Islamic and modern science perspectives issues of animal plasma as a source of food additives in food products

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Mohd Sukri, Siti Jamilah, Mat Jubri@Shamsuddin, Mustafa, Abd. Mutalib, Sahilah, Rosman, Arieff Salleh, Rohman, Abdul, Ramli, Mohd Anuar, Kurt, Nurullah
• Format: Article
• Language: English
• Published: International Association of Engineering and Management Education (IAEME) 2020
• Subjects: KBP1 Islamic law.Shariah.Fiqh; KBP3123 Animal protection. Animal welfare. Animal rights; Q128 Islam and Science; TP368 Food processing and manufacture; TS1950 Animal products
• Online Access: http://irep.iium.edu.my/86456/1/86456_Islamic%20And%20Modern%20Science%20Perspectives.pdf; http://irep.iium.edu.my/86456/; http://www.iaeme.com/MasterAdmin/Journal_uploads/IJARET/VOLUME_11_ISSUE_12/IJARET_11_12_033.pdf

Disposal of animal blood from slaughterhouses leads to high risk of water and land resources problem. Due of this concern, food scientists separated the plasma component and transformed into food additives that comprised with tremendous functional properties such as gelling agent, replacing fat and...