Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances

• Main Authors: Raja Nhari, Raja Mohd Hafidz, Warsanah, Irwan Hanish, Khairil Mokhtar, Nur Fadhilah, Hamid, Muhajir, El Sheikha, Aly Farag
• Format: Article
• Language: English
• Published: Wageningen Academic Publishers 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/80772/1/FOOD.pdf; http://psasir.upm.edu.my/id/eprint/80772/; https://www.wageningenacademic.com/doi/abs/10.3920/QAS2018.1415

Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensor...