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Analysis of pig derivatives for halal authentication studies

Abdul Rohman, and Che Man, Yaakob (2012) Analysis of pig derivatives for halal authentication studies. Food Reviews International, 28 (1). pp. 97-112. ISSN 8755-9129; ESSN: 1525-6103

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Official URL: http://www.tandfonline.com/doi/abs/10.1080/8755912...

Abstract

Pig derivatives such as lard and pork in any food system are prohibited for consumption by Muslims and Jews. For this reason, analytical methods offering accurate and reproducible results are needed to assure the halalness, kosherness, and wholesomeness of food. This article describes some analytical techniques, namely Fourier transform infrared (FTIR) spectroscopy, chromatography-based techniques, differential scanning calorimetric (DSC), and electronic noses for detection and quantification of pig derivatives (lard, pork, gelatin) in food products.

Item Type:Article
Keyword:Food; Gelatin; Halal; Kosher; Lard; Physichochemical technique; Pig derivatives; Pork
Faculty or Institute:Halal Products Research Institute
Publisher:Taylor & Francis
DOI Number:10.1080/87559129.2011.595862
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/87559129.2011.595862
ID Code:24149
Deposited By: Nur Farahin Ramli
Deposited On:18 Oct 2013 17:13
Last Modified:22 Apr 2016 15:43

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