Vol. 1 No. 2 (2021): Halalsphere

DOI: https://doi.org/10.31436/hs.v1i2

Published: 2024-02-15

Review Articles

Fast-Food Consumption among Children According to Shari'ah Perspective

Mohd Anuar Ramli, Mohd Hazzman Omar, Mohammad Aizat Jamaludin

1-16
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Positioning HalalanToyyiban in Halal Food System: Production, Processing, Consumption, Marketing, Logistic and Waste Management

Syifa' Zainal Arifin, Anis Najiha Ahmad, Yumi Z.H-Y Hashim, Nur Hanie Mohd Latif, Haruna Babatunde Jaiyeoba, Nurhusna Samsudin, Norsabrina Mohd Said

17-40
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Publication Trends on Halal Tourism: A Bibliometric Review

Khairul Hafezad Abdullah

41-53
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Halal alternative materials and ingredients

Microbiological Quality and Shelf Life Studies of Ready to Eat (RTE) Halal Burgers Sold at Street Stalls Around Kuantan City, Pahang

Ibrahim Abu Bakar, Maryam Insyirah Zulkifli

54-63
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The Application of Carrageenan and Non-Alcoholic Anthocyanin Extraction of Rosa sp. on The Physic-Chemical Characteristics of Annona muricata L. Fruit Leather

Elfi Anis Saati, Sri Winarsih, Ratih Maulidha Aryani, Devi Dwi Siskawardani

64-75
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Short Communications

An Ideal Halalan Toyyiban Food Quality Management (HTFQM) Principles

Norazilawati Md Dahlal

76-85
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Halal Affair Operation Regulations B.E. 2552/C.E.2009 Involve in Thai Halal Products Ecosystem

Sulaiman Dorloh

86-91
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