In the name of god the most merciful the most beneficious.

This file contains 612 related abstracts by Jun 15 2017 extracted from SCOPUS, PUBMED and GOOGLE SCHOLAR databases.

Reference Type: Journal Article Record Number: 15 Author: Zailani, S., Iranmanesh, M., Aziz, A. A. and Kanapathy, K. Year: 2017 Title: Halal logistics opportunities and challenges Journal: Journal of Islamic Marketing Volume: 8 Issue: 1 Pages: 127-139 Type of Article: Article Short Title: Halal logistics opportunities and challenges DOI: 10.1108/JIMA-04-2015-0028 Abstract: Purpose: The purpose of the paper is to investigate the challenges and opportunities for logistics companies in Malaysia to adopt halal logistics. Logistics plays a key role in protecting the halal integrity of halal food through proper transportation, storage and handling along the supply chain until it reaches its final destination. Design/methodology/approach: This research builds on existing research published in the Journal of Islamic Marketing on halal logistics. In addition to an extensive literature review, five focus group discussions were conducted to discover the challenges and opportunities with regards to halal logistics services in Malaysia. Findings: The results show that the future market demands and the competitive opportunities related to halal services are the main motivators of first movers in halal logistics. The early adopters of halal logistics face several challenges such as ambiguous halal guidelines, lack of international halal certification, lack of collaboration among governing agencies (i.e. logistics service providers (LSPs), Jabatan Kemajuan Malaysia (JAKIM) and Halal Industry Development Corporation), a lack of cost-effective standards, an overly competitive transportation sector, lack of demand, lack of halal logistics compulsion, financial challenges and a general misunderstanding of halal practices. Practical implications: The findings of the present study may help government policy makers recognise the issues that should be addressed in motivating logistics companies to adopt halal practices. Originality/value: Although halal logistics plays a key role in protecting the halal integrity of halal products, there are few halal LSPs. This study contributes to the advancement of knowledge on the challenges and opportunities of adopting halal logistics. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85014035376&doi=10.1108%2fJIMA-04-2015- 0028&partnerID=40&md5=fc9f9a12f0a13d6ebe800b7c6ce18215 Name of Database: Scopus

Reference Type: Journal Article Record Number: 25 Author: Yusoff, M. A. and Sarjoon, A. Year: 2017 Title: Anti-halal and anti-animal slaughtering campaigns and their impact in post-war Sri Lanka Journal: Religions Volume: 8 Issue: 4 Type of Article: Article Short Title: Anti-halal and anti-animal slaughtering campaigns and their impact in post-war Sri Lanka DOI: 10.3390/rel8040046 Article Number: 46 Abstract: This paper aims to examine the overall impact of anti-halal and anti-slaughtering campaigns in the context of post-war Sri Lanka. The reemergence of majoritarian ethno-religious anti-minority nationalist forces and their intensified anti-minority hatred and violence have made it challenging for ethno-religious minorities in Sri Lanka to engage in religious norms and duties. This is especially true for the Muslim community. Numerous Islamic fundamentals have been criticized and opposed. Muslims have had to endure threats and acts of violence. These campaigns and violent oppositions, imposed by the Buddhist-nationalist forces, have caused concern for Muslims performing their obligatory religious duties and norms. In Sri Lanka, the Muslim community has been allowed to produce halal food and slaughter animals for human consumption and religious rituals for a long period without disturbance. Unfortunately, retaliation and hatred in the post-civil war era in the country have threatened these rights. Thus, it has become imperative to investigate the motivating factors of the anti-halal and anti-animal slaughtering campaigns and violence, as well as their related impact, which is lacking in the existing literature on ethno-religious politics in the context of Sri Lanka. This study found that the anti-halal and anti-animal slaughtering campaigns and oppositions that have been intensified by the Buddhist nationalist forces were part of anti-Muslim sentiments intended to sabotage the economic pride of Muslims and undermine their religious renaissance. The study also found that these campaigns have been facilitated by the state and that continuous facilitation of the anti-Muslim sentiments and campaigns, including the anti-halal and anti-animal slaughter campaigns, would challenge the country’s economic prosperity and the rebuilding of ethno-religious harmony. © 2017 by the authors. Licensee MDPI, Basel, Switzerland. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016399820&doi=10.3390%2frel8040046&partnerID=40&md5=0525f17ae8a4e6280aac72ab329613ee Name of Database: Scopus

Reference Type: Journal Article Record Number: 33 Author: Thomas, A. M., White, G. R. T., Plant, E. and Zhou, P. Year: 2017 Title: Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse Journal: Total Quality Management and Business Excellence Volume: 28 Issue: 1-2 Pages: 12-31 Type of Article: Article Short Title: Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse DOI: 10.1080/14783363.2015.1044892 Abstract: Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths. © 2015 Taylor & Francis. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84929428563&doi=10.1080%2f14783363.2015.1044892&partnerID=40&md5=67e79e739f9b7c97d82ac44fe666e448 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 12 Author: Sulaiman, M. Z. M., Noordin, N., Noor, N. L. M., Suhaimi, A. I. H. and Isa, W. A. R. W. M. Year of Conference: 2017 Title: A preliminary study of halal virtual inspection: A case of halal certification in Malaysia Pages: 93-98 Short Title: A preliminary study of halal virtual inspection: A case of halal certification in Malaysia DOI: 10.1109/ICT4M.2016.28 Proceedings Title: Proceedings - 6th International Conference on Information and Communication Technology for the , ICT4M 2016 Abstract: Halal certification has proven to be one of the most effective ways to identify the Halal status of certain products or services that helps Muslim select foods that are permissible in Islam. The increasing global Muslim population leads to the demand for halal food, products and services. With that, the supply of halal certificates needs to be sped up to meet the increasing global demand. Coping strategies for the growing demand poses greater challenge to look for an efficient halal certification system that can be adopted by halal certification authorities operating in different parts of the world. The use of information technology (IT) in the halal certification system was mainly confined to data management and had not been explored in its use during the halal inspection process. Early exploratory work began with the conceptualization of the virtual inspection in the halal certification process in place of the current practice of conducting a face-to-face premise inspection method. The existing Computer Supported Cooperative Work (CSCW) framework is used as the basis for this conceptualization but unlike other cooperative work, halal virtual inspection must fit into the Shariah law. This paper presents a preliminary study of Halal virtual inspection using the Work System Framework (WSF) to identify the problem of inspection process both in the desk and premise inspection through document reviews and interviews with Halal certification practitioners. The result from the analysis revealed that an inspection process is dependent on the halal auditor's skills and experience. This finding implies that the halal virtual inspection must integrate the auditor's skill and experience. © 2016 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85013054850&doi=10.1109%2fICT4M.2016.28&partnerID=40&md5=a8c566073695eda2a75d1ab7cf46227f Name of Database: Scopus

Reference Type: Journal Article Record Number: 18 Author: Soon, J. M., Chandia, M. and Regenstein, J. M. Year: 2017 Title: Halal integrity in the food supply chain Journal: British Food Journal Volume: 119 Issue: 1 Pages: 39-51 Type of Article: Article Short Title: Halal integrity in the food supply chain DOI: 10.1108/BFJ-04-2016-0150 Abstract: Purpose: This paper argues that there is an absence of halal integrity within the conventional stages of a food chain. This paper adapts the understanding of the different stages and argues the need to develop a critical consciousness for halal integrity within the food chain to address the needs of the ever-growing Muslim consumers’ market. The purpose of this paper is to propose a definition of halal integrity using farm to fork and global food supply chain models. Design/methodology/approach: The study includes a review of priori literature and media reports regarding cross-contamination of food products with (forbidden) components. This background will be used to conceptualise halal integrity using farm to fork and global supply chain models. Findings: Different interpretations of halal – what is permitted and what is prohibited – exist for the different schools of Islamic legal thought and within the customs of different countries. In order to ensure that food production is embracive of the religious needs of the global Muslim customer market, this paper utilises the farm to fork and global supply chain models to foster a critical awareness of halal needs. Halal integrity should be clearly presenting the details of the halal status of the product and assuring that the requirements for halal as stated are met. Halal integrity not only deals with permitted and prohibited foods, but that the halal status of the food products (i.e. from raw materials until it reaches the consumers) should not be breached (i.e. no cross-contamination with haram products/methods and no ill intents). A formal definition of halal integrity has been proposed. Research limitations/implications: The SWOT analyses serve as a guideline as the analysis done may be outdated as the environments are constantly changing. Originality/value: This research although academic is meant to have a real value in improving the integrity of the halal food supply chain, providing value to the food industry, to countries that are concerned about this supply chain and to Muslim consumers. Halal integrity is crucial to the success of the emerging halal market. © 2017, © Emerald Publishing Limited. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85006021691&doi=10.1108%2fBFJ-04-2016- 0150&partnerID=40&md5=264cbc1d30a9bb8a91f6ffd786d5c21b Name of Database: Scopus

Reference Type: Journal Article Record Number: 229 Author: Shahdan, I. A., Regenstein, J. M. and Rahman, M. T. Year: 2017 Title: Critical limits for the control points for halal poultry slaughter Journal: Poult Sci Volume: 96 Issue: 6 Pages: 1970-1981 Epub Date: 2016/12/15 Date: Jun 01 Short Title: Critical limits for the control points for halal poultry slaughter Alternate Journal: Poultry science ISSN: 1525-3171 (Electronic) 0032-5791 (Linking) DOI: 10.3382/ps/pew427 Accession Number: 27965405 Abstract: This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of poultry during transportation and lairage); 2) a field survey of slaughter plants in Kuantan (Malaysia) for CP 3 (immobilization), CP 4 (slaughter), CP 5 (time for full bleed-out), and CP 6 (washing and packaging); and 3) controlled experiments to refine the CL for CP 3, 4, and 5. The CL for CP 1 focused on stress reduction during rearing and use of substances that could compromise poultry meat wholesomeness. The CL for CP 2 emphasizes humane best-practices for handling poultry during lairage. The CL for CP 3 suggests a gap of 5 s between 2 shackles if only one shackler is employed and shackling times of <1 min for live chickens. In countries permitting water-bath electrical stunning of halal poultry, the stunning current needed to induce unconsciousness must be defined for the breed and bird size but not cause any chicken deaths. The CL for CP 4 mandates the recitation of the tasmiyah (the invocation), which if done for every chicken, will require >/=5 s between stunning and neck cutting. The CL for CP 4 also includes information about the slaughter knife. In CP 5 the recommended minimum time between neck cutting and scalding is 9.5 min. Finally, the CL for CP 6 emphasizes good supply chain hygiene and zero adulteration from haram species and substances. Notes: Shahdan, Intan Azura Regenstein, Joe Mac Rahman, Mohammad Tariqur England Poult Sci. 2017 Jun 1;96(6):1970-1981. doi: 10.3382/ps/pew427. Author Address: Department of Biomedical Sciences, Faculty of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia. Department of Biotechnology, Faculty of Science, International Islamic University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia. Department of Food Science, Cornell University, Ithaca, NY 14853-7201. Faculty of Dentistry, University Malaya, Kuala Lumpur 50603, Malaysia. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 20 Author: Sabow, A. B., Nakyinsige, K., Adeyemi, K. D., Sazili, A. Q., Johnson, C. B., Webster, J. and Farouk, M. M. Year: 2017 Title: High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review Journal: Livestock Science Volume: 202 Pages: 124-134 Type of Article: Review Short Title: High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review DOI: 10.1016/j.livsci.2017.05.021 Abstract: The use of high and low electrical frequencies in pre-slaughter electrical stunning and their implications for meat quality and animal welfare in ruminants and poultry are reviewed. There are different views regarding the appropriateness of high and low frequency stunning with respect to religious and animal welfare requirements. High electrical frequency when applied head-to-back does not initiate cardiac arrest, reduces carcass damage, enhances bleeding efficiency and eliminates the need for subsequent electrical immobilization for operator's safety. Conversely, low frequency when similarly applied kills the animal, which has animal welfare advantages, but reduces bleeding efficiency and negatively affects the quality of meat. The ability of high frequency to effectively stun without killing the stunned animal enables the process to meet this fundamental requirement for halal slaughtering when used in head-to-back in ruminants and water bath electrical stunning in poultry. Thus, it is necessary to appraise the efficacy of high and low frequency stunning in order to optimize meat quality and animal welfare attributes vis-a-vis their compliance with halal requirements. © 2017 Elsevier B.V. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85020474283&doi=10.1016%2fj.livsci.2017.05.021&partnerID=40&md5=8c2d92c2e41189791ae17ad8c4aa233e Name of Database: Scopus

Reference Type: Journal Article Record Number: 32 Author: Ridler, J. Year: 2017 Title: Poultry producer launches Halal subsidiary Journal: Food Manufacture Volume: 2017 Issue: JANUARY Type of Article: Note Short Title: Poultry producer launches Halal subsidiary Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85011112579&partnerID=40&md5=abc98abb73f9297282a773d2485fd7f8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 27 Author: Ridler, J. Year: 2017 Title: First halal manager appointed by AHDB Journal: Food Manufacture Volume: 2017 Issue: MARCH Type of Article: Note Short Title: First halal manager appointed by AHDB Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85015952687&partnerID=40&md5=06c039eab372162b2ae14b84e25e2f7d Name of Database: Scopus

Reference Type: Journal Article Record Number: 8 Author: Ridler, J. Year: 2017 Title: Halal food a ‘bigger market than China’ Journal: Food Manufacture Volume: 2017 Issue: MARCH Type of Article: Note Short Title: Halal food a ‘bigger market than China’ Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85015885010&partnerID=40&md5=9b3f2fb83ed214cb4aa6e6ed61d42837 Name of Database: Scopus

Reference Type: Journal Article Record Number: 40 Author: Potluri, R. M., Ansari, R., Khan, S. R. and Dasaraju, S. R. Year: 2017 Title: A crystallized exposition on Indian Muslims’ attitude and consciousness towards halal Journal: Journal of Islamic Marketing Volume: 8 Issue: 1 Pages: 35-47 Type of Article: Article Short Title: A crystallized exposition on Indian Muslims’ attitude and consciousness towards halal DOI: 10.1108/JIMA-01-2015-0005 Abstract: Purpose: This study aims to investigate the attitude and consciousness of Indian Muslims toward halal and also to indicate the alertness of Muslim students about halal in their daily life. Design/methodology/approach: A total of 500 respondents were selected for the study from the State of Andhra Pradesh in India, by stratified random sampling method; of which 300 were general Muslims and 200 were Muslim students. Self-administrated questionnaire and personal interviews were administered to garner the data, which were analyzed with SPSS (version 21.0) and GRETL, and the research hypotheses were tested with Z-test for proportion and Pearson’s chi-square test. Findings: A total of 92 and 98 per cent of respondents from the general Muslim community and Muslim students, respectively, agreed that they do not have proper exposure to halal. In addition, 89 per cent of general Muslims believe that the halal concept is very significant to Muslim consumers as against 95 per cent students. A total of 98 and 96 per cent of the selected two classes of respondents, respectively, are intended to know more about halal. Research limitations/implications: The respondents in this research were general Muslims and Muslim students from Andhra Pradesh. The results of this research are, therefore, only applicable to the sampled community. Hence, generalization of the findings to the whole Indian Muslim population or to other areas of Muslim communities should be avoided. Practical implications: This research results proffer most precious and ingenious information to the corporate sector, Islamic religious organizations and educational institutions specially involved in formal Islamic education. Based on the snowballing trend of Muslim population from the present 250 million to the whopping 340 million by the end of this century, it is an inspired decision to target this lucrative segment which provide alluring profitability particularly food, cosmetics, medicines, etc., with Halal certified products. Specially, Islamic religious organizations also have an enormous onus to enhance the ken of this community on the matters comprehensively germane to Islam in general and about halal and haram in particular. Originality/value: This is the first ingenious effort aimed to investigate the attitude and awareness toward halal among general Muslims and Muslim students. This is a pioneering attempt on halal of Indian Muslims which is lucrative for both corporate sector and to the academia. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85014040033&doi=10.1108%2fJIMA-01-2015- 0005&partnerID=40&md5=42f6a7ed1fe8c7220d4d44c36ca34bd6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 21 Author: Pendrous, R. Year: 2017 Title: Halal certification body to launch defence fund Journal: Food Manufacture Volume: 2017 Issue: JUNE Type of Article: Note Short Title: Halal certification body to launch defence fund Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85020888068&partnerID=40&md5=59af147d7a8824924f7bd4f09a8f5897 Name of Database: Scopus

Reference Type: Journal Article Record Number: 26 Author: Park, S. W., Lee, S. J., Sim, Y. S., Choi, J. Y., Park, E. Y. and Noh, B. S. Year: 2017 Title: Analysis of ethanol in soy sauce using electronic nose for halal food certification Journal: Food Science and Biotechnology Volume: 26 Issue: 2 Pages: 311-317 Type of Article: Article Short Title: Analysis of ethanol in soy sauce using electronic nose for halal food certification DOI: 10.1007/s10068-017-0042-1 Abstract: The purpose of this study was to analyze ethanol content in soy sauce using mass spectrometry (MS) with electronic nose (e-nose) to determine if MS e-nose can replace gas chromatographic analysis for halal certification. Gas chromatography–flame ionization detector (GC-FID), the standard method of ethanol content, was used to analyze 24 different kinds of soy sauce. Ethanol was detected from 13 soy sauce samples in the concentration range of 0.0004–1.7wt%. The MS e-nose data were analyzed by discriminant function analysis (DFA). Based on an addition method, the results were more than 96.6% accurate when the ethanol concentrations were greater than 0.5%. A high correlation between the first score of the DFA plot and the ethanol concentration was observed. Thus, mass spectrometry based on e-nose is an efficient method for determining ethanol as a primary screening tool for halal certification. © 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85018509829&doi=10.1007%2fs10068-017-0042- 1&partnerID=40&md5=0be37fc6ec1baa228a5ed61d29d44db0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 7 Author: Omar, N. A., Nazri, M. A., Mohd-Ramly, S. and Zainol, Z. Year: 2017 Title: Does Psychological Contract Violation Moderate the Impact of Severity and Recovery Satisfaction on Boycott? An Analysis of Halal Violation Journal: Journal of Food Products Marketing Pages: 1-18 Type of Article: Article in Press Short Title: Does Psychological Contract Violation Moderate the Impact of Severity and Recovery Satisfaction on Boycott? An Analysis of Halal Violation DOI: 10.1080/10454446.2017.1266560 Abstract: Halal violation is a critical issue in the Islamic market, but little is known on its impact on the Muslim consumer. Thus, this study investigates the effect of psychological contract violation (PCV), recovery satisfaction, and severity of halal violation on product boycott. The moderating role of PCV in the relationship between recovery satisfaction and seriousness of a violation on the product boycott is also examined. Data collected from a sample of 360 customers were analyzed using PLS-SEM. The results show that recovery satisfaction, severity, and PCV significantly influence product boycott and PCV significantly moderates the relationship between recovery satisfaction and product boycott. This study provides new insights into the relationships among recovery satisfaction, the severity of the halal violation, psychological contract violation, and product boycott and helps the managers to design recovery action toward halal violation. © 2017 Taylor & Francis Notes: Export Date: 15 July 2017 Article in Press URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85015621882&doi=10.1080%2f10454446.2017.1266560&partnerID=40&md5=ad6a2f379eaf4699def50fe5921c7df9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 1 Author: Nikzad, J., Shahhosseini, S., Tabarzad, M., Nafissi-Varcheh, N. and Torshabi, M. Year: 2017 Title: Simultaneous detection of bovine and porcine DNA in pharmaceutical gelatin capsules by duplex PCR assay for Halal authentication Journal: DARU, Journal of Pharmaceutical Sciences Volume: 25 Issue: 1 Type of Article: Article Short Title: Simultaneous detection of bovine and porcine DNA in pharmaceutical gelatin capsules by duplex PCR assay for Halal authentication DOI: 10.1186/s40199-017-0171-3 Article Number: 3 Abstract: Background: In the pharmaceutical industry, hard- and soft-shelled capsules are typically made from gelatin, commonly derived from bovine and porcine sources. To ensure that pharmaceutical products comply with halal regulations in Muslim countries (no porcine products allowed), development of a valid, reliable, quick, and most importantly, cost-effective tests are of utmost importance. Methods: We developed a species-specific duplex polymerase chain reaction (PCR) assay targeting 149 bp porcine and 271 bp bovine mitochondrial DNA (mtDNA) to simultaneously detect both porcine and bovine DNA (in one reaction at the same time) in gelatin. Some additional simplex PCR tests (targeting 126 bp bovine and 212 bp porcine mtDNA) and real-time PCR using a commercially available kit (for identification of porcine DNA) were used to verify the selectivity and sensitivity of our duplex PCR. After optimization of DNA extraction and PCR methods, hard/soft pharmaceutical gelatin capsules (containing drug) were tested for the presence of porcine and/or bovine DNA. Results: Duplex PCR detected the presence of as little as 0.1% porcine DNA, which was more accurate than the commercially available kit. Of all gelatin capsules tested (n = 24), 50% contained porcine DNA (pure porcine gelatin alone or in combination with bovine gelatin). Conclusions: Duplex PCR presents an easy-to-follow, quick, low-cost and reliable method to simultaneously detect porcine and bovine DNAs (>100 bp) in minute amounts in highly processed gelatin-containing pharmaceutical products (with a 0.1% sensitivity for porcine DNA) which may be used for halal authentication. Graphical Abstract: Simultaneous detection of porcine and bovine DNA in gelatin capsules by duplex PCR. © 2017 The Author(s). Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85012926787&doi=10.1186%2fs40199-017-0171- 3&partnerID=40&md5=3820047f1cf9b82d86b4a61d119ca965 Name of Database: Scopus

Reference Type: Journal Article Record Number: 34 Author: Ngah, A. H., Zainuddin, Y. and Thurasamy, R. Year: 2017 Title: Applying the TOE framework in the Halal warehouse adoption study Journal: Journal of Islamic Accounting and Business Research Volume: 8 Issue: 2 Pages: 161-181 Type of Article: Article Short Title: Applying the TOE framework in the Halal warehouse adoption study DOI: 10.1108/JIABR-04-2014-0014 Abstract: Purpose: This study aims to identify the contributing factors to the adoption of Halal warehousing services among Malaysia Halal manufacturers. Design/methodology/approach: A survey, based on the technology, organization and environment (TOE) framework, was distributed to 200 participants at the Malaysia International Halal Showcase 2013. Of these, 140 responses were complete, and the data were analyzed using structural equation modelling approach and SMART-PLS 2.0 software. Findings: Perceived benefits, cost, customer pressure and organizational readiness were found to have a significant relationship with Halal manufacturers’ intention to adopt Halal warehousing services. Perceived benefits, customer pressure and organizational readiness were the drivers of adoption, and cost was a barrier. Research limitations/implications: This paper examines the factors affecting Malaysian Halal manufacturers’ intention to adopt Halal warehousing services in three industries, food, pharmaceuticals and cosmetics. Practical implications: The results provide insights into the adoption of Halal warehousing among Malaysian Halal manufacturers. The government, Halal warehouse service providers and customers may use these findings to expand the adoption of Halal warehouse services. Originality/value: Adopting the TOE framework, this study investigates and develops a model for Halal warehouse adoption. The results indicate that the variables from the TOE framework have a significant relationship with the adoption of Halal warehousing activities. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85017531796&doi=10.1108%2fJIABR-04-2014- 0014&partnerID=40&md5=bab0c312dc6c8899da6ab59b060fd2b1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 5 Author: McElwee, G., Smith, R. and Lever, J. Year: 2017 Title: Illegal activity in the UK halal (sheep) supply chain: Towards greater understanding Journal: Food Policy Volume: 69 Pages: 166-175 Type of Article: Article Short Title: Illegal activity in the UK halal (sheep) supply chain: Towards greater understanding DOI: 10.1016/j.foodpol.2017.04.006 Abstract: Food supply chain theory and practice assumes that the processes involved are legal and value adding. In this paper, using examples from the UK halal (sheep) meat supply chain, we outline a value extracting value chain through a mixed methods qualitative approach consisting of face-to-face-interviews and a documentary research strategy underpinned by Narrative Inquiry. Building on previous theoretical work on Illegal Rural Enterprise, we present a narrative of an individual rogue-farmer, and explore his involvement in the illegal halal (‘smokies’) trade over a fifteen-year period. The paper provides a compelling story that will enable investigators to better understand illegal enterprise from a supply chain perspective and more adequately address the concerns stated in the UK Fraud Act 2006. The paper will be useful to food standards agencies in that furthers our understanding of entrepreneurial practice and morality in the food industry. The results demonstrate that illegal rural enterprise is a multi-faceted concept that requires an understanding of business practices and processes alongside a multi-agency approach to enterprise orientated crime. Our approach suggests that supply chains can be ‘flipped’ in order to understand illegal processes in addition to conventional legal processes. © 2017 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85017267556&doi=10.1016%2fj.foodpol.2017.04.006&partnerID=40&md5=eb2a6b3636c674cfdc173d286e8c8821 Name of Database: Scopus

Reference Type: Journal Article Record Number: 30 Author: Kurth, L. and Glasbergen, P. Year: 2017 Title: Serving a heterogeneous Muslim identity? Private governance arrangements of halal food in the Netherlands Journal: Agriculture and Human Values Volume: 34 Issue: 1 Pages: 103-118 Type of Article: Article Short Title: Serving a heterogeneous Muslim identity? Private governance arrangements of halal food in the Netherlands DOI: 10.1007/s10460-016-9698-z Abstract: The consumption of halal food may be seen as an expression of the Muslim identity. Within Islam, different interpretations of ‘halal’ exist and the pluralistic Muslim community requests diverse halal standards. Therefore, adaptive governance arrangements are needed in the halal food market. Globalization and industrialization have complicated the governance of halal food. A complex network of halal governors has developed from the local to the global level. In this paper, we analyze to what extent halal certification bodies in the Netherlands address the needs of the Muslim community and how they are influenced by international halal governance. The Netherlands serves as a case study with its growing Muslim community and its central position in international trade. The data comes from literature review and eleven qualitative semi-structured interviews with the most prominent actors in the Dutch halal governance system. Our analysis shows that the halal governance system in the Netherlands is weakly institutionalized and hardly adaptive to the needs of a heterogeneous Muslim community. Improvements are needed concerning stakeholder engagement, transparency, accessibility, impartiality and efficiency. © 2016, The Author(s). Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84964452734&doi=10.1007%2fs10460-016-9698- z&partnerID=40&md5=e45cfa9f1fe7fc7757cab536a75aa9f7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 39 Author: Kubota, S., Kono, H. and Chiba, T. Year: 2017 Title: Possibility of exporting halal-certificated food in Hokkaido, Japan: Acceptance by Malaysian consumers Journal: International Food and Agribusiness Management Review Volume: 20 Issue: 3 Pages: 365-378 Type of Article: Article Short Title: Possibility of exporting halal-certificated food in Hokkaido, Japan: Acceptance by Malaysian consumers DOI: 10.22434/IFAMR2015.0064 Abstract: Expectations of exporting food and agricultural product to Malaysia have been substantially growing in Japan. Although Japan has two halal certification bodies recognized by Jabatan Kemajuan Islam Malaysia (JAKIM), it is unclear whether Malaysian consumers trust its certified processed foods. Thus, this study aims to clarify Malaysian consumers' preference for Hokkaido ice cream by conducting a conjoint analysis. The results show no significant difference in the level of consumer trust in halal certifications, indicating a distribution based on both Malaysian and Japanese certification bodies. Therefore, it is possible that Malaysian consumers would accept Japanese products with a halal certification approved by JAKIM. In addition, the willingness to pay for Hokkaido ice cream reported a high satisfaction value. However, there is no significant effect on food functionality possibly because Malaysian consumers' awareness of the health benefits remains low. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85018434663&doi=10.22434%2fIFAMR2015.0064&partnerID=40&md5=43b2112201eb2cce3a3779d4d0997d8e Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 11 Author: Khosravi, M., Karbasi, M., Shah, A., Brohi, I. A. and Ali, N. I. Year of Conference: 2017 Title: An adoption of halal food recognition system using mobile Radio Frequency Identification (RFID) and Near Field Communication (NFC) Pages: 70-75 Short Title: An adoption of halal food recognition system using mobile Radio Frequency Identification (RFID) and Near Field Communication (NFC) DOI: 10.1109/ICT4M.2016.74 Proceedings Title: Proceedings - 6th International Conference on Information and Communication Technology for the Muslim World, ICT4M 2016 Abstract: This study is focused on validating halal status for food products by using Radio Frequency Identification (RFID) or Near Field Communication (NFC) technology to enhance existing methods in Malaysia. In this research, an effective method to identify and confirm the food status is proposed. Besides, designing a database of halal products, halal identification and validation applications for android smart phones are considered. Investigation on advanced technologies to introduce an RFID based identification system using current smart phones and evaluation of other methods to realize the suitable method is highlighted. © 2016 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85013031353&doi=10.1109%2fICT4M.2016.74&partnerID=40&md5=8f07325e52cba189a622dd7b02d91b9d Name of Database: Scopus

