Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives
The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentat...
Saved in:
Main Authors: | Ramli, Siti Nur Hamizah, Jamaludin, Mohammad Aizat, Abdullah Sani, Muhamad Shirwan, Nordin, Noor Faizul Hadry |
---|---|
Format: | Article |
Language: | English |
Published: |
Rynnye Lyan Resources
2022
|
Subjects: | |
Online Access: | http://irep.iium.edu.my/102980/7/102980_Spent%20brewer%20yeast%20status%20in%20halal.pdf http://irep.iium.edu.my/102980/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_38__fr-2021-794_ramli.pdf https://doi.org/10.26656/fr.2017.6(6).794 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Pembangunan lestari menerusi sains halal: kajian ayat al-Qur’an terpilih
= Sustainable development through halal science: a study on selected verses from the al-Qur’an
by: Said, Shahirah, et al.
Published: (2023) -
The evolution of halal research: a bibliometric for 1996-2020
by: Hashim, Yumi Zuhanis Has-Yun, et al.
Published: (2022) -
Astaxanthin as a valuable natural carotenoid
by: Mohd Hatta, Farah Ayuni, et al.
Published: (2021) -
Black soldier fly larvae as alternative to conventional animal feed: an Islamic and science perspective
by: Jamaludin, Mohammad Aizat, et al.
Published: (2023) -
Boikot kedai serbaneka jual arak
by: Abdul Rahim, Abdullah Bukhari
Published: (2024)