Effect of type of reducing sugar on maillard reaction of gelatine from different sources

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Hamid, Anis Hamizah, Othman, Rashidi, Rohman, Abdul, Abdullah Sani, Muhammad Shirwan, Muhammad, Nurul Widad Fitri
• Format: Conference or Workshop Item
• Language: English
• Published: 2018
• Subjects: TP248.13 Biotechnology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf; http://irep.iium.edu.my/65295/; http://www.en.psu.ac.th/upcoming-events/16-international-conference-on-halal-innovation-in-products-and-services-2018

Increasing 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....