Reference Type: Journal Article Record Number: 22 Author: Johnson, G. D., Thomas, K. D. and Grier, S. A. Year: 2017 Title: When the burger becomes halal: a critical discourse analysis of privilege and marketplace inclusion Journal: Consumption Markets and Culture Pages: 1-26 Type of Article: Article in Press Short Title: When the burger becomes halal: a critical discourse analysis of privilege and marketplace inclusion DOI: 10.1080/10253866.2017.1323741 Abstract: Although a rich body of research provides insights to understanding stigma within the marketplace, much less is known regarding its direct corollary, privilege. We posit that this void is problematic as it may inadvertently support and legitimate existing socio-political arrangements which inhibit consumer wellbeing and marketplace equality. The present study addresses this gap by offering a theoretical understanding of privilege within the marketplace. Using a Foucauldian approach to privilege and power, we draw on the discursive perspective on legitimation to critically investigate the contentious debate over the inclusion of halal meat at a popular burger chain in France. In light of French political secularism (laïcité), we demonstrate how power discursively operates through narratives on rights and moral responsibility to constitute, defend and challenge a certain state of privilege within the marketplace. Our resulting theoretical discussion extends existing studies on marketplace equality and the growing body of literature related to the “marketization of religion”. © 2017 Informa UK Limited, trading as Taylor & Francis Group Notes: Export Date: 15 July 2017 Article in Press URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85019658556&doi=10.1080%2f10253866.2017.1323741&partnerID=40&md5=b559430391baf0c95ee073842c5b521c Name of Database: Scopus

Reference Type: Journal Article Record Number: 227 Author: Jagadeesan, P. and Bin Salem, S. Year: 2017 Title: Progress and challenges associated with Halal authentication of consumer packaged goods Journal: J Sci Food Agric Epub Date: 2017/06/14 Date: Jun 12 Short Title: Progress and challenges associated with Halal authentication of consumer packaged goods Alternate Journal: Journal of the science of food and agriculture ISSN: 1097-0010 (Electronic) 0022-5142 (Linking) DOI: 10.1002/jsfa.8481 Accession Number: 28608462 Abstract: BACKGROUND: Abusive business practices are increasingly evident in consumer packaged goods. Although consumers have the right to protect themselves against such practices, rapid urbanization and industrialization results in greater distance between producers and consumers resulting in serious concerns on the supply chain. The operational complexities surrounding the halal authenticity possess serious challenges on the integrity of the consumer packaged goods. This article attempts to address the progress and challenges associated with halal authentication. RESULTS: Advancement and concerns on the application of new, rapid analytical methods for halal authenticity has been discussed. The significance of zero tolerance policy in consumer packaged foods and its impact on analytical testing has been presented. The role of halal assurance systems and their challenges are also presented. CONCLUSION: In conclusion, consensus on the establishment of one standard approach coupled with sound traceability system and constant monitoring would certainly improve and ensure halalness of consumer packaged goods. Notes: Jagadeesan, Premanandh Bin Salem, Samara Review England J Sci Food Agric. 2017 Jun 12. doi: 10.1002/jsfa.8481. Author Address: Abu Dhabi Quality and Conformity Council, P.O. Box 853, Abu Dhabi, United Arab Emirates. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 19 Author: Hussein, S. Year: 2017 Title: Halal chops and fascist cupcakes: On diversity and the weaponisation of food Journal: Meanjin Volume: 76 Issue: 1 Pages: 124-129 Type of Article: Review Short Title: Halal chops and fascist cupcakes: On diversity and the weaponisation of food Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85018625052&partnerID=40&md5=1beb566d9613a1463410f568f310f4f6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 36 Author: Husny, Z. J. B. I. M., Hussien, M. Z. S. B. M. and Tan, M. I. I. Year: 2017 Title: Service innovation: Halal logistics intention adoption model Journal: International Journal of Supply Chain Management Volume: 6 Issue: 1 Pages: 146-154 Type of Article: Article Short Title: Service innovation: Halal logistics intention adoption model Abstract: The concept of Halalan Toyyibban in halal product value chain has increasingly accepted among Muslim community. Halal logistics is the key factor for this concept to be materialized. Therefore, it is crucial for halal logistics to be adopted by halal product producer to uphold the integrity of their product throughout the whole supply chain process. It's vey alarming that still huge number of Malaysian Halal small medium enterprises (SMEs) still not adopting halal logistics. Therefore, this shows the important of this study to be conducted to identify factors that influence the intention of SMEs to adopt halal logistics services (HLS). Three objectives were established. Firstly, investigate the current state of halal logistics adoption among SMEs. Hypotheses derived were based on seven factors acquired: familiarity with innovation, status characteristics and position in social network, benefits, geographical setting, societal culture and political condition. The second objective is to determine the significant factors that influence SMEs intention to adopt HLS. Lastly, final objective is to proposal of an adoption intention model able to significantly predict the adoption intention of HLS among Malaysian SMEs. With extensive data collection, this study has succeeded in stipulating evidence to show: (1) being in the same social group HLS players and being familiar on HLS will significantly influence SMEs to adopt HLS, (2) being positioned in the same group of HLS actors will result in higher accessibility to information on HLS and (3) understanding of HLS benefits versus cost and with good support from the government are the necessary enablers of adoption of HLS among Malaysian SMEs. This research has also contributed to future service innovation adoption researches by providing an instrument to measure intention adoption service innovation model. © ExcelingTech Pub, UK. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016583782&partnerID=40&md5=2a8f978f738c06ef476744db5def5f84 Name of Database: Scopus

Reference Type: Journal Article Record Number: 13 Author: Haleem, A. and Khan, M. I. Year: 2017 Title: Towards successful adoption of Halal logistics and its implications for the stakeholders Journal: British Food Journal Volume: 119 Issue: 7 Pages: 1592-1605 Type of Article: Article Short Title: Towards successful adoption of Halal logistics and its implications for the stakeholders DOI: 10.1108/BFJ-12-2016-0637 Abstract: Purpose: The purpose of this paper is to understand the major critical success factors (CSFs), which are instrumental for effective adoption and implementation of Halal logistics (HL) in Halal supply chain (HSC) environment. Design/methodology/approach: In total, 15 CSFs/CSF clusters were identified and used to develop an interpretive structural modelling-based hierarchal and structural model. Further, analysis categorises driving and dependence power of factors. MICMAC has been undertaken to analyse how these CSFs and their hierarchies relate, with paths and levels. Findings: It was found that there is a need to develop proper guidelines, standards and codes, to train the Halal logisticians. Robust ICT and its appropriate implementation seems as the backbone of the HSC. HL emerges as a key component for the Halal industry to succeed, and the same is required to extend the integrity of the Halal products from the farm to the fork. That’s to develop Halal as an intrinsic characteristic. Thus, organisations should have support from specific CSFs. The paper provides managerial implications, recommendations for effective implementation of HL and further in identifying the pull effect of HL. Research limitations/implications: The model so developed is contextual and based on the perception of qualified experts, and they can have biasness of Halal meat supply chain. Originality/value: An academic research taking views from different stakeholders with findings valuable to researchers and the policy planners. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020478137&doi=10.1108%2fBFJ-12-2016- 0637&partnerID=40&md5=5b1c924784c3da7cb400cf2f7f0a8005 Name of Database: Scopus

Reference Type: Journal Article Record Number: 16 Author: Fuseini, A., Wotton, S. B., Hadley, P. J. and Knowles, T. G. Year: 2017 Title: The perception and acceptability of pre-slaughter and post-slaughter stunning for Halal production: The views of UK Islamic scholars and Halal consumers Journal: Meat Science Volume: 123 Pages: 143-150 Type of Article: Article Short Title: The perception and acceptability of pre-slaughter and post-slaughter stunning for Halal production: The views of UK Islamic scholars and Halal consumers DOI: 10.1016/j.meatsci.2016.09.013 Abstract: The importance of religious slaughter from economic, emotive and ethical viewpoints is significant. There are apparent economic benefits associated with trading in meats slaughtered according to religious traditions. Some religious authorities insist on the slaughter of animals without stunning, but this, according to many researchers, compromises animal welfare. We conducted a survey of Islamic scholars and Halal consumers, 66 scholars from 55 organisations and 314 consumers from 54 UK cities/towns were surveyed. Forty-nine scholars were interviewed through pre-arranged meetings, 17 surveyed online whilst all 314 consumers were either surveyed online or through the remote completion of copies of the questionnaire. Most of the scholars (> 95%) (CI 86.9 to 98.4%) agreed that if an animal is stunned and then slaughtered by a Muslim and the method of stunning does not result in death, cause physical injury or obstruct bleed-out, the meat would be Halal and 53% (CI 47 to 58%) consumers also thought such meat would be Halal. © 2016 Elsevier Ltd Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84992129683&doi=10.1016%2fj.meatsci.2016.09.013&partnerID=40&md5=b4a5824f594134c76371e626f04ea291 Name of Database: Scopus

Reference Type: Journal Article Record Number: 14 Author: Fuseini, A. Year: 2017 Title: Halal food Certification in the UK and its impact on food businesses: A review in the context of the European Union Journal: CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources Volume: 12 Type of Article: Review Short Title: Halal food Certification in the UK and its impact on food businesses: A review in the context of the European Union DOI: 10.1079/PAVSNNR201712007 Article Number: 007 Abstract: The majority of Muslims only consume Halal food because they believe the consumption of such foods is a commandment from Allah (God). Whilst Halal food may be readily available in Muslimmajority countries, Muslims living in the West often encounter a great deal of difficulty in finding Halal food. This led to the establishment of several unregulated Halal Certification Bodies (HCBs) within the European Union and other industrialized economies in an effort to assure Halal consumers that Halal certified products are consistent with the . However, these HCBs operate according to varying Halal standards, brought about by differences in opinion regarding the interpretation of some aspects of the Islamic dietary laws enshrined in the (Islamic Holy Book) and (Teachings of the Prophet of Islam). This has created confusion among food businesses and Halal consumers regarding what is true Halal, it also particularly makes the regulation of HCBs very cumbersome. This paper aims to review literature on the economic significance of the Halal food market and explore the activities of HCBs and the impact of these on UK Halal food businesses. © CAB International 2017. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85019877484&doi=10.1079%2fPAVSNNR201712007&partnerID=40&md5=5436d745896381c0692875a26d8b542c Name of Database: Scopus

Reference Type: Journal Article Record Number: 3 Author: Ermis, E. Year: 2017 Title: Halal status of enzymes used in food industry Journal: Trends in Food Science and Technology Volume: 64 Pages: 69-73 Type of Article: Review Short Title: Halal status of enzymes used in food industry DOI: 10.1016/j.tifs.2017.04.008 Abstract: Background Enzymes are extensively and increasingly used in research and food processing as important processing aids/biocatalysts. They can be produced by microorganisms through fermentation and can also be extracted from animal or plant tissues. Halal status of enzymes for industrial application is vague to consumers since they may not be properly traced back to their source of origin or production method. Scope and approach This review focuses on Halal related issues of enzymes i.e. used during industrial processing for food, feed, pharmaceutical and other consumer goods, with a particular focus on fermentation processes that might pose risks to Halal assurance. Key findings and conclusions The status of enzymes including the raw materials used and the current production methods is needed to facilitate Halal food production and comply with religious demands. Enzymes derived from Haram (not allowed) animals or from raw materials obtained from Haram sources are considered to be Haram. Whereas, enzymes derived from microorganisms during fermentation are considered to be Halal if the raw materials or any other ingredients used in the growth medium and in the final product are not from Haram or doubtful sources. If genetically modified (GM) microorganisms are used for enzyme production, recombinant DNA should not be from Haram or doubtful sources. © 2017 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85018272735&doi=10.1016%2fj.tifs.2017.04.008&partnerID=40&md5=0615de0c90e191f5af153bf278dfabe9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 23 Author: Danso, A. S., Richardson, R. I. and Khalid, R. Year: 2017 Title: Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures Journal: Meat Science Volume: 127 Pages: 6-12 Type of Article: Article Short Title: Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures DOI: 10.1016/j.meatsci.2016.12.014 Abstract: A total of fifteen male and fifteen female lambs were allocated to three groups of ten animals and subjected to: traditional Halal slaughter without stunning (TNS); slaughter following electric head-only stunning (EHOS) or; post-cut electric head-only stun (PCEHOS) and their meat quality was determined. Instrumental and sensory analyses were carried out on two muscles; M. longissimus thoracis et lumborum (LTL) and M. triceps brachii (TB). Additionally, the effects of sex and muscle type were also assessed. No differences were found among slaughter methods for pH, drip loss and shear force. TB had a higher pHu and was more tender than LTL. Muscles from EHOS and PCEHOS lambs discoloured more quickly than TNS muscles. There were no differences in the measured sensory attributes, with the exception of EHOS meat being tougher than PCEHOS and TNS meat. This study showed that the three slaughter methods had no substantial effect on lamb meat quality. © 2016 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85009089630&doi=10.1016%2fj.meatsci.2016.12.014&partnerID=40&md5=e08342e82b5f7806f9452d1b3f41aa7e Name of Database: Scopus

Reference Type: Journal Article Record Number: 37 Author: Boediman, E. P. Year: 2017 Title: Halal lifestyle in marketing communication of tourism and hospitality Journal: International Journal of Economic Research Volume: 14 Issue: 1 Type of Article: Article Short Title: Halal lifestyle in marketing communication of tourism and hospitality Abstract: Tourism and hospitalty has become primary needs consumed by the world community recently. Marketing communication has been adopted in many internet-based android application that offers a wide range of products and services such as various tourism destinations around the world. It is undeniable that the Islamic society contributes almost half of the world economy and growing rapidly including tourism and hospitality. Based on the background of global economic growth, Halal lifestyle in marketing communication of 'Islamic tourism or ' into a worldwide phenomenon today that is positioned to be applied in various sectors of the economy as demand continues to increase, for example: banking, transportation, food and beverages, etc. Halal lifestyle is needed by all of mankind not only for Muslims, because the halal concept philosophically and practically is an innovation from the "standard operation procedures" since fourteen centuries ago existed in Islamic sharia compliant. Inside of Halal lifestyle are the elements of health, safety and security, pure, prosperity and human dignity. However, the objective of this article is that the term 'halal lifestyle' is not intended for a restriction or coercion, but rather to reintroduce from the viewpoint of Islam which is already stated in the Qur'an, although it is still in general platform, future research will always present a more specific scientific Platform. © Serials Publications Pvt. Ltd. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85020721958&partnerID=40&md5=39f08c92369a70ec51dc19f4e231f80b Name of Database: Scopus

Reference Type: Journal Article Record Number: 288 Author: Bazazo, Ibrahim, Elyas, Tariq, Awawdeh, Loay, Faroun, Myada and Qawasmeh, Sa’ad Year: 2017 Title: The Impact of Islamic Attributes of Destination on Destination Loyalty via the Mediating Effect of Tourist Satisfaction Journal: International Journal of Business Administration Volume: 8 Issue: 4 Pages: 65 Short Title: The Impact of Islamic Attributes of Destination on Destination Loyalty via the Mediating Effect of Tourist Satisfaction ISSN: 1923-4015

Reference Type: Journal Article Record Number: 31 Author: Atherton, M. Year: 2017 Title: Halal meat firm to pay £7,500 after mouse infestation Journal: Food Manufacture Volume: 2017 Issue: JANUARY Type of Article: Note Short Title: Halal meat firm to pay £7,500 after mouse infestation Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85011053890&partnerID=40&md5=5394f866adf8675abfa107c873412d8a Name of Database: Scopus

Reference Type: Journal Article Record Number: 28 Author: Atherton, M. Year: 2017 Title: Duo guilty of selling 116t of Turkey as halal lamb Journal: Food Manufacture Volume: 2017 Issue: MARCH Type of Article: Note Short Title: Duo guilty of selling 116t of Turkey as halal lamb Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85015918912&partnerID=40&md5=62fe816a63c3454415a47a68fecbcd57 Name of Database: Scopus

Reference Type: Journal Article Record Number: 24 Author: Atherton, M. Year: 2017 Title: Halal duo jailed for selling turkey as halal lamb Journal: Food Manufacture Volume: 2017 Issue: APRIL Type of Article: Note Short Title: Halal duo jailed for selling turkey as halal lamb Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85019024653&partnerID=40&md5=e8e6b8e636fce701de65305f84525fb1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 35 Author: Arshad, H., Shukri, S. A. A., Obeidy, W. K. and Abidin, R. Z. Year: 2017 Title: An interactive application for halal products identification based on augmented reality Journal: International Journal on Advanced Science, Engineering and Information Technology Volume: 7 Issue: 1 Pages: 139-145 Type of Article: Article Short Title: An interactive application for halal products identification based on augmented reality DOI: 10.18517/ijaseit.7.1.1793 Abstract: Identification of halal products is a challenging issue especially for the Muslim community. Previously, a few researches were conducted to identify halal products using AR technology which enables the end users to scan product to ensure the quality. Further study needs to be conducted in order to investigate augmented reality experience in identifying halal products and beverages for the Muslim community. This paper presents an application to identify halal products based on Malaysian Islamic Development Department (JAKIM) database for Muslim consumers in Malaysia. The core aim of this research is to provide experience to the user regarding the usage of the proposed mobile application based on AR technology. Evaluation of the proposed application by conducted a survey to 22 users, reveals that user can detect a halal status of the products and give knowledge of awareness to have confident in order to choose the halal product. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85013875571&doi=10.18517%2fijaseit.7.1.1793&partnerID=40&md5=a63e0113a8a0ecd42e8f223cad3ec27d Name of Database: Scopus

Reference Type: Journal Article Record Number: 43 Author: Annabi, C. A. and Ibidapo-Obe, O. O. Year: 2017 Title: Halal certification organizations in the United Kingdom: An exploration of halal cosmetic certification Journal: Journal of Islamic Marketing Volume: 8 Issue: 1 Pages: 107-126 Type of Article: Article Short Title: Halal certification organizations in the United Kingdom: An exploration of halal cosmetic certification DOI: 10.1108/JIMA-06-2015-0045 Abstract: Purpose: The aim of this paper is to investigate the role that halal certification organisations (HCOs) play in the UK in assuring quality in halal cosmetics. Design/methodology/approach: The study evaluates whether halal certification assures the quality of halal cosmetic products. This research evaluated the quality assurance systems of major UK HCOs, using a hypothetical product as a test vehicle. The investigation considered whether these organisations differ in their definition of “halal” and “halal cosmetics” and also considered how effectively their certification signals quality assurance. Findings: The study indicated that there is a failure to adopt holistic halal terminology which implies that within the UK halal cosmetics industry, manufacturers may not be working within agreed standards for halal product integrity. Research limitations/implications: This study focussed on UK certification for halal cosmetics by three HCOs and disregarded other forms of halal businesses. The literature review is based solely on literature available in the English language. The study lacks generalisability, as only one hypothetical product was tested; therefore, it was not possible to reach an understanding of all the costs involved in UK HCO certification. Practical implications: This study undertook a comprehensive literature review on halal certification to produce a comparison of halal sanctioning laws, certification processes and the level of supply chain verification by UK HCOs. Originality/value: This study adds value to the knowledge on UK halal certification. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85014033957&doi=10.1108%2fJIMA-06-2015- 0045&partnerID=40&md5=76943a31cf49eba9129021ff769a15f0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 228 Author: Alikord, M., Keramat, J., Kadivar, M., Momtaz, H., Eshtiaghi, M. N. and Rad, A. H. Year: 2017 Title: Multiplex-PCR as a rapid and sensitive method for identification of meat species in Halal-meat Products Journal: Recent Pat Food Nutr Agric Epub Date: 2017/01/17 Date: Jan 13 Short Title: Multiplex-PCR as a rapid and sensitive method for identification of meat species in Halal-meat Products Alternate Journal: Recent patents on food, nutrition & agriculture ISSN: 1876-1429 (Electronic) 1876-1429 (Linking) Accession Number: 28088897 Abstract: BACKGROUND: Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species-specific primer set were used for identification of horse, donkey, pig and other ruminants in raw and processed meat products. METHODS: Oligonucleotid primers were designed for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. RESULTS: The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use for industrial meat products. It is concluded more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. CONCLUSION: This rapid and useful test is recommended for quality control firms for exercising more rigorous controls over industrial meat products, for the benefit of target consumers. Notes: Alikord, Mahsa Keramat, Javad Kadivar, Mahdi Momtaz, Hassan Eshtiaghi, Mohammad Naghi Rad, Aziz Homayouni United Arab Emirates Recent Pat Food Nutr Agric. 2017 Jan 13. Author Address: Department of Food Science & Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Iran. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 38 Author: Ali, M. H., Tan, K. H. and Ismail, M. D. Year: 2017 Title: A supply chain integrity framework for halal food Journal: British Food Journal Volume: 119 Issue: 1 Pages: 20-38 Type of Article: Article Short Title: A supply chain integrity framework for halal food DOI: 10.1108/BFJ-07-2016-0345 Abstract: Purpose: The purpose of this paper is to propose a food supply chain (SC) integrity framework in the context of halal food. Design/methodology/approach: This paper provides a discussion on the development of food SC integrity framework using triangulation of interviews’ insights with literature. Findings: Current industry practices such as standards have not been sufficient in embracing the concept of food SC integrity. As the food SC is complex, food SC integrity framework is proposed as a solution. This paper proposes food SC integrity framework for halal food. It consists of four dimensions, namely: raw material, production, service, and information integrity. In addition, key elements for each dimension are derived from the interviews’ insights. Research limitations/implications: The framework provides the evidence that the safeguarding of halal food integrity does not rely solely on certification; but it requires an extensive effort beyond certification. Practical implications: Safeguarding of food integrity should involve all stages and actors of the SC. Religious standards should incorporate SC integrity profiling through a controlling mechanism to promote higher food product integrity. Originality/value: Food SC integrity framework is important to religious food as it plays a significant role to the population. This study contributes to a newly developed SC integrity framework in the context of halal food. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85005950910&doi=10.1108%2fBFJ-07-2016- 0345&partnerID=40&md5=ebbc46a94ce59d4ea50b9db2d2fb0839 Name of Database: Scopus

Reference Type: Journal Article Record Number: 17 Author: Ali, A., Xiaoling, G., Sherwani, M. and Ali, A. Year: 2017 Title: Factors affecting Halal meat purchase intention: Evidence from international Muslim students in China Journal: British Food Journal Volume: 119 Issue: 3 Pages: 527-541 Type of Article: Article Short Title: Factors affecting Halal meat purchase intention: Evidence from international Muslim students in China DOI: 10.1108/BFJ-10-2016-0455 Abstract: Purpose: The purpose of this paper is to investigate the determinants of Halal meat consumption within international Muslim students’ population in China using the theory of planned behaviour as a conceptual framework. The role of self-identity (SI) as a Muslim, dietary acculturation (DA) in the host culture, moral obligation (MO) to purchase Halal meat and trust on the authenticity of Halal meat is explored. Design/methodology/approach: Cross- sectional data were collected through a questionnaire survey with 436 international Muslim students mainly originating from Muslim countries and currently studying in China. Data were analysed by stepwise multiple regression analyses to test the model and the moderating effects of SI, DA, MO and trust on behavioural intention. Findings: The results indicate that a positive personal attitude towards the consumption of Halal meat, personal conviction and the perceived control over consuming Halal meat predict the intention to eat Halal meat among Muslims. Research limitations/implications: Limitations include the use of a snow-ball sampling technique and the focus on only four individual characteristics related to religious food consumption, namely, SI, DA, MO and trust. Practical implications: Practical implications extend to dealing with food policymakers and food marketing managers in companies who might pursue identity-, acculturation-, MO- and trustworthiness-related strategies in their distribution and communication efforts targeted at the growing local as well as international market of Halal food. Originality/value: This study is one of the first studies investigating the determinants of Halal meat consumption among international Muslim students in China and a first application of the theory of planned behaviour-related religious food consumption context by considering four individual characteristics, namely, SI, DA, MO and trust. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85012869492&doi=10.1108%2fBFJ-10-2016- 0455&partnerID=40&md5=e009a6d763faabfc66c8b2311ec147fd Name of Database: Scopus

Reference Type: Journal Article Record Number: 4 Author: Ali, A., Ali, A. and Sherwani, M. Year: 2017 Title: Shaping Halal Into a Brand? Factors Affecting Consumers’ Halal Brand Purchase Intention Journal: Journal of International Food and Agribusiness Marketing Pages: 1-26 Type of Article: Article in Press Short Title: Shaping Halal Into a Brand? Factors Affecting Consumers’ Halal Brand Purchase Intention DOI: 10.1080/08974438.2017.1312657 Abstract: The authors’ aim was to find the possible positive relationships among branding constructs (brand image, brand perceived quality, brand satisfaction, brand trust, and brand loyalty) to explain consumer purchasing behavior toward halal brands. The authors proposed and empirically tested a conceptual model consisting of variables such as brand image, brand perceived quality, brand satisfaction, brand trust, and brand loyalty. A sample of 324 international Muslim respondents in China was gathered through the use of convenience and snowball sampling methods, and the hypotheses were tested by performing structural equation modeling. The empirical results show that the brand image of a halal milk brand is found to directly and positively affect consumer brand perceived quality, brand satisfaction, brand trust, and brand loyalty except for consumer brand purchase intention. This study suggests that companies dealing with halal brands should invest more resources to increase brand perceived quality, brand satisfaction, brand trust, and brand loyalty because these factors are positively associated with customers’ brand purchase intention. © 2017 Taylor & Francis Group, LLC Notes: Export Date: 15 July 2017 Article in Press URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85019031434&doi=10.1080%2f08974438.2017.1312657&partnerID=40&md5=b6ef7ceb1214d001c5c489f4c0850059 Name of Database: Scopus

Reference Type: Journal Article Record Number: 272 Author: Ahmad, Faradina, Ngadiman, Noor Irdiana Ngadiman, Roslan, Nuur Fathin and Rahman, Fauziah Abdul Year: 2017 Title: Halal Logistics Certificate in Malaysia: Challenges and Practices Short Title: Halal Logistics Certificate in Malaysia: Challenges and Practices

Reference Type: Journal Article Record Number: 42 Author: Ahmad, F., Hussein, M. Z., Husny, Z. J., Suleiman, B., Shima, N. and Syazwa Nabila, M. R. Year: 2017 Title: Delay as a challenge in prosecuting non- compliance in the halal industry Journal: International Journal of Supply Chain Management Volume: 6 Issue: 1 Pages: 141-145 Type of Article: Article Short Title: Delay as a challenge in prosecuting non- compliance in the halal industry Abstract: This is a research identifying the causes and consequence of delay in prosecuting halal industry violation. In determining the reasons for the delay, the authors will look into firstly the procedures and process which shows non- uniformity of legal administration, secondly the scattered laws, policy, standards for the halal industry. The authors will refer to a reported local case law, making comparative study on previous legislation and the current one, to see the elaborated scope of law in relation to the court's decision as a result of delay. © ExcelingTech Pub, UK. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016546207&partnerID=40&md5=353d1023e92d65f574abdc9c44243221 Name of Database: Scopus

Reference Type: Journal Article Record Number: 6 Author: Ahmad, A. N., Abdul Rahman, R., Othman, M. and Ungku Zainal Abidin, U. F. Year: 2017 Title: Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors Journal: Food Control Volume: 74 Pages: 70-78 Type of Article: Article Short Title: Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors DOI: 10.1016/j.foodcont.2016.11.031 Abstract: The provision of halal certified food is important for both Muslims consumers as well as halal food manufacturers in Malaysia. Nevertheless, there are still lots of consumers’ complaints resulted from the partial implementation of Malaysia halal standard (MS1500:2009) by these food manufacturers. Hence, critical factors affecting the implementation of halal standard need to be identified and examined as an initial step in fostering its implementation. To date, only limited empirical research is available on the implementation of halal food management system (based on MS1500:2009) especially amongst the small and medium enterprise (SME). Therefore, this study seeks to identify critical factors for effective implementation of halal food management system in SMEs. Using a qualitative approach, fifteen semi-structured interviews were carried out with halal executives, consultants and auditors from Malaysian/local halal authority. The recorded interviews were transcribed, translated, coded, and reconciled. Atlas.ti software (version 7) assisted in data coding to identify themes and subthemes. The findings suggested that top management, halal executive, employees, suppliers, and consumers are critical factors. Similarly, information and knowledge, teamwork, support, policy and procedure, and training are also important determinants towards the successful implementation of the systems. Effective recruitment to ensure the availability of Malaysian Muslim manpower, halal personnel empowerment to play dual roles relate to halal and quality/safety, and keeping up to date with recent fatwa development were found to be important and unique to halal context. © 2016 Elsevier Ltd Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85006705644&doi=10.1016%2fj.foodcont.2016.11.031&partnerID=40&md5=788d82e9139e8a9f19ba2c525cc9a5d2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 29 Author: Abd Rahman, A., Singhry, H. B., Hanafiah, M. H. and Abdul, M. Year: 2017 Title: Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers Journal: Food Control Volume: 73 Pages: 1318-1326 Type of Article: Article Short Title: Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers DOI: 10.1016/j.foodcont.2016.10.058 Abstract: Despite consistent monitoring by the Department of Islamic Development Malaysia (JAKIM), the fabrication of fake halal logos and certificates by irresponsible parties continues to challenge the integrity and authenticity of halal products. Malaysia's Halal Certification Procedures (Second Revision, 2012) state that companies operating in Malaysia need to develop their Halal Assurance System (HAS) to strengthen the management of halal-related matters within organizations. The purpose of this study is to investigate the influence of perceived benefits and traceability practices on readiness for Halal Assurance System (HAS) implementation. The study was conducted through a cross- sectional survey, and simple random sampling was employed. At the end of the data collection period, a total of 139 responses from halal-certified small and medium enterprises (SMEs) were obtained. Structural equation modeling with Amos graphics was used to perform a confirmatory factor analysis (CFA) and a causal path analysis. Results indicate that perceived market/competition benefits and perceived operational benefits are positively related to traceability systems implementation and readiness for HAS. It was found that traceability systems are fully needed to bridge the connection between perceived benefits and readiness for HAS. This paper has important implications for resource-based theory, literature on HAS and traceability, SMEs, and halal authorities and certifying bodies. Limitations and directions for future studies are provided. © 2016 Elsevier Ltd Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85006277757&doi=10.1016%2fj.foodcont.2016.10.058&partnerID=40&md5=3b8b4069e3bda4d8da3e42e39b3b4cff Name of Database: Scopus

Reference Type: Journal Article Record Number: 41 Author: Ab Talib, M. S., Ai Chin, T. and Fischer, J. Year: 2017 Title: Linking Halal food certification and business performance Journal: British Food Journal Volume: 119 Issue: 7 Pages: 1606-1618 Type of Article: Article Short Title: Linking Halal food certification and business performance DOI: 10.1108/BFJ-01-2017-0019 Abstract: Purpose: The purpose of this paper is to explore the relationship between Halal food certification (HFC) and business performance. This study argues that Halal food certificate implementation positively influences business performance. Design/methodology/approach: A total of 210 Halal certified food manufacturing companies in Malaysia participated in the study. Data were gathered through a structured questionnaire and were analysed using partial least squares structural equation modelling technique. Findings: The study proved that HFC has a positive relationship with operational performance. Additionally, operational performance mediates the relationship between HFC and financial performance. Altogether, this signifies that Halal food certificate implementation positively influences business performance. Practical implications: By linking HFC and business performance, managers may be aware of the significant role of HFC in influencing operational and financial performance. It would entice more food companies to become Halal certified that opens up an opportunity to a lucrative Halal food industry. It also empirically justifies that a religion-based food certification has the ability to influence business performance, consistent with other established food standards such as ISO 22000 or HACCP. Originality/value: Although numerous studies have concentrated on well-established food certifications, the expanding Muslim population, rising demand for Halal food, and lucrative Halal food market have raised the attention on HFC research among academicians and practitioners. This research is able to highlight the importance of implementing HFC among food companies as it could potentially lead to superior business outcomes. © 2017, © Emerald Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020468719&doi=10.1108%2fBFJ-01-2017- 0019&partnerID=40&md5=8c86409c6ebeaa8d8e70767635c544a8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 122 Author: Zahari, C. N. M. B. C. and Azmi, N. S. B. Year: 2016 Title: Halal source of medication: Glycosaminoglycan derived medicinal plant Journal: International Journal of Applied Chemistry Volume: 12 Issue: 4 Pages: 803-810 Type of Article: Article Short Title: Halal source of medication: Glycosaminoglycan derived medicinal plant Abstract: Background Orthosiphon stamineus, is a herbal plant traditionally used in various types of illnesses for example to treat kidney problems, diabetes, rheumatoid, nephritis, muscle pain and also wound healing. These properties majorly attributed by phenolic compounds according to previous researchers. Throughout this study, another novel compound that is glycosaminoglycans (GAGs) were discovered from this magical plant. The best part of this finding is that, the source is halal which until now none studies upon medicinal plant were carried for GAGs activity. Additionally, the particular GAGs are facing limitation for their source leaving mostly come from non-halal source. Objective: This study is endeavouring to extract GAGs from O. stamineus plant using an optimized extraction method. Second objective is to characterize the targeted compound chemical structures. Results: Both FTIR and NMR analysis showed presence of GAGs structure. Total sulfated GAGs were found to be 106.62 mg/g surpassing several other sources of GAGs. In extraction method, this study able to increase its yield up to 47.93% proving the promising yield of this plant as new source. Conclusion: It can be concluded that O. stamineus could be the next GAGs contributor, preparing for a recent halal medication. © Research India Publications. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85019274098&partnerID=40&md5=5eabaa43c28f886a4131267fee3b9e61 Name of Database: Scopus

Reference Type: Journal Article Record Number: 91 Author: Yusuf, E. and Yajid, M. S. A. Year: 2016 Title: Halal pharmaceuticals and cosmeceuticals from the perspective of higher education Journal: Asian Journal of Pharmaceutical Sciences Volume: 11 Issue: 1 Pages: 18-19 Type of Article: Article Short Title: Halal pharmaceuticals and cosmeceuticals from the perspective of higher education DOI: 10.1016/j.ajps.2015.10.013 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84960079807&doi=10.1016%2fj.ajps.2015.10.013&partnerID=40&md5=81c9407dec7dc3c9daeb74382da200d8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 55 Author: Yusoff, S. Z., Mohamad, N., Ghazali, M. F., Abdullah, N. H. and Syed Azmy, S. N. M. Year: 2016 Title: The usage of social media as an information seeking tool of Halal food products Journal: International Journal of Applied Linguistics and English Literature Volume: 5 Issue: 6 Pages: 245-248 Type of Article: Review Short Title: The usage of social media as an information seeking tool of Halal food products DOI: 10.7575/aiac.ijalel.v.5n.6p.245 Abstract: The purpose of this paper is to examine the role of social media as an information seeking tool of halal food products among Muslim. This is a conceptual paper which employed a comprehensive review to investigate strategy used by Muslim family in information seeking of halal food products using social media. This study had revealed that respondents are likely to use social media in search for information regarding halal foods. As expected by the researchers, children tend to be the majority users of social networking sites compared to their parents. It is crucial for each Muslim to seek information about halal foods as there are too much dumping information that lead to confusion among consumers. Other than that, this study proved the usage of social media not only limited to entertainment yet it plays a vital part as an information seeking tools as well. © 2016, Australian International Academic Centre PTY LTD. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84994227164&doi=10.7575%2faiac.ijalel.v.5n.6p.245&partnerID=40&md5=a676a76735c7f9b1c79bee299d58e1e4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 116 Author: Yasid, Farhan, F. and Andriansyah, Y. Year: 2016 Title: Factors affecting Muslim students awareness of halal products in Yogyakarta, Indonesia Journal: International Review of Management and Marketing Volume: 6 Issue: 4 Pages: 27-31 Type of Article: Article Short Title: Factors affecting Muslim students awareness of halal products in Yogyakarta, Indonesia Abstract: This paper is aimed to investigate the factors affecting the awareness of Muslim students towards halal food products. The variables used are religious belief, self-identity and media exposure as the independent variables and costumers’ awareness as the dependent variable. Using the convenience sampling, 234 respondents, students of Universitas Islam Indonesia, Universitas Islam Negeri Sunan Kalijaga Yogyakarta and Universitas Muhammadiyah Yogyakarta were involved in this study through questionnaires. Data gathered was analyzed with descriptive and causal through regression. Results of this study indicated that religious beliefs, self-identity and media exposure affect the awareness of Muslim customers towards halal food, either from partial and simultaneous analysis. © 2016, Econjournals. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84970023704&partnerID=40&md5=7d3b6f69888fb66cf45a38a7693df407 Name of Database: Scopus

Reference Type: Journal Article Record Number: 103 Author: Yaakop, A. Y., Ismail, S. A., Mahadi, N. and Ariffin, Z. Z. Year: 2016 Title: Modelling travelers' behavioural intentions for Halal hospitality: A case of an emerging Islamic tourism hub Journal: Social Sciences (Pakistan) Volume: 11 Issue: 21 Pages: 5252-5255 Type of Article: Article Short Title: Modelling travelers' behavioural intentions for Halal hospitality: A case of an emerging Islamic tourism hub DOI: 10.3923/sscience.2016.5252.5255 Abstract: Islamic tourism is rapidly growing to become the largest tourism sector due to its increasing demand of Islamic tourism products especially in a country like Malaysia. However, little research has been done to explore more about travelers' perceptions on Islamic tourism in Malaysia. This study used Partial Least Square (PLS) analysis as a tool to explore the dimensions of Islamic attributes of destination, i.e., Availability of Halal food and Worship Facilities (WF), Banning of Immoral Activity (IA) and Islamic Dress Code (DC) that maybe important to the segment of Muslim travelers for Halal hospitality in Malaysia. About 396 Muslims travelers participated in this study. The findings revealed that availability of Halal food and Worship Facilities (WF) and Dress Code (DC) have positive relationships on Behavioral Intentions (BI) among Muslims travelers for Halal hospitality in Malaysia. The study indicated that banning of Immoral Activities (IA) significantly affects Muslim travelers' Behavioral Intentions (BI) in Malaysia. The findings also suggested that Tourist Satisfaction (TS) mediated the relationships between Islamic attributes of destination and Behavioral Intention (BI). This study used quantitative method; the data was collected by using a set of self- administered questionnaire. It is hoped that the study will be used as a guideline for destination marketers to develop marketing strategies to attract Muslim travelers come to Malaysia. © Medwell Journals, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85007349528&doi=10.3923%2fsscience.2016.5252.5255&partnerID=40&md5=36f22f132f1ef8b5ddddea8d9d1283ed Name of Database: Scopus

Reference Type: Journal Article Record Number: 266 Author: Wingett, Fiona and Turnbull, Sarah Louise Year: 2016 Title: Halal holidays: exploring expectations of Muslim-friendly holidays Journal: Journal of Islamic Marketing Short Title: Halal holidays: exploring expectations of Muslim-friendly holidays ISSN: 1759-0833

Reference Type: Journal Article Record Number: 48 Author: White, G. R. T. and Samuel, A. Year: 2016 Title: Fairtrade and Halal Food Certification and Labeling: Commercial Lessons and Religious Limitations Journal: Journal of Macromarketing Volume: 36 Issue: 4 Pages: 388-399 Type of Article: Article Short Title: Fairtrade and Halal Food Certification and Labeling: Commercial Lessons and Religious Limitations DOI: 10.1177/0276146715620236 Abstract: Drawing upon the successes and criticisms of Fairtrade certification and labeling systems, this article considers how such successes may be replicated within Halal food supply chains. While the advantages of a trusted labeling system are evident, the highly complicated nature of Halal food production, driven by the heterogeneous religious requirements of its consumers, conspires to make the development of such a system both costly and impractical. Adopting Hunt’s (1981) concept of macromarketing and Layton’s (2007) definition of a marketing system, the article builds a conceptual model of the Halal food labeling marketing system. It presents a comparative analysis of the Fairtrade and Halal systems that can be viewed as push- and pull- driven respectively, and proffers suggestions for future research around the influence of consumer religiosity upon food production systems. © 2015, © The Author(s) 2015. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84994608186&doi=10.1177%2f0276146715620236&partnerID=40&md5=0deb0b4f4a5732728705cb390c0d9330 Name of Database: Scopus

Reference Type: Journal Article Record Number: 128 Author: Tayob, S. Year: 2016 Title: 'O You who Believe, Eat of the Tayyibāt (pure and wholesome food) that We Have Provided You' - Producing Risk, Expertise and Certified Halal Consumption in South Africa Journal: Journal of Religion in Africa Volume: 46 Issue: 1 Pages: 67-91 Type of Article: Article Short Title: 'O You who Believe, Eat of the Tayyibāt (pure and wholesome food) that We Have Provided You' - Producing Risk, Expertise and Certified Halal Consumption in South Africa DOI: 10.1163/15700666-12340064 Abstract: This article is an analysis of the development of halal consumption in South Africa. Research on the contemporary consumption of halal has argued for an articulation of Muslim identity in a variety of settings. What evades these scholarly analyses is the production of halal as a commodity. How is it that halal consumption, as defined by Islamic dietary law, has been produced into a separately identifiable product? This paper argues that in South Africa the production of certified halal has been produced through an extensive campaign that identified the power of the Muslim consumer, consumption as an Islamic imperative, and the contemporary risks to halal presented by food technology and cross-contamination. Communicating with the Muslim consumer and identifying risks to halal consumption established a particular form of halal-certification expertise. The result was an increase in the visibility of halal and the establishment of halal-certification organizations as necessary intermediaries for the proper practice of halal. In the process taqwa was recalibrated to mean vigilance against uncertified consumption as the inspection of a halal label was introduced into the determination of halal. © 2016 Koninklijke Brill NV, Leiden, The Netherlands. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84996671458&doi=10.1163%2f15700666- 12340064&partnerID=40&md5=b2b52e559dc56593e6e1953483ebc561 Name of Database: Scopus

Reference Type: Journal Article Record Number: 126 Author: Tahir, P. R., Hanaysha, J. and Sultana, M. Year: 2016 Title: Level of success of halal small and medium entrepreneurs in Malaysia Journal: Asian Journal of Scientific Research Volume: 9 Issue: 4 Pages: 214-218 Type of Article: Article Short Title: Level of success of halal small and medium entrepreneurs in Malaysia DOI: 10.3923/ajsr.2016.214.218 Abstract: The importance of Small Medium Enterprises (SMEs) for the economy has been realized and identified and the Malaysian government will have to play a crucial function in generating an enabling conducive scenario for SMEs. In 2010, a total of 354 programs with an assurance of RM 6.02 billion were under implementation for the development of high-performing and elastic SMEs. The administration will continue its pursuit of developing policies, initiatives and programs that would intensify support for the local SMEs. However, as they are designed to assist SMEs in general, it is imperative to see if the same applies to SMEs operating in the halal environment. In this study, we examined what variables constitute the level of success and also the characteristics of halal entrepreneurs. Results show that most of the respondents perceived that they are stronger than their competitor in all items except the export market. More than 80% of the respondents also agreed that they possess the personal characteristics that constitute halal entrepreneurs. Therefore, it can be concluded that, specific attention should be given to the outcome of this study in which SMEs operating in halal environment have a different set of environmental variables that can promote success if the country is serious on building successful halal SMEs to compete in the global market. © 2016 Putri Rozita Tahir et al. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84999277500&doi=10.3923%2fajsr.2016.214.218&partnerID=40&md5=7217a8d40b6a52415b9a29a5f35e2b8e Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 120 Author: Suhud, U. and Willson, G. Year of Conference: 2016 Title: The impact of attitude, subjective norm, and motivation on the intention of young female hosts to marry with a Middle Eastern tourist: A projective technique relating to Halal sex tourism in Indonesia Pages: 237-242 Short Title: The impact of attitude, subjective norm, and motivation on the intention of young female hosts to marry with a Middle Eastern tourist: A projective technique relating to Halal sex tourism in Indonesia Proceedings Title: Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016 Abstract: Halal sex tourism refers to a paid sexual activity between a male tourist and a female host under an Islamic contract marriage for a certain period of time to avoid adultery. One of the examples occurred between Middle Eastern male tourists and young female hosts in Indonesia. The objective of this study is to examine the impact of attitude, subjective norm, and motivation on intention of young female host to marry with a Middle Eastern male tourist. In this study, motivation is treated as two different variables—Taking/Receiving and Giving (TRG) and attitude towards Middle Eastern tourists are considered two variables too: favorable and unfavorable. A projective technique was applied to collect data and it attracted 199 participants. Findings indicate that subjective norm significantly influences intention and taking/receiving motivation significantly influences giving motivation. © 2016 Taylor & Francis Group, London. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016212873&partnerID=40&md5=f41cff5c7822ebc0fa846c8d9553a694 Name of Database: Scopus

Reference Type: Journal Article Record Number: 84 Author: Sudjadi, Wardani, H. S., Sepminarti, T. and Rohman, A. Year: 2016 Title: Analysis of Porcine Gelatin DNA in a Commercial Capsule Shell Using Real-Time Polymerase Chain Reaction for Halal Authentication Journal: International Journal of Food Properties Pages: 1-8 Type of Article: Article in Press Short Title: Analysis of Porcine Gelatin DNA in a Commercial Capsule Shell Using Real-Time Polymerase Chain Reaction for Halal Authentication DOI: 10.1080/10942912.2015.1110164 Abstract: The presence of pig derivatives, such as porcine gelatin, in any products is prohibited to be consumed by Muslim community. This study is intended to develop a specific primer from mytochondrial D-loop capable of amplifying DNA from porcine gelatin in commercial capsule shells. Two pairs of primers designed from mitochondrial D-loop region were tested in order to confirm the primer specificity in gelatin sources (pork, beef, and catfish) and fresh tissue (pig, cows, goat, chickens, and rat). Primers were then used to perform sensitivity test of six dilution series (1000, 200, 100, 10, 5, and 1 pg/µL) of porcine gelatin and porcine capsule shell. The amplification was also performed on capsule shell from porcine-bovine mixture gelatin at 0, 10, 20, 30, 40, 50, and 100% concentration. The repeatability test was performed by measuring amplification capsule shells from porcine–bovine gelatin mixture. Real time polymerase chain reaction method using primers designed was further applied to analyze capsule shells purchased from markets. From two primers have been designed specifically, only primer D-Loop 108 (forward: 5’-CGT ATG CAA AAA ACC ACG CCA-3’; reverse: 5’-CTT ACT ATA GGG AGC TGC ATG-3’) had the capability to identify the presence of porcine DNA in fresh tissue and gelatin sources at optimum annealing temperature of 58.4ºC. Sensitivity of the developed method expressed as limit of detection of DNA in gelatin and capsule shells is 5 pg. © 2016, Taylor & Francis. All rights reserved. Notes: Export Date: 15 July 2017 Article in Press URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84964999915&doi=10.1080%2f10942912.2015.1110164&partnerID=40&md5=2a0d65079862847378366db9d00dce7 5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 60 Author: Sirajuddin, M. D. M., Osman, M. R., Jaafar, H. S. and Yusoff, M. Year: 2016 Title: Towards resolving the challenge in halal industry through qur’anic thematic analysis: A preliminary study on Halal supply chain constraints Journal: Advanced Science Letters Volume: 22 Issue: 9 Pages: 2239-2243 Type of Article: Article Short Title: Towards resolving the challenge in halal industry through qur’anic thematic analysis: A preliminary study on Halal supply chain constraints DOI: 10.1166/asl.2016.7579 Abstract: Halal in the context of industrial operation deals with values, ethics, and integrity, whereby the products are certified as permissible to be consumed. Halal industries, therefore, have it’s own characteristics to face the challenge of numerous negative issues caused by the current technological and operational activities across the entire of the production chains. This paper hence, tries to illustrate how the Qur’an and a few fiqh theories offer its view towards resolving these challenges for both conceptual and operational constraints. It is done through the Qur’anic thematic analysis (Q.T.A), to enhance the existing halal conceptual understanding, and a few fiqh theories to deal with a few issues on the operational part. With a special attention been paid to the constraints of halal supply chain operations, this article try to suggest a conceptual and operational solutions both with QTA and a few fiqh theories to deal with the reality of the halal supply chain constraints. © 2016 American Scientific Publishers. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85007359755&doi=10.1166%2fasl.2016.7579&partnerID=40&md5=6695704f07c1de30dbd2ddd3aac30bfa Name of Database: Scopus

Reference Type: Journal Article Record Number: 61 Author: Shamsul, B. M. T., Adamu, M. T., Mohd Desa, M. N. and Khairani-Bejo, S. Year: 2016 Title: Prevalence of Escherichia coli O157:H7 and Enterobacteriaceae on hands of workers in halal cattle abattoirs in peninsular Malaysia Journal: Malaysian Journal of Medical Sciences Volume: 23 Issue: 5 Pages: 65-71 Type of Article: Article Short Title: Prevalence of Escherichia coli O157:H7 and Enterobacteriaceae on hands of workers in halal cattle abattoirs in peninsular Malaysia DOI: 10.21315/mjms2016.23.5.9 Abstract: Background: Several occupational diseases of multiple origins are encountered among abattoir workers. Presence of indicator microorganisms (coliforms) on hands of workers can be used a gauge for hygienic practices. Methods: A cross-sectional study was performed to assess the prevalence of E.coli and enterobacteriaceae among Halal abattoir workers in some government halal abattoirs of Malaysia. A total of one hundred and sixty-five hand swab samples were collected from workers of Halal abattoirs in Malaysia. The samples were subjected to microbiological analysis for characterisation and serotyping. Results: The results have shown that no Escherichia coli O157:H7 was isolated on the hands of abattoir workers before and after work. However, a total prevalence of 9.7% was recorded for all samples during work. For non-O157:H7, total prevalence of 33.3% during work and 13% after work were obtained. High prevalence was recorded in sample taken during work from Tampin, Jasin and Kemaman (100% each) while low prevalence where observed in Shah Alam, Banting and Ipoh (20% each). Conclusions: Based on the findings the hygienic practices of hand washing among the workers in few locations was found to be low especially after work. © Penerbit Universiti Sains Malaysia, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990062890&doi=10.21315%2fmjms2016.23.5.9&partnerID=40&md5=11b19543be19fcadf1f35ad4edb47acc Name of Database: Scopus

Reference Type: Journal Article Record Number: 230 Author: Shamsul, B. M., Adamu, M. T., Mohd Desa, M. N. and Khairani-Bejo, S. Year: 2016 Title: Prevalence of Escherichia Coli O157:H7 and Enterobacteriaceae on Hands of Workers in Halal Cattle Abattoirs in Peninsular Malaysia Journal: Malays J Med Sci Volume: 23 Issue: 5 Pages: 65-71 Epub Date: 2016/12/03 Date: Sep Short Title: Prevalence of Escherichia Coli O157:H7 and Enterobacteriaceae on Hands of Workers in Halal Cattle Abattoirs in Peninsular Malaysia Alternate Journal: The Malaysian journal of medical sciences : MJMS ISSN: 1394-195X (Print) 1394-195X (Linking) DOI: 10.21315/mjms2016.23.5.9 PMCID: PMC5101974 Accession Number: 27904427 Abstract: BACKGROUND: Several occupational diseases of multiple origins are encountered among abattoir workers. Presence of indicator microorganisms (coliforms) on hands of workers can be used a gauge for hygienic practices. METHODS: A cross-sectional study was performed to assess the prevalence of E.coli and enterobacteriaceae among Halal abattoir workers in some government halal abattoirs of Malaysia. A total of one hundred and sixty-five hand swab samples were collected from workers of Halal abattoirs in Malaysia. The samples were subjected to microbiological analysis for characterisation and serotyping. RESULTS: The results have shown that no Escherichia coli O157:H7 was isolated on the hands of abattoir workers before and after work. However, a total prevalence of 9.7% was recorded for all samples during work. For non-O157:H7, total prevalence of 33.3% during work and 13% after work were obtained. High prevalence was recorded in sample taken during work from Tampin, Jasin and Kemaman (100% each) while low prevalence where observed in Shah Alam, Banting and Ipoh (20% each). CONCLUSIONS: Based on the findings the hygienic practices of hand washing among the workers in few locations was found to be low especially after work. Notes: Shamsul, Bahri Mohd Tamrin Adamu, Muhammad Tukur Mohd Desa, Mohd Nasir Khairani-Bejo, Siti Malaysia Malays J Med Sci. 2016 Sep;23(5):65-71. Epub 2016 Oct 5. Author Address: Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor. Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor; Department of Microbiology, Faculty of Science, Gombe State University, PMB 127, Tudun Wada Gombe, Gombe State, Nigeria. Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor. Department of Veterinary Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 72 Author: Shahdan, I. A., Regenstein, J. M., Shahabuddin, A. S. M. and Rahman, M. T. Year: 2016 Title: Developing control points for halal slaughtering of poultry Journal: Poultry Science Volume: 95 Issue: 7 Pages: 1680-1692 Type of Article: Article Short Title: Developing control points for halal slaughtering of poultry DOI: 10.3382/ps/pew092 Abstract: Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings, which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices. © 2016 Poultry Science Association Inc. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84977103777&doi=10.3382%2fps%2fpew092&partnerID=40&md5=10f7c2f069e54cfeb5be1c2347501f46 Name of Database: Scopus

Reference Type: Journal Article Record Number: 232 Author: Shahdan, I. A., Regenstein, J. M., Shahabuddin, A. S. and Rahman, M. T. Year: 2016 Title: Developing control points for halal slaughtering of poultry Journal: Poult Sci Volume: 95 Issue: 7 Pages: 1680-92 Epub Date: 2016/03/20 Date: Jul 01 Short Title: Developing control points for halal slaughtering of poultry Alternate Journal: Poultry science ISSN: 1525-3171 (Electronic) 0032-5791 (Linking) DOI: 10.3382/ps/pew092 Accession Number: 26994198 Keywords: Abattoirs/ standards Animal Welfare Animals Chickens Food Handling/ methods Islam Meat/ standards Abstract: Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings, which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices. Notes: Shahdan, I A Regenstein, J M Shahabuddin, A S M Rahman, M T England Poult Sci. 2016 Jul 1;95(7):1680-92. doi: 10.3382/ps/pew092. Epub 2016 Mar 18. Author Address: Department of Biomedical Sciences, Faculty of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia. Department of Food Science, Cornell University, Ithaca, NY 14853-7201. Department of Business Administration, Faculty of Management, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia. Faculty of Dentistry, University Malaya, Kuala Lumpur 50603, Malaysia [email protected]. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 127 Author: Sepminarti, T., Sudjadi, Wardani, H. S. and Rohman, A. Year: 2016 Title: Real-time polymerase chain reaction for halal authentication of gelatin in soft candy Journal: Asian Journal of Biochemistry Volume: 11 Issue: 1 Pages: 34-43 Type of Article: Article Short Title: Real-time polymerase chain reaction for halal authentication of gelatin in soft candy DOI: 10.3923/ajb.2016.34.43 Abstract: Currently, along with the development of science and technology, the diversification of food products occurs in the market. Food products can contain non-halal components like porcine gelatine. One of food suspected to use gelatine is soft candy. Gelatin can be made from pork or beef or other animal. The presence of porcine gelatine in any food products is not allowed for Moslem community, therefore an analytical method offering reliable results must be developed. This study is intended to use Real-Time Polymerase Chain Reaction (RT-PCR) for analysis of porcine gelatine in soft candy. Isolation of DNA was performed with mitochondrial DNA Isolation Kit K280-50 (Bio- Vision). The DNA was analyzed by RT-PCR using primer D-Loop 318. Analysis for the primer specificity was performed on fresh tissue (pig, cows, chickens, goats and rats) and gelatin sources (beef, pigs and catfish). Primer D-loop318 can amplify porcine DNA at the optimum temperature 61.4°C. Repeatability test demonstrated amplification of all positive response samples containing porcine DNA in serial dilution of 10000-1 pg). The Coefficient of Variation (CV) is 6.32%. The repeatability test was also performed on soft candy 100% having CV of 1.06%. The commercial soft candy samples evaluated do not contain porcine DNA. © 2016 Academic Journals Inc. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84948146116&doi=10.3923%2fajb.2016.34.43&partnerID=40&md5=caa96e7503688042437d24b7d8cb39ea Name of Database: Scopus

Reference Type: Journal Article Record Number: 89 Author: Schlegelmilch, B. B., Khan, M. M. and Hair, J. F. Year: 2016 Title: Halal endorsements: stirring controversy or gaining new customers? Journal: International Marketing Review Volume: 33 Issue: 1 Pages: 156-174 Type of Article: Article Short Title: Halal endorsements: stirring controversy or gaining new customers? DOI: 10.1108/IMR-07-2014-0253 Abstract: Purpose – Halal food endorsements perceived positively by the focal target group may lead to a negative reaction of consumers that harbor animosity against this target group. For such potentially controversial endorsements, in-group animosity against out-group associated product endorsements could lead to a rejection and even an outspoken disapproval of these food products. The purpose of this paper is to explain what drives in-group reactions to Halal endorsements. Design/methodology/approach – The authors use Social Identity Theory and the Social Dominance Theory in explaining animosity toward out-groups and willingness to buy products with Halal endorsements. Specifically, the authors analyze the reaction of more than 800 in-group majority Christians toward out-group minority Muslim directed Halal endorsements. Following the development of hypotheses and a conceptual model, structural equation modeling is used to measure the relationships between the constructs. Findings – Constructs based on Social Dominance Theory and Social Identity Theory predict animosity toward out-group endorsements, but the relationship between Social Dominance Theory and animosity is much stronger. Animosity is a mediator between these two constructs and willingness to purchase products with out-group focussed endorsements (Halal). Research limitations/implications – The research has been conducted in one particular country (Austria) and focusses on a specific type of controversial endorsement, namely a religious (Halal) endorsement. Other research contexts (i.e. other countries and/or different types of controversial endorsements) should be used to widen the empirical base and validate the findings. Practical implications – Marketers should be aware of a possible negative impact of out-group focussed endorsements. In particular, they should be cognizant that racism and ethnocentrism prevailing in a society could reduce the purchase intent of in-groups. Social implications – Efforts are required to combat the drivers of animosity between in-groups and out-groups. This paper provides insights on how this may be achieved. Originality/value – This study focusses on a hitherto neglected phenomenon, i.e. controversial endorsements. It uses two alternative theories and advances the understanding of the role of animosity in a domestic consumer setting; an issue that has nearly exclusively been discussed with regard to cross-border purchasing. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84957836796&doi=10.1108%2fIMR-07-2014- 0253&partnerID=40&md5=41230f673cfc7ab1b59ff53697cd7748 Name of Database: Scopus

