Analysis of pig derivatives for halal authentication studies
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 analytica...
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Taylor & Francis
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24149/1/24149.pdf http://psasir.upm.edu.my/id/eprint/24149/ http://www.tandfonline.com/doi/abs/10.1080/87559129.2011.595862 |
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my.upm.eprints.241492016-04-22T07:43:48Z http://psasir.upm.edu.my/id/eprint/24149/ Analysis of pig derivatives for halal authentication studies Abdul Rohman, Che Man, Yaakob 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. Taylor & Francis 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24149/1/24149.pdf 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 http://www.tandfonline.com/doi/abs/10.1080/87559129.2011.595862 10.1080/87559129.2011.595862 |
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| description |
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. |
| format |
Article |
| author |
Abdul Rohman, Che Man, Yaakob |
| spellingShingle |
Abdul Rohman, Che Man, Yaakob Analysis of pig derivatives for halal authentication studies |
| author_facet |
Abdul Rohman, Che Man, Yaakob |
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Abdul Rohman, |
| title |
Analysis of pig derivatives for halal authentication studies |
| title_short |
Analysis of pig derivatives for halal authentication studies |
| title_full |
Analysis of pig derivatives for halal authentication studies |
| title_fullStr |
Analysis of pig derivatives for halal authentication studies |
| title_full_unstemmed |
Analysis of pig derivatives for halal authentication studies |
| title_sort |
analysis of pig derivatives for halal authentication studies |
| publisher |
Taylor & Francis |
| publishDate |
2012 |
| url |
http://psasir.upm.edu.my/id/eprint/24149/1/24149.pdf http://psasir.upm.edu.my/id/eprint/24149/ http://www.tandfonline.com/doi/abs/10.1080/87559129.2011.595862 |
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