<abstract xmlns="http://www.w3.org/1999/xhtml">Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of <italic>halalan toyyiban</italic> for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and <italic>ante-mortem</italic> inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of <italic>toyyiban</italic> (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.</abstract>

Department of Food Science, Faculty of Food Science and Technology

Veterinary Research Institute, Department of Veterinary Services

, No. 1, Persiaran Teknologi 1, Lebuh Enstek, 71760 Bandar Baru Enstek, Negeri Sembilan,

Halal System in Meat Industries

Applications of nanomaterials for future food security: challenges and prospects

<abstract xmlns="http://www.w3.org/1999/xhtml"><italic>Moringa oleifera</italic> leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant’s leaves contain verities of antioxidant which inhabit &amp; fight against free radical to cell of human body for preventing cancer. Moringa leaves need to dry for use through diversified use. Storage and processing quality depend on better dry. The purpose of this research isto identifying and examined performance of different types of dryer to dry <italic>Moringa oleifera</italic>leaves. For Moringa dried leaves apply three common type of dryer i.e. sun dryer, multi commodity solar tunnel dryer and oven dryer. This study was conducted to introducing &amp; used of <italic>Moringa oleifera</italic> leaves as ingredient of functional foods. Through this study the ration of time and moisture loss by several dryer are mentioned. Most of the dryer for temperature range 30°C to 70°C. In MCST dryer found better in color and dried rate as compared others, highest moisture loss in happed in MCST dryer and total removal moisture 75 %. At each dryer 40 g sample was taken. Frequently after 2 hours the dryers were observed and the Moringaleaves (sample 1, 2) were scatteredhomogenously into the baskets or salver. Moistnessreduction datawasnotedaftereach 2 hour breakswhile drying process running. The time and moisture contend will vary for based on the maturity of moringa leaves. In the closing moisture found at the final product was approximately 25 % and total 17.50 g. Optimum amount of moisture content increase shelf life, prevent loss of nutrition and protect form microbial spoilage.</abstract>

Kinetics study on dried <italic>Moringa oleifera</italic>leaves during sun drying, multi commodity solar tunnel dryer drying and oven drying

<abstract xmlns="http://www.w3.org/1999/xhtml">The study mainly focuses on the status of production and marketing of large cardamom in Nepal and also compares these dimensions in the context of different countries. For the study mainly secondary data were collected from research articles, reports, publications and news articles. Large cardamom is the third most expensive crop and one of the major cash crops of Nepal. Nepal is the largest producer of large cardamom in the world followed by India and Bhutan. Taplejung, Sankhuwasabha, Panchthar and Illam are the four major districts that contribute more than 80% of the national production. Cardamom produced in Nepal is graded according to tail cutting after drying and packed in jute bag or plastic to export it to foreign countries. Nepal exports almost 90 percentage of its total cardamom production to India. In the global scenario, Guatemala is the largest exporter of cardamom (small and large combined) followed by India, Nepal, Singapore and Indonesia respectievly. It was found that the production of cardamom is declining in Nepal due to price fluctuation and viral diseases such as Chirkey, Furkey. Problem such as absence of unique HS code for large cardamom and ‘duplicate large cardamom’ are also seen in the market.</abstract>

A Review on Status of Production of Large Cardamom in Nepal and its Marketing in National and Global Scenario

<abstract xmlns="http://www.w3.org/1999/xhtml">Banana plants (<italic>Musa paradaisica</italic>) and banana peels (<italic>Musa sapientum</italic>) two of same genus Musa are grown in worldwide and consumed as ripe fruit or used for culinary purpose. All parts of the banana plants have medicinal applications. The aim of the present study was detection of phytochemicals from this two types of samples and find out some viable phytochemicals which might be used as food additives after commercial purification. These two types of samples banana plants and banana peels were collected from local area of sobhanbagh near Daffodil International University. Samples were washed and dried in room temperature and grinded in pestle. Then 25 gm of grinded samples were soaked in 75 ml of 70% methanol, ethanol, acetone and 0.9% NaCl solution for 72 hours. Then all the extracts of banana peels and banana plants were detected by standard protocol. Flavonoids, carbohydrates, reducing sugar, tannins, saponins, anthraquinones, steroids, glycosides, phytosterols, phenols, terpenoids, were detected from those extracts. Negative and positive result of presence of phytochemicals were detected by the observing of color change. Banana peels and banana plant extracts were showed maximum result in ethanolic extracts. The present study showed qualitative analysis of phytochemicals content existence in banana peels and banana plants extracts. The study also discussed the application of some phytochemicals in food industry.</abstract>

Extraction and Evaluation of Phytochemicals from Banana Peels (<italic>Musa sapientum</italic>) and Banana Plants (<italic>Musa paradisiaca</italic>)

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Volume 5 (2022): Issue 1 (June 2022)

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Volume 4 (2021): Issue 1 (June 2021)

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Volume 3 (2020): Issue 1 (June 2020)

Volume 2 (2019): Issue 2 (December 2019)

Volume 2 (2019): Issue 1 (June 2019)

Malaysian Journal of Halal Research

 “Halal” is a word that means “permissible” and while it is commonly associated with food, halal has a far wider embrace, with the potential, in fact, to become a major global business brand. In Asia in particular, business people from countries ranging from Indonesia, Malaysia and Pakistan to the tiny nation of Brunei are talking up their nation’s aspirations to become a “halal hub.” It is not hard to see why. About a quarter of the world’s population is Muslim. Muslims are required by their faith to eat halal food, bringing the value of the global halal food market close to US$700 billion. This figure increases by the week as halal food producers use social media to extend their marketing to non-Muslims. The halal industry is already worth an estimated US$3 trillion, and includes chemicals, health care, cosmetics, pharmaceuticals, leather products and Islamic banking.  The Malaysian Journal of Halal Research Journal (MJHR) provides a detailed overview of the global halal food and beverage market, including up-to-date trade data on the key sub-sectors of the halal marketplace. It assesses the trade potential within the halal food market by giving insights into its size, dynamics and drivers, its regional variations, the complex nature of its integrated value chain and the evolving regulatory frameworks; it discusses the role of trade and investment promotion institutions to develop an international halal industry; it enhances people’s livelihoods and reduces poverty through the development and support of small-scale food-based industries and trading ventures enabling them to connect to global supply chains.  The Malaysian Journal of Halal Research Journal (MJHR) is published biannually by VOLKSON PRESS. The journal is dedicated to the advancement of Halal Science, in the diverse areas of, though not limited to, Food Science and Technology, Medicine, Cosmeceutical Science, Natural Science, and Marketing. The editor invites the submission of research articles, reviews, short communications, book reviews and obituaries (of prominent scientists in the field). To publish quickly in order for the new halal science with its potential for global impact to be rapidly distributed, discussed, and built upon. To promote and exemplify concise, readable prose that will allow halal scientific findings to be understood by a broad range of readers. To publish cross-disciplinary research and collaborations, to encourage innovative approaches to complex scientific problems, and to support open discourse among readers in diverse areas of interest and expertise. To promote and uphold the highest standards in the conduct and communication of halal scientific research.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 

Malaysian Journal of Halal Research

Volume 2 (2019): Issue 1 (June 2019)

Halal System in Meat Industries

Applications of nanomaterials for future food security: challenges and prospects

Kinetics study on dried Moringa oleiferaleaves during sun drying, multi commodity solar tunnel dryer drying and oven drying

A Review on Status of Production of Large Cardamom in Nepal and its Marketing in National and Global Scenario

Extraction and Evaluation of Phytochemicals from Banana Peels (Musa sapientum) and Banana Plants (Musa paradisiaca)

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