Analytics and Laboratory Testing Protocols for Halal Food and Non-Food Products

Häftad, Engelska, 2026

2 189 kr

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Analytics and Laboratory Testing Protocols for Halal Food and Non-Food Products is a comprehensive exploration of the diverse field of Halal research and laboratory testing that dives into the scientific advancements necessary for ensuring compliance with Halal standards. The book introduces readers to methodologies and technologies used in laboratory testing, equipping them with the knowledge needed to adopt best practices and ensure compliance with Halal standards. It offers guidance on quality assurance measures and testing protocols, enabling readers to uphold the highest standards of Halal authenticity and enhance consumer confidence and brand reputation.

This is an essential resource for graduate students and researchers in food sciences, analytical chemistry, and pharmaceutical sciences who want to check non-Halal ingredients and stay up-to-date with the latest developments in Halal assurance and quality control.

Presents detailed and comprehensive knowledge about Halal/Haram and various items such as gelatine, Lard, Pork, dyes, etc.
Offers comprehensive protocols for the detection of Haram ingredients in various food and non-food items using different analytical procedures
Discusses haram ingredients from different insect sources that are used as coloring agents

Produktinformation

Utgivningsdatum2026-10-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor275
FörlagElsevier Science
ISBN9780443442117

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Tillverkningsteknik inom Naturvetenskap och teknik

Prof. Dr. Syed Ghulam Musharraf is a well-known scientist in the field of analytical mass spectrometry, particularly in metabolomics and foodomics. Currently, he is the author of over 260 research publications (Journal cumulative impact factor over 1100) published in peer-reviewed journals and one US patent. He has played an important role in the development of the “Halal Testing Laboratory across the world including Pakistan, Kuwait, and Uganda. He is a member of “Halal Certification Division of “Pakistan Standards and Quality Control Authority (PSQCA). He has served as a Technical Expert from Pakistan (nominated by PSQCA) at The Standards and Metrology Institute for the Islamic Countries (SMIC) for porcine detection. Based on his contribution to Halal testing, he has won a project from the Islamic Development Bank (IDB) for the research laboratory/ capacity development in the field of Halal laboratory testing at the Kuwait Institute of Scientific Research (KISR), Kuwait.

1. Brief Introduction to Halal 2. Halal Ingredients in Food and Non-food Samples 3. International Standard and Practicing in Halal Testing 4. Advanced Analytical Techniques in Halal Testing and Research 5. Alcohol: Islamic Perspectives and Detection Protocols 6. Decoding Food/Non-Food Labels: Detection of Lard in Various Ingredients 7. Methods for the Authentication of Different Gelatin Sources 8. Zabiha Meat: Understanding Halal Principles and Practices 9. Pork Meat: Scientific, Technical, Health, and Halal Perspectives 10. Other Miscellaneous Molecules Derived from Pork 11. Dyes from Insects (Carminic Acid) 12. Analytical Approaches for Assessing the Halal Status of Genetically Modified Organisms (GMOs): Challenges and Innovations 13. Halal Certification Bodies and Their Role 14. E-numbers/E-codes and Their Details of Various Substances