Beyond halal in food product: present and future of halalan tayyiban

QR Code

Beyond halal in food product: present and future of halalan tayyiban

Contemporary demand for halal products has been increasing globally. The demand is not only from Muslim consumers but also non-Muslims consumers. When the growing trend in applying the halal concept and consuming halal products becomes increasingly universal, then the opportunity for consumers to ev...

Full description

Bibliographic Details
Main Authors:	Md Dahlal, Norazilawati, Ahmad, Fadzila Azni
Format:	Article
Language:	English
Published:	Society of Interdisciplinary Business Research 2018
Subjects:	H61 Theory. Method TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/71252/ http://irep.iium.edu.my/71252/1/71252_Beyond%20Halal%20in%20Food%20Product.pdf

Similar Items

The basic philosophy of the halalan tayyiban food quality management method
by: Md Dahlal, Norazilawati, et al.
Published: (2016)

Konsep Pengurusan Kualiti Makanan Halalan Tayyiban
by: Md Dahlal, Norazilawati
Published: (2017)

Biotechnology genetically: modified food and halal food
by: Ramli, Noriah
Published: (2010)

Packaging food in Halal environment
by: Jaswir, Irwandi
Published: (2011)

Implementing the Halalan Tayyiban food quality management framework: some considerations for the actors
by: Md Dahlal, Norazilawati, et al.
Published: (2019)

Synchronizing HALAL manufacturing practices with GMP in food industry
by: Jaswir, Irwandi
Published: (2010)

Medium filth (najs mutawassitah) indicators in Halal food
by: Abu Bakar, Ibrahim
Published: (2011)

Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors
by: Ahmad, Anis Najiha, et al.
Published: (2017)

Fats and oils: Halal perspective
by: Mirghani, Mohamed Elwathig Saeed
Published: (2011)

Halal food security: forensic and laboratory management
by: Jaswir, Irwandi, et al.
Published: (2019)

Halal and safety aspects of chicken for human consumption
by: Jamal, Parveen
Published: (2010)

Haji, is your medicine Halal? know the composition of your medicine!
by: Ahmad, Kausar
Published: (2011)

Water quality issues in food processing and production: good quality water is very essential in the production of safe food
by: Muyibi, Suleyman Aremu, et al.
Published: (2011)

Development of a rapid, simple and reliable method for identification of halal slaughtered chicken
by: Amid, Azura, et al.
Published: (2009)

Microbiological guidelines of medium najs (filth) contamination in Halal ready to eat food
by: Abu Bakar, Ibrahim, et al.
Published: (2015)

Identification of total carotenoids and β-carotene content in local sweet potato (Ipomoea Batatas) for Halal pharmaceutical industry
by: Hussein, Suhair, et al.
Published: (2014)

Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
by: Yusof, Nurlina, et al.
Published: (2018)

Polylactic acid bio-composite for food packaging
by: Kaiser, Mohammad Rejaul, et al.
Published: (2011)

Food service management and certification scheme: ensuring consumer protection
by: Ramli, Noriah
Published: (2017)

Detection of foreign bodies in canned foods using ultrasonic testing
by: Hrairi, Meftah, et al.
Published: (2012)

A review: intelligent controllers for tropical food storage system
by: Adeyinka Abdulquadri, Oluwo, et al.
Published: (2011)

Formulation and substantiation of homemade complementary baby food by selective feeding trial
by: Hakim, Md. Abdul, et al.
Published: (2013)

Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods
by: Abdullah Amqizal, Hassan Ibrahem, et al.
Published: (2017)

Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
by: Jaswir, Irwandi, et al.
Published: (2004)

IMK 204E - FOOD PRODUCT DEVELOPMENT APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

Halal Marketing In Food And Non Food Product. (The Case Of Nestle And Colgate Palmolive)
by: Rama Chanderam, Chandra Segar
Published: (2009)

Better for us to be food sufficient
by: Abd Razak, Dzulkifli
Published: (2008)

Methane Production from the Digestion of Thermally Treated Food Waste at 80°C
by: Fadzil, Farizah, et al.
Published: (2020)

IMK 301E - FOOD INGREDIENTS SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

The antecedent factor of tourists' intention to consume traditional food
by: Komariah, Kokom, et al.
Published: (2020)

Chitosan-zinc oxide composite for active food packaging Applications
by: Abdul Razak, S.R., et al.
Published: (2018)

Snack food packaging features and consumer repeat purchase intent
by: Ng, Kim-Soon, et al.
Published: (2018)

Mobile application for Halal food ingredients identification using optical character recognition
by: Kartiwi, Mira, et al.
Published: (2019)

KIE 356E - FOOD AND PALM OIL CHEMISTRY MARCH 05.
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2005)

IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

Inculcating Halal values in seaweed production for competitive positioning
by: Mohammad Noor, Normawaty, et al.
Published: (2018)

KIE 356E - FOOD AND PALM OIL CHEMISTRY FEB.-MARCH 04.
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2004)

IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY MAY 05 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY OCT 04 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

Cassava leaves and stems hydrolysis for glucose production
by: Azmi, Azlin Suhaida, et al.
Published: (2017)