Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

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Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction

Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-basedprotocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status....

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Bibliographic Details
Main Authors:	Hamid, A.H., Ahmad Fadzillah, Nurrulhidayah, Abdullah Sani, Muhamad Shirwan, Muhammad, N.W.F, Othman, Rashidi, Rohman, Abdul
Format:	Article
Language:	English English
Published:	Rynnye Lyan Resources 2020
Subjects:	TP248.13 Biotechnology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/75965/ http://irep.iium.edu.my/75965/7/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatines.pdf http://irep.iium.edu.my/75965/8/75965%20Discrimination%20of%20porcine%20and%20bovine%20gelatinesb%20SCOPUS.pdf

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