Reference Type: Journal Article Record Number: 231 Author: Sargentini, C., Tocci, R., Campostrini, M., Pippi, E. and Iaconisi, V. Year: 2016 Title: At slaughtering and post mortem characteristics on Traditional market ewes and Halal market ewes in Tuscany Journal: J Anim Sci Technol Volume: 58 Issue: 1 Pages: 35 Epub Date: 2016/09/09 Short Title: At slaughtering and post mortem characteristics on Traditional market ewes and Halal market ewes in Tuscany Alternate Journal: Journal of animal science and technology ISSN: 2055-0391 (Print) 2055-0391 (Linking) DOI: 10.1186/s40781-016-0116-2 PMCID: PMC5013581 Accession Number: 27606072 Abstract: BACKGROUND: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. METHODS: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). RESULTS: The Halal market ewes have shown lower dressing percentages (42.91 +/- 0.82 vs 46.42 +/- 0.69) and lower conformation score (4.5 +/- 0.5 vs 7.8 +/- 0.4). The Halal market meat showed higher cooking loss in oven (37.83 +/- 1.20 vs 32.03 +/- 1.15 %), lesser Chroma value (18.63 +/- 0.70 vs 21.84 +/- 0.67), and lesser Hue angle value (0.26 +/- 0.02 vs 0.34 +/- 0.02). This product had also lower fat percentage (4.2 +/- 0.4 vs 7.09 +/- 0.4). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) (43.84 +/- 1.05 vs 38.22 +/- 1.10), while the Halal market meat had higher percentage in omega3 poliunsatured fatty acids (PUFA) (5.04 +/- 0.42 vs 3.60 +/- 0.40). The consumer test showed as the ewe meat was appreciate by the consumers. CONCLUSIONS: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat. Notes: Sargentini, Clara Tocci, Roberto Campostrini, Matteo Pippi, Eleonora Iaconisi, Valeria England NLM: PMC5013581 J Anim Sci Technol. 2016 Sep 7;58(1):35. doi: 10.1186/s40781-016-0116-2. eCollection 2016. Author Address: Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA) - sez. Scienze Animali, Universita degli Studi di Firenze, Via delle Cascine, 5, 50144 Firenze, Italy. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 117 Author: Sándor, K. Year: 2016 Title: Életvégi döntéshelyzetek: Orvos által asszisztált halál: A Carter v. Canada ügy, Kanada Journal: Lege Artis Medicinae Volume: 26 Issue: 4 Pages: 220-224 Type of Article: Article Short Title: Életvégi döntéshelyzetek: Orvos által asszisztált halál: A Carter v. Canada ügy, Kanada Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990203652&partnerID=40&md5=e57bda21733e1ef2cb8c928c74788d39 Name of Database: Scopus

Reference Type: Journal Article Record Number: 112 Author: Sándor, K. Year: 2016 Title: Életvégi döntéshelyzetek - Orvos által asszisztált halál: Quebec, Kanada Journal: Lege Artis Medicinae Volume: 26 Issue: 3 Pages: 140-143 Type of Article: Article Short Title: Életvégi döntéshelyzetek - Orvos által asszisztált halál: Quebec, Kanada Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990853683&partnerID=40&md5=c8f2b1120a8e3da2274a4e3fbdf866ac Name of Database: Scopus

Reference Type: Journal Article Record Number: 74 Author: Samori, Z., Md Salleh, N. Z. and Khalid, M. M. Year: 2016 Title: Current trends on Halal tourism: Cases on selected Asian countries Journal: Tourism Management Perspectives Volume: 19 Pages: 131-136 Type of Article: Review Short Title: Current trends on Halal tourism: Cases on selected Asian countries DOI: 10.1016/j.tmp.2015.12.011 Abstract: Halal tourism is one of the new phenomenon emerged from the growth of Halal industry. As Halal matters advancing tourism industry, many Muslim and non-Muslim countries are set to capture the Muslim tourists market by providing the tourism products, facilities and infrastructures to cater their needs. While affirming this new phenomenon, there remain a shortage of theoretical publications and research in this area. On top of that, when it comes to the real concept of Halal tourism and its trends, it has nevertheless been found that lack of research has been conducted in providing and determining the so called concept. Thus, due to the scarcity of literature and specific studies in this area this paper aims to explore and illustrate the concept of Halal tourism within the Islamic context with special reference to Quranic verse and Hadith (primary sources in Islam). Meanwhile, to appreciate the existing implementation on this concept, this paper will further provide cases on current trend of Halal tourism in selected countries in Asia. This study adopted qualitative research method and employ library research for data collection technique. The outcomes of this study include the current development of Halal tourism concept and comparison on Halal tourism cases in Asia. On top of that, it would also discover its opportunities and potentials for Muslim and non-Muslim countries to embark on the same journey. © 2015 Elsevier Ltd Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84979710874&doi=10.1016%2fj.tmp.2015.12.011&partnerID=40&md5=fd96b94cc2b1e0123fe51562d3ec275b Name of Database: Scopus

Reference Type: Journal Article Record Number: 143 Author: Saleh, C., Eka Putri, V. Z., Feriyanto, N. and Md Deros, B. Year: 2016 Title: Halal supply chain framework for retail business focused on beverage industry: A case study Journal: International Business Management Volume: 10 Issue: 19 Pages: 4679-4683 Type of Article: Article Short Title: Halal supply chain framework for retail business focused on beverage industry: A case study Abstract: Today the demand on halal food industry is growing steadily. This growth is followed by anxiety about the food itself. Consumers are questioning about halal status of food products because many halal food producers were from non-Muslim country. It becomes more risky for all parties in halal food industry when there is no unified or standardized regulations on ensuring the halal status is maintained in all processes throughout the supply chain. Therefore, halal supply chain guidelines becomes a necessity for every stage in the halal food industry. At the retail stage, consumers must be ensured the food products displayed are safe, clean and halal. In retail business, there is shortage of research conducted on halal supply chain field. Due to this, there is a need to conduct research on proper halal supply chain framework for retail business. In this study, the researchers have conducted observations and interviews on a retail business selling beverages located in Yogyakarta, Indonesia by assessing whether all processes in the supply chain have complied with the Islamic law. The assessment processes on the beverage product were divided into supplier arrival, receiving, transit, storage and display. Assessment on all the processes was based on the Islamic law to develop an appropriate framework for retail business to ensure halal status of beverage products is maintained. © Medwell Journals, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84995460763&partnerID=40&md5=9626c3c004444aa32eedb997047133be Name of Database: Scopus

Reference Type: Journal Article Record Number: 124 Author: Sahilah, A. M., Laila Liyana, M. N., Aravindran, S., Aminah, A. and Mohd Khan, A. Year: 2016 Title: Halal authentication in Malaysia context: Potential adulteration of non- Halal ingredients in meatballs and surimi products Journal: International Food Research Journal Volume: 23 Issue: 5 Pages: 1832-1838 Type of Article: Short Survey Short Title: Halal authentication in Malaysia context: Potential adulteration of non- Halal ingredients in meatballs and surimi products Abstract: Halal is a term that describes substances that are deemed 'pure and clean' which Muslims are allowed to consume according to Islamic law. The industrialization of food processing in the 20th and 21st centuries has exposed Muslims community to various ingredients such as blood plasma, transglutaminase and gelatin introduced in meatballs and surimi product. Muslims are facing difficulties to ascertain which products are permitted or not under the Islamic law. Thus, this paper is to give knowledge of non-halal ingredients being introduced in meatballs and surimi products for consumers, researchers and policy makers. Local halal logo issued by Department of Islamic Development Malaysia (JAKIM) is needed to imply that all ingredients used in the food production and processing are Syariah compliance. The scientific evidence to substantiate any claim on Halal issue was developed based on several methods including PCR-based methods with different mitochondria and chromosomal DNA (MtDNA and cDNA) primers, real-time PCR with different probes and DNA binding agent, loop-mediated isothermal amplification (LAMP) with different primers developed, PCR- RFLP, ELISA and etc. © All Rights Reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84992025482&partnerID=40&md5=d6e1bb49203c582f53b8f697a6a77b77 Name of Database: Scopus

Reference Type: Journal Article Record Number: 99 Author: Safiullin, L. N., Galiullina, G. K. and Shabanova, L. B. Year: 2016 Title: State of the market production standards "halal"in russia and tatarstan: Hands-on review Journal: Academy of Marketing Studies Journal Volume: 20 Issue: Special Issue Pages: 88-95 Type of Article: Article Short Title: State of the market production standards "halal"in russia and tatarstan: Hands-on review Abstract: Production of goods and services by the standards of Halal is the world trend. In recent years, the global food market, the share of halal products, accounting for almost17%.If the current pace of development of this market will continue, then by 2018it amounted to1.6 trillion dollars. High dynamics of development of this market is maintained by the Middle East and North Africa, East and South Asia. The leaders in this market, Indonesia (197 billion Dollars) and Turkey (100 billion Dollars). Formation of the Halal market in Russia and in the Republic of Tatarstan took place gradually, increasing the number of participants and activities expand its range of products and sales geography. Along with the see merging issues that are typical for the global Halal industry, and for the domestic market. First of all, the problems associated with observance of production technology, its certification, authentication, quality and safety, as well as interstate recognition of national standards. The study is devoted to analysis of the market of Halal products in Russia and in the Republic of Tatarstan andthe definition of the main perspectives of its development in the context of globalization of trade. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84995603603&partnerID=40&md5=d13d68afab6e1de73430f58a5a642bfc Name of Database: Scopus

Reference Type: Journal Article Record Number: 75 Author: Ryan, C. Year: 2016 Title: Halal tourism Journal: Tourism Management Perspectives Volume: 19 Pages: 121-123 Type of Article: Editorial Short Title: Halal tourism DOI: 10.1016/j.tmp.2015.12.014 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84951031355&doi=10.1016%2fj.tmp.2015.12.014&partnerID=40&md5=4b35ceaf4e2def6dfc0ecdcbcdc6f859 Name of Database: Scopus

Reference Type: Journal Article Record Number: 144 Author: Roslan, N. F., Rahman, F. A., Ahmad, F. and Ngadiman, N. I. Year: 2016 Title: Halal logistics certificate in Malaysia: Challenges and practices Journal: International Journal of Supply Chain Management Volume: 5 Issue: 3 Pages: 142-146 Type of Article: Article Short Title: Halal logistics certificate in Malaysia: Challenges and practices Abstract: This paper illustrates challenges and practices of Halal logistics certificate in Malaysia. The concept of Halalan Toyyiban has been introduced, where the concept starts from the farm until consumption. This means all the raw materials, material handling, storage, warehousing, and transportation should use the halal concept across the supply chain. Under this concept logistics activity involved in term of how the goods transferred from one places to other place, storage place to keeps the goods, material handling and other logistics activities. Halal Logistics is created by Halal logistics Service Provider (LSP) to meet the demand from halal manufacturer in order to maintain the integrity for halal products. There was only one LSP company that introduced this new concept in their operation, there is about nine companies certified with Halal Logistics Certificate. The objective of this research is to explore the LSP Companies that have Halal Logistics Certificate from the authority, to determine the challenges faced by them to adopt Halal Logistics in their operation and to provide guideline for other LSP Companies those interested to apply for Halal Logistics Certificate in the next around. © ExcelingTech Pub, UK. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990038464&partnerID=40&md5=d0e0f801abfc52b6ee7e16e3cc396c14 Name of Database: Scopus

Reference Type: Journal Article Record Number: 125 Author: Rohman, A., Arsanti, L., Erwanto, Y. and Pranoto, Y. Year: 2016 Title: The use of vibrational spectroscopy and chemometrics in the analysis of pig derivatives for halal authentication Journal: International Food Research Journal Volume: 23 Issue: 5 Pages: 1839-1848 Type of Article: Short Survey Short Title: The use of vibrational spectroscopy and chemometrics in the analysis of pig derivatives for halal authentication Abstract: Currently, issues related to halal products such as adulteration, trade, and preference are emerging issues among Muslim and non-muslim countries. Halal authentication of products is necessary in order to assure the halalness of products including food, pharmaceuticals and cosmetics, especially for Muslim communities. Due to the advancement of science and technology, some food may be adulterated or contaminated with non-halal components, therefore, the identification and, in some cases, quantification of non-halal components are obligatory for Muslim scholars. Several analytical methods have been developed, proposed, and standardized for analysis of non-halal components in some products such as chromatographic techniques, spectroscopic, and moleculer biology techniques. Due to its simplicity and ease in operation, vibrational spectroscopies are the popular methods for analysis of non-halal components. In this review, we highlighted the use of vibrational spectroscopy (near infrared, mid infrared, and Raman) combined with chemometrics techniques for analysis of non-halal components in some products (food, cosmetics and pharmaceuticals). © All Rights Reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84992035138&partnerID=40&md5=c4491ca121c38002dac30738e7332a68 Name of Database: Scopus

Reference Type: Journal Article Record Number: 119 Author: Rizki Moi, M., Mohd Noor, M. A. and Adib Ismail, M. Year: 2016 Title: Competitiveness of halal industry in Maghreb countries Journal: Global Journal Al-Thaqafah Volume: 6 Issue: 1 Pages: 61-67 Type of Article: Article Short Title: Competitiveness of halal industry in Maghreb countries Abstract: To ensure that the countries produce halal products in order to remain in the international market, then they must make sure that they remain competitive in the market. Therefore, this study was to measure the competitiveness of the halal industry in the Maghreb countries which consist of five countries, namely Algeria, Libya, Mauritania, Morocco and Tunisia. The methodology of this study was using halal market share in the country and revealed comparative advantage (RCA). The study found that Mauritania is the most competitive country for halal industry because of it has the highest RCA value and followed by Morocco and Tunisia. While the countries that have lower competitiveness are Algeria and Libya. Therefore, the government and industry should plays a role to improve the competitiveness of their national halal industry and to ensure they remain competitive in the international halal market. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990985906&partnerID=40&md5=27d349fb4099a5c80786fc4a179f3345 Name of Database: Scopus

Reference Type: Journal Article Record Number: 96 Author: Rejaii, M. and Arianfar, A. Year: 2016 Title: Halal food: A systemic review Journal: International Journal of PharmTech Research Volume: 9 Issue: 7 Pages: 340-345 Type of Article: Review Short Title: Halal food: A systemic review Abstract: Halal products are the only permissible products that can be consumed by Muslim population all over the world. Halal certification process is becoming critical due to processing advancements and conflict of opinions among various Islamic schools of thought. Multiple Halal certification standards are framed by regulatory bodies in different countries, but there is inconsistency about few issues among these standards. One such conflict is Istihalah, which deals with the alteration in physicochemical nature of food and render a non-permissible food (Haram) to an acceptable form (Halal) for Muslims. There is dire need to understand the grey areas, such as the concept of Istihalah, to develop unanimous International Halal Standards complying with the rulings of all Islamic schools of thought. This paper discusses issues mainly related to food safety in Halal assurance. The aim was to discover and describe the approach to food safety requirements in Halal food provision and how this is incorporated in the Halal assurance systems. © 2016, Sphinx Knowledge House. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84982106700&partnerID=40&md5=2aa8beab8f244138fde8dee809dd2eab Name of Database: Scopus

Reference Type: Journal Article Record Number: 85 Author: Razzaq, S., Hall, C. M. and Prayag, G. Year: 2016 Title: The capacity of New Zealand to accommodate the halal tourism market - Or not Journal: Tourism Management Perspectives Volume: 18 Pages: 92-97 Type of Article: Article Short Title: The capacity of New Zealand to accommodate the halal tourism market - Or not DOI: 10.1016/j.tmp.2016.01.008 Abstract: Halal tourism and hospitality, also referred to as Islamic or sharia tourism, has implications for both the consumption and production of tourism and hospitality products. A number of potential attributes of halal accommodation are identified and applied to an analysis of accommodation provider websites in Auckland and Rotorua, two major tourist destinations in New Zealand, a country that is increasingly seeking to position itself as a halal friendly destination in Asia and the Middle East. The analysis of 367 accommodation websites found only three sites that specifically mentioned halal and also identified a number of attributes that may deter more conservative halal tourists. The findings raise significant questions with respect to the capacity of the New Zealand accommodation sector to both convey appropriate accommodation information to the Islamic market as well as provide satisfying experiences to those who do stay. Substantial improvements in training, education and communication strategies are recommended. © 2016. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84955612483&doi=10.1016%2fj.tmp.2016.01.008&partnerID=40&md5=b2345a89e1bbf82b79403f789d616264 Name of Database: Scopus

Reference Type: Journal Article Record Number: 88 Author: Ran, G., Ren, L., Han, X., Liu, X., Li, Z., Pang, D., Ouyang, H. and Tang, X. Year: 2016 Title: Development of a Rapid Method for the Visible Detection of Pork DNA in Halal Products by Loop-Mediated Isothermal Amplification Journal: Food Analytical Methods Volume: 9 Issue: 3 Pages: 565-570 Type of Article: Article Short Title: Development of a Rapid Method for the Visible Detection of Pork DNA in Halal Products by Loop- Mediated Isothermal Amplification DOI: 10.1007/s12161-015-0246-z Abstract: Disclosing the composition of meat products in detail is essential to consumers’ rights. In this study, we developed a rapid method based on loop-mediated isothermal amplification to visibly identify pork DNA in meat products. Four pig specific primers were designed according to the mitochondrial DN1 gene sequence. The analytical sensitivity of the LAMP assay for pork DNA detection is 0.5 pg in our experiment, and the results were not affected by processing temperature. We used the LAMP assay and the industry standard for Chinese entry-exit inspections and quarantines to analyze commercial halal products, and the results were comparable. In conclusion, the LAMP assay has excellent sensitivity and specificity and is a convenient method for pork DNA detection. © 2015, Springer Science+Business Media New York. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84961353647&doi=10.1007%2fs12161-015-0246- z&partnerID=40&md5=b252d56e52c614da125e3560203589eb Name of Database: Scopus

Reference Type: Journal Article Record Number: 80 Author: Rafiki, A. and Abdul Wahab, K. Year: 2016 Title: The human capital and the obtainment of halal certification Journal: Journal of Islamic Marketing Volume: 7 Issue: 2 Pages: 134-147 Type of Article: Article Short Title: The human capital and the obtainment of halal certification DOI: 10.1108/JIMA-03-2014-0020 Abstract: Purpose: This paper aims to analyse the relationship between human capital and obtainment of halal certification. Design/methodology/approach: The human capital theory is deployed as the basis to analyse the possible factors that determine the obtainment of halal certification by small firms. Four independent variables that were delineated include business experience, motivation, training and education. The proposed hypotheses mark the relationship between the four variables and the obtainment of the halal certification. The sample size (n = 370) is a group of small firms randomly picked from the four regions in the North Sumatera Province, Indonesia. Findings: By adopting the quantitative deductive-hypothetical method and the logistic regression analysis, the result has revealed that the aforementioned four variables have a significant relationship with the obtainment of halal certification. Originality/value: This paper provides the empirical findings and valuable insight for future researchers. The importance of obtaining the halal certification lies in not only more than convincing customers with the goodness of ingredient or compliance with the religions’ obligations but also it can serve as a strategy that brings a competitive advantage to the firms to grow. While the elements of human capital would be the factors that influence in the decision-making of obtaining the halal certification. © 2016, © Emerald Group Publishing Limited. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85010694722&doi=10.1108%2fJIMA-03-2014- 0020&partnerID=40&md5=cd8c2bb0f40e5a72bf92cc9e5cd4e85e Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 100 Author: Prasetyanti, L. A. and Takashima, R. Year of Conference: 2016 Title: Simulating supplier-producer relationship in halal food supply chain Pages: 430 Short Title: Simulating supplier-producer relationship in halal food supply chain Proceedings Title: Proceedings of the International Conference on Industrial Engineering and Operations Management Abstract: Halal as a quality of a food should be maintained from seed to fork. Each actor in a supply chain should not violate halal standard for the supply chain to produce halal food. For a firm to produce halal foods, not only should the firm process the foods according to Islamic rule, it also should confirm that it use only halal ingredients. However, halal is credence quality attributes that cannot be seen easily. Therefore, halal food producer should maintain relationship with its supplier well. The objective of this paper is to simulate behavior of halal food producer in terms of choosing and build relationship with its supplier. The research is performed using agent based modeling, and employed study case of halal food producer in Tokyo. © IEOM Society International. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85018958597&partnerID=40&md5=93e5351691d6f6218633ff12dc6f87d4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 79 Author: Perrett, M. Year: 2016 Title: Halal range launches with 16 lines on Amazon Fresh Journal: Food Manufacture Volume: 2016 Issue: JUNE Type of Article: Note Short Title: Halal range launches with 16 lines on Amazon Fresh Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84975297508&partnerID=40&md5=f79038279dad8c9dde1edcf4e609cf6d Name of Database: Scopus

Reference Type: Journal Article Record Number: 65 Author: Perrett, M. Year: 2016 Title: Halal wholesaler fined £25,000 over controlled waste Journal: Food Manufacture Volume: 2016July Type of Article: Note Short Title: Halal wholesaler fined £25,000 over controlled waste Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84979583863&partnerID=40&md5=082ca3f01fbbc29a69c2701a6b07ffd0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 81 Author: Park, S. W., Sim, Y. S., Choi, J. Y., Park, E. Y. and Noh, B. S. Year: 2016 Title: Electronic nose analysis of ethanol in gochujang for halal food certification Journal: Korean Journal of Food Science and Technology Volume: 48 Issue: 3 Pages: 193-200 Type of Article: Article Short Title: Electronic nose analysis of ethanol in gochujang for halal food certification DOI: 10.9721/KJFST.2016.48.3.193 Abstract: The purpose of this study was to investigate whether the electronic nose can be applied as a primary screening procedure to detect ethanol in gochujang for halal certification. First, ethanol content in 25 traditional gochujang was measured by gas chromatography with flame ion detector, widely accepted as the conventional method of alcohol detection. The content ranged from 0.14 to 2.7%. Then, 8 gochujangs selected from among the initial 25 samples were analyzed by electronic nose. Similar ethanol content patterns were observed between the two detection methods. In addition, commercial gochujang products were examined by electronic nose to ensure that they complied with the required ethanol standard of the halal certification authority. Consequently, it was confirmed that electronic nose analysis can be applied as a primary screening method for halal certification. © 2016 The Korean Society of Food Science and Technology. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84979645398&doi=10.9721%2fKJFST.2016.48.3.193&partnerID=40&md5=d58c180c2fa22c58244769897d16dc3d Name of Database: Scopus

Reference Type: Journal Article Record Number: 49 Author: Park, S., Kim, J. C., Lee, H. S., Jeong, S. W. and Shim, Y. S. Year: 2016 Title: Determination of five alcohol compounds in fermented Korean foods via simple liquid extraction with dimethyl- sulfoxide followed by gas chromatography-mass spectrometry for Halal food certification Journal: LWT - Food Science and Technology Volume: 74 Pages: 563-570 Type of Article: Article Short Title: Determination of five alcohol compounds in fermented Korean foods via simple liquid extraction with dimethyl-sulfoxide followed by gas chromatography-mass spectrometry for Halal food certification DOI: 10.1016/j.lwt.2016.08.030 Abstract: An analytical method for the determination of five alcohols (methanol, ethanol, n-propanol, n-butanol and n-pentanol) in fermented Korean foods using gas chromatography-mass spectrometry (GC/MS) was validated in terms of precision, accuracy, sensitivity and linearity. GC/MS separation was performed on a silica-based INNOWAX column (film thickness 0.25 μm, i.d. 250 μm, length 30 m) coated with polyethylene glycol and a mass selective detector set to determine specific selected ions for each alcohol. The limits of detection and quantification of the GC/MS analyses ranged from 0.25 to 1.16 mg/kg. Intra-day and inter-day RSDs for individual alcohol compounds were below 7%, and calibration curves exhibited good linearity (r = 0.999) within the tested ranges. Recovery values ranged from 90.79 to 101.50%. These results suggest that the analytical method described in this study could be used to determine the concentrations of five alcohols in a variety of fermented Korean foods such as Gochujang, Kimchi and soybean sauce (paste, solid and liquid sample) for Halal food certification. © 2016 Elsevier Ltd Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84991329906&doi=10.1016%2fj.lwt.2016.08.030&partnerID=40&md5=cbfd52026ac37848ca8336813b3343a9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 87 Author: Othman, B., Shaarani, S. Md and Bahron, A. Year: 2016 Title: The potential of ASEAN in halal certification implementation: A review Journal: Pertanika Journal of Social Sciences and Humanities Volume: 24 Issue: 1 Pages: 1-24 Type of Article: Review Short Title: The potential of ASEAN in halal certification implementation: A review Abstract: Halal is now seen not only in terms of market share or profitability of products, but what is more important is the implementation of the production of a service or a product itself. In fact, development is not just limited to country, but across the country or even continent. In this case, the various systems and the certificate used are really halal, clean and safe. In the context of the world, and ASEAN countries in particular, the output goes for halal requirements is important for the religious practices and the quality of life that once gives confidence to the various parties including consumers, industry and government. Most existing researches focused on consumer perception of the status of certificates issued, the logo and the quality service of certification body. Moreover, the research on comparison certification done by existing research is only focusing on portal used without a global view. Thus, a qualitative approach through library research is used in collecting related data which aims to review halal certification practices in the context of ASEAN. Result of this study indicates that the ASEAN countries (Malaysia, Indonesia, Singapore, Brunei, Thailand, Vietnam and Philippines) have similarities and differences in practicing halal. However, findings prove that all countries are even in placing sharia as a guide by following Al-Quran and as reference. Besides showing that not all countries have same infrastructure and capability as technology and standard preparation. © Universiti Putra Malaysia Press. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84959374405&partnerID=40&md5=c773881f3752c1a0501ff88e072e1c30 Name of Database: Scopus

Reference Type: Journal Article Record Number: 63 Author: Othman, B., Shaarani, S. M. and Bahron, A. Year: 2016 Title: Evaluation of knowledge, halal quality assurance practices and commitment among food industries in Malaysia Journal: British Food Journal Volume: 118 Issue: 8 Pages: 2033-2052 Type of Article: Article Short Title: Evaluation of knowledge, halal quality assurance practices and commitment among food industries in Malaysia DOI: 10.1108/BFJ-12-2015-0496 Abstract: Purpose – The purpose of this paper is to assess the level of knowledge, halal dietary quality assurance practices, and commitment among food industries in the implementation of halal in Malaysia. Besides, the study was based on two categories that are considered major contributors in the chain of halal food sector in Malaysia which are the multinational, and small medium enterprise (SME). Design/methodology/approach – Two company’s categories related to halal food and beverage industry which are the multinational, and SME were chosen in this research based on the similarities in terms of functions and needs in the implementation of halal in Malaysia. Furthermore, both categories are the main groups in the halal food sector that support the growth of other categories. The sample of the study was comprised of 241 companies from halal certification holders (MNCs=69; SMEs=172).Cross-sectional study through random sampling and purposive sampling was used where the internal halal committee who have been specifically appointed in the organization were asked to fill in the questionnaire. Personally hand-delivered questionnaires in workplaces was used as a method of data collection. The data were analyzed using SPSS version 21. Findings – Based on the analysis, it was found that the level of knowledge, halal quality assurance practices and commitment to be at a good level. Whereas the results of inference showed that there are significant differences for the three variables studied. Research limitations/implications – In the study there are some limitations, namely; first, the categories studied are focussed solely on halal food industry. Halal now been expanded to other products such as pharmaceutical, logistics, etc. Second, the standards used are the standard and guidelines on the handling of food. Finally, the limitations in obtaining more respondents as most industry in Malaysia is still concerned to provide feedback and view it as the secrecy of the company. Practical implications – First, the implication of the theory and literature studies in which the research prevalence is associated with the ISO quality and quality management, integration of multiple disciplines and concepts is essential as a combination of elements of human capital and strategic management. Second, on behalf of the government or specially-appointed halal certification body, it can give a clear picture of the exposure and promotion related to the deed, procedures, and guidelines have gone through several changes and amendments. In addition, it is also able to evaluate the effectiveness of a number of conditions that are required such as internal halal appointment committee. Third for industry practitioners, focussing in delivering halal standards is not dependent on the system, working patterns, and technologies alone, but should also take into account the element of human capital and organizational responsibility in maintaining halal integrity and enhancing the knowledge and halal dietary management in accordance with the requirements of Islamic law and fatwa. Social implications – On behalf of the users, the confidence is there and in order to produce a halal product, it involves a fairly strict chain and has always been regulated by a special committee whose role are meeting the needs outlined halal standards. Originality/value – The study is the starting point in discussing in detail about the halal knowledge, halal quality assurance, and commitment after the standardization and harmonization of halal certification in early 2012. Furthermore, there are a few revisions on the act, standards, and procedures by the halal certification body, which halal assurance should be implemented and considered still new. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84979202534&doi=10.1108%2fBFJ-12-2015- 0496&partnerID=40&md5=93911fce600af428b2111ad5d2cc5e58 Name of Database: Scopus

