Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia

• Main Authors: Jamaludin, Mohd Aizat, Md Amin, Nur Alifah, Ahmad Fadzillah, Nurrulhidayah, Muflih, Betania Kartika, Othman, Rashidi, Abdullah Sani, Muhammad Shirwan, Ramli, Mohd Anuar
• Format: Article
• Language: English; English
• Published: Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
• Subjects: TP368 Food processing and manufacture; TS155 Production management
• Online Access: http://irep.iium.edu.my/57458/1/57458_Study%20on%20physiochemical%20properties.pdf; http://irep.iium.edu.my/57458/7/57458_Study%20on%20physiochemical%20properties_scopus.pdf; http://irep.iium.edu.my/57458/; http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(26)%20R1.pdf
• Institution: Universiti Islam Antarabangsa Malaysia

Vinegar is very popular as traditional ingredient for cooking, pickling, and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the al...