Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen).

Autor: Yuswan MH; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia. Electronic address: hafisyuswan@upm.edu.my., A Jalil NH; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Mohamad H; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Keso S; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Mohamad NA; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Tengku Md Yusoff TS; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Ismail NF; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia., Abdul Manaf YN; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia., Mohd Hashim A; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia., Mohd Desa MN; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia., Yusof YA; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia., Mustafa S; Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Consortium of Malaysia IPT Halal Institutes, Ministry of Higher Education, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia.

Publikováno v: Food chemistry [Food Chem] 2021 Feb 01; Vol. 337, pp. 127762. Date of Electronic Publication: 2020 Aug 04.