Vol. 4 No. 2 (2024): Halalsphere

DOI: https://doi.org/10.31436/hs.v4i2

Published: 2024-07-31

Full Issue

Halalsphere Vol 4 Issue 2 2024

Halal alternative materials and ingredients

Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry

Farah Faiqah Fazial, Norfarahin Mohd Rasidi, Azfar Al Ariff Ahmad

1-7
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Shariah, management, marketing, and contemporary halal issue

The importance of halal-labelled meat for Muslim consumers, producers and government in Brunei Darussalam: A preliminary results

Nadzirah Julkifli, Zeiad Amjad Abdulrazzak Aghwan

8-16
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Competency and recognition of the halal supervisor in Brunei Darussalam

Farhanah Hamdan, Norkhairiah Hashim

17-21
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Review Articles

Holistic approach to personalised medicine: A focus on halalopathy

Jawad Alzeer

22-28
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The significance of halal logo on cosmetic products: A review

Aiman Samhani Abdul Halim, Zeiad Amjad Aghwan

29-37
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The contribution of natural foods to the sustainability of halalan toyyiban lifestyle based on Maqasid Shari’ah in Brunei Darussalam

Dk. Amal Habriyatulain binti Pg. Asmadi, Rasyidah Binti Haji Matnor, Datin Hajah Norliza Binti Dato Seri Setia Haji Mahalle

38-58
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Muslim-friendly tourism in Australia: Challenges and prospects

Ahamed Irshad Ahamed Abdul Cader, Mohammad Aizat Jamaludin, Betania Kartika

59-65
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The potential risks related to halal and toyyiba in the poultry supply chain integration system: A review

Mohd Hasli Ramli, Arieff Salleh Rosman, Mohammad Aizat Jamaludin

66-67
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Case Studies

INHART's research landscape: A case study of trends and patterns (2008-2023)

Amal A.M. Elgharbawy Elgharbawy

77-85
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Embracing halal: Unraveling Muallafs’ dietary transformation in Brunei Darussalam

Nasyitah Ahmad, Nur Thaqifah Salihah

86-94
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