Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Overview of the halal food control system in Malaysia

(2018) Anis Najiha Ahmad et al.   FOOD CONTROL

Gelatin speciation using real-time PCR and analysis of mass spectrometry-based proteomics datasets

(2018) Behrooz Jannat et al.   FOOD CONTROL

The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry

(2018) Xiao-Mei Sha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques

(2017) Hassan A. Al-Kahtani et al.   FOOD CHEMISTRY

Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods

(2017) Hassan Ibrahem Abdullah Amqizal et al.   FOOD CONTROL

An overview of gelatin derived from aquatic animals: Properties and modification

(2017) Lin Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Simultaneous detection of bovine and porcine DNA in pharmaceutical gelatin capsules by duplex PCR assay for Halal authentication

(2017) Jafar Nikzad et al.   DARU-Journal of Pharmaceutical Sciences

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

(2016) Nur Cebi et al.   FOOD CHEMISTRY

Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers

(2016) Yuny Erwanto et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

From market to food plate: Current trusted technology and innovations in halal food analysis

(2016) Hamadah Nur Lubis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A tutorial review: Metabolomics and partial least squares-discriminant analysis – a marriage of convenience or a shotgun wedding

(2015) Piotr S. Gromski et al.   ANALYTICA CHIMICA ACTA

RP-HPLC method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in principal component analysis to differentiate the bovine, porcine and fish gelatins

(2015) M.I. Azilawati et al.   FOOD CHEMISTRY

Halal authenticity of gelatin using species-specific PCR

(2015) Hessam Shabani et al.   FOOD CHEMISTRY

Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods

(2015) Md. Eaqub Ali et al.   FOOD CHEMISTRY

Gelatin structure and composition linked to hard capsule dissolution: A review

(2015) Anne Duconseille et al.   FOOD HYDROCOLLOIDS

Analysis of Porcine Gelatin DNA in a Commercial Capsule Shell Using Real-Time Polymerase Chain Reaction for Halal Authentication

(2015) Sudjadi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

(2015) Syazwani Ramli et al.   Journal of Spectroscopy

Fourier Transform Infrared Spectroscopic Characterization of Mineralizing Type I Collagen Enzymatic Trivalent Cross-Links

(2014) E. P. Paschalis et al.   CALCIFIED TISSUE INTERNATIONAL

The Issue of Undeclared Ingredients in Halal and Kosher Food Production: A Focus on Processing Aids

(2013) Hani M. Al-Mazeedi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in gelatin

(2013) Mustafa Tahsin Yilmaz et al.   FOOD CHEMISTRY

Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights

(2013) T. Nur Azira et al.   FOOD CHEMISTRY

Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

(2013) Endah Kurniawati et al.   MEAT SCIENCE

Developing gelatin–starch blends for use as capsule materials

(2012) Nuozi Zhang et al.   CARBOHYDRATE POLYMERS

Analytical Methods for Gelatin Differentiation from Bovine and Porcine Origins and Food Products

(2012) Raja Mohd Hafidz Raja Nhari et al.   JOURNAL OF FOOD SCIENCE

Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis

(2012) M. van der Spiegel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Analysis of Pig Derivatives for Halal Authentication Studies

(2011) A. Rohman et al.   FOOD REVIEWS INTERNATIONAL

Identification of five gelatins by ultra performance liquid chromatography/time-of-flight mass spectrometry (UPLC/Q-TOF-MS) using principal component analysis

(2011) Xian-Long Cheng et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Detection of porcine DNA in gelatine and gelatine-containing processed food products—Halal/Kosher authentication

(2011) Yasemin Demirhan et al.   MEAT SCIENCE

Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis

(2010) Magdalena Montowska et al.   FOOD REVIEWS INTERNATIONAL

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy

(2010) A. Rohman et al.   MEAT SCIENCE

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

(2009) D.M. Hashim et al.   FOOD CHEMISTRY

Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin

(2009) Guifeng Zhang et al.   FOOD HYDROCOLLOIDS

Meat species identification and Halal authentication analysis using mitochondrial DNA

(2009) Chandrika Murugaiah et al.   MEAT SCIENCE

Gelatin alternatives for the food industry: recent developments, challenges and prospects

(2008) A.A. Karim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY