Publication:
Recent Advances In Halal Food Authentication: Challenges And Strategies

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dc.contributor.authorNg, Pei Chien_US
dc.contributor.authorAhmad Ruslan, Nur Amy Syahiraen_US
dc.contributor.authorChin, Ling Xuanen_US
dc.contributor.authorAhmad, Musaen_US
dc.contributor.authorAbu Hanifah, Sharinaen_US
dc.contributor.authorAbdullah, Zanariahen_US
dc.contributor.authorKhor, Sook Meien_US
dc.contributor.authorPei Chi Ngen_US
dc.contributor.authorNur Amy Syahira Ahmad Ruslanen_US
dc.contributor.authorLing Xuan Chinen_US
dc.contributor.authorMusa Ahmaden_US
dc.contributor.authorSharina Abu Hanifahen_US
dc.contributor.authorZanariah Abdullahen_US
dc.contributor.authorSook Mei Khoren_US
dc.date.accessioned2024-05-29T02:26:14Z
dc.date.available2024-05-29T02:26:14Z
dc.date.issued2022
dc.date.submitted2022-4-27
dc.descriptionVolume 87, Issue 1 (January 2022)en_US
dc.description.abstractIncreasing public awareness of food quality and safety has prompted a rapid increase in food authentication of halal food, which covers the production method, technical processing, identification of undeclared components, and species substitution in halal food products. This urges for extensive research into analytical methods to obtain accurate and reliable results for monitoring and controlling the authenticity of halal food. Nonetheless, authentication of halal food is often challenging because of the complex nature of food and the increasing number of food adulterants that cause detection difficulties. This review pro-vides a comprehensive and impartial overview of recent studies on the analytical techniques used in the analysis of halal food authenticity (from 1980 to the present, but there has been no significant trend in the choice of techniques for authentication of halal food during this period). Additionally, this review highlights the classification of different methodologies based on validity measures that provide valuable information for future developments in advanced technology. In addition, methodological developments, and novel emerging techniques as well as their implementations have been explored in the evaluation of halal food authentication. This includes food categories that require halal authentication, illustrating the advantages and disadvantages as well as shortcomings during the use of all approaches in the halal food industry.en_US
dc.identifier.doi10.1111/1750-3841.15998
dc.identifier.epage35
dc.identifier.issn0022-1147
dc.identifier.issue1
dc.identifier.other1450-33
dc.identifier.spage8
dc.identifier.urihttps://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.15998
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-85121783532&origin=resultslist&sort=plf-f&src=s&st1=Recent+Advances+In+Halal+Food+Authentication%3a+Challenges+And+Strategies&sid=3ed554db1b99693d881504b0e81d0e2a&sot=b&sdt=b&sl=86&s=TITLE-ABS-KEY%28Recent+Advances+In+Halal+Food+Authentication%3a+Challenges+And+Strategies%29&relpos=0&citeCnt=0&searchTerm=&featureToggles=FEATURE_NEW_DOC_DETAILS_EXPORT:1
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10581
dc.identifier.volume87
dc.language.isoen_USen_US
dc.publisherInstitute of Food Technologists.en_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.subjectbiosensor, electronic nose, food adulteration, gelatin, halal food authentication, haram, poly-merase chain reactionen_US
dc.titleRecent Advances In Halal Food Authentication: Challenges And Strategiesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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