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, Mustafa, Abd. Mutalib, Sahilah, Rosman, Arieff Salleh, Abdul Rohman, Abdul Rohman, Ramli, Mohd. Anuar, Kurt, Nurullah
• Format: Article
• Published: IAEME Publication 2020
• Subjects: T Technology (General)
• Online Access: http://eprints.utm.my/id/eprint/93156/; http://dx.doi.org/10.34218/IJARET.11.12.2020.033

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...