This study aims to identify the level of halal knowledge non-Muslim food service workers in terms selection ingredients and cooking procedure. It used descriptive survey method comprising one hundred purposely selected respondents. The researchers developed a test-type questionnaire aimed workers. Frequency counts, percentages, mean were analyze data. Findings showed that workers’ on is good, s...

Non-IgE mediated food allergies are caused by a reaction involving other components of the immune system apart from IgE antibodies. The reactions do not appear immediately after the ingestion of the food and usually relate to reactions in the gastrointestinal tract such as vomiting, bloating and diarrhoea. IgE-mediated means that IgE allergy antibodies are a cause of the allergic reaction to a ...

4-methylimidazole (4-mei) is a simple nitrogen-containing heterocyclic compound, and recently classified as group 2b by international agency for research on cancer (iarc). caramel coloring is widely applied food coloring in many food products including coffee, carbonated beverages, beer and wine. in present study, ɣ-irradiation was applied to caramel color iii to reduce the level of 4-mei witho...

Kosher food properly prepared according Jewish dietary law has become one of the biggest trends in the food service industry. The demand for Kosher food markedly increased in recent years, especially in non-Jewish community. To examine the intention of nonJewish consumers in purchasing Kosher food, this study investigated underlying factors influencing a such behavior from three aspects, namely...

the prevalence of food allergy is different in various nations. the identification of the most common food allergens is a priority in any population to provide effective preventive and curative measures. the aim of this study is to determine the most common food allergens in iranian children. one hundred and ninety children with skin, respiratory or gastrointestinal symptoms, which were thought...