Reference Type: Journal Article Record Number: 50 Author: Neio Demirci, M., Soon, J. M. and Wallace, C. A. Year: 2016 Title: Positioning food safety in Halal assurance Journal: Food Control Volume: 70 Pages: 257-270 Type of Article: Review Short Title: Positioning food safety in Halal assurance DOI: 10.1016/j.foodcont.2016.05.059 Abstract: Muslims follow the religion of Islam and the food they eat should be Halal, meaning lawful or permissible. Muslims are allowed to eat halal and wholesome food that has been provided for them. However, some of the main prohibitions are swine flesh, blood, carrion, animals not slaughtered according to Islamic laws and alcoholic drinks. At present Halal assurance is in a complicated state, with various Halal standards differing from each other without gaining mutual acceptance. The world is starting to understand the need for an influential globally accepted standard that would open doors to global markets and gain consumer confidence. This paper discusses issues mainly related to food safety in Halal assurance. The aim was to discover and describe the approach to food safety requirements in Halal food provision and how this is incorporated in the Halal assurance systems. The position of food safety regulation within Halal requirements or Halal standards' requirements for food safety is still unclear. This review also considers whether current Halal standards include criteria in common with internationally accepted food hygiene standards and emphasizes the potential of using the HACCP system for Halal assurance. © 2016 Elsevier Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84973450819&doi=10.1016%2fj.foodcont.2016.05.059&partnerID=40&md5=4a3f337f06c28380663762ce595f542b Name of Database: Scopus

Reference Type: Journal Article Record Number: 73 Author: Mohsin, A., Ramli, N. and Alkhulayfi, B. A. Year: 2016 Title: Halal tourism: Emerging opportunities Journal: Tourism Management Perspectives Volume: 19 Pages: 137-143 Type of Article: Review Short Title: Halal tourism: Emerging opportunities DOI: 10.1016/j.tmp.2015.12.010 Abstract: The main purpose of this paper is to raise awareness about the growing Halal tourism market segment and identify the fundamental needs of this segment. What is Halal tourism? What are the sources that inform about Halal tourism? What is the potential of Halal tourism? How does one attract this potential segment? These are some of the questions to which a response is provided in the paper. The methodology is largely reliant on secondary information. The paper also makes some recommendations which have implications for the practitioners. © 2015 Elsevier Ltd Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84950285197&doi=10.1016%2fj.tmp.2015.12.010&partnerID=40&md5=b478a25007f4c7fe7b921fa6de655b7f Name of Database: Scopus

Reference Type: Journal Article Record Number: 114 Author: Mohezar, S., Zailani, S. and Zainuddin, Z. Year: 2016 Title: Halal cosmetics adoption among young Muslim consumers in Malaysia: Religiosity concern Journal: Global Journal Al-Thaqafah Volume: 6 Issue: 1 Pages: 47-59 Type of Article: Article Short Title: Halal cosmetics adoption among young Muslim consumers in Malaysia: Religiosity concern Abstract: The global increase in Muslim populations and purchasing power has created a new demand for halal cosmetic product development.While the introduction of new product may facilitate companies in gaining competitive advantage, the failure rates of product innovation is also high. Owing to such interests, this paper aims to determine factors that motivate young adult Muslim consumers in the emerging market to adopt halal cosmetics. This study expands prior research by integrating Diffusion of Innovation theory and religiosity dimension to explain the antecedents of halal cosmetics adoption among young Muslim consumers. Data were collected from 238 young Muslim consumers using questionnaires distributed at a number of supermarkets in Kuala Lumpur. The conceptual model and hypotheses developed were tested using partial leased square.Our results demonstrate that perceived product characteristics, social influence and consumer innovativeness influence young Muslim consumers to adopt halal cosmetics products. This study also report religiosity as moderator between these three predictors and halal cosmetic adoption. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990892396&partnerID=40&md5=41ff199807780af5b11d2443bdcd6426 Name of Database: Scopus

Reference Type: Journal Article Record Number: 86 Author: Mohd Suki, N. and Abang Salleh, A. S. Year: 2016 Title: Does Halal image strengthen consumer intention to patronize Halal stores?: Some insights from Malaysia Journal: Journal of Islamic Marketing Volume: 7 Issue: 1 Pages: 120-132 Type of Article: Article Short Title: Does Halal image strengthen consumer intention to patronize Halal stores?: Some insights from Malaysia DOI: 10.1108/JIMA-12-2014-0079 Abstract: Purpose – The purpose of this study is to examine the influence of Halal image, attitude, subjective norm and perceived behavioural control on consumer behavioural intention to patronize Halal stores in Malaysia. Design/methodology/approach – A self-administered questionnaire was disseminated to members of the general public in Kuching, the main city of Sarawak, Malaysia, via a convenient sampling technique. In total, 548 valid samples were usable for data analysis. Correlation analysis was used to test the model. Findings – Empirical results revealed that consumers’ intention to patronize Halal stores is influenced by attitude, perceived behavioural control, subjective norm and Halal image. Muslim consumers develop a favourable attitude towards stores that display a Halal image, are pleased to know that each item available in these stores is a confirmed Halal product and decide to re-patronize those stores in their practice of Islamic teachings. Practical implications – Marketing managers should focus on developing a positive image of their stores to attract Muslim consumers. For foreign companies, this means that managements should be respectful of the Shariah law in their business transactions and create an image of their brands which is in accordance with Halal requirements to increase the confidence among Muslim customers to patronize their products and stores. Originality/value – The main theoretical contribution relates to the inclusion of the halal image dimension as a variable in the matter of consumer intention to patronize Halal stores in Malaysia. © 2016, © Emerald Group Publishing Limited. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84962604730&doi=10.1108%2fJIMA-12-2014- 0079&partnerID=40&md5=d87ffb9537c783d0064ba24871d207a6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 118 Author: Mohd Noor, M. A., Rizki Moi, M. and Abdul Kader, R. Year: 2016 Title: the efficiency of halal processed food industry in Malaysia Journal: Global Journal Al-Thaqafah Volume: 6 Issue: 1 Pages: 37-46 Type of Article: Article Short Title: the efficiency of halal processed food industry in Malaysia Abstract: Efficiency is indispensable for an industry to ensure cost reduction and profit maximization. It also helps the industry to be competitive and remain in the market. In 2010, Malaysia aims to be the world halal hub. The hub should capture at least five percent of the world halal market with at least 10,000 exporting firms. However the hub failed due to the small number of firms efficiency that finally contribute to less number of firms export. Thus, this study aimed to measure the efficiency of halal processed food industry in Malaysia using Data Envelopment Analysis (DEA). Input variables used were local raw inputs, labour, and monetary assets of halal food industry in Malaysia. Meanwhile the output used was the total sales revenue of the halal industry in Malaysia. The study shows that very few indusries are efficient in each category led by meat, dairy, cordials and juices, marine products, food crops, and grains industry. Therefore, the government needs to emphasize on industry's efficiency to be competitive and be the world halal hub in the future. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990964679&partnerID=40&md5=1468b5e89352e7ea3009cc9e29996b83 Name of Database: Scopus

Reference Type: Journal Article Record Number: 97 Author: Mohammadian, F. and Hajipour, B. Year: 2016 Title: Halal cosmetics supply chain - A conceptual model Journal: International Journal of Supply Chain Management Volume: 5 Issue: 1 Pages: 33-43 Type of Article: Article Short Title: Halal cosmetics supply chain - A conceptual model Abstract: Increasing of Muslim population around the world will build a huge Islamic market by 2030. Since the origin of most cosmetics products are non-Muslim companies, the control of Halal quality products according of Islamic standards is a big issue for Muslims. The current research goal is to determine the controller elements of Halal quality and the effects of Halal policy on the different parts of Halal cosmetic supply chain stages and players. Use of Halal policy traceability showed that with help of this system, high halal quality cosmetics can provide and attract the consumer confidence to develop these products in Islamic markets. Therefore, Halal quality assurance by different supply chain players becomes an important subject. © ExcelingTech Pub, UK. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84969903567&partnerID=40&md5=1f37d5b2a1ee304c0a674688e6bee611 Name of Database: Scopus

Reference Type: Journal Article Record Number: 110 Author: Mohamed, S. B., Ab Rashid, R., Abdullah, A. H., Wahab, Z., Ab Rahman, H. A., Mohd, A., Ariffin, M. K. A. M., Ab Aziz, W. A. W. and Besar, R. Year: 2016 Title: A review of key principles in halal manufacturing Journal: International Journal of Applied Business and Economic Research Volume: 14 Issue: 14 Pages: 1239-1249 Type of Article: Review Short Title: A review of key principles in halal manufacturing Abstract: Malaysia has been practising the model of manufacturing practices introduced by the west and the east which aim purely for materialism. This phenomenon causes a variety of problems in the manufacturing sector in this country, such as the erosion of the humanity, environmental pollution and exploitation of human labor. Manufacturing practices that are not based on the Islamic concept lead to many things that neither conform to sharia compliance nor suitable to the needs of the Muslim society. This review has two objectives. Firstly, to identify the principles of manufacturing from Islamic point of view. Secondly, to formulate a definition of halal manufacturing as a fundamental procedure that can be used as a basis of manufacturing practices that abide to sharia, taharah, barakah and can eliminate shubhah. This review involves inductive and comparative analysis of Islamic sources namely the Quran, hadith and Islamic scholars' writing. This review reveals that the principles of halal manufacturing are associated with owners, capitalization, staff, premises, equipment, materials, work processes, and product documentation. The paper concludes that halal manufacturing is a balanced and integrated process of transforming the source of material which is syariah compliant, taharah and barakah towards the elimination of shubhah for the welfare of the community in this world and hereafter. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85008191023&partnerID=40&md5=97c84b303423036721768064cfc1c965 Name of Database: Scopus

Reference Type: Journal Article Record Number: 105 Author: Mohamed, M. I. K. P. H. P., Rasi, R. Z. R. M., Mohamad, M. F. A. and Wan Yusoff, W. F. Year: 2016 Title: Towards an integrated and streamlined halal supply chain in Malaysia-challenges, best practices and framework Journal: Social Sciences (Pakistan) Volume: 11 Issue: 11 Pages: 2864-2870 Type of Article: Article Short Title: Towards an integrated and streamlined halal supply chain in Malaysia-challenges, best practices and framework Abstract: The rapidly growing global halal market has given a unique window of opportunity which may enable Malaysia to become the global hub for halal food. Malaysia has already taken a lead by developing a halal assurance system which is now considered as the benchmark for a global assurance system and establishing the halal industry development corporation which driving a wide range initiatives. In parallel to these developments, the research communities around the world have also launched various projects to investigate issues surrounding the halal industry. Among them, halal logistics have attracted the attention of many researchers. However, a preliminary literature survey revealed that research in this area is patchy and no efforts have been taken yet to assimilate best practices emerging from various studies to formulate a framework which enable all stakeholders to work together to create an efficient, cost-effective and integrated halal supply chain. A coherent and holistic approach is required to ensure that a seamless halal logistics become the backbone of a global supply chain. This conceptual study proposed a research work that aims to fill this gap by developing a streamlined and integrated framework for halal global logistics. © Medwell Journal 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84988372471&partnerID=40&md5=be1c0142feb358f7f72d5b160efcd5c5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 62 Author: Mohamad, M. A., Mansor, S., Ahmad, N., Adnan, W. A. W. and Muhammad Wali, I. Year: 2016 Title: The reliability of halal product transportation using gps tracking system Journal: Journal of Theoretical and Applied Information Technology Volume: 90 Issue: 2 Pages: 188-196 Type of Article: Article Short Title: The reliability of halal product transportation using gps tracking system Abstract: The rapid growth of Halal product market creates high demand for the logistic system to ensure the reliability of product during the transportation process. However, due to contamination, pilferage and chance of breakage in the supply chain, the reliability of the current status of halal product has been questioned that leads to the initiative of developing a new tracking system to monitor the movement of the product. Aiming at monitoring and reducing the possibility of cross contamination that might occur during the transportation process, the Halaltracer tracking system was developed using the combinations of Global Positioning System (GPS) and geofence algorithm. The Halaltracer tracking system is significantly contributing in terms of automatic detection on the spatial activity taken during the halal product’s shipment process. Apart from providing spatial information about the delivery session and the route taken, the system also can detect the possibility of cross contamination by monitoring in real time the stopping of vehicles using a ray casting algorithm applied to the geofence technique used in the system. A functional prototype device with a web based interface for reporting function was completely built and tested in different kind of situation. The testing showed that the proposed model was capable of presenting a report of tracking which compliant the requirement of managing Halal product. In conclusion, these Halaltracer system will improve the traceability of Halal product during transportation by focusing on the Halal part thus, adding the credibility of consumer confidence in consuming the Halal products. © 2005 - 2016 JATIT & LLS. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84984876917&partnerID=40&md5=f681f85d7f94a14626c6fa679837c150 Name of Database: Scopus

Reference Type: Journal Article Record Number: 71 Author: Mohamad Husny, Z. J. B. I., Mohammed Hussein, M. Z. S. B. and Illyas Tan, M. I. B. Year: 2016 Title: Factors that influence the intention to adopt halal logistics services among malaysian SMEs: Formation of hypotheses and research model Journal: Asian Social Science Volume: 12 Issue: 7 Pages: 151-158 Type of Article: Article Short Title: Factors that influence the intention to adopt halal logistics services among malaysian SMEs: Formation of hypotheses and research model DOI: 10.5539/ass.v12n7p151 Abstract: This study was aim to understand the influence of adoption factors on the intention of adopting an innovation (Halal Logistics) among Malaysian Halal SMEs. This research employed a quantitative research design using survey research method. Four objectives were established. The first is to formulate a model that identifies the influence of adoption factors on innovation (Halal Logistics) adoption intention among Malaysian Halal SMEs. This was achieved through literature reviews and preliminary study. Five halal compliant logistics service providers (LSPs) were contacted through phone and email correspondences. Seven research hypotheses were derived and seven factors that influenced the innovation (Halal Logistics) adoption intention were identified: the presence of familiarity with innovation, status characteristics, position in social network as internal factors as well as benefit, geographical setting, societal culture and political condition as external factors. The second objective is to develop an instrument that can be used to measure the influence of adoption factors on adoption intention among Halal SMEs. © 2016, Asian Social Science. All Right Received. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84988024359&doi=10.5539%2fass.v12n7p151&partnerID=40&md5=2138d975cfd3210e54ee05fc269754f9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 83 Author: Miklós, C. Year: 2016 Title: Hyper-free fatty acidemia - Insulin resistance and β-cell death Journal: Orvosi Hetilap Volume: 157 Issue: 19 Pages: 733-739 Type of Article: Article Short Title: Zsírsavtúltengés - inzulinrezisztencia és β-sejt-halál DOI: 10.1556/650.2016.30439 Abstract: The increasing prevalence of type 2 diabetes correlates with the rapid spread of obesity worldwide. Adipocytes are strained by the demand of excessive storage, and the local inflammation accelerates triglyceride turnover, which elevates the plasma levels of free fatty acids. Sustained hyper-free fatty acidemia leads to disturbances in cellular functions (lipotoxicity) or even to programmed cell death. Activated stress kinases interfere with insulin signaling, and often facilitate apoptosis. Hyper-free fatty acidemia, therefore, links obesity to diabetes through insulin resistance and β-cell damage. Lipotoxicity research - including the comparison of the effects exerted by saturated, unsaturated and trans fatty acids - provides explanations for long-known phenomena. Our widening knowledge in the field offers new strategies for prevention and treatment of the metabolic syndrome and diabetes. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84967205168&doi=10.1556%2f650.2016.30439&partnerID=40&md5=6a26b5910528da57718ba9965ca5b21e Name of Database: Scopus

Reference Type: Journal Article Record Number: 137 Author: Maulan, S., Omar, N. A. and Ahmad, M. Year: 2016 Title: Measuring halal brand association (HalBA) for Islamic banks Journal: Journal of Islamic Marketing Volume: 7 Issue: 3 Pages: 331-354 Type of Article: Article Short Title: Measuring halal brand association (HalBA) for Islamic banks DOI: 10.1108/JIMA-09-2014-0058 Abstract: Purpose: The main purpose of this paper is to develop a reliable and valid scale for measuring halal brand association (HalBA) for Islamic banks. Brand association is a core dimension of brand equity that Islamic bank managers need to develop to maintain competitiveness. Using the process proposed by Churchill for developing measures of marketing constructs, an instrument to assess HalBA for Islamic bank is formulated. Design/methodology/approach: The methodology consists of developing the scale based on a literature review and qualitative method. The proposed scale is then purified and validated through exploratory factor analysis (EFA) and confirmatory factor analysis (CFA). Findings: Based on the EFA and CFA, the result reveals that HalBA for Islamic banks contains 15 attributes which can be categorized into three dimensions: Shari’ah-compliant association, God- consciousness association and corporate social responsibility association. Practical implications: The scale developed could assist practitioners in further understanding the dimensions and measurement of halal bank association, particularly in Islamic banking institutions. Knowledge of the dimensions of HalBA that customers seek from an Islamic bank can help managers and marketers to design branding strategies that better meet the needs of consumers, thereby increasing their satisfaction and loyalty. Originality/value: The concept of brand association has been explored primarily from a conventional marketing perspective. This study offers a new dimension of HalBA in the context of Islamic banks. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84987704824&doi=10.1108%2fJIMA-09-2014- 0058&partnerID=40&md5=cc604a093a00b26db4e2bae2b2757d25 Name of Database: Scopus

Reference Type: Journal Article Record Number: 109 Author: Madiawati, P. N. and Pradana, M. Year: 2016 Title: Celebrity and halal certificates factors influence on customers’ buying interest Journal: Actual Problems of Economics Volume: 177 Issue: 3 Pages: 109-116 Type of Article: Article Short Title: Celebrity and halal certificates factors influence on customers’ buying interest Abstract: In this article by using the path analysis we found that celebrity endorsement and halal certificates both influence customers’ buying interests. Greater influence of celebrities as compared to halal certificate shows that the main task is to create a good association between an endorser and a product advertised, so that the resulting positive attitude can be obtained. Halal certificates can strengthen customers’ confidence towards an offered product too, since Indonesian society is predominantly Muslim, thus halal is among top priorities in purchases. © Putu Nina Madiawati, Mahir Pradana, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84964918007&partnerID=40&md5=ea239a694bed5f85e8214d9f8eb4347f Name of Database: Scopus

Reference Type: Journal Article Record Number: 111 Author: Macau, F. R., da Cunha, J. A. C., Alssabak, N. A. M. and Souza, L. J. Year: 2016 Title: Food value chains: Social networks and knowledge transfer in a Brazilian halal poultry network Journal: International Food and Agribusiness Management Review Volume: 19 Issue: 3 Pages: 211-224 Type of Article: Article Short Title: Food value chains: Social networks and knowledge transfer in a Brazilian halal poultry network Abstract: This paper describes a food value chain driven by Muslim precepts, exploring the influence of religion on social networks aspects and on knowledge transfer. Religions have a growing importance for international business, shaping the value chain. Assimilating religious precepts can contribute to better business network management for actual and intended food producers. A qualitative case study based on interviews, non-participant observation, and document analysis was conducted. The main results are that trust and commitment give a competitive edge to the Brazilian Halal poultry network when serving Muslim markets worldwide. Knowledge transfer is influenced by the religious context, with a small group of companies (Islamic Centers) governing interpretations of the Muslim precepts. © 2016 International Food and Agribusiness Management Association (IFAMA). All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84995530355&partnerID=40&md5=58bbaedb81c6f97826a1e0b640e40fe7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 52 Author: Lubis, H. N., Mohd-Naim, N. F., Alizul, N. N. and Ahmed, M. U. Year: 2016 Title: From market to food plate: Current trusted technology and innovations in halal food analysis Journal: Trends in Food Science and Technology Volume: 58 Pages: 55-68 Type of Article: Review Short Title: From market to food plate: Current trusted technology and innovations in halal food analysis DOI: 10.1016/j.tifs.2016.10.024 Abstract: Background The global halal industry is currently the fastest growing consumer segments in the world, estimated to be worth over one trillion dollars. It has become a powerful market force with Muslims and non-Muslims alike with future demand for halal food likely to remain strong. With halal products becoming mainstream consumer goods, incorrect certification of the halal brand on food products has become a worryingly regular occurrence. In order to rapidly verify the halal authentication of food products, sensitive, easy-to-use and reliable scientific method is especially required for halal food screening. Scope and approach In this review, we will explain what is considered as halal food before describing existing methodologies and their limitations in detecting and identifying non-halal components in food products. We will also present important technological innovations with significant potential as routine detection tools for halal analysis. Key findings and conclusions The most commonly used molecular biomarkers during food analyses are proteins and DNA. Although DNA is generally considered to be most appropriate for animal species detection, it still presents numerous drawbacks. Nonetheless, with rapid development of modern technology in biological analysis, a number of approaches incorporating latest biotechnological innovations with regards to halal authentication have emerged such as point-of-care diagnostics and integration of assays with smartphones. It is clear that the evolution of the halal industry presents itself as a lucrative market to be tapped into and needs to be supported by reliable and efficient screening methods to ensure that food production is aligned with the halal principles. © 2016 Elsevier Ltd Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84997207088&doi=10.1016%2fj.tifs.2016.10.024&partnerID=40&md5=f738959f4610367948170fe635d318bf Name of Database: Scopus

Reference Type: Journal Article Record Number: 66 Author: Lau, A. N., Jamaludin, M. H. and Mei Soon, J. Year: 2016 Title: Quality assurance and halal control points for the food industry Journal: Nutrition and Food Science Volume: 46 Issue: 4 Pages: 557-570 Type of Article: Article Short Title: Quality assurance and halal control points for the food industry DOI: 10.1108/NFS-03-2016-0026 Abstract: Purpose: The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach: A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings: The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value: The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84978861773&doi=10.1108%2fNFS-03-2016- 0026&partnerID=40&md5=bf02171e3ba419f0657e1aac6e927b92 Name of Database: Scopus

Reference Type: Journal Article Record Number: 123 Author: Kaur, M. and Mutty, B. Year: 2016 Title: The commodification of islam?: A critical discourse analysis of halal cosmetics brands Journal: Kemanusiaan Volume: 23 Pages: 63-80 Type of Article: Article Short Title: The commodification of islam?: A critical discourse analysis of halal cosmetics brands DOI: 10.21315/kajh2016.23.s2.4 Abstract: Although many studies have emerged examining media representations of Muslims and Islam through the lens of discourse analysis, it is unfortunate that similar studies focusing on glocalised marketing strategies targeted at Muslims have been scarce, especially at a time when market research analysts have identified Muslims as constituting one of the fastest growing consumer segments in the world. In order to tap into this promising market, a number of cosmetics companies have left no stones unturned in their efforts to convince Muslim consumers that their products are Shariah-compliant. Whether or not this claim has any truth value, it is persuasive, as it raises awareness about the existence of halal cosmetics. In line with this, the present study examined the linguistic and non-linguistic semiotic features employed by the halal cosmetics companies to promote their products to Muslim consumers in order to expose the dominant discourses, underlying meanings and hidden ideologies. A qualitative research design was employed to study the marketing websites of five halal cosmetics companies. Analysis was carried out using Fairclough's (1992) three-dimensional model of critical discourse analysis. Findings call attention to the commodification of Islam, revealing how marketers are transforming cosmetics into powerful symbols representing religious correctness and values, indices of one's piety. © Penerbit Universiti Sains Malaysia, 2016 . Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85015413573&doi=10.21315%2fkajh2016.23.s2.4&partnerID=40&md5=2da57acf6a8e7fb46c59ae496b5db05d Name of Database: Scopus

Reference Type: Journal Article Record Number: 130 Author: Karia, N. and Asaari, M. H. A. H. Year: 2016 Title: Halal business and sustainability: Strategies, resources and capabilities of halal third-party logistics (3PLs) Journal: Progress in Industrial Ecology Volume: 10 Issue: 2-3 Pages: 286-300 Type of Article: Conference Paper Short Title: Halal business and sustainability: Strategies, resources and capabilities of halal third-party logistics (3PLs) DOI: 10.1504/PIE.2016.082143 Abstract: A halal business model as enshrined in the Quran emphasises the importance of innovation for a firm's competitive advantage and its sustainability. However, the current state of knowledge about the innovation capability of the halal business model has yet to be studied. This research is a novel attempt to develop a strategic model for a halal business to sustain their operations based on the knowledge of halal business prescribed in the Quran. The interview findings of a case study of halal third party logistics (3PL) providers reveal that they have shown a more proactive improvements in handling halal logistics and accessing halal resources and capabilities which enhance the firms' innovation capabilities. The strategic management of halal business drives a firm's sustainability by maximising benefits to profit, product/service, people, planet and God as well as minimising cost and hardship. Directions for future research and theoretical development are suggested. Copyright © 2016 Inderscience Enterprises Ltd. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85013056974&doi=10.1504%2fPIE.2016.082143&partnerID=40&md5=654aaff08217009e44de2cf6caabebb5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 67 Author: Karia, N. and Asaari, M. H. A. H. Year: 2016 Title: Halal value creation: its role in adding value and enabling logistics service Journal: Production Planning and Control Volume: 27 Issue: 9 Pages: 677-685 Type of Article: Article Short Title: Halal value creation: its role in adding value and enabling logistics service DOI: 10.1080/09537287.2016.1166276 Abstract: The need to implement halal value creation into logistics and supply chains has been recognised recently. Yet, there is a lack of efforts to leverage resources and capabilities in contributing to the halal value creation for competitive advantage and subsequently firm performance. The purpose of this paper is to understand the halal value creation of current practices and its role in adding value and enabling logistics service. A structure interview of seven third-party logistics (3PL) providers is conducted to provide more precise perception about works by viewing with the lens prescribed by practitioners rather than reviews. The results draw the novel practices of halal value creation in logistics, that have not been revealed and further identifies five emerging resources of ‘resource-based halal logistics’. These create innovation capability (ability to launch successful halal goods/services) in logistics services, which are transformed into benefits of profits for 3PLs and value for customers. © 2016 Informa UK Limited, trading as Taylor & Francis Group. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84963626553&doi=10.1080%2f09537287.2016.1166276&partnerID=40&md5=6a931421479e4059b9d07cf99ed40706 Name of Database: Scopus

Reference Type: Journal Article Record Number: 46 Author: Kamarulzaman, Y., Veeck, A., Mumuni, A. G., Luqmani, M. and Quraeshi, Z. A. Year: 2016 Title: Religion, Markets, and Digital Media: Seeking Halal Food in the U.S Journal: Journal of Macromarketing Volume: 36 Issue: 4 Pages: 400-411 Type of Article: Article Short Title: Religion, Markets, and Digital Media: Seeking Halal Food in the U.S DOI: 10.1177/0276146715622243 Abstract: This study explores the role that social media serves in mediating and connecting religious communities and markets through a netnographic study of the search for halal food in the U.S. We find that social media websites can serve as important tools for overcoming obstacles to finding and verifying halal food sources, including barriers of physical access, authenticity, and quality. At a macro level, social media platforms have the potential to moderate the relationship between religion, the market, and consumption in a number of important ways, such as providing a venue for dialogues related to standards of commitment and faithfulness, serving as a community-based arbiter of standards, supporting identity constructions, and helping to overcome the marginalization associated with minority populations. © 2015, © The Author(s) 2015. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84994560464&doi=10.1177%2f0276146715622243&partnerID=40&md5=dce8a0439971f6ab34f1de0313d6e912 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 45 Author: Kadir, M. H. A., Rasi, R. Z. R. M., Omar, S. S. and Manap, Z. I. A. Year of Conference: 2016 Title: Halal Supply Chain Management Streamlined Practices: Issues and Challenges Volume: 160 Edition: 1 Short Title: Halal Supply Chain Management Streamlined Practices: Issues and Challenges DOI: 10.1088/1757-899X/160/1/012070 Proceedings Title: IOP Conference Series: Materials Science and Engineering Abstract: The quickly developing worldwide halal in business sector has given a remarkable window of chance, which empowers Malaysia to the renowned halal centre in worldwide (known as Halal-hubs). Malaysia also has proactively taken a lead in halal activities, which is presently considered as the benchmark for a halal framework worldwide. Malaysia also set up the Halal Industry Development Corporation (HDC) which driving a wide range of halal activities since the demand of halal food has increased significantly which is very crucial for a Muslim in ensuring its authenticity and integrity. Even in parallel to this developments, many studies has been conducted because there are many issues still occurs in the food industry. The issue of consumer awareness and understanding the halal principles, mixing of halal and non- halal products, halal certification and logo compliance with Shariah law and lack of regulation and enforcement need the serious attention by all parties along the supply chain. The challenges occur mainly in the halal food segregation and halal traceability of the products. The unit of analysis in this study different halal stakeholders group which are JAKIM, Halal Development Centre (HDC), Raw Material Manufacturers, Retailers and Government Agencies. This paper attempt discusses the issues and challenges occurs in the halal supply chain and faced by the practitioners as well as the relevant parties involved in the industry especially for food products manufacturers. The study would like to give a basic information about the issues and challenges in the contribution of Halal Supply Chain Management (HSCM) as well as for the future studies. © Published under licence by IOP Publishing Ltd. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85012284338&doi=10.1088%2f1757- 899X%2f160%2f1%2f012070&partnerID=40&md5=987867937b4a1534c21a341a893cabdb Name of Database: Scopus

