), S102. doi:10.4314/sajas.v43i5.18 42. Agbeniga, B., Webb, E. C., & O'Neill, H. A. (2013b). Influence of kosher (shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef. South African Journal of Animal Science, 43, 98-102. 43. Agbeniga, B., & Webb, E. C. (2012). Effect of slaughter technique on bleed-out, blood in the and blood splash in the lungs of cattle. South African Journal of Animal Science, 42(5), 524-529. 44. Altshuler, M. (2012). Kosher slaughter (shechita) and matzah baking 45. Barnett, J. L., Cronin, G. M., & Scott, P. C. (2007). Behavioural responses of poultry during kosher slaughter and their implications for the birds' welfare. Veterinary Record, 160(2), 45-49. 46. Bozzo, G., Di Pinto, A., Bonerba, E., Ceci, E., Mottola, A., Roma, R., . . . Celano, G. V. (2017). Kosher slaughter paradigms: Evaluation of slaughterhouse inspection procedures. Meat Science, 128, 30-33. doi:10.1016/j.meatsci.2017.01.013 47. Farouk, M. M., Al-Mazeedi, H. M., Sabow, A. B., Bekhit, A. E. D., Adeyemi, K. D., Sazili, A. Q., & Ghani, A. (2014). Halal and kosher slaughter methods and meat quality: A review. Meat Science, 98(3), 505-519. doi:10.1016/j.meatsci.2014.05.021 48. Farouk, M. M. (2013). Advances in the industrial production of halal and kosher red meat. Meat Science, 95(4), 805-820. 49. Giger, W., Prince, R. P., Westervelt, R. G., & Kinsman, D. M. (1977). Equipment for low stress small animal slaughter. Trans.ASAE, 20, 571. 50. Grandin, T. (1980). Problems with kosher slaughter .6. International Journal for the Study of Animal Problems, 1(6), 375-390. 51. Grandin, T. (1988). Behavior of slaughter plant and auction employees toward the animals. Anthrozos, 1(4), 205-213. 52. Grandin, T. (2000). Handling and welfare of livestock in slaughter plants. Grandin (Ed) Livestock Handling and Transport, 2nd Edition, Wallingford, Oxon, UK, CAB International, , 409-439. 53. Grandin, T. (2005). Maintenance of good animal welfare standards in beef slaughter plants by use of auditing programs. Journal of the American Veterinary Medical Association, 226(3), 370-373. 54. Gross, A. (2005). When kosher isn't kosher. Tikkun, 20(2), 52-55. 55. Hayes, N. S., Schwartz, C. A., Phelps, K. J., Borowicz, P., Maddock-Carlin, K. R., & Maddock, R. J. (2015). The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designation. Meat Science, 100, 134-138. doi:10.1016/j.meatsci.2014.09.145 56. Lerner, P. T. (2009). Evaluation of haemoglobin and myoglobin in poultry slaughtered by stunning and kosher slaughter. Folia Vet, 53(53), 25-27. 57. Lewis, M. (2009). The regulation of kosher slaughter in the united states: How to supplement religious law so as to ensure the humane treatment of animals. Animal L., 16, 259. 58. Pozzi, P. S., Geraisy, W., Barakeh, S., & Azaran, M. (2015). Principles of jewish and islamic slaughter with respect to OIE (world organization for animal health) recommendations. Israel Journal of Veterinary Medicine, 70(3), 3-16. 59. Regenstein, J. M. (2006). Properly reporting religious slaughter in the scientific literature. Poultry Science, 85, 16-17. 60. Silver, J. (2011). Understanding freedom of religion in a religious industry: Kosher slaughter (shechita) and animal welfare. Victoria U.Wellington L.Rev., 42, 671. 61. Thomas, A. M., White, G. R. T., Plant, E., & Zhou, P. (2017). Challenges and practices in halal meat preparation: A case study investigation of a UK slaughterhouse. Total Quality Management & Business Excellence, 28(1-2), 12-31. doi:10.1080/14783363.2015.1044892 62. Velarde, A., Rodriguez, P., Dalmau, A., Fuentes, C., Llonch, P., von Holleben, K. V., . . . Cenci-Goga, B. T. (2014). Religious slaughter: Evaluation of current practices in selected countries. Meat Science, 96(1), 278-287. doi:10.1016/j.meatsci.2013.07.013 63. Westervelt, R. G., & Giger Jr, W. (1976). No title. Animal Hold Down/Neck Stretcher for Kosher Slaughter on a Double-Rail Animal Support System. Food Industry 64. Al-Mazeedi, H. M., Regenstein, J. M., & Riaz, M. N. (2013b). The issue of undeclared ingredients in halal and kosher food production: A focus on processing aids. Comprehensive Reviews in Food Science and Food Safety, 12(2), 228-233. doi:10.1111/1541-4337.12002 65. Blech, Z. Y. (2009). Kosher food production John Wiley & Sons. 66. Buckenhueskes, H. J. (2014a). Basics of kosher food production. Zeitschrift Fur Arznei- & Gewurzpflanzen, 19(2), 88-92. 67. Chaudry, M. M., & Regenstein, J. M (1994). Implications of biotechnology and genetic- engineering for kosher and halal foods. Trends in Food Science & Technology, 5(5), 165- 168. doi:10.1016/0924-2244(94)90122-8 68. Clay, E., Marks, G., Chaudry, M. M., Riaz, M., Siddiqui, H., & Regenstein, J. M. (2009). Kosher and halal meals. Meals in Science and Practice: Interdisciplinary Research and Business Applications, (171), 594-637. doi:10.1533/9781845695712.8.594 69. Diner, H. R. (2014). Kosher: Private regulation in the age of industrial food. Business History Review, 88(2), 419-421. doi:10.1017/S0007680514000269 70. Ehrlich, M. A. (2010). The kosher industry in china: Anatomy of a growing community 71. Farouk, M. M. (2013). Advances in the industrial production of halal and kosher red meat. Meat Science, 95(4), 805-820. 72. Fischer, J. (2016). Markets, religion, regulation: Kosher, halal and hindu in global perspective. Geoforum, 69, 67-70. doi:10.1016/j.geoforum.2015.12.011 73. Gabaccia, D. R., & Gabaccia, D. R. (2009). We are what we eat: Ethnic food and the making of americans Harvard University Press. 74. Goldstein, D. (2016). KOSHER USA How coke became kosher and other tales of modern food. Tls-the Times Literary Supplement, (5921), 28. 75. Gutman, B. N. (1999a). Ethical eating: Applying the kosher food regulatory regime to organic food. Yale Law Journal, 108(8), 2351-2384. doi:10.2307/797389 76. Jones, R. T., Squillace, D. L., & Yunginger, J. W. (1992). Anaphylaxis in a milk-allergic child after ingestion of milk-contaminated kosher--labeled dairy-free . Annals of Allergy, 68(3), 223-227. 77. Kim, H. Y., & Baianu, I. C. (1991). Novel liposome microencapsulation techniques for food applications. Trends in Food Science & Technology, 2, 55-61. 78. Mirvis, T. (2010). Kosher nation: Why more and more of america's food answers to a higher authority. Commentary, 130(5), 65-67. 79. Popovsky, M. (2010). The constitutional complexity of kosher food laws. Columbia Journal of Law and Social Problems, 44(1), 75-107. 80. POWERS, J. J. (2005). Kosher food production. Journal of Food Quality, 28(4), 402- 403. 81. Regenstein, J. M. (1994). Health-aspects of kosher foods. Activities Report and Minutes of Work Groups & Sub-Work Groups of the R & D Associates: Activities Report of the R & D Association, 46(1), 77-83. 82. Regenstein, J. M. (2000). Reduction of microbial counts at beef koshering facility. Journal of Food Science, 65(1), VI. 83. Regenstein, J. M., & Regenstein, C. E. (1988). The kosher dietary laws and their implementation in the food-industry. Food Technology, 42(6), &. 84. Regenstein, J. M., & Regenstein, C. E. (1992). The kosher food market in the 1990s - a legal view. Food Technology, 46(10), &. 