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Research paper thumbnail of Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage

Research paper thumbnail of Postmarket Laboratory Surveillance for Forbidden Substances in Halal-Certified Foods in Thailand

Journal of Food Protection, 2020

Limited information exists regarding adulteration of Halal-certified food by substances forbidden... more Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations a...

Research paper thumbnail of Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand

Proceedings of The International Halal Science and Technology Conference, Mar 10, 2022

Research paper thumbnail of Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage

Research paper thumbnail of Postmarket Laboratory Surveillance for Forbidden Substances in Halal-Certified Foods in Thailand

Journal of Food Protection, 2020

Limited information exists regarding adulteration of Halal-certified food by substances forbidden... more Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations a...

Research paper thumbnail of Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand

Proceedings of The International Halal Science and Technology Conference, Mar 10, 2022

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