Add to ORKGIncreasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-based-protocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status. The methodology of this study involves UV-Vis spectroscopic measurement of the degree of browning during Maillard reaction of different gelatine sources with a different type of reducing sugar. Xylose has the highest browning value (A420nm) among all types of reducing sugar. Principle Component Analysis (PCA) was used to differentiate the sources of gelatine. The output from this study will go a long way to reduce cost and time for authenticati...
Maillard reaction of gelatin from different sources exhibited similar reaction phases – the slow and...
Fiqh Istihalah is one of the scientific Islamic branches combine between Islamic study and scientifi...
Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Hala...
Increasing awareness among Muslims with respect to the Halal status of food has intensified efficien...
Increasing awareness among Muslims with respect to the Halal status of food has intensified efficien...
The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of du...
Many ingredients derived from animal have been distributed widely in foods, pharmaceutical, and cos...
A wide diversity of gelatin sources that supported by the largest scale of porcine gelatin productio...
The issue of food authenticity has become a concern among religious adherents, particularly Muslims,...
This study is aimed to establish the principles of fiqh and alternative solutions in the halal indu...
The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning reaction whic...
Te consumers interest in gelatin authentication is high due to allergic reactions and adoption of Ha...
The consumers interest in gelatin authentication is high due to allergic reactions and adoption of H...
The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning reaction whic...
Food fraud and adulteration are the global issues, currently. One important issue is about gelatine ...
Maillard reaction of gelatin from different sources exhibited similar reaction phases – the slow and...
Fiqh Istihalah is one of the scientific Islamic branches combine between Islamic study and scientifi...
Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Hala...
Increasing awareness among Muslims with respect to the Halal status of food has intensified efficien...
Increasing awareness among Muslims with respect to the Halal status of food has intensified efficien...
The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of du...
Many ingredients derived from animal have been distributed widely in foods, pharmaceutical, and cos...
A wide diversity of gelatin sources that supported by the largest scale of porcine gelatin productio...
The issue of food authenticity has become a concern among religious adherents, particularly Muslims,...
This study is aimed to establish the principles of fiqh and alternative solutions in the halal indu...
The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning reaction whic...
Te consumers interest in gelatin authentication is high due to allergic reactions and adoption of Ha...
The consumers interest in gelatin authentication is high due to allergic reactions and adoption of H...
The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning reaction whic...
Food fraud and adulteration are the global issues, currently. One important issue is about gelatine ...
Maillard reaction of gelatin from different sources exhibited similar reaction phases – the slow and...
Fiqh Istihalah is one of the scientific Islamic branches combine between Islamic study and scientifi...
Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Hala...