85. Rosenblum, J. D. (2014). Food and identity in early rabbinic Judaism. Meals in early judaism (pp. 59-70) Springer. 86. Shin, D., Kakani, G., Molina, V. A., Regenstein, J. M., Choe, H. S., & Sanchez-Plata, M. X. (2012). Effect of kosher salt application on microbial profiles of poultry carcasses. Poultry Science, 91(12), 3247-3252. doi:10.3382/ps.2012-02457 87. Stampfer, S. (2014). Kosher: Private regulation in the age of industrial food. Religious Studies Review, 40(2), 113. doi:10.1111/rsr.12135_3 88. Stampfer, S. (2017). Kosher Usa: How coke became kosher and other tales of modern food. Religious Studies Review, 43(1), 69. 89. Tieman, M., & Hassan, F. H. (2015). Convergence of food systems: Kosher, christian and halal. British Food Journal, 117(9), 2313-2327. doi:10.1108/BFJ-02-2015-0058 90. Wajsbort, Y. (2005). Kosher food market. Food Australia, 57(6), 223-224. 91. Weinstein, A. (2015a). Kosher: Private regulation in the age of industrial food. Historian, 77(1), 203-204. doi:10.1111/hisn.12056_74 92. Weiss, E. (2004). Packaging jewishness: Novelty and tradition in kosher . Design Issues, 20(1), 48-61. doi:10.1162/074793604772933766 93. Zuckerman, H., & Ben Abraham, R. (2002). Quality improvement of kosher chilled poultry. Poultry Science, 81(11), 1751-1757. 94. Zuckerman, H., & Mannheim, C. H. (2001). Color improvement of kosher beef using sodium ascorbate and erythorbate. Journal of Muscle Foods, 12(2), 137-151. doi:10.1111/j.1745-4573.2001.tb00305.x

Gelatin

95. Choi, S. S., & Regenstein, J. M. (2000). Physicochemical and sensory characteristics of fish gelatin. Journal of Food Science, 65(2), 194-199. doi:10.1111/j.1365- 2621.2000.tb15978.x 96. Gudipati, V. (2013). Fish gelatin: A versatile ingredient for the food and pharmaceutical industries. Marine and : Biological Activities and Applications, , 271- 295. 97. Holzer, D. (1996). No title. Gelatin Production, 98. Ismail, Z., & Ehsan, A. H. (2008). Halal nutraceutical market: Issues and challenges. Proceedings of the Asian Forum on Business Education 2008 on Contemporary Issues in Doing Business in Asia, 3-4 December, 99. Karim, A. A., & Bhat, R. (2008a). Gelatin alternatives for the food industry: Recent developments, challenges and prospects. Trends in Food Science & Technology, 19(12), 644-656. doi:10.1016/j.tifs.2008.08.001 100. Karim, A. A., & Bhat, R. (2009). Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian . Food Hydrocolloids, 23(3), 563-576. 101. Krochta, J. M. (2002). Proteins as raw materials for films and coatings: Definitions, current status, and opportunities. -Based Films and Coatings, , 1-41. 102. Kuehn, A., Hilger, C., & Hentges, F. (2009). Anaphylaxis provoked by ingestion of containing fish gelatin. Journal of Allergy and Clinical Immunology, 123(3), 708-709. 103. Lennox, S. (2002). Gelatin alternatives in gummi confections. Manufacturing Confectioner, 82(5), 65-72. 104. Mariod, A. A., & Fadul, H. (2013). Review: Gelatin, source, extraction and industrial applications. Acta Scientiarum Polonorum Technologia Alimentaria, 12(2), 135-147. 105. Morrison, N., Clark, R., Chen, Y., Talashek, T., & Sworn, G. (1999). Gelatin alternatives for the food industry. Physical Chemistry and Industrial Application of , , 127-131. 106. Regenstein, J. M., & Zhou, P. (2007). and gelatin from marine by- products. Maximising the Value of Marine by-Products, , 279-303. Soper, J. C. (1997). No title. Method of Encapsulating Food Or Particles using Warm Water Fish Gelatin, and Capsules Produced Therefrom,