Reference Type: Journal Article Record Number: 132 Author: Jahangir, M., Mehmood, Z., Saifullah, Bashir, Q., Mehboob, F. and Ali, K. Year: 2016 Title: Halal status of ingredients after physicochemical alteration (Istihalah) Journal: Trends in Food Science and Technology Volume: 47 Pages: 78-81 Type of Article: Note Short Title: Halal status of ingredients after physicochemical alteration (Istihalah) DOI: 10.1016/j.tifs.2015.10.011 Abstract: Background: Halal products are the only permissible products that can be consumed by Muslim population all over the world. Halal certification process is becoming critical due to processing advancements and conflict of opinions among various Islamic schools of thought. Multiple Halal certification standards are framed by regulatory bodies in different countries, but there is inconsistency about few issues among these standards. One such conflict is Istihalah, which deals with the alteration in physicochemical nature of food and render a non-permissible food (Haram) to an acceptable form (Halal) for Muslims. There is dire need to understand the grey areas, such as the concept of Istihalah, to develop unanimous International Halal Standards complying with the rulings of all Islamic schools of thought. Scope and approach: To understand the Istihalah, scientific and Islamic literature from various schools of thought, has been reviewed. The primary objective of this study is to explain the concept of Istihalah with respect to the physicochemical alteration of food matrix and rulings of various Islamic schools, leading to generate a consensus for international Halal certification standards. Key findings and conclusions: Istihalah is an agreed concept among Islamic schools of thought but the definition for the extent of such alteration (to be considered as Istihalah) is not agreed. This concept should not be used for Halal Certification as it may create ambiguous situation for the global acceptability and credibility of a certificate. © 2015 Elsevier Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84955370011&doi=10.1016%2fj.tifs.2015.10.011&partnerID=40&md5=93928757d1ee7397edd49effb2d7d803 Name of Database: Scopus

Reference Type: Journal Article Record Number: 82 Author: Izberk-Bilgin, E. and Nakata, C. C. Year: 2016 Title: A new look at faith-based marketing: The global halal market Journal: Business Horizons Volume: 59 Issue: 3 Pages: 285-292 Type of Article: Article Short Title: A new look at faith-based marketing: The global halal market DOI: 10.1016/j.bushor.2016.01.005 Abstract: Faith-based marketing, or addressing consumers' religious sensibilities with faith-friendly offerings, represents a new wave of growth for companies. While kosher goods and Christian movies are well-known examples of this trend, companies continue to overlook opportunities for growing faith-based segments. Representing the fastest-growing faith-based consumer group in the world, Muslims, in particular, are a largely untapped segment. Forward-looking companies such as Nestlé, Walmart, and McDonald's consider this segment as the next 'one-billion' market, after China and India, and are developing strategies to appeal to the Muslim consumer. We focus on the key to tapping into the sizable Muslim spending power: halal marketing. Contrary to common belief, halal marketing is not confined to dietary goods. Rather, it pertains to a diverse range of offerings from cosmetics to tourism that represents a global market worth $2.1 trillion annually. Modern interpretations of halal echo the claims of organic and fair-trade industries, broadening the appeal of halal to mainstream consumers. Despite the vast opportunities in halal marketing, winning the pocketbooks of Muslim consumers involves cultural, operational, and geopolitical challenges. We provide an overview of this emerging market and offer five lessons for successful halal marketing. © 2016 Kelley School of Business, Indiana University. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84959423318&doi=10.1016%2fj.bushor.2016.01.005&partnerID=40&md5=9c19e6bc93ed6c7314e9d5b4be1ea017 Name of Database: Scopus

Reference Type: Journal Article Record Number: 131 Author: Ishak, S., Awang, A. H., Hussain, M. Y., Ramli, Z., Md Sum, S., Saad, S. and Abd Manaf, A. Year: 2016 Title: A study on the mediating role of halal perception: determinants and consequence reflections Journal: Journal of Islamic Marketing Volume: 7 Issue: 3 Pages: 288-302 Type of Article: Article Short Title: A study on the mediating role of halal perception: determinants and consequence reflections DOI: 10.1108/JIMA-02-2015-0010 Abstract: Purpose: The purpose of this paper is to examine potential determinants of halal perception and to validate the mediating model of halal perception on purchasing decision of Malaysian consumers. Design/methodology/approach: This study uses a survey to obtain the relevant data. The survey involved self- administration of questionnaires to 420 consumers and 96 per cent responded. The questionnaire consists of four sections designed to obtain information on demography, halal perception, determinants of halal perception and purchase decision. Findings: The main finding reiterates the role of credible signals in credence items purchased as suggested by the signaling theory. Halal perception has association with respondents’ purchase decision. Thus, it highlights that halal perception is the mediating variable that intervenes in the relationship of a few independent variables and the purchase decision trends. The independent variables such as manufacturer identity, product label, physical product and packaging as well country of origin are considered to be important extrinsic cues that deliver messages regarding the halal of certain food products. The association of the four variables with halal perception is also found to be significant. Originality/value: The originality of this study lies in its attempt to explore the role of halal perception in the marketing of food products especially within the scope of a Muslim’s market. Besides, this study attempts to investigate the halal issue based on a specific model that includes potential variables and the intervening role of halal perception. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84987729763&doi=10.1108%2fJIMA-02-2015- 0010&partnerID=40&md5=df3a4b61a5f87778931842438e223512 Name of Database: Scopus

Reference Type: Journal Article Record Number: 47 Author: Iberahim, H., Mustapha, N., Kamaruddin, R., Hamid, N. A. and Samah, M. A. A. Year: 2016 Title: Halal compliance decisions by food suppliers based on analytic hierarchy process Journal: Advanced Science Letters Volume: 22 Issue: 12 Pages: 4509-4513 Type of Article: Article Short Title: Halal compliance decisions by food suppliers based on analytic hierarchy process DOI: 10.1166/asl.2016.8205 Abstract: The halal food chain is one of the leading industries that is aggressively adapting to newly emerging consumer interests like food safety, animal welfare and convenience in cooking and eating. Past studies, on tracking movement of imported food products reveals a critical level of non-compliance among halal logistics operators. In extension, this paper aims to review and identify criteria of behavior among halal food suppliers. The study used Analytic Hierarchy Process to provide insights on criteria and sub-criteria that influence food suppliers’ decisions on integrating and complying to halal standard. Exclusive interviews with 12 food suppliers were conducted. This study discovers that suppliers give priority to knowledge on halal, followed by practice, activity and resource. The study proposed that there is a critical need for JAKIM and JAIN, or any halal certification authority in any part of the world, to increase awareness on various issues related to halal standard, halal certification and halal regulation to encourage food suppliers to comply to all requirements in total. Further, it is also knowledge that will increase their integrity to provide food that encapsulate the true concept of Halalan Toyyiban. © 2016 American Scientific Publishers All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85011990044&doi=10.1166%2fasl.2016.8205&partnerID=40&md5=5892fa4478607834237635de66f0abf6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 141 Author: Hussain, I., Rahman, S. U., Zaheer, A. and Saleem, S. Year: 2016 Title: Integrating factors influencing consumers’ halal products purchase: Application of theory of reasoned action Journal: Journal of International Food and Agribusiness Marketing Volume: 28 Issue: 1 Pages: 35-58 Type of Article: Article Short Title: Integrating factors influencing consumers’ halal products purchase: Application of theory of reasoned action DOI: 10.1080/08974438.2015.1006973 Abstract: The purpose of this research is to determine Muslim consumers’ purchase perceptions of Halal products in Pakistan. The research team has integrated different factors such as processing, Halal logo, ingredients, health consciousness, perceived value, food safety concern, and religious factor with Theory of Reasoned Action (TRA), and they investigated their influence on consumers’ attitudes and intentions to purchase Halal food products. A survey was conducted in Islamabad and Rawalpindi city, Pakistan. A total of 282 (56.4%) completed questionnaires were received from 500 respondents. Structural equation modeling technique was used to determine consumers’ purchase intention and behavior regarding Halal products. Except for health consciousness and Halal logo, all factors positively influence consumers’ attitude and purchase intention of Halal food products and, subsequently, their purchase behavior. © 2016 Taylor & Francis Group, LLC. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84955147334&doi=10.1080%2f08974438.2015.1006973&partnerID=40&md5=2f3f3bda949bb2ea7b27ee00085f4007 Name of Database: Scopus

Reference Type: Journal Article Record Number: 98 Author: Husny, Z. J., Hussein, M. Z. and Tan, M. I. I. Year: 2016 Title: Determinant factors towards the adoption of halal logistics services among Malaysian halal Small Medium Enterprises (SMES) Journal: Research Journal of Applied Sciences Volume: 11 Issue: 8 Pages: 608-616 Type of Article: Article Short Title: Determinant factors towards the adoption of halal logistics services among Malaysian halal Small Medium Enterprises (SMES) Abstract: Factors that influence the intention of Malaysian Small Medium Enterprises (SME) to adopt Halal Logistics Services (HLS) study provides a model that identifies the influence of adoption factors on service innovation adoption intention among SMEs was formulated through literature reviews and preliminary study. 13 factors: Four internal and seven external factors were derived from literature review which than reduced to seven after pilot study and reliability test conducted resulted seven research hypotheses. Online survey made available to 1642 enterprise owners of halal SMEs but only 176 valid responses. Correlation coefficient used to test the hypotheses. Four of seven hypotheses were supported namely H1- Familiarity with innovation, H3 position in social network, H4 benefit and H7 political condition. SEM was used to evaluate the fitness of the influence model of adoption factors on the HLS adoption intention among SMEs. The model passed the three-fitness category with value p = 0.083, GFI, CFI, TLI, NFI above than 0.9, AGFI = 0 .814, RMSEA = 0.132 and χ2/df = 3.927. Value of coefficient of determination R2 is 0.74 indicates the contribution of exogenous constructs, internal and external factors in predicting endogenous constructs adoption intention is 74%. This implies that both factors have strong predictive power on the adoption intention of HLS among SMEs. Moreover, evidence showed that being in the same social group HLS players and has familiarity on HLS will significantly influence SMEs to adopt HLS. Understanding HLS benefits and with good support from the government significantly promotes the adoption of HLS among SMEs. © Medwell Journals, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84991312309&partnerID=40&md5=86af488359f046bc87b977fe4edcb488 Name of Database: Scopus

Reference Type: Journal Article Record Number: 69 Author: Henderson, J. C. Year: 2016 Title: Halal food, certification and halal tourism: Insights from Malaysia and Singapore Journal: Tourism Management Perspectives Volume: 19 Pages: 160-164 Type of Article: Review Short Title: Halal food, certification and halal tourism: Insights from Malaysia and Singapore DOI: 10.1016/j.tmp.2015.12.006 Abstract: This paper discusses issues of halal food and its role in halal tourism with specific reference to Malaysia and Singapore which have majority and minority Muslim populations respectively. Sections devoted to the halal tourism market and the nature of halal food in general, incorporating matters of regulation, are followed by an account of conditions pertaining to halal food and certification in the two destinations. Attention given to the availability of halal food in tourism promotion of the countries is then considered, revealing a shared interest as well as some differences related to wider circumstances. Finally, directions for further research are suggested. © 2015 Elsevier Ltd Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84950151441&doi=10.1016%2fj.tmp.2015.12.006&partnerID=40&md5=2de4ffd41c4ba3e2581ca4acfaea2c06 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 115 Author: Haroun, M. I., Zahari, M. S. M., Zain, N. A. M. and Zulkifly, M. I. Year of Conference: 2016 Title: Pork free restaurants: Halal knowledge of the operators Pages: 671-676 Short Title: Pork free restaurants: Halal knowledge of the operators Proceedings Title: Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016 Abstract: Holding the status of multi religious and multi ethnic country, a new Islamic image known as Pork Free restaurants is rapidly emerging, especially in the large cities of Malaysia. The issue whether this Pork free restaurant is serving Halal food is one of the central issues in Malaysia, particularly among the Muslim customers. This paper thus reports the qualitative results looking at the knowledge of pork free restaurant operators with regard to halal food. From the information received, the Pork Free restaurants are basically one of the marketing tools to promote and attract the Muslim customers. The understanding of Halal varies among pork free restaurateurs and in some the Halal status is still in doubt. With no intention to pinpoint, there are still inefficient and inappropriate mechanisms with regard to Halal issues in the restaurant sector undertaken by the appointed religious authorities. © 2016 Taylor & Francis Group, London. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016223932&partnerID=40&md5=1ed59e39a402d5abbd1baf5e0ed63b79 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 44 Author: Halim, N. H. A. A., Mansor, H. and Hasbullah, N. F. Year of Conference: 2016 Title: Halal Kit Identifier Using Radio Frequency Identification Technology Pages: 126-131 Short Title: Halal Kit Identifier Using Radio Frequency Identification Technology DOI: 10.1109/ICCCE.2016.38 Proceedings Title: Proceedings - 6th International Conference on Computer and Communication Engineering: Innovative Technologies to Serve Humanity, ICCCE 2016 Abstract: Halal certification is very crucial these days. In Malaysia, JAKIM plays very important role to certify halal product. Products with halal certification become highest priority in users' demands in Muslim country, particularly in Malaysia. However, due to the rapid development of advanced technology, irresponsible manufactures resort to produce fake halal to attract Muslim consumers and overshadow their decision. Therefore this project is to develop a halal kit identifier to help consumer to identify the halal status of the product. The main focus of this project is to validate the Halal status for products by using Radio Frequency Identification (RFID) technology to improve the existing systems available nowadays. Using this approach, the Halal status of the product can be easily validated, because every tag that will be embedded into food packages has its unique identification number. From various tests conducted, the portable Halal kit identifier using RFID technology developed in this research is able to help consumers to validate Halal status of products wirelessly in very efficient way. © 2016 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85015088191&doi=10.1109%2fICCCE.2016.38&partnerID=40&md5=2aa540ab4a7f080e0edfa10536b801f1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 133 Author: Gabdrakhmanov, N. K., Biktimirov, N. M., Rozhko, M. V. and Khafizova, L. V. Year: 2016 Title: Problems of development of halal tourism in Russia Journal: Journal of Organizational Culture, Communications and Conflict Volume: 20 Issue: Special Issue 2 Pages: 88-93 Type of Article: Article Short Title: Problems of development of halal tourism in Russia Abstract: The paper considers the peculiarities of the development of halal tourism in Russia. It reveals the history, basic requirements, problems and development prospects of the tourism destinations. We used analytical, synthetic, and statistical methods for writing the paper. The potential of the international market of Halal products is growing along with the growth of the Islamic population and the spread of Islamic tradition, and it has great prospects. Therefore, the particular attention was paid to the analysis of the demographic development of the Muslims, which gives reason to talk about high dynamics of population growth in Islamic countries as a whole. The situation with tourists "exchange" between Muslim countries and Russia is unfavorable today. Citizens of Muslim countries are rather passive in terms of international tourism, which complicates the spread of halal-tourism, on the other hand the consumption of this product is growing among the population of non-Muslim countries. Halal industry is relatively recent phenomenon in the Russian Federation, and this determines the fact that the field of knowledge is poorly studied in scientific terms. The conceptual apparatus continues to take shape. Despite the fact that Russia has Muslim regions in its territory, currently the huge potential of halal tourism destinations is just beginning to develop, and its dynamic growth may require long time. The paper highlights largest countries-producers and consumers of such goods. It also considers the issues of Islamic banking. Measures for the development of are analyzed including purposeful activity of the Tatarstan authorities since it is one of the most economically developed regions in Russian. Furthermore, over than half of its population are Muslims. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84993967452&partnerID=40&md5=4909c22dd682cff76ce01848595cd084 Name of Database: Scopus

Reference Type: Journal Article Record Number: 64 Author: Fuseini, A., Knowles, T. G., Lines, J. A., Hadley, P. J. and Wotton, S. B. Year: 2016 Title: The stunning and slaughter of cattle within the EU: A review of the current situation with regard to the halal market Journal: Animal Welfare Volume: 25 Issue: 3 Pages: 365-376 Type of Article: Article Short Title: The stunning and slaughter of cattle within the EU: A review of the current situation with regard to the halal market DOI: 10.7120/09627286.25.3.365 Abstract: The slaughter of animals for the halal market is both ethically and economically significant. There are animal welfare and spiritual requirements that must be met for meat to be considered fit for Muslim consumption. These requirements are enshrined in Islamic law, known commonly as the Shariah law, derived from commandments in the Holy Quran and the Hadith (teachings or traditions of the Prophet of Islam, Mohammed, Peace Be Upon Him). Islamic jurists widely interpret the Shariah law differently, and this has led to debate as to whether pre-slaughter stunning is acceptable for halal slaughter. This paper reviews how these laws are interpreted and implemented and reviews the methods of stunning accepted by proponents of halal stunning. It also describes why some proponents of halal stunning do not accept irreversible stunning methods for producing halal beef within the EU, a situation which has meant that thousands of halal cattle are slaughtered without any form of stunning. © 2016 Universities Federation for Animal Welfare. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84979200908&doi=10.7120%2f09627286.25.3.365&partnerID=40&md5=4153eed8f63eafa734d702668190c233 Name of Database: Scopus

Reference Type: Journal Article Record Number: 58 Author: Fuseini, A., Knowles, T. G., Hadley, P. J. and Wotton, S. B. Year: 2016 Title: Halal stunning and slaughter: Criteria for the assessment of dead animals Journal: Meat Science Volume: 119 Pages: 132-137 Type of Article: Review Short Title: Halal stunning and slaughter: Criteria for the assessment of dead animals DOI: 10.1016/j.meatsci.2016.04.033 Abstract: The debate surrounding the acceptability of stunning for Halal slaughter is one that is likely to linger. Compared to a couple of decades or so ago, one may argue that pre-slaughter stunning is becoming a popular practice during Halal slaughter due to the increasing number of Muslim-majority countries who continue to issue religious rulings (Fatwa) to approve the practice. Concerns have often, however been raised about the likelihood of some animals dying as a result of stunning and whether there are mechanisms in place to identify and remove dead animals stunned with irreversible techniques before their necks are cut. This paper reviews literature about what makes meat Halal, considers the arguments put forward by proponents and opponents of pre-slaughter stunning for Halal production and examines the criteria used by Halal Certification Bodies to identify and reject animals that may die as a result of irreversible stunning and considers the specific risks of waterbath stunning (for poultry) from a Halal viewpoint. © 2016 Elsevier Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84973109414&doi=10.1016%2fj.meatsci.2016.04.033&partnerID=40&md5=8d79cd68068101dfc4e1e666b9491845 Name of Database: Scopus

Reference Type: Book Record Number: 121 Author: Fischer, J. Year: 2016 Title: Islam, standards, and technoscience: In global halal zones Series Title: Islam, Standards, and Technoscience: In Global Halal Zones Number of Pages: 1-207 Type of Work: Book Short Title: Islam, standards, and technoscience: In global halal zones DOI: 10.4324/9781315667065 Abstract: Halal (literally, “permissible” or “lawful”) production, trade, and standards have become essential to state- regulated Islam and to companies in contemporary Malaysia and Singapore, giving these two countries a special position in the rapidly expanding global market for halal products: In these nations state bodies certify halal products as well as spaces (shops, factories, and restaurants) and work processes, and so consumers can findstate halal- certified products from Malaysia and Singapore in shops around the world. Building on ethnographic material from Malaysia, Singapore, and Europe, this book provides an exploration of the role of halal production, trade, and standards. Fischer explains how the global markets for halal comprise divergent zones in which Islam, markets, regulatory institutions, and technoscience interact and diverge. Focusing on the “bigger institutional picture” that frames everyday halal consumption, Fischer provides a multisited ethnography of the overlapping technologies and techniques of production, trade, and standards that together warrant a product as “halal,” and thereby help to format the market. Exploring global halalin networks, training, laboratories, activism, companies, shops and restaurants, this book will be an essential resource to scholars and students of social science interested in the global interface zones between religion, standards, and technoscience. © 2016 Taylor & Francis. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84956813014&doi=10.4324%2f9781315667065&partnerID=40&md5=f4cff483f645b2db16db7ab8815e9a05 Name of Database: Scopus

Reference Type: Journal Article Record Number: 104 Author: Fischer, J. Year: 2016 Title: Halal activism: Networking between islam, the state and market Journal: Asian Journal of Social Science Volume: 44 Issue: 1-2 Pages: 104-131 Type of Article: Review Short Title: Halal activism: Networking between islam, the state and market DOI: 10.1163/15685314-04401005 Abstract: The purpose of this article is to further our understanding of contemporary Muslim consumer activism in Malaysia with a particular focus on halal (in , literally "permissible" or "lawful") products and services. Muslim activists and organisations promote halal on a big scale in the interface zones between new forms of Islamic revivalism, the ethnicised state and Muslim consumer culture. Organisations such as the Muslim Consumers Association of Malaysia play an important role in pushing and protecting halal in Malaysia, that is, halal activists constantly call on the state to tighten halal regulation and they also at times call for boycotting products that are associated with haram (literally, "prohibited") impurity and unwanted foreign influences. I argue that insufficient attention has been paid to the micro-social logics of modern forms of religious consumer activism and networking in particular historical/national settings and that these issues should be explored in the interfaces between Islam, the state and market. More specifically, this article examines the above issues building on ethnography from fieldwork with three Muslim organisations in Malaysia. © KONINKLIJKE BRILL NV, LEIDEN, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84962079748&doi=10.1163%2f15685314- 04401005&partnerID=40&md5=17194f828a98f25a93fc3a7c2b088854 Name of Database: Scopus

Reference Type: Journal Article Record Number: 93 Author: Fischer, J. Year: 2016 Title: Manufacturing halal in Malaysia Journal: Contemporary Islam Volume: 10 Issue: 1 Pages: 35-52 Type of Article: Article Short Title: Manufacturing halal in Malaysia DOI: 10.1007/s11562-015-0323-5 Abstract: In Arabic, halal literally means ‘permissible’ or ‘lawful’. Halal is no longer an expression of an esoteric form of production, trade and consumption, but part of a huge and expanding globalized market in which certification, standards and technoscience play important roles. Over the past three decades, Malaysia has become a world leader in the global expansion of halal markets. This has come about in large part because the state and government of Malaysia have taken on the role of halal-certifying authority within the country. In effect, it has certified, standardized and bureaucratized halal production, trade and consumption. Based on fieldwork in Malaysia, this article explores how manufacturing companies understand and practise halal certification, standards and technoscience. I argue that while existing studies of halal overwhelmingly explore micro-social aspects such as the everyday consumption among Muslim groups, ‘the bigger institutional picture’ that frames such consumption production and regulation are not well understood. By studying halal production, I provide an ethnography of the overlapping technologies and techniques of production and regulation that together warrant a product as ‘halal’ and thereby help to format the market. © 2015, Springer Science+Business Media Dordrecht. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949528974&doi=10.1007%2fs11562-015-0323- 5&partnerID=40&md5=8e620ba138b5072818af8e6f8e8874cc Name of Database: Scopus

Reference Type: Journal Article Record Number: 92 Author: Fischer, J. Year: 2016 Title: Markets, religion, regulation: Kosher, halal and Hindu vegetarianism in global perspective Journal: Geoforum Volume: 69 Pages: 67-70 Type of Article: Review Short Title: Markets, religion, regulation: Kosher, halal and Hindu vegetarianism in global perspective DOI: 10.1016/j.geoforum.2015.12.011 Abstract: Most recent scholarship on moral economies or religious markets argues for the compatibility of economies/markets and religious practices in particular national or regional contexts. However, over the last couple of decades or so religious markets have entered a new phase characterized by new forms of regulation, certification and standardization on a global scale. Building on research on global kosher (a Hebrew term meaning "fit" or "proper"), halal (an Arabic word that literally means "permissible" or "lawful") and Hindu vegetarianism this paper argues that these economies or markets to a large extent are conditioned by and themselves condition forms of transnational governmentality, that is, new and often overlapping practices of government and grassroots politics. I explore religious economies and markets at three interrelated levels of the social scale: state and non-state regulation, the marketplace and consumers. Epistemologically, comparison is used as a powerful conceptual mechanism that fixes attention on kosher, halal and Hindu vegetarian similarities and differences. © 2015 Elsevier Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84952802106&doi=10.1016%2fj.geoforum.2015.12.011&partnerID=40&md5=4277118447446d9686d558358d2527cd Name of Database: Scopus

Reference Type: Journal Article Record Number: 102 Author: Feriyanto, N., Saleh, C., Ulandari, S. and Md Deros, B. Year: 2016 Title: Supply chain framework for selling halal meat in retail business: A case study Journal: International Business Management Volume: 10 Issue: 19 Pages: 4684-4689 Type of Article: Article Short Title: Supply chain framework for selling halal meat in retail business: A case study Abstract: The growth rate of Muslim population is at 1.84% per year is higher when compared to the growth of the Christian population which is at 1.32% per year. Therefore, many researched have been conducted to discuss and explain on certain topic that can related with Islamic law such as the benefits to health one can get from performing body movements in their daily Sholat. In this study, the researchers shall explore and investigate on the way to how maintain the meat halal status throughout the supply chain, starting from the meat slaughter house until it is bought and consume by the customer. This study will observe and focus on halal meat status beginning from the arrival of halal meat in the retail and throughout the supply chain such as warehousing, delivery process and transportation, inventory until it is bought and consumed by the consumer must be halal. The study was conducted to investigate the halal meat supply chain framework implemented at a retail business in Yogyakarta, Indonesia that sells fresh meat, seafood, groceries and other household products. The study result shows that there is a probability of outside contamination in the supply chain that can change the halal meat status to become non-halal if it is not properly handled. In order to determine and certify the halal status of the meat, the management of the retail business and Majlis Ulama Indonesia (MUI) must work together. © Medwell Journals, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84995451855&partnerID=40&md5=46d9fd52a09bb85faaee8699c76fbd65 Name of Database: Scopus

Reference Type: Journal Article Record Number: 90 Author: Fathi, E., Zailani, S., Iranmanesh, M. and Kanapathy, K. Year: 2016 Title: Drivers of consumers’ willingness to pay for halal logistics Journal: British Food Journal Volume: 118 Issue: 2 Pages: 464-479 Type of Article: Article Short Title: Drivers of consumers’ willingness to pay for halal logistics DOI: 10.1108/BFJ-06-2015-0212 Abstract: Purpose – The purpose of this paper is to investigate the factors that motivate the consumers in Malaysia to pay for halal logistics and its consequences on their demand for halal logistics certification. Design/methodology/approach – Data were collected through a survey responded 313 randomly selected consumers. Partial least squares technique was employed in the analysis. Findings – Results showed that consumers’ perception on halal logistics, their concern about halal, and media coverage have positive and significant effects on consumers’ willingness to pay for halal logistics. Furthermore, positive relationship exists between willingness to pay and the extent of demand for the halal logistics certification. Practical implications – The findings of the study will be useful for the policy makers and managers of halal food companies because they can guide them in increasing the demand for the halal logistics. Originality/value – Although halal logistics play a key role in supporting the halal status of any given halal foods, the demand for this service is low. Thus, this study contributes to the advancement of knowledge on the drivers of consumers’ willingness to pay for halal logistics. © 2016, © Emerald Group Publishing Limited. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84954435925&doi=10.1108%2fBFJ-06-2015- 0212&partnerID=40&md5=6a9f34bd3f0a46e977461f93f693b7ca Name of Database: Scopus

