Food Standards, Food Manufacturers and 1992

Turner, Alan

doi:10.1108/eum0000000002350

Cited by 2 publications

(3 citation statements)

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“…Penggunaan food additive bertujuan untuk meningkatkan kualitas produk akhir dan masa simpan bahan makanan secara eceran (Martins et al, 2017). Food additive mempengaruhi karakteristik makanan ketika ditambahkan langsung selama pemrosesan makanan untuk tujuan tertentu (Atkins dan Smith, 1989;Turner, 1991). Tanpa bahan pengawet, pertumbuhan bakteri dapat menyebabkan produksi toksin yang dapat menyebabkan keracunan makanan (Saltmarsh dan Insall, 2013;Pandey dan Upadhyay, 2012).…”

Section: Pendahuluanunclassified

Scientific studies of halal food additives for consumption and good for health

Fermanto

Sholahuddin

2020

J.halal prod. Res.

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Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health

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Section: Pendahuluanunclassified

Scientific studies of halal food additives for consumption and good for health

Fermanto

Sholahuddin

2020

J.halal prod. Res.

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“…According to [12] and [15], food additives become a part of the food products when they are added to the food. They are affecting the characteristic of the food when adding directly during food processing for a specific purpose.…”

Section: Related Workmentioning

confidence: 99%

“…The pesticides or foreign chemicals are the best examples of the first category, which is generally used by food producers and may remain during the final stage of food production [11][12][13] [8], [11][12][13] that may accidentally be contaminated into the food supply either via the food chain, supply chain or own kitchen. Lastly, food preservatives, sweeteners, flavour enhancer, emulsifiers, or dyes are the examples of the final category that had been added into food products in order to increase the properties of the processed food [5,7,10,15]. Commonly, the basic function of food additives is either to create the food looks and tastes better or to make the food safer, by preserving it from bacteria, preventing oxidation or other chemical changes [6,10].…”

Section: Introductionmentioning

confidence: 99%

Fuzzy expert systems (FES) for halal food additive

Zakaria¹,

Nordin²,

Malik³

et al. 2019

IJEECS

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<p>Halalan Toyyiban issues acknowledged the need of additional protection for good quality assurance food and should be applied in the food industries. All the food ingredients must be safe, hygiene and nutritious to be used by the consumers. Many chemical ingredients have been added in the food production process in enhancing the food characteristics and act as stabilizer, artificial colour, preservatives, artificial sweetener. This paper presents Halal Food Additive Using Fuzzy Expert Systems (FES) to determine the Halalan Toyyiban safety rating for food additives based on consumers’ past experienced record in allergy complication. The significant of this project is to provide the consumers with health awareness to prevent the health risk that caused by these food additives. This research focuses on 42 types of Halal food additives and 12 type symptoms of allergies that are commonly faced by the consumers.</p>

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Food Standards, Food Manufacturers and 1992

Cited by 2 publications

References 0 publications

Scientific studies of halal food additives for consumption and good for health

Scientific studies of halal food additives for consumption and good for health

Fuzzy expert systems (FES) for halal food additive

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