scholarly journals Determination of genetically modified corn and soy in processed food products

2015 ◽  
Keyword(s):  
Genetically Modified ◽  
Food Products ◽  
Processed Food

scholarly journals PRODUK MAKANAN UBAH SUAI GENETIK (GMF) DALAM PERSPEKTIF KONSEP HALALAN TOYYIBAN BERDASARKAN PENILAIAN MAQASID HIFZ AN NAFS

2021 ◽  
Vol 9 (1) ◽  
pp. 73-85
Author(s):  
Siti Dzil Nataqhain Mohd Fadzli ◽  
Mohammad Amir Wan Harun ◽  
Ahmad Syukran Baharuddin ◽  
Muhammad Reza Amin Reza Adnan
Keyword(s):  
Genetic Engineering ◽  
Legal Status ◽  
Genetically Modified ◽  
Food Products ◽  
Genetically Modified Food ◽  
Engineering Technology ◽  
Qualitative Design ◽  
Genetic Engineering Technology

Abstract in English: Nowadays, research and production of new food products based on genetic engineering technology are carried out to give benefit to the community. However, the production of food products through this technology has raised concerns in the determination of the legal status and the safety of the food products to be eaten by the consumer. Therefore, this article discusses genetically modified food (GMF) in the concept of halalan toyyiban based on the evaluation of maqasid hifz an nafs. This article uses qualitative design through the documentation study method by comparing and analyzing important information from selected sources such as al-Quran, fiqh books, scientific articles, fatwas, and journals from previous research. The results obtained showed that the GMF products are considered to meet the halalan toyyiban concept if the products follow the six principles in the concept which are halal, healthy, accepted by fitrah, safe, clean, and free from syubhah. This study also found that GMF products can be evaluated through three main maslahah (benefit) in maqasid syariah which is dharuriyyat (necessity), hajiyyat (will), and tahsiniyyat (perfection).   Abstract in Bahasa Malaysia: Pada masa kini, penyelidikan serta penghasilan produk makanan baru yang berasaskan teknologi kejuruteraan genetik dilaksanakan bagi memberi manfaat kepada masyarakat. Namun, penghasilan makanan melalui teknologi ini secara tidak langsung telah menimbulkan kemusykilan dalam penentuan status hukum dan keselamatan produk makanan yang akan dimakan oleh pengguna. Oleh itu, artikel ini membincangkan mengenai produk makanan ubah suai genetik (GMF) dalam konsep halalan toyyiban berlandaskan penilaian maqasid hifz an nafs. Artikel ini menggunakan reka bentuk kualitatif iaitu melalui kaedah kajian dokumentasi dengan membandingkan serta menganalisis maklumat penting daripada sumber yang dipilih seperti kitab suci al-Quran, kitab-kitab fiqh, artikel-artikel ilmiah, fatwa-fatwa serta jurnal dari penyelidikan terdahulu. Hasil kajian yang diperolehi menunjukkan produk GMF dianggap menepati konsep halalan toyyiban sekiranya ia mengikut keenam-enam prinsip konsep tersebut iaitu prinsip halal, berkhasiat, diterima fitrah jiwa sejahtera, selamat, bersih dan bebas syubhah. Kajian ini juga mendapati bahawa produk GMF dapat dinilai melalui tiga maslahah utama dalam maqasid syariah iaitu dharuriyyat (keperluan), hajiyyat(kehendak) dan tahsiniyyat (kesempurnaan).

scholarly journals Experimental accelerated shelf life determination of a ready-to-eat processed food

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
M. Naceur Haouet ◽  
Mauro Tommasino ◽  
Maria Lucia Mercuri ◽  
Ferdinando Benedetti ◽  
Sara Di Bella ◽  
...  
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Food Products ◽  
Food Preparation ◽  
Processed Food ◽  
Life Test ◽  
Life Saving ◽  
Life Tests

The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility to apply successfully ASLT for products having short shelf life, saving both time and money.

scholarly journals Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

2011 ◽  
Vol 5 (4) ◽  
pp. 807-813 ◽  
Author(s):  
Aleksandra Szydłowska-Czerniak ◽  
Agnieszka Tułodziecka ◽  
Edward Szłyk
Keyword(s):  
Antioxidant Capacity ◽  
Food Products ◽  
Processed Food ◽  
Spectrophotometric Methods

scholarly journals Determination of GMO soy products in processed food from Bosnian market

2021 ◽  
Vol 1 (1) ◽  
pp. 14-20
Author(s):  
Amar Čosić ◽  
Ajdina Karić ◽  
Kanita Šabanović ◽  
Jasmin Šutković ◽  
Ahmet Yildirim
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Dna Isolation ◽  
Genetically Modified ◽  
Domestic Market ◽  
Research Topic ◽  
Processed Food ◽  
Positive Results ◽  
Cp4 Epsps

The Bosnian and Herzegovinian market lacks data about the percentage of genetically modified soy products placed on the domestic market. There has been research on the issue of the presence of GMO products in our domestic market, but neither of the results is used as a reference for this occurrence. Therefore, this research topic tends to contribute to this issue, by examining genetically modified soy in processed food. The sample of seven products containing soya is examined by the methods of DNA isolation and real-time PCR for CP4 EPSPS. The results showed positive results for the presence of CP4 gene in certain products without an appropriate label. This mislabeling was confirmed since a couple of samples were labeled as GMO-free but contained CP4 gene, indicating GMO product. 

Determination of quaternary ammonium compounds in food products by the method of ultra-performance liquid chromatography/high resolution mass-spectrometry

2020 ◽  
Vol 86 (8) ◽  
pp. 23-31
Author(s):  
V. G. Amelin ◽  
D. S. Bolshakov
Keyword(s):  
Mass Spectrometry ◽  
High Resolution ◽  
Quaternary Ammonium ◽  
High Resolution Mass Spectrometry ◽  
Food Products ◽  
Quaternary Ammonium Compounds ◽  
High Resolution Mass ◽  
Ammonium Compounds ◽  
Resolution Mass

The goal of the study is developing a methodology for determination of the residual amounts of quaternary ammonium compounds (QAC) in food products by UHPLC/high-resolution mass spectrometry after water-acetonitrile extraction of the determined components from the analyzed samples. The identification and determination of QAC was carried out on an «UltiMate 3000» ultra-high-performance liquid chromatograph (Thermo Scientific, USA) equipped with a «maXis 4G» high-resolution quadrupole-time-of-flight mass spectrometric detector and an ion spray «ionBooster» source (Bruker Daltonics, Germany). Samples of milk, cheese (upper cortical layer), dumplings, pork, chicken skin and ground beef were used as working samples. Optimal conditions are specified for chromatographic separation of the mixture of five QAC, two of them being a mixture of homologues with a linear structure (including isomeric forms). The identification of QAC is carried out by the retention time, exact mass of the ions, and coincidence of the mSigma isotopic distribution. The limits for QAC detection are 0.1 – 0.5 ng/ml, the determination limits are 1 ng/ml for aqueous standard solutions. The determinable content of QAC in food products ranges within 1 – 100 ng/g. The results of analysis revealed the residual amount of QAC present in all samples, which confirms data of numerous sources of information about active use of QAC-based disinfectants in the meat and dairy industry. The correctness of the obtained results is verified by introduction of the additives in food products at a level of 10 ng/g for each QAC. The relative standard deviation of the analysis results does not exceed 0.18. The duration of the analysis is 30 – 40 min.

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