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Halal authentication of non-meat food products using lipidomics approaches and analytical techniques

The halal status of fats in food products is a significant consideration for various stakeholders, particularly within the Muslim community. Meanwhile, lipidomics, an omics-based analytical technique, has been evaluated for the verification of halal food product authentication. The lipid content in...

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Hoofdauteurs: Widya Siva Gramita, Putri Widyanti Harlina, Vevi Maritha, Muchtaridi Muchtaridi, Fang Geng, Elazmanawati Lembong, Dicky Tri Utama
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Taylor & Francis Group 2026-12-01
Reeks:Cogent Food & Agriculture
Onderwerpen:
Lipidomics
halal authentication
food products
fats
analytical techniques
Food Chemistry
Online toegang:https://www.tandfonline.com/doi/10.1080/23311932.2025.2608383
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