• Food Science and Industry
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• v.49 no.1
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• pp.87-93
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• 2016

• Food Science and Industry
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• v.48 no.2
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• pp.2-11
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• 2015

• The Journal of Information Systems
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• v.26 no.3
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• pp.273-293
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• 2017

Purpose The purpose of this study is to introduce a framework that helps Muslims to determine whether a food can be consumed. It can complement existing Halal food classification services having a difficulty of constructing Halal food database. Design/methodology/approach The proposed framework includes two components. First, OCR(Optical Character Recognition) technique is utilized to read the food additive information. Second, machine learning methods were used to trained and predicted to determine whether a food can be consumed using the provided information. Findings Among the compared machine learning methods, SVM(Support Vector Machine), DT(Decision Tree), and NB(Naive Bayes), SVM with linear kernel and DT had excellent performance in the Halal food classification. The framework which adopting the proposed framework will enhance the tourism experiences of Muslim tourists who consider keeping the Islamic law most importantly. Furthermore, it can eventually contribute to the enhancement of smart tourism ecosystem.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.266-274
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• 2017

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.121-121
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• 2019

In Islamic dietary guidelines, Halal foods are allowed as edible blessed food. Most foods were categorized within halal for Muslims. The main point of Halal food is that foods are clean in every process and based on Halal standard which might be different in each country. Most pancreatic ${\beta}$ cells synthetize, store, and release insulin. Specific molecular, functional as well as ultrastructural traits of pancreatic ${\beta}$ cells could control their insulin secretion properties and survival phentoype. Insulin-secreting pancreatic ${\beta}$-cells are essential regulators of mammalian metabolism. In addition, the pancreatic ${\beta}$ cell plays an important role in the pathogenesis of type 1 and type 2 diabetes as improving glucose homeostasis by preserving, expanding and improving the function of this key cell type. However, the pharmacological effect of halal food has not been unclear yet, especially food habit-dependent diabetes. The aim of the this study was to determine the preventive effect of Iran plants extract (Almond, Garlic, Cumin, Ginkgo biloba, Holy basil, Psyllium, Satureja khuzistanica, Fenugreek, Green tea, Ipomoea betatas, Blueberry) on RINm5F cells and MIN6 cells as pancreatic ${\beta}$ cell line. The cytotoxicity of the extracts of Iran plants on RINm5F cells and MIN6 cells were measured by using MTT assays. The preventive effects of Iran plant extracts were measured by WST-8 cell proliferation assay on streptozotocin (STZ)-induced cell death in MIN6 cells. In presented result showed that all extract of Iran plants (0.01-10mg/ml) did not show cytotoxicity in RINm5F cells and MIN6 cells. Among non-cytotoxic extract, the protective effects could be detect in high dose concentration. These results suggest that the extract of Iran plants may serve as a potential therapy for diabetes.

• Journal of Information Science Theory and Practice
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• v.12 no.2
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• pp.22-35
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• 2024

There has been a growing interest in halal-related ontology research in recent years, as ontology has gained recognition in the halal industry. This paper discusses the development of a flavouring ontology that will assist halal management auditors in predicting the halal status of flavours in order to process food producers' applications for halal certification. The development of a flavouring ontology is based on multiple references, because the auditors of halal management divisions must consult a variety of sources independently in order to determine the halal status of flavourings. The process includes 1) determining the ontology goal and scope, 2) building ontologies, and 3) evaluating the ontologies. The researcher used Protégé to design the ontologies, and Phyton was used to develop a prototype based on flavouring ontology. The developed ontology consists of four classes, nine sub-classes, and 11 relationships. The evaluation of the ontology using the prototype revealed that the majority of experts were satisfied with the information generated by the ontology in the prototype, particularly in relation to synonyms and the hierarchical structure of a flavour. However, the experts suggest improvements in terms of flavour metadata, especially on raw materials and natural occurrence data, so that the flavour information retrieved is comprehensive and accurate.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.193-200
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• 2016

The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas chromatography with flame ion detector, widely accepted as the conventional method of alcohol detection. The content ranged from 0.14 to 2.7%. Then, 8 gochujangs selected from among the initial 25 samples were analyzed by electronic nose. Similar ethanol content patterns were observed between the two detection methods. In addition, commercial gochujang products were examined by electronic nose to ensure that they complied with the required ethanol standard of the halal certification authority. Consequently, it was confirmed that electronic nose analysis can be applied as a primary screening method for halal certification.

• International Journal of Computer Science & Network Security
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• v.24 no.5
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• pp.156-164
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• 2024

This research aims to highlight the determinants of the intention to purchase Halal foods. In the conceptual framework we examine the different antecedents that might affect the consumer intention to choose the Halal foods. For this, we evocate the role of constructs attitude towards Halal certification, consumption habits and the subjective norm. Moreover, we attempt to study the role mediating role of the religiosity in this purchase decision process of the Muslim consumer. The empirical study will be implemented in the Saudi Halal Foods Market. Thus, we interviewed 200 invidious in the exploratory study to purify the measurements of the selected constructs that may contribute in the explanation of the intention to consume Halal. The confirmatory phase require a second sample that count 400 interviewees. The software of the data analyses that we have used were SPSS and AMOS to purify measurements, to test the research hypotheses and to validate the developed model. At the end of this research we hope to characterize and define the most important determinants' Muslim purchase intention of Halal foods. Therefore, we advance the necessary recommendations to the academicians interesting in this business field and the practices who enquiry to improve theirs offerings and theirs transactions turnover within this emerging consumption sector.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.329-341
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• 2017

Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.406-413
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• 2014

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at $4^{\circ}C$, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.