The application of taḥawwul (transformation) process for determination of vinegar status in the Malaysia market

• Main Authors: Harahap, I., Muhamad Shukri, Abdul Salam @ Zulkifli, Jamaludin, Mohammad Aizat, Mohammad Nawawi, Norazah, Alias, R., Zaharim, Azami
• 格式: Article
• 语言: English; English
• 出版: Rynnye Lyan Resources 2020
• 主题: KBP500 General concepts; TP368 Food processing and manufacture
• 在线阅读: http://irep.iium.edu.my/80555/7/80555%20The%20application%20of%20ta%E1%B8%A5awwul.pdf; http://irep.iium.edu.my/80555/8/80555%20The%20application%20of%20ta%E1%B8%A5awwul%20SCOPUS.pdf; http://irep.iium.edu.my/80555/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_42__fr-2019-393_harahap_1.pdf

Taḥawwul is a changing process of a form to another form thus could affect the status of a particular ḥukm especially in vinegar products. Vinegar which produced before the taḥawwul ṣaḥīḥ can be considered as low-quality vinegar and is classified as fasīd vinegar (ḥarām) due to the presences of alco...