Determination of permissible alcohol and vinegar in Shariah and scientific perspectives

• Main Authors: Jamaludin, Mohd Aizat, Hashim, D. M, Rahman, R.A., Ramli, M.A., Majid, M.Z.A., Othman, Rashidi, Amin, Alifah
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
• Subjects: BP1 Islam; BP160 General works on Islam; BP174 The Practice of Islam; QD Chemistry; TP248.13 Biotechnology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/54396/1/PAPER52016.pdf; http://irep.iium.edu.my/54396/7/54396-Determination%20of%20permissible%20alcohol%20and%20vinegar%20in%20Shariah%20and%20scientific_SCOPUS.pdf; http://irep.iium.edu.my/54396/; http://www.ifrj.upm.edu.my/23%20(06)%202016/(61).pdf

The halal food production industry is gaining greater attention among Muslim and non-Muslim majority countries, particularly due to the increase of global market demand. One of the critical areas in issuing halal certified food is the determination of allowable alcohol content in food and drinks....