Reference Type: Journal Article Record Number: 57 Author: Farouk, M. M., Pufpaff, K. M. and Amir, M. Year: 2016 Title: Industrial halal meat production and animal welfare: A review Journal: Meat Science Volume: 120 Pages: 60-70 Type of Article: Article Short Title: Industrial halal meat production and animal welfare: A review DOI: 10.1016/j.meatsci.2016.04.023 Abstract: Islam teaches zero-tolerance to all forms of animal abuse throughout the halal meat production supply chain and demands that when animals are slaughtered, they must be slaughtered in the mindful and attentive way espoused by the Prophet Muhammad. Why then are poor practices and animal welfare abuses still occurring during halal meat production, and how can they be reduced or eliminated? In this review we discuss how improvements might be achieved through: (1) training of staff regarding the religious and regulatory requirements of animal welfare from on-farm to slaughter; (2) empathy and compassion assessment of applicants prior to employment; (3) installation of CCTV cameras around lairage and slaughter sites; (4) regular employee follow-up training to minimise ‘compassion fatigue’; (5) incorporating animal welfare requirements in halal certification; (6) using -based sermons by Imams to increase awareness of animal welfare issues; and (7) making portable humane slaughter units available to small cottage operations and home/neighbourhood-kills through mosque-based organizations/structures. © 2016 Elsevier Ltd Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84964596853&doi=10.1016%2fj.meatsci.2016.04.023&partnerID=40&md5=14d46babc2d67c7901b97d67eb62f4dc Name of Database: Scopus

Reference Type: Journal Article Record Number: 140 Author: Elias, E. M., Othman, S. N., Yaacob, N. A. and Saifudin, A. M. Year: 2016 Title: A study of halal awareness and knowledge among entrepreneur undergraduates Journal: International Journal of Supply Chain Management Volume: 5 Issue: 3 Pages: 147-152 Type of Article: Article Short Title: A study of halal awareness and knowledge among entrepreneur undergraduates Abstract: Over decades ago, the halal concept has only been the concern for the Muslim, but now has spread into the global mainstream supply of industrial food and products. Some studies have shown that the lack of knowledge, awareness and understanding of the halal concept between Muslim producers of halal products may lead to the declining values of halalness. And this study intends to examine the level of halal awareness and knowledge among the Muslim students in the entrepreneurial programme with the intention to be a halal entrepreneur soon. The study was conducted at University Utara Malaysia as a crosssectional study within a three-month period. The data collection was gathered from the survey questionnaires, specifically from 274 students. The overall results have shown that the majority of respondents have a positive relationship between awareness, knowledge, and economy towards the intention and behavior of producing halal products. © ExcelingTech Pub, UK. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990050082&partnerID=40&md5=4f94b23e5f03c1a04673d28b85677c23 Name of Database: Scopus

Reference Type: Journal Article Record Number: 68 Author: El-Gohary, H. Year: 2016 Title: Halal tourism, is it really Halal? Journal: Tourism Management Perspectives Volume: 19 Pages: 124-130 Type of Article: Review Short Title: Halal tourism, is it really Halal? DOI: 10.1016/j.tmp.2015.12.013 Abstract: The study of religion has attracted interest and considerable attention from researchers and practitioners as a result of wanting to know more about religions (such as Islam) and religiosity. However, regardless of the importance of religious studies, religious tourism is still very much under-represented in the literature. In fact, it is distressing to find that little is known about religious tourism in many developed and developing economies. Meanwhile, Islamic tourism (or Halal tourism) is deeply rooted within the Islamic Shari'ah as every Muslim is required to travel for many reasons, some directly related to Islamic Shari'ah itself (e.g. and Umrah) while many travel for education, medical treatment, and knowledge acquisition, etc. This paper examines the concept of Halal tourism (as a subcategory of religious tourism), its roots, principles and most importantly answers the questions: is Halal tourism really Halal? Is Halal tourism only for Muslim families who abide by Islamic Shari'ah rules? Should it be Halal tourism or Islamic tourism? Is Halal tourism only about Islamic countries or it is also important for other countries? What are the impacts of non-compliance to Halal principles on hotels (and other tourism organisations) performance? © 2015 Elsevier Ltd Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84964587402&doi=10.1016%2fj.tmp.2015.12.013&partnerID=40&md5=ded62e654e8775162f6c43b37ac617c5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 59 Author: El Nady, M. M. and Mohamed, N. S. Year: 2016 Title: Source rock evaluation for hydrocarbon generation in Halal oilfield, southern Gulf of Suez, Egypt Journal: Egyptian Journal of Petroleum Volume: 25 Issue: 3 Pages: 383-389 Type of Article: Article Short Title: Source rock evaluation for hydrocarbon generation in Halal oilfield, southern Gulf of Suez, Egypt DOI: 10.1016/j.ejpe.2015.09.003 Abstract: The aim of this paper is to define the source rock potential of hydrocarbon generation through the determination of: (1) the quantity of organic matter, (2) present day kerogen types, (3) thermal maturity and (4) source organic matter input and depositional conditions of the source rock from Kareem, Rudeis and Matulla Formations, and Nubia Sandstone in 2 wells namely GH 376-1 and GH 404-1 throughout pyrolysis, vitrinite reflectance measurements and gas chromatographic analyses. The results suggest that Kareem and Rudeis source rocks have poor to good generating potential to generate both gas and oil at optimum maturity, Matulla source has a very good while Nubia has poor generating potential to generate both oil and gas at optimum maturity. The organic matter of Kareem, Rudeis and Nubia source rocks was deposited in marine environment under reducing conditions, while Matulla Formation deposited in transition environments and tends to be of terrestrial rather than marine sources. © 2015 The Authors Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84991281971&doi=10.1016%2fj.ejpe.2015.09.003&partnerID=40&md5=0965d13086f65bdcbdb7914cc1d18af8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 95 Author: Dubé, F. N., Hongxia, Z., Haijuan, Y. and Lijun, H. Year: 2016 Title: Halal certification system as a resource for firm internationalisation: Comparison of China and Malaysia Journal: International Journal of Asia-Pacific Studies Volume: 12 Issue: 1 Pages: 125-141 Type of Article: Article Short Title: Halal certification system as a resource for firm internationalisation: Comparison of China and Malaysia Abstract: There is a broad consensus to the effect that public agencies can mitigate the obstacles and uncertainties associated with the process of firm internationalisation. One critical aspect of such interventionist policy is the establishment of a national/regional halal certification system, which has been widely recognised as a core factor in the international expansion of halal food firms. Based on thorough field research conducted in the halal food industries of the Ningxia Autonomous Hui Region of China and Malaysia, the present article examines how different models of halal certification can promote and ease access of local firms to international markets. Using both qualitative and quantitative methodologies, the present article allows the authors to formulate general conclusions on the relationship between firm internationalisation and halal certification, as well as specific insights for halal food industries elsewhere seeking to promote their international activities. © Penerbit Universiti Sains Malaysia, 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84957701900&partnerID=40&md5=2f1f606d2b9a3b6689636f860822f99d Name of Database: Scopus

Reference Type: Journal Article Record Number: 139 Author: Dubé, F. N., HaiJuan, Y. and Lijun, H. Year: 2016 Title: Halal certification system as a key determinant of firm internationalisation in the Philippines and Malaysia Journal: Asian Academy of Management Journal Volume: 21 Issue: 1 Pages: 73-88 Type of Article: Article Short Title: Halal certification system as a key determinant of firm internationalisation in the Philippines and Malaysia Abstract: There is a broad consensus to the effect that public agencies can mitigate the obstacles and uncertainties associated with the process of firm internationalisation. One critical aspect of such interventionist policy is the establishment of a national/region halal certification system, which has been widely recognised as core factor in the international expansion of halal food firms. Based on a thorough field research conducted in the halal food industries of the Philippines and Malaysia, the present article shall explicitly examine how exactly different models of halal certification can promote and ease access of local firms to international markets. Using both qualitative and quantitative methodologies, the present article will allow us to formulate general conclusions regarding the relationship between firm internationalisation and halal certification, as well as specific insights for other halal food industries seeking to promote their international activities. © Asian Academy of Management and Penerbit Universiti Sains Malaysia 2016. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84978683057&partnerID=40&md5=c95f30116d09aa0057c098a4ae51a495 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 138 Author: Din, N., Rani, A. A., Ridzuan, F. H. F., Zulkifli, C. N., Tarmizi, S. A. A., Ghazali, N., Abdullah, D. and Kamal, S. B. M. Year of Conference: 2016 Title: Gauging students’ perception and attitudes towards Halal products and logos Pages: 729-734 Short Title: Gauging students’ perception and attitudes towards Halal products and logos Proceedings Title: Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016 Abstract: Halal is an eminent issue that has influenced many people across the world. This notion; which was initially considered notable only among the Muslims now has spread its wings to continue receiving significant attention from many non-Muslims worldwide. There are numerous factors that can be identified with halal issues and as far as this paper is concerned, one of it is the consumers’ perception and attitude towards halal products and logos. Therefore, this paper delves into the students’ perception and attitude towards halal products and logo. Methodologically, this study utilizes quantitative approach through self-administer survey to 319 students. Upon analysis, positive responses are collected from the students; that have shaped their perception and attitude towards halal products and logos. Thus, increasing halal awareness is crucial in order to protect the consumers’ rights, particularly Muslim consumers. © 2016 Taylor & Francis Group, London. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016177336&partnerID=40&md5=e99ea7803f9d9b10fef7f7ef48f4ecd4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 70 Author: Carboni, M. and Idrissi Janati, M. Year: 2016 Title: Halal tourism de facto: A case from Fez Journal: Tourism Management Perspectives Volume: 19 Pages: 155-159 Type of Article: Review Short Title: Halal tourism de facto: A case from Fez DOI: 10.1016/j.tmp.2015.12.007 Abstract: Launched in 2008 by Moroccan authorities, Ziyarates Fès is a project intended to establish a bed and breakfast network in the Medina of Fez, within the framework of spiritual tourism. About 30 disadvantaged local families host tourists in their own traditional houses. Every aspect of the guests' visits is in line with Islamic prescriptions. Nevertheless, no effort has been made to intercept and embrace the demand for halal tourism market so far. This research investigates the opinions of 11 families involved in this project concerning the possibility of selling their product as halal (or Islamic) tourism. The study shows that interviewees are not familiar with these notions. Even if the idea of exploiting a potentially promising market is not rejected by all of them, in their view the adoption of such a label should not imply restrictions on tourists' nationalities and, above all, faiths. © 2015 Elsevier Ltd Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84950111159&doi=10.1016%2fj.tmp.2015.12.007&partnerID=40&md5=2f8078f78e44c914ff310bd9b73ed9f9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 129 Author: Bruhn, C. Year: 2016 Title: Beratung: Koscher, halal und vegan: Was ist verboten, was ist erlaubt? Journal: Deutsche Apotheker Zeitung Volume: 156 Issue: 43 Type of Article: Article Short Title: Beratung: Koscher, halal und vegan: Was ist verboten, was ist erlaubt? Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84994337426&partnerID=40&md5=902f2839e8bbe2f6c7940a31f1c418a0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 106 Author: Borzooei, M. and Asgari, M. Year: 2016 Title: Discovering perceptions of Muslim consumers toward the ICRIC Halal logo Journal: Journal of Islamic Accounting and Business Research Volume: 7 Issue: 4 Pages: 304-317 Type of Article: Article Short Title: Discovering perceptions of Muslim consumers toward the ICRIC Halal logo DOI: 10.1108/JIABR-07-2013-0023 Abstract: Purpose: The purpose of this study is to explore the perceptions of Muslim consumers on the Islamic Chamber Research & Information Center (ICRIC) Halal logo. In particular, the paper evaluates the main messages of the logo and describes the organization’s characteristics behind this logo. Design/methodology/approach: This exploratory research conducts a semi-structured interview with visual aids method to identify the Malay Muslim’s perceptions toward the ICRIC Halal logo. Findings: Results of the study indicate that the word “Halal” in Arabic characters is a very strong visual and emotional element of the logo because it is eye-catching and projects a strong image of credibility and trustworthiness. Using Islamic graphical design in a Halal logo can assist businesses to succeed in the marketplace. Simplicity, appropriate font type and size, suitable colors and total harmony of all elements make a Halal logo attractive and meaningful; the logo signals trust and mirrors the values of the organization. Research limitations/implications: This research used a qualitative research approach to analyze the perceptions of 25 Malay Muslim students. Practical implications: Practical implications of this study provide a new window for all Halal certification bodies to realize the importance of the different elements of the Halal logo. Social implications: This research attempts to introduce a unique Halal logo that is approved by 57 Muslim countries. This unity assists religious consumers with various mathahib to purchase Halal products with confidence. Originality/value: This pioneer study explores the Muslim consumers’ perceptions of a specific Halal logo in the marketplace. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84988664234&doi=10.1108%2fJIABR-07-2013- 0023&partnerID=40&md5=d6f977ba7ff24febb220c0fa32a06bd0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 77 Author: Battour, M. and Ismail, M. N. Year: 2016 Title: Halal tourism: Concepts, practises, challenges and future Journal: Tourism Management Perspectives Volume: 19 Pages: 150-154 Type of Article: Review Short Title: Halal tourism: Concepts, practises, challenges and future DOI: 10.1016/j.tmp.2015.12.008 Abstract: Tourism recognizes the growing interest in Halal tourism from both the perspectives of industry and research. Halal tourism can be summarized by any object or action which is permissible to use or engage in tourism industry, according to Islamic teachings. Therefore, the success of developing and marketing Halal tourism destination must be guided by the adoption of Islamic teachings and principles in all aspects of tourism activities. This paper explores the concept of Halal tourism along with the components which constitute the industry. It provides worldwide examples of some of the current best practises. The opportunities and challenges in developing and marketing Halal tourism are also discussed. © 2015 Elsevier Ltd Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84966298469&doi=10.1016%2fj.tmp.2015.12.008&partnerID=40&md5=c318b823a08666539b394cdba9b66870 Name of Database: Scopus

Reference Type: Journal Article Record Number: 136 Author: Azam, A. Year: 2016 Title: An empirical study on non-Muslim’s packaged halal food manufacturers: Saudi Arabian consumers’ purchase intention Journal: Journal of Islamic Marketing Volume: 7 Issue: 4 Pages: 441-460 Type of Article: Article Short Title: An empirical study on non-Muslim’s packaged halal food manufacturers: Saudi Arabian consumers’ purchase intention DOI: 10.1108/JIMA-12-2014-0084 Abstract: Purpose: This study aims to investigate the determinant factors that consumers may consider in buying halal packaged food produced by non-Muslim manufacturers. Design/methodology/approach: This paper develops a seven-constructs-based model. Halal awareness, Islamic brand and product ingredients are used as the pre- determined factors for measuring consumer’s purchase intention. Findings: The hypotheses which were tested using partial least squares have revealed that halal awareness and product ingredients have significantly influenced Muslims’ intention to buy halal packaged food that are produced by non-Muslim manufacturers. The findings show that the religious belief, exposure and certification/logo are potential sources of Muslim awareness about halal packaged food from non-Muslim manufacturers. Research limitations/implications: This research is also not exempted from its limitations. The data collected for the current study investigate general purchase toward halal products. It would be interesting if future researchers examine consumers’ purchase intention toward specific halal products for specific product categories. A comparative study is also worthy of being steered, as such a study is beneficial for producers and marketers of the halal industry. Practical implications: As an overall implication, this study will provide a valuable and important information for non-Muslim halal packaged food manufacturers in identifying the appropriate strategy to fulfill the needs and wants of Muslim consumers at best. It is sufficed to suggest that the Muslim community has adopted halal food from non-Islamic brands as part of their lifestyle choice. Clearly, this gives implications to non-Muslim halal food producers. Thus, it is critical for food manufacturers to increase the level of awareness toward halal products by providing sufficient and interesting information, especially on halal certification. Hence, the manufacturer must take the opportunity to do intensive promotion to encourage more consumers to purchase their products. Originality/value: This paper examines consumer purchase intention toward non-Muslim packed food manufactures in Saudi Arabia. It is critical for non-Muslim packed halal food manufacturers to increase the level of awareness toward halal products by providing sufficient and interesting information, especially on halal certification. © 2016, © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84997545268&doi=10.1108%2fJIMA-12-2014- 0084&partnerID=40&md5=791261ec1a8e4dc9b2363da62e2e340c Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 113 Author: Arsat, A. and Shalifullizam, N. I. F. C. Year of Conference: 2016 Title: Muslim consumer purchase behavior on doubtful Halal packed food Pages: 707-712 Short Title: Muslim consumer purchase behavior on doubtful Halal packed food Proceedings Title: Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016 Abstract: Malaysia is well known as a Muslim country and is quickly becoming a global Halal-hub in promoting Halal food products in both Muslim countries and non-Muslim countries. The objective of this study was to analyse the Muslim consumer purchase behaviour on doubtful Halal packed food by using theory of planned behaviour. Besides, this study also examined the mediating effects between certification and Muslim consumer purchase behaviour on doubtful Halal packed food. Three hundred questionnaires were distributed in Kuala Selangor, Selangor, Malaysia. However, only 107 usable questionnaires were received with 35.67% response rate. The data were analysed using SPSS version 22 and Structural equation modelling Partial Least Square SEM-PLS. There are three dimensions used to identify Muslim consumer purchase behaviour on doubtful Halal packed food: attitude towards behaviour, subjective norm and perceived behavioural. All the results from this study show that the hypotheses were supported. However, there is a negative relationship towards Muslim consumer purchase behaviour on doubtful Halal packed food for subjective norm. © 2016 Taylor & Francis Group, London. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016219450&partnerID=40&md5=66096f502d461fede6d73f271dcf9781 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 108 Author: Arsat, A., Bachok, S., Chik, C. T. and Baba, N. Year of Conference: 2016 Title: Preferences towards quality, trust and trend in Halal restaurant Pages: 735-738 Short Title: Preferences towards quality, trust and trend in Halal restaurant Proceedings Title: Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016 Abstract: As a fast growing Muslim population in the world had from 1.6 to 1.7 billion people, the halal food demand also had increased from 12 to 13 percent as well. Due to this factor, restaurants operators require to apply the Halal certification which will give benefit such as cleanliness, safety and healthy food. This study has been conducted to discover the consumer preferences towards Halal restaurant. The aim of this study is to identify relationship between quality, trust and trend factors towards Halal restaurant. 100 questionnaires were distributed to the respondents in Shah Alam. Finding shows that there is the relationship between quality, trust and trend with the consumer preferences towards Halal restaurant. It was found that the trend influences the customers in choosing the Halal restaurant. This trend factor was agreed by almost all different religion because Halal food was well known in Malaysia and that most of respondents were often exposed with the Halal food. Besides that, Halal food can be served in many cuisines that can meet the taste of people from different demographic background. © 2016 Taylor & Francis Group, London. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85016183824&partnerID=40&md5=9a08f2da9ffc50ea0a903f4e5401ff6d Name of Database: Scopus

Reference Type: Journal Article Record Number: 281 Author: Aravindran, S, Laila Liyana, MN, Aminah, A, Khan, Mohd and Sahilah, AM Year: 2016 Title: Halal authentication in Malaysia context: potential adulteration of non-Halal ingredients in meatballs and surimi products Short Title: Halal authentication in Malaysia context: potential adulteration of non-Halal ingredients in meatballs and surimi products

Reference Type: Journal Article Record Number: 51 Author: Alzeer, J. and Abou Hadeed, K. Year: 2016 Title: Ethanol and its Halal status in food industries Journal: Trends in Food Science and Technology Volume: 58 Pages: 14-20 Type of Article: Review Short Title: Ethanol and its Halal status in food industries DOI: 10.1016/j.tifs.2016.10.018 Abstract: Background Ethanol is an important organic solvent and substrate which extensively used in research and industries. It is the main ingredient produced during fermentation of carbohydrates derived from fruits and other biomass substances. Halal status of ethanol is controversial and it is rational use is ambiguous. Scope and Approach In this review the issue of ethanol in food industries is addressed. Ethanol is a sensitive, controversial and main issue in the production of Halal (Permitted, Allowed) products. Setting the limit of ethanol in Halal food industries is needed to facilitate food production and complied with certain religious demands. This review gives an overview of ethanol, types, application, advantages and disadvantages. An attempt to set a limit of ethanol in food industries, supported by scientific facts and Islamic rules, is described. Key Findings and Conclusion Halal status of ethanol is highly controversial but rarely classified based on its source and concentration. Any ethanol produced by anaerobic fermentation and ranging between 1 and 15% is considered to be Haram (non-Halal, Forbidden), whereas ethanol produced by natural fermentation and less than 1% is considered as preserving agent and its Halal status is allowed. Any ethanolic solution higher than 15% is treated as a toxic solution but still could be used in industries, meanwhile ethanolic solution prepared by dilution from absolute or denatured ethanol is allowed for industrial used but toxic for human consumption. However, any concentration varied from 0.1 to 100% prepared with intention to be used as beverage drink is consider non-Halal. © 2016 Elsevier Ltd Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84998893292&doi=10.1016%2fj.tifs.2016.10.018&partnerID=40&md5=cabbc2ef75143304963f7a67a7e1c48f Name of Database: Scopus

Reference Type: Journal Article Record Number: 135 Author: Ali, M. H., Tan, K. H., Makhbul, Z. M. and Ngah, A. H. Year: 2016 Title: Augmenting halal food integrity through supply chain integration Journal: Jurnal Pengurusan Volume: 48 Type of Article: Article Short Title: Augmenting halal food integrity through supply chain integration Abstract: The purpose of this paper is to highlight the importance of the supply chain integration in augmenting food integrity from the perspective of the focal companies. A series of case studies in four halal food supply chain (fast food, kopitiam, casual dining, and fresh processed food) in Malaysia were conducted in understanding the companies' best practices in safeguarding halal food integrity. The findings from the case studies were then suited and discussed in the paradigm of arc of integration theory. The results provide strong empirical evidence on how a stronger supply chain integration could enhance halal food integrity. Theoretically, this paper advances supply chain integration paradigm discussion into food industry. It offers a novel understanding of supply chain integration relevancy in food industry and in particular the supply chain integration strategy in safeguarding halal food integrity. In addition, the paper offers propositions on how halal integrity could be better achieved through a range of integration strategies. In practice, the paper offers a way forward to the managers in selecting the most relevant type of supply chain integration practices. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85009260878&partnerID=40&md5=ad5dec5a05bcf8f01901598fde20e9a2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 53 Author: Ali, M. H. and Suleiman, N. Year: 2016 Title: Sustainable food production: Insights of Malaysian halal small and medium sized enterprises Journal: International Journal of Production Economics Volume: 181 Pages: 303-314 Type of Article: Article Short Title: Sustainable food production: Insights of Malaysian halal small and medium sized enterprises DOI: 10.1016/j.ijpe.2016.06.003 Abstract: The aim of this paper is to explore and evaluate the relationships and links between standard food production practices and the principles of sustainable production. As part of the study, several explanatory frameworks are explored and discussed. Interviews with industry experts and a survey covering more than 600 Malaysian SMEs producing halal foods were commissioned. The results provide in-depth insights into sustainable food production practices. The findings of this study are intended to be used: (a) to assist an understanding of the synergies between standard production practices and sustainable production principles; (b) to clarify whether halal food production is capturing aspects of sustainable development; and (c) to identify opportunities for small and medium sized enterprises to venture into sustainable initiatives at minimal cost. Additionally, the investigation provides evidence that compliance with environmental standards can go hand in hand with the meeting of other sets of production standards. © 2016 Elsevier B.V. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84992418287&doi=10.1016%2fj.ijpe.2016.06.003&partnerID=40&md5=f7e1575003f4f2698ac68d5d447078ab Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 101 Author: Akbarizan, Lestari, F., Ismail, K., Hamid, A. B. A., Azwar, B. and Nazar, H. Year of Conference: 2016 Title: Managing halal foods through power collaboration between supply chain actors Pages: 1791-1799 Short Title: Managing halal foods through power collaboration between supply chain actors Proceedings Title: Proceedings of the 27th International Business Information Management Association Conference - Innovation Management and Education Excellence Vision 2020: From Regional Development Sustainability to Global Economic Growth, IBIMA 2016 Abstract: Labeling Halal foods must consider the difficulty to achieve the business goal by individual organizations because relationships between supply chain actors in Halal foods is affected by the power collaboration an entity to influence another entity to ensure quality assurance system. The purpose of this paper develops a conceptual framework of supply chain Halal foods with considering the power collaboration between supply chain actors from a literature review. The framework is conducted using the SCOR model as modeling tool to investigate the power collaborations between suppliers, manufacturers, distributors and buyers in producing Halal foods. Finding of this study provides a conceptual framework of supply chain Halal foods to develop effective collaborations within the partnerships. Further research suggests conducting other factors that can affect the supply chain Halal foods involving regulations for each region that implement the policy of Halal foods in greater detail. Copyright © 2016 International Business Information Management Association Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84984633810&partnerID=40&md5=b759be34a4f7447af9680f8ba2aae4a7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 94 Author: Aigbogun, O., Ghazali, Z. and Razali, R. Year: 2016 Title: The mediating impact of Halal logistics on supply chain resilience: An agency perspective Journal: International Review of Management and Marketing Volume: 6 Issue: 4 Pages: 209-216 Type of Article: Article Short Title: The mediating impact of Halal logistics on supply chain resilience: An agency perspective Abstract: This study examines the impact of Halal logistics on supply chain resilience. The study is underpinned by the agency theory. Halal logistics was studied as an Agent of governance and control in the multiple principal-agent model that exists in a typical supply chain. A field survey has been conducted and the research population is the Malaysian pharmaceutical industry. 10 organizations were surveyed. The survey instrument is a structured self- administered questionnaire. The responses were quantified using fuzzy analytical hierarchy process approach. A fuzzy logic method was used to measure the resilience of each organization. Pearson’s correlation and multiple regression analysis were then carried out on SPSS to test the research hypothesis. The results have found that Halal logistics which acts as a governing mechanism for regulation and control in the supply chain, mediates the relationship between each of capabilities and vulnerabilities (predictors) and supply chain resilience (outcome). © 2016, Econjournals. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84970031376&partnerID=40&md5=d2caabaa0a56097e581b379d8a5e1696 Name of Database: Scopus

Reference Type: Journal Article Record Number: 134 Author: Ahmad, F., Hussein, M. Z., Roslan, N. F., Husny, Z. J., Rahim, N. S. A. and Ramzi, M. Year: 2016 Title: A study on application of false trade description towards halal food products Journal: International Journal of Supply Chain Management Volume: 5 Issue: 2 Pages: 127-130 Type of Article: Article Short Title: A study on application of false trade description towards halal food products Abstract: This study elaborate the scenario of Halal industry and the importance of safeguarding the integrity of the Halal certification. Nowadays, it is common to have complaints on the misused of the halal logo. It appears that the Halal certification and logo in deed plays a role in adding value to the product which leads to its rampant abuse. The authors will discuss on the usage of the local law as a means of protection of the Halal food product. A comparison between the previous and current law will show the elaborative expansion of the new legislation to cover the scope of the abuse in the recent time. © ExcelingTech Pub, UK. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84990028881&partnerID=40&md5=2c35a1495b2e6029dec1505185a54ad0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 54 Author: Aghwan, Z. A., Bello, A. U., Abubakar, A. A., Imlan, J. C. and Sazili, A. Q. Year: 2016 Title: Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality Journal: Meat Science Volume: 121 Pages: 420-428 Type of Article: Article Short Title: Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality DOI: 10.1016/j.meatsci.2016.06.028 Abstract: Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety. © 2016 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84979021054&doi=10.1016%2fj.meatsci.2016.06.028&partnerID=40&md5=82bef427ef80b4e3158678291286f5c2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 76 Author: Adamu, M. T., Shamsul, B. M. T., Desa, M. N. and Khairani-Bejo, S. Year: 2016 Title: Evaluation of potential public health risk associated with waste water treatment in some halal abattoirs of Malaysia Journal: Indian Journal of Public Health Research and Development Volume: 7 Issue: 3 Pages: 256-261 Type of Article: Article Short Title: Evaluation of potential public health risk associated with waste water treatment in some halal abattoirs of Malaysia DOI: 10.5958/0976-5506.2016.00168.6 Abstract: Background: Abattoir waste can be detrimental to humans and the environment if proper precautions are put in place. In general, the major environmental problem is linked to abattoir liquid wastes which serve as vehicle for dissemination of pathogenic microorganisms. Epidemiological investigations have implicated food and water as most common vehicle for infections cause by pathogens such as E.coli O157:H7. Method; A cross-sectional study was performed to assess potential health risk of liquid waste disposal from some selected Halal abattoirs in Malaysia. A total of 120 waste water samples were collected. Total coliform count was performed to determine the levels of pollution before and after filtration. Cultural, Biochemical and serological tests were used for identification and characterization of the isolates. Results: Results showed that the abattoir located in Dungun in Terranganu region had the highest cfu/ml before (2200) and after waste water filtration while Senawang abattoir in Negeri Sembilan had the lowest. Highest occurrence rate of E.coli were recorded in Shah Alam, Banting and Tampin(40% each). Non-O157:H7 Escherichia coli were found to be present in almost all the abattoirs before waste water filtration. Samples collected after discharge revealed that five of the abattoirs had 100%. Other pathogenic bacteria isolated from the abattoirs include Salmonella entritidis and Citrobacter freundii. Findings: Occurrence of pathogenic bacteria coupled with increased total bacteria count have indicated alarming risk of dissemination of harmful bacterial into the environment. Conclusion: Effectiveness of waste water treatment was found to be very low in most of the abattoirs from the assessment. © 2016, Indian Journal of Public Health Research and Development. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977156647&doi=10.5958%2f0976- 5506.2016.00168.6&partnerID=40&md5=2a4cc1ff7c005107c75f7470175b204f Name of Database: Scopus

