Volume 17 (Towards the Traceability of Halal and Thoyyiban Application), 12

                                     Guest Editors


Halal Traceability Framework for Halal Food Production

Zurina Shafii and W.M.N. Wan Siti Khadijah

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

The Possibility of Uniformity on Halal Standards in Organization of Islamic Countries (OIC) Country

Mustafa Afifi Ab. Halim and Mohd Mahyeddin Mohd Salleh

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Negotiating Interests According to Islamic Approach on Halal Certifications: Challenges in Creating Jobs

A.R. Norhayati Rafida, A.R. Alina, H.H. Hafiz and B. Saifol

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Effect of Different Cooking Methods on Formation of Cholesterol Oxidation Products in Pork and Beef

A.R. Alina, H.S. Ummi Syuhada, Z.H. Syazamawati, M.J. Thema Juhana, A. Siti Mashitoh, A. Nurul Farah Sakinah, A.H. Nurul Mawaddah and M.S. Nurulhuda

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Effect of Grilling and Roasting on Formation of Cholesterol Oxidation Products (COPs) in Chicken and Mutton

A.R. Alina, A. Nurul Farah Sakinah, Z.H. Shazamawati, M.J. Thema Juhana, A. Siti Mashitoh, H.S. Ummi Syuhada, A.H. Nurul Mawaddah and S. Nurulhuda

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Effect of Grilling and Roasting on Fatty Acids Methyl Esthers (FAME) in Beef and Pork

A.R. Alina, M.S. Nurulhuda, A. Siti Mashitoh, Z.H. Shazamawati, A.H. Nurul Mawaddah, H.S. Ummi Syuhada, S.A. Nurul Farah, A.S. Nurul Aqilah, K.M.W. Syamsul and A.S. Nur Nadiah Syuhada

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Effect of Grilling and Roasting on the Fatty Acids Profile of Chicken and Mutton

A.R. Alina, A.H. Nurul Mawaddah, A. Siti Mashitoh, Z.H. Shazamawati, M.S. Nurulhuda, H.S. Ummi Syuhada and A.K. Imtinan

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Detection of Blood Thrombin Enzyme in Surimi-Based Products by Using Polymerase Chain Reaction (PCR) Method

A.R. Alina, A.S. Nur Nadiah Syuhada, N.R.S.A. Sharifah, A. Siti Mashitoh, A.S. Nurul Aqilah, A.H. Nurul Mawaddah, M.S. Nurulhuda, H.S. Ummi Syuhada, K.M.W. Syamsul and A. Nurul Farah Sakinah

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Detection of Non-Halal Plasma Transglutaminase in Selected Surimi-Based Products by using Sandwich ELISA Method

A.R. Alina, M.A. Nur Illiyin, J. Juriani, Y. Salmah, A. Siti Mashitoh and A.K. Imtinan

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Effect of Storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in Different Type of Sausages

A.R. Alina, Z.H. Shazamawati, N. Nor’ Atiqah, M.J. Thema Juhana, J. Juriani, K.M.W. Syamsul and A. Siti Mashitoh

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Detection of Cholesterol Oxidation Products (COPs) in Raw and Chilled Storage of Chicken Sausages Formulated with Chicken Fat and Red Palm mid Fraction

A.R. Alina, M.I. Fahmi, Z.H. Shazamawati, M.J. Thema Juhana, J. Juriani and A. Siti Mashitoh

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Effect of Rice Bran and Carboxymethyl Cellulose Addition on the Physicochemical Quality of Chicken Sausage Formulated with Red Palm mid Fraction

A.R. Alina, A. Siti Mashitoh, B. Abdul Salam, I. Maznah, Y. Muhyiddin and K.M.W. Syamsul

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Oxidative Stability of Smoked Chicken Sausage Substituted with Red Palm mid Fraction During Chilled Storage

A.R. Alina, A. Siti Mashitoh, A.S. Babji, I. Maznah, K.M.W. Syamsul and Y. Muhyiddin

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

GC-MS Analysis of Various Extracts from Leaf of Plantago major Used as Traditional Medicine

J. Jamilah, A.A. Sharifa and N.R.S.A. Sharifah

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————

Unique Flowers Produced from West Indian Lemongrass, Cymbopogon citratus (DC.) Stapf. Through Induced Mutation

N.R.S.A. Sharifah, A.M. Mahir and K. Jusoff

[ Abstract ]  [ Full Text ]

——————————————————————————————————————————————————————————————————————————————————————————————————————————