Halal food ingredients: sources, classification and nutrition information

Jaswir, Irwandi and Monsur, Hammed Ademola and Octavianti, Fitri and Lestari, Widya (2021) Halal food ingredients: sources, classification and nutrition information. In: Halal services & contemporary issues. Yamani Angle Sdn Bhd, Batu Caves, Kuala Lumpur, pp. 19-35. ISBN 978-967-2199-21-2

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Abstract

Some food ingredients are accepted almost throughout the world, while some are regionally based. In fact, food researchers and manufacturers are very particular about the type and concentration of specific ingredient to be added in their products and are cognisance of the area that such food products will be supplied. A product might fail to be accepted by the consumer just because the ingredient in it alters the sensory value in such a way that it is not acceptable to the people in that region. In a nutshell, certain ingredients might be admired in a region but experience total rejection in another.

Item Type:	Book Chapter
Uncontrolled Keywords:	Halal, food ingredients, nutrition, toyyib, lawful and hygienic
Subjects:	B Philosophy. Psychology. Religion > BP Islam. Bahaism. Theosophy, etc > BP1 Islam T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	18 Dec 2020 16:53
Last Modified:	01 Jun 2021 13:42
URI:	http://irep.iium.edu.my/id/eprint/86643

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