Rapid DNA-based analytical techniques to verify the authenticity of halal food / by Shuhaimi Mustafa and Muhamad Firdaus Syahmi Sam-on
Series: SEARCA Professorial Chair Lecture Monograph 8Publisher: Republic of the Philippines : SEAMEO SEARCA, 2022Publisher: ©2022Description: x, 36 pages : Illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 26722313
- TP248.25 S58
| Item type | Current library | Shelving location | Call number | Copy number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
| Halalan Thayyiban (Sinaut Campus) | Universiti Islam Sultan Sharif Ali | Sinaut Campus | SINAUT TP248.25 S58 2022 c.1 (Browse shelf(Opens below)) | 1 | Available | Donated by Dr Nur Thaqifah Salihah binti Haji Mohd Salleh | 1010037131 |
Includes verses from Quran
Includes bibliographical references
The halal food industry across the world is experiencing a period of extraordinary growth and development. However, violation of the principle of halal for profit is a major concern as Muslims are only allowed to consume halal food. Recent episodes of adulteration and illegal halal labeling of food products indicated that food fraud is reaching global scales. Therefore, ensuring the authenticity of halal food is a crucial step that all must seriously implement. Compared to protein- and lipid-based techniques, DNA-based authentication is reported to be accurate, sensitive, and reliable.
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