Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

• Main Authors: Hamid, A.H.,, Ahmad Fadzillah, Nurrulhidayah, Abdullah Sani, Muhamad Shirwan, Muhammad, N.W.F, Othman, Rashidi, Rohman, Abdul
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2020
• Subjects: TP248.13 Biotechnology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/75965/7/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatines.pdf; http://irep.iium.edu.my/75965/8/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatinesb%20SCOPUS.pdf; http://irep.iium.edu.my/75965/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2019-297_hamid_3.pdf

Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-basedprotocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status....