Zobrazeno 1 - 10
of 197
pro vyhledávání: '"Halal authentication"'
Autor:
Anjar Windarsih, Nor Kartini Abu Bakar, Abdul Rohman, Nancy Dewi Yuliana, Dachriyanus Dachriyanus
Publikováno v:
Animal Bioscience, Vol 37, Iss 5, Pp 918-928 (2024)
Objective The adulteration of raw beef (BMr) with dog meat (DMr) and pork (PMr) becomes a serious problem because it is associated with halal status, quality, and safety of meats. This research aimed to develop an effective authentication method to d
Externí odkaz:
https://doaj.org/article/296021518d6a49fda9cf122f51cfb595
Publikováno v:
Veterinary World, Vol 17, Iss 4, Pp 778-784 (2024)
Background and Aim: Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to bu
Externí odkaz:
https://doaj.org/article/3dc19d76942e45f3a5f1df9a50c8be9e
Publikováno v:
Tropical Animal Science Journal, Vol 47, Iss 3 (2024)
Meat authentication is very important to avoid adulteration, substitution, and mislabeling of meats and meat-based products to protect consumers by ensuring quality, safety, and halal status. This research aimed to employ metabolomics approach using
Externí odkaz:
https://doaj.org/article/2a7745df48ae4ecc9ae7d4e266a9d118
Autor:
Vevi Maritha, Putri Widyanti Harlina, Ida Musfiroh, Mohamad Rafi, Fang Geng, Muchtaridi Muchtaridi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3148-3159 (2023)
ABSTRACTThe demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By usin
Externí odkaz:
https://doaj.org/article/36a3ff36e6134330a91c74d25c91b665
Publikováno v:
Grasas y Aceites, Vol 74, Iss 3 (2023)
This research aimed to perform a lipidomics study using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify lard, beef tallow and chicken fat. A total of 292, 345, and 403 lipid compounds were observed in lard, beef tallow,
Externí odkaz:
https://doaj.org/article/d2272595f4a048f68cf69e494326a9cb
Publikováno v:
Jurnal Jaringan Telekomunikasi, Vol 13, Iss 1, Pp 66-70 (2023)
Awareness and the need for authentication or assurance of the authenticity of halal foods is a challenge in many countries, especially in Muslim countries. So, many countries where the majority of the population is Muslim are quite strict in ensuring
Externí odkaz:
https://doaj.org/article/756aa336ed114cc7b347e62cda0bb060
Autor:
Kifayati Rosiyanti Dewi, Maya Ismayati, Nissa Nurfajrin Solihat, Nancy Dewi Yuliana, Feri Kusnandar, Handy Riantana, Heryani Heryani, Abdul Halim, Thamina Acter, Nizam Uddin, Sunghwan Kim
Publikováno v:
Journal of Analytical Science and Technology, Vol 14, Iss 1, Pp 1-18 (2023)
Abstract The halal food industries are rapidly expanding to fulfill global halal demands. Non-halal substances such as porcine proteins are often added intentionally or unintentionally to products. The development of highly selective and sensitive an
Externí odkaz:
https://doaj.org/article/e56c7ea16ac6449a8901193698280bcb
Publikováno v:
Indonesian Journal of Chemical Analysis, Vol 6, Iss 2 (2023)
Halal food safety issues receive serious attention. Methods for analyzing contamination of non-halal ingredients, such as lard, must be developed to assist in the halal authentication process for food. This study was conducted to compare the fat prof
Externí odkaz:
https://doaj.org/article/2926339bd8d442f29230b9d395c42fba
Autor:
Dwi Lestari, Abdul Rohman, Syofyan Syofyan, Nancy Dewi Yuliana, Nor Kartini Bt. Abu Bakar, Dachriyanus Hamidi
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1446-1457 (2022)
Indonesia is a country with a majority Muslim population, and the halal food consumed should be assured. One type of food that must be considered halal is food from meat products. Due to the price difference between halal meat and non-halal meat, som
Externí odkaz:
https://doaj.org/article/d7bc504d50284087a05de06f8aa11dd2
Autor:
Laela Hayu Nurani, Florentinus Dika Octa Riswanto, Anjar Windarsih, Citra Ariani Edityaningrum, Any Guntarti, Abdul Rohman
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1399-1416 (2022)
Halal food products are requisite to be consumed by Muslim communities in the world. The standard methods capable of quantifying non-halal components are very urgent. This review highlights the chromatographic methods and chemometric or multivariate
Externí odkaz:
https://doaj.org/article/6850fe21f7944afba344fce7d035633f