World Applied Sciences Journal 17

Towards the Traceability of Halal and Thoyyiban Application

© IDOSI Publications, 2012

  • Halal Traceability Framework for Halal Food Production
  • The Possibility of Uniformity on Halal Standards in Organization of Islamic Countries (OIC) Country
  • Negotiating Interests According to Islamic Approach on Halal Certifications: Challenges in Creating JobsHalal Traceability Framework for Halal Food Production
  • Effect of Different Cooking Methods on Formation of Cholesterol Oxidation Products in Pork and Beef
  • Effect of Grilling and Roasting on Formation of Cholesterol Oxidation Products (COPs) in Chicken and Mutton
  • Effect of Grilling and Roasting on Fatty Acids Methyl Esthers (FAME) in Beef and Pork
  • Effect of Grilling and Roasting on the Fatty Acids Profile of Chicken and Mutton
  • Detection of Blood Thrombin Enzyme in Surimi-Based Products by Using Polymerase Chain Reaction (PCR) Method
  • Detection of Non-Halal Plasma Transglutaminase in Selected Surimi-Based Products by using Sandwich ELISA Method
  • Effect of Storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in Different Type of Sausages
  • Detection of Cholesterol Oxidation Products (COPs) in Raw and Chilled Storage of Chicken Sausages Formulated with Chicken Fat and Red Palm mid Fraction
  • Effect of Rice Bran and Carboxymethyl Cellulose Addition on the Physicochemical Quality of Chicken Sausage Formulated with Red Palm mid Fraction
  • Oxidative Stability of Smoked Chicken Sausage Substituted with Red Palm mid Fraction During Chilled Storage
  • GC-MS Analysis of Various Extracts from Leaf of Plantago major Used as Traditional Medicine
  • Unique Flowers Produced from West Indian Lemongrass, Cymbopogon citratus (DC.) Stapf. Through Induced Mutation

Institute of Halal Research and Management (IHRAM)

Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800, Nilai, Negeri Sembilan, MALAYSIA
Tel: +606-798 7010 , Fax: +606-798 7015,   Website : ihram.usim.edu.my