Reference Type: Journal Article Record Number: 78 Author: Abu-Hussin, M. F., Johari, F., Hehsan, A. and Mohd Nawawi, M. S. A. B. Year: 2016 Title: Halal Purchase Intention Among the Singaporean Muslim Minority Journal: Journal of Food Products Marketing Pages: 1-14 Type of Article: Article in Press Short Title: Halal Purchase Intention Among the Singaporean Muslim Minority DOI: 10.1080/10454446.2016.1141139 Abstract: Muslim consumers’ awareness toward halal foods and products has been increasing. The halal concept becomes consumers’ vital concern as it covers wide areas of consumption, though one might perceive it as only a food-related issue. Given this background, this article aims to investigate the factors that influence consumers’ intention to purchase halal-certified foods and products. By using Ajzen’s theory of planned behavior (TPB) as a theoretical framework, this research employed a quantitative survey with a sample of 332 Muslim consumers living in Singapore to examine Singaporean Muslim preferences in purchasing halal foods and products. Data gathered from the survey were then explored and analyzed. Multiple regression analysis results indicate that all TPB variables have a positive and significant influence on the intention to purchase halal-certified products among the Muslim minority in Singapore. © 2016 Taylor & Francis Notes: Export Date: 15 July 2017 Article in Press URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84976421819&doi=10.1080%2f10454446.2016.1141139&partnerID=40&md5=d583cb9802fdc384e8be66a2bfe575ba Name of Database: Scopus

Reference Type: Journal Article Record Number: 107 Author: Ab Talib, M. S., Md. Sawari, S. S., Abdul Hamid, A. B. and Ai Chin, T. Year: 2016 Title: Emerging Halal food market: an Institutional Theory of Halal certificate implementation Journal: Management Research Review Volume: 39 Issue: 9 Pages: 987-997 Type of Article: Article Short Title: Emerging Halal food market: an Institutional Theory of Halal certificate implementation DOI: 10.1108/MRR-06-2015-0147 Abstract: Purpose: The emergence of the Halal food market as one of the largest consumer food markets has encouraged firms to implement Halal food certification. However, the theoretical gap in Halal studies and the unequal focus of Halal food certification research prove the deficiency of theoretical development and understanding. Hence, this paper aims to ascertain the theoretical background of Halal food certificate implementation. Design/methodology/approach: The paper reviews and synthesises literature focusing on Halal certification, food certification and the Institutional Theory factors that could potentially explain the impetus of Halal food certificate implementation. Findings: The Institutional Theory offers a suitable explanation that grounds the motivation to implement Halal food certification. The highly institutionalised Halal industry comprising government regulations, Muslim demands for Halal foods and intense industry competition instigate Halal food certificate implementation. Three propositions are presented and a conceptual model is developed. Research limitations/implications: The notions of this paper are based on the institutional perspective, i.e. the external motivation factors. An alternative view on a management theory that explains the internal motivation factors would provide a more comprehensive interpretation of reasons to implement Halal food certification. Nevertheless, the Institutional Theory offers strong understandings behind the motivation to implement Halal food certification. Practical implications: Discussions and propositions from this paper could contribute to theory formation that is unique to Halal or Muslim food certification. This paper could also provide a sense of direction for researchers in mapping out future research undertakings. Originality/value: The paper presents a valuable understanding of the dynamic of the Institutional Theory in the field of Halal food certification. It is the first attempt that considers the institutional isomorphism of government decree, consumer demand and inter-firm competition as motivation factors of Halal food certificate implementation. © 2016, © Emerald Group Publishing Limited. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84988028244&doi=10.1108%2fMRR-06-2015- 0147&partnerID=40&md5=947a1881acfa32d8f1ebefaad3efa23a Name of Database: Scopus

Reference Type: Journal Article Record Number: 142 Author: Ab Talib, M. S., Abdul Hamid, A. B. and Chin, T. A. Year: 2016 Title: Can halal certification influence logistics performance? Journal: Journal of Islamic Marketing Volume: 7 Issue: 4 Pages: 461-475 Type of Article: Article Short Title: Can halal certification influence logistics performance? DOI: 10.1108/JIMA-02-2015-0015 Abstract: Purpose: The purpose of this paper is to establish the halal certification–logistics performance relationship by means of developing a theoretical model and to suggest areas for future research undertakings. The relationship between various forms of certification and logistics performance has been reported in many logistics literature. However, there is paucity in research concerning the relationship between halal certification and logistics performance. Design/methodology/approach: The literature representing the concept of halal, halal logistics, institutional support and logistics performance are synthesised to develop a framework. Two distinguished management theories, namely, the resource-based view (RBV) and institutional theory, set the foundation of the proposed theoretical framework. Findings: The paper suggests that proper application of resources, in this case halal certification, could positively influence logistics performance. The paper asserts that governmental factors act as the moderator between the halal certification–logistics performance relationship, or could directly influence logistics performance. Research limitations/implications: The paper presents a synthesis of previously unconnected variables of halal certification and logistics performance, and integrates the RBV and institutional theories as the basis for a theoretical framework. However, the proposed theoretical framework requires further validation through the supports of additional empirical research. Practical implications: Apart from implementing halal certification as a tool to gain business legitimacy, the paper offers insights to logistics service provider as to how halal certification can be used as a mechanism to improve organisational performance, particularly logistics performance. Originality/value: This paper is one of the first to establish the relation between halal certification and logistics performance and highlights the prominent role of government support as an independent and moderating factor. It constitutes a preliminary argument that entices research within the halal certification and halal logistics spectrum. © 2016, © Emerald Group Publishing Limited. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84997107016&doi=10.1108%2fJIMA-02-2015- 0015&partnerID=40&md5=a7ac0217b7fd0d58d1e86789dd061f5b Name of Database: Scopus

Reference Type: Journal Article Record Number: 56 Year: 2016 Title: Halal food: Keeping pure and true Journal: Economist (United Kingdom) Volume: 412 Issue: 9006 Type of Article: Article Short Title: Halal food: Keeping pure and true Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85020416802&partnerID=40&md5=ecd5fe48941bf839562e5e62911934e7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 208 Author: Zailani, S., Kanapathy, K., Iranmanesh, M. and Tieman, M. Year: 2015 Title: Drivers of halal orientation strategy among halal food firms Journal: British Food Journal Volume: 117 Issue: 8 Pages: 2143-2160 Type of Article: Article Short Title: Drivers of halal orientation strategy among halal food firms DOI: 10.1108/BFJ-01-2015-0027 Abstract: Purpose - The purpose of this paper is to investigate the factors that motivate the halal food firms in Malaysia to practice halal orientation strategy (HOS). Design/methodology/approach - Data were obtained from a survey of 137 halal food firms in Malaysia, and analyzed using the partial least squares technique. Findings - Results showed that halal market demand, government support, expected business benefits, and integrity positively affect HOS. Practical implications - The findings of the study will help policy makers and managers of halal food firms to understand external and internal drivers of HOS, which may lead to successfully motivating the implementation of HOS in halal food firms. Originality/value - Although HOS plays a key role in protecting the halal status of any given product, this topic is rarely explored. This study thus contributes to the advancement of knowledge on factors that motivate the halal food firms to practice HOS. ©Emerald Group Publishing Limited. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84938513666&doi=10.1108%2fBFJ-01-2015- 0027&partnerID=40&md5=3623157bdc79fe9c4cd6a9ed1404a5ec Name of Database: Scopus

Reference Type: Journal Article Record Number: 277 Author: Yusuf, Eddy and Yajid, Mohd Shukri Ab Year: 2015 Title: Halal pharmaceuticals and cosmeceuticals from the perspective of higher Short Title: Halal pharmaceuticals and cosmeceuticals from the perspective of higher ISSN: 1818-0876

Reference Type: Journal Article Record Number: 192 Author: Yener, D. Year: 2015 Title: Factors That Affect the Attitudes of Consumers Toward Halal-Certified Products in Turkey Journal: Journal of Food Products Marketing Volume: 21 Issue: 2 Pages: 160-178 Type of Article: Article Short Title: Factors That Affect the Attitudes of Consumers Toward Halal-Certified Products in Turkey DOI: 10.1080/10454446.2013.843483 Abstract: Halal is an Arabic word that means lawful or permitted in reference to Islam. Muslims are responsible for consuming goods that are lawful. However, the target consumer group for halal food is not only Muslim people but also consumers who seek hygienic and quality products. Halal concept is not limited with foods; it covers cosmetics, finance, logistics, and many other sectors. This study aims to determine the factors that affect the attitudes of consumers toward halal foods and to show the effects of religiosity, perceived risk, and involvement on halal food preferences in Turkey. © Taylor & Francis Group, LLC. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84924084527&doi=10.1080%2f10454446.2013.843483&partnerID=40&md5=c3dc88a2f1463cd0db74d0efabcf33c8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 176 Author: Voloder, L. Year: 2015 Title: The “Mainstreaming” of Halal: Muslim Consumer-Citizenship in Australia Journal: Journal of Muslim Minority Affairs Volume: 35 Issue: 2 Pages: 230-244 Type of Article: Article Short Title: The “Mainstreaming” of Halal: Muslim Consumer-Citizenship in Australia DOI: 10.1080/13602004.2015.1051753 Abstract: Abstract: The expansion of halal commodities globally reveals how Muslims are an object of increasing commercial interest. In Australia, despite a hostile political context, the recognition of Muslims as consumers, captured by the growing availability of halal goods, is providing alternate modalities of belonging. Drawing on fieldwork from Melbourne, Australia, this paper illustrates the ways halal consumption works to produce local, national and global orientations in citizenship and belonging for Australian-Muslims. By paying close attention to ethnographic encounters, the paper demonstrates how participation in the research process played a significant role in shaping the way participants defined, delimited and expanded the meanings of halal and its relationship to identity claims and ethical consumption. The paper argues that the concept of consumer-citizenship offers an important prism for understanding these experiences and for challenging prevailing binaries of minority and mainstream belonging in a consumer society. © 2015 Institute of Muslim Minority Affairs. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84937023936&doi=10.1080%2f13602004.2015.1051753&partnerID=40&md5=0a647900fd2271b7ee3c5398c7d1839f Name of Database: Scopus

Reference Type: Book Section Record Number: 177 Author: Van Waarden, F. and Van Dalen, R. Year: 2015 Title: Markets regulating markets: Competitive private regulation by halal certificates Book Title: The Changing Landscape of Food Governance: Public and Private Encounters Pages: 174-198 Short Title: Markets regulating markets: Competitive private regulation by halal certificates DOI: 10.4337/9781784715410.00020 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84958847312&doi=10.4337%2f9781784715410.00020&partnerID=40&md5=a0c1c9ba2dda728d26c0dfcce2ded1e5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 194 Author: Tieman, M. and Hassan, F. H. Year: 2015 Title: Convergence of food systems: Kosher, Christian and Halal Journal: British Food Journal Volume: 117 Issue: 9 Pages: 2313-2327 Type of Article: Article Short Title: Convergence of food systems: Kosher, Christian and Halal DOI: 10.1108/BFJ-02-2015-0058 Abstract: Purpose-The purpose of this paper is to investigate if religious food laws can provide answers to current issues with the food systems. Design/methodology/approach-This paper provides a discussion of the dietary and food system principles from a Judaism, Christianity and Islamic perspective for the design of a more sustainable and healthy food system. Findings-The commercialisation of the natural resources, industrial food production approach and consumerism is endangering the food security, health and environment. Current industry practices are not sustainable and do not comply with Jewish, Christian and Islamic scriptures. Kosher, Christian and halal food laws share common principles in prohibition of certain animals (like pig), prohibition of blood, role of fasting and animal welfare. As a change in the diet is the solution, there is a key role for the food industry to comply and for religious leaders to radically reduce meat consumption and food waste of its followers. Research limitations/implications-This viewpoint paper shows that religious food laws provide answers to current problems with the industrialised food production approach and consumerism. Practical implications-New food industry directives should convert meat- based to plant-based ingredients and additives; replace porcine by bovine sources; and emphasise on animal welfare to better serve the Jewish, Christian and Muslim consumer. Religious logos (kosher and halal) should incorporate nutrient profiling through a traffic light system to promote healthy food choice. Originality/value-Religious food laws are important for a big part of the world population (Jews, Christians and Muslims), which share many common principles. This study contributes to a better understanding of the commonalities and differences in these religious food laws. © Emerald Group Publishing Limited. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84938632813&doi=10.1108%2fBFJ-02-2015- 0058&partnerID=40&md5=67a4ed35c92b618d7e27e57593202dc8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 212 Author: Tieman, M. Year: 2015 Title: Halal clusters Journal: Journal of Islamic Marketing Volume: 6 Issue: 1 Pages: 2-21 Type of Article: Article Short Title: Halal clusters DOI: 10.1108/JIMA-05-2014-0034 Abstract: Purpose – The purpose of this study is to propose a halal cluster concept to better organise production and trade of halal food. Design/methodology/approach – This paper builds further on previous work published in the Journal of Islamic Marketing on halal food supply chains and value chains. A cluster analysis is conducted on the Malaysia and Dubai halal cluster to provide a better understanding of their halal cluster models and sustainability. Findings – Food production and trade has been described as the weak link in the halal value chain. To guarantee availability of and access to halal food, a new paradigm is required in better organising the production and trade of halal food through halal clusters. A halal cluster model is proposed based on fve pillars, namely, Muslim consumer, education and research, halal integrity network, halal supply chain and enablers. Research limitations/implications – This conceptual paper proposes a halal cluster model to scale up the production of halal food for the world. However, more empirical research on halal purchasing, halal network development, halal trade and halal parks is needed to support the development of these halal clusters. Practical implications – To better address today’s issues in the halal industries (ingredients, certifcation, logistics, etc.), there are evident benefts of producing in strong halal clusters, hereby providing easy access to halal ingredients and access to attractive Muslim markets. Originality/value – As halal is going through an evolution, towards a halal supply chain and value chain, new business models are required. It is the frst study investigating halal clusters. © 2015 Emerald Group Publishing Limited Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84924426124&doi=10.1108%2fJIMA-05-2014- 0034&partnerID=40&md5=08a60fd2c25f5b5669579c873d122c37 Name of Database: Scopus

Reference Type: Journal Article Record Number: 267 Author: Thomas, Paul and Selimovic, Amina Year: 2015 Title: “Sharia on a Plate?” A critical discourse analysis of halal food in two Norwegian newspapers Journal: Journal of Islamic Marketing Volume: 6 Issue: 3 Pages: 331-353 Short Title: “Sharia on a Plate?” A critical discourse analysis of halal food in two Norwegian newspapers ISSN: 1759-0833

Reference Type: Journal Article Record Number: 198 Author: Thomas, P. and Selimovic, A. Year: 2015 Title: “Sharia on a Plate?” A critical discourse analysis of halal food in two Norwegian newspapers Journal: Journal of Islamic Marketing Volume: 6 Issue: 3 Pages: 331-353 Type of Article: Article Short Title: “Sharia on a Plate?” A critical discourse analysis of halal food in two Norwegian newspapers DOI: 10.1108/JIMA-05-2014-0041 Abstract: Purpose – This study aims to explore how two Norwegian national online newspapers, Dagbladet and Aftenposten, have framed halal food in the past 6 years (2008-2014), a period conflating with a rise in Muslim demographics in Norway. Design/methodology/approach – A mixed-methods approach is used. Employing among others a Hallidayan transitivity analysis and other approaches from critical discourse analysis (CDA), clausal semantic structures, collocations and nominalizations were explored with a view toward fleshing out ideological significance. Particular attention was given to the neologism – “covert-Islamization” – popularized by the populist right-wing Progress Party. Findings – The findings reveal that Dagbladet refracts halal food through a discourse of crime and other dubious frames tapping into topoi of . Halal is, in this manner, transformed into a synecdoche for deviance. This is contrasted with Aftenposten’s more “halal-friendly” gaze which inter alia is attributed to greater access for Muslim contributors (over 40 per cent), with nearly all authorship penned in the aftermath of the Breivik massacre of July 22, 2011. Research limitations/implications – As a comparative research that explores two newspapers – albeit with substantial national circulation – there are obvious limitations. Future research could explore the contents of Verdens Gang, the biggest newspaper in Norway, and perhaps incorporate iconic semiotic content. Social implications – The prevalent media discourse on halal in Norway casts a shadow over a fundamental aspect of the identity construction of Norwegians who adhere to Islam, thus highlighting issues of belonging and citizenry in the “new” Norway. National discourses of identity and belonging impact upon the Muslim consumer’s perception of self and ethnicity, and how these perceptions are negotiated in the interstices of a skewed media coverage of halal certainly serves to undermine this self-perception. Originality/value – Several recent studies have broached the subject of the manifold representations of Muslims and Islam in the media using a CDA, but there is a dearth in studies with a specific focus on halal food. This study contributes to the lacuna in the literature in an area of growing importance, not just as a socio-political and religious phenomenon, but a lucrative commercial project in a Scandinavian context. © 2015, Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84941141973&doi=10.1108%2fJIMA-05-2014- 0041&partnerID=40&md5=1fcc4020d5d6a57adef1ebe4bfb040b7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 168 Author: Tawil, N. M., Ramlee, S., Jaafar, J. and Saat, F. M. Year: 2015 Title: An overview of foodpreneur awareness among Small and Medium-Sized Enterprises (SME) of halal certification Journal: Asian Social Science Volume: 11 Issue: 21 Pages: 91-94 Type of Article: Article Short Title: An overview of foodpreneur awareness among Small and Medium-Sized Enterprises (SME) of halal certification DOI: 10.5539/ass.v11n21p91 Abstract: The objective of this study is to measure the awareness of Halal Certification among the Small and Medium-sized Enterprises (SME) especially those who are involved in the food industry. The study reveals that the awareness toward Halal Certification among Small-Medium Enterprise (SME) is at low level. But that raises a question mark when the study also indicates that the perceptions of the Muslim entrepreneur on halal food are very good. © 2015, Canadian Center of Science and Education. All rights reserved. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84936939192&doi=10.5539%2fass.v11n21p91&partnerID=40&md5=717c37d81a2afe77ccd410d3d14fa77d Name of Database: Scopus

Reference Type: Journal Article Record Number: 188 Author: Talib, M. S. A., Hamid, A. B. A., Zulfakar, M. H. and Chin, T. A. Year: 2015 Title: Barriers to Halal logistics operation: Views from Malaysian logistics experts Journal: International Journal of Logistics Systems and Management Volume: 22 Issue: 2 Pages: 193-209 Type of Article: Article Short Title: Barriers to Halal logistics operation: Views from Malaysian logistics experts DOI: 10.1504/IJLSM.2015.071545 Abstract: There is a growing demand for Halal-certified logistics service, but the supply of such logistics service is limited. This study asserts that there is a potential area for research, and argue that logistics service providers (LSP) are resistant to adopt Halal logistics operation. Therefore, the purpose of this study is to determine the barriers in adopting Halal logistics operation. Additionally, this study tries to highlight the core reasons behind the barrier to Halal logistics operation. This study fills in the gap exist between insufficient supply of Halal LSP and the rising demand for Halal logistics. Semistructured interview technique is used to gather information from four Halal LSP in Malaysia. The respondents are identified from purposive judgement sampling. Four major barriers to Halal logistics operation are identified, and there are four core reasons behind these barriers. This study appraised and contributed to the growing knowledge of Halal and Halal logistics. Research limitations are highlighted and future research agendas are proposed. Copyright © 2015 Inderscience Enterprises Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940750229&doi=10.1504%2fIJLSM.2015.071545&partnerID=40&md5=dd50b995f9abf218c84f195e18387452 Name of Database: Scopus

Reference Type: Journal Article Record Number: 151 Author: Talib, M. S. A. and Hamid, A. B. A. Year: 2015 Title: Motivations and limitations in implementing halal food certification: A pareto analysis Journal: British Food Journal Volume: 117 Issue: 11 Type of Article: Article Short Title: Motivations and limitations in implementing halal food certification: A pareto analysis DOI: 10.1108/BFJ-02-2015-0055 Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84942645767&doi=10.1108%2fBFJ-02-2015- 0055&partnerID=40&md5=af7a48ee7873da51c913341981bf476e Name of Database: Scopus

Reference Type: Journal Article Record Number: 149 Author: Somboonsuke, B., Wettayaprasit, W. and Wettayaprasit, P. Year: 2015 Title: Micro halal community enterprise database system: Case study in Pattani and Songkhla provinces Journal: Kasetsart Journal - Social Sciences Volume: 36 Issue: 3 Pages: 568-576 Type of Article: Article Short Title: Micro halal community enterprise database system: Case study in Pattani and Songkhla provinces Abstract: Government has given priority to the Halal industry in the five southern border provinces through Thai Ministry approval in 2009. The Halal industry has produced several products through groups of Small and Micro Community Enterprises (SMCEs). However, this particular business model still lacks a mechanism to support some significant data in the areas of producing and marketing, among others that will partly enhance such businesses. The database system is a major factor in enhancing and strengthening the economic structure so that people will be able to access production, data storage, and knowledge distribution for the creation of a knowledge-based, economic society. This study aimed to determine user needs and the primary data of a Halal standard for SMCEs and to design and create a database system for the Pattani and Songkhla Halal SMCEs through a webpage. The results revealed that there was a need for a database system for Halal SMCEs that was related to the production process (30%) with the product market and marketing options at lower percentages. Furthermore, the results indicated that the database system needed to give more importance to the information related to the production process, product markets, and the marketing options of Halal SMCEs in Pattani and Songkhla provinces. The database system was composed of general data of the SMCEs, production process, production markets, market opportunities, and other useful and needed data. The program designed was composed of 16 data files—general data, SMCE product data, product group data, product type data, subunit product type data, product data, production process data, production market data, market opportunity data, provincial data, district data, sub-district data, SMCE group, SMCE type, SMCE detail, and SMCE name. Microsoft SQL Server, Microsoft Access, and My SQL were used for the database system design. SMCE groups, producers, consumers, businessmen, researchers, and academic personnel can easily gain benefits from this system through accessing the webpage at www.smce-halal.com. © 2015, Kasetsart University. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84954318157&partnerID=40&md5=1314dc0887e33cc09d81c787da26e763 Name of Database: Scopus

Reference Type: Journal Article Record Number: 211 Author: Shafiq, A., Haque, A. K. M. and Omar, A. Year: 2015 Title: Multiple halal logos and Malays' beliefs: A case of mixed signals Journal: International Food Research Journal Volume: 22 Issue: 4 Pages: 1727-1735 Type of Article: Article Short Title: Multiple halal logos and Malays' beliefs: A case of mixed signals Abstract: The halal logo(s) issued by JAKIM tend to confuse consumers as they greatly lacked information about the genuine halal logo. This was found by conducting open ended, but structured interviews from 20 Malays and showing them 10 halal logos (9 original and 1 fake) to see whether they could recognize the fake from the originals. This research found that while all the respondents had difficulty in differentiating the real halal logo from the fake they all preferred a single, unified halal logo to end the confusion. This finding holds serious implications for JAKIM: it needs to extend efforts to educate people about the in-practice halal logo, without which many people would remain in the same confusion. This bears particular importance for the religious food requirements of Muslims as genuine halal logo determines the permissibility of food being taken. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940206570&partnerID=40&md5=be579e6b29bf7805ca5fe9014a3bb04e Name of Database: Scopus

Reference Type: Journal Article Record Number: 152 Author: Shabani, H., Mehdizadeh, M., Mousavi, S. M., Dezfouli, E. A., Solgi, T., Khodaverdi, M., Rabiei, M., Rastegar, H. and Alebouyeh, M. Year: 2015 Title: Halal authenticity of gelatin using species-specific PCR Journal: Food Chemistry Volume: 184 Pages: 203-206 Type of Article: Article Short Title: Halal authenticity of gelatin using species-specific PCR DOI: 10.1016/j.foodchem.2015.02.140 Article Number: 17239 Abstract: Consumption of food products derived from porcine sources is strictly prohibited in Islam. Gelatin, mostly derived from bovine and porcine sources, has many applications in the food and pharmaceutical industries. To ensure that food products comply with halal regulations, development of valid and reliable analytical methods is very much required. In this study, a species-specific polymerase chain reaction (PCR) assay using conserved regions of mitochondrial DNA (cytochrome b gene) was performed to evaluate the halal authenticity of gelatin. After isolation of DNA from gelatin powders with known origin, conventional PCR using species-specific primers was carried out on the extracted DNA. The amplified expected PCR products of 212 and 271 bp were observed for porcine and bovine gelatin, respectively. The sensitivity of the method was tested on binary gelatin mixtures containing 0.1%, 1%, 10%, and 100% (w/w) of porcine gelatin within bovine gelatin and vice versa. Although most of the DNA is degraded due to the severe processing steps of gelatin production, the minimum level of 0.1% w/w of both porcine and bovine gelatin was detected. Moreover, eight food products labeled as containing bovine gelatin and eight capsule shells were subjected to PCR examination. The results showed that all samples contained bovine gelatin, and the absence of porcine gelatin was verified. This method of species authenticity is very useful to verify whether gelatin and gelatin- containing food products are derived from halal ingredients. © 2015 Elsevier Ltd. All rights reserved. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84926291515&doi=10.1016%2fj.foodchem.2015.02.140&partnerID=40&md5=32917279f76b6cb795588c0845a377b7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 154 Author: Searby, L. Year: 2015 Title: Halal abattoir closes amid animal abuse allegations Journal: Food Manufacture Volume: 2015 Issue: AUGUST Type of Article: Note Short Title: Halal abattoir closes amid animal abuse allegations Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84939458846&partnerID=40&md5=ec9aa2fe96ee70bc974b71855e8e3e40 Name of Database: Scopus

Reference Type: Journal Article Record Number: 218 Author: Sawari, S. S. M., Ghazali, M. A. and Yap, S. M. A. B. Year: 2015 Title: Near Field Communications (NFC) as halal detection application Journal: Mediterranean Journal of Social Sciences Volume: 6 Issue: 5S2 Pages: 547-552 Type of Article: Article Short Title: Near Field Communications (NFC) as halal detection application DOI: 10.5901/mjss.2015.v6n5s2p547 Abstract: The objective of this study is to discover the advantages and disadvantages uses of Near Field Communications (NFC) as halal certificate detection. NFC is a type of wireless connectivity protocols, in which it allows reliable communications within devices in short range. Consumers can easily detect the halal status of the nearby restaurants as their phones will vibrates if the restaurants have the legal halal certificates in 500 meter distance. In addition, consumers can easily report to authorities about the fake halal logos of the restaurants using this system, with that an immediate action will be taken. However, it also discovers that NFC could bring several disadvantage such data loss and tag damage, technical limitations in the implementations of software card emulation and loss in security. © 2015 Mediterranean Center of Social and Educational Research. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940943296&doi=10.5901%2fmjss.2015.v6n5s2p547&partnerID=40&md5=caa9f0665d537733a902246adda65aad Name of Database: Scopus

Reference Type: Journal Article Record Number: 210 Author: Sawari, S. S. M., Ghazali, M. A., Abu Bakar Yap, S. M. and Latif, A. A. Year: 2015 Title: E-halal as method and apparatus for halal product detection in Malaysia Journal: Mediterranean Journal of Social Sciences Volume: 6 Issue: 5S2 Pages: 638-642 Type of Article: Article Short Title: E-halal as method and apparatus for halal product detection in Malaysia DOI: 10.5901/mjss.2015.v6n5s2p638 Abstract: Malaysian government has established State Islamic Religious Council (JAKIM) to monitor the halal products in local market. Numerous methods have been taken by JAKIM in order to make Muslim in Malaysia consume a pure halal product in Market. One of the methods that have been established to help the users to check the status of the halal product in local market is by using E-halal system. The objective of this paper is to discover the advantages and disadvantages uses of E-Halal in Malaysia. E-halal is system that allowed buyers to check the status of the halal certificates of the products in Malaysia. By smartphones and other latest gadgets, users can easily check the halal status of the products. Among the advantages of E-halal system is, it can help users to choose halal products in a short time, used to detect the halal status of the restaurants and not only the products in the local market, user friendly, ease consumer and manufacturing. Even though the E-halal system give Muslim a lot of advantages but this system also has its own disadvantages. © 2015 Mediterranean Center of Social and Educational Research. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940927105&doi=10.5901%2fmjss.2015.v6n5s2p638&partnerID=40&md5=1327d866cf1142a50f6a3a9b9fee1c48 Name of Database: Scopus

Reference Type: Journal Article Record Number: 189 Author: Saipullah, K. M. and Ismail, N. A. Year: 2