| Autor: |
T Nur Azira, M I Azilawati, A S Muhamad Shirwan, Z Mohamad Zharif |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Food Research. 4:2336-2346 |
| ISSN: |
2550-2166 |
| DOI: |
10.26656/fr.2017.4(6).189 |
| Popis: |
The utilization of cysteine in a wide variety of products especially bakery products has led to a huge concern of various groups of consumers especially those who restricted to religious-based dietary. It has become a major concern due to the raw materials are derived from arguable sources such as pig bristles and human hair. This review briefly elaborates cysteine as food additives with highlighted issues in halal perspective and toxicity in the food industry. This review also highlighted several analytical approaches used in direct determination of cysteine compound such as high performance liquid chromatography (HPLC), molecular imprinted polymers (MIPs), Raman spectroscopy, flow injection spectrophotometric, electrochemical biosensor and gold nanoparticles based calorimetric assay |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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