Adulteration and mislabeling have become a very common global malpractice in food
industry. Especially foods of animal origin are prepared from plant sources and intentionally …

Gelatin is a water-soluble protein obtained from the collagen of various animal origins
(porcine, bovine, fish, donkey, horse, and deer hide) and has diverse applications in the …

Pangasius hypopthalmus is well known as a good source of protein. However, Pangasius
hypopthalmus meat (PHM) can be adulterated with pork for economic concern, thus …

Gelatin, a water-soluble protein is obtained from partial hydrolysis of collagen of bones,
skins and connective tissues of animals. Given certain unique functional properties, gelatin …

Gelatin is widely used in gummy candies because of its unique functional properties.
Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined …

Gelatin is a protein substance that is widely used in food and pharmaceutical industries.
Gelatin is mainly derived from bovine and porcine sources. Fish gelatin is becoming …

Background Gelatine is one of the components commonly used in food, cosmetics and
pharmaceutical products due to its gelling properties. The most commonly used gelatines in …

The issue of food authenticity has become a concern among religious adherents, particularly
Muslims, due to the possible presence of nonhalal ingredients in foods as well as other …

Biomarkers are compounds that could be detected and used as indicators of normal and/or
abnormal functioning of different biological systems, including animal tissues and food …

Halal food products are requisite to be consumed by Muslim communities in the world. The
standard methods capable of quantifying non-halal components are very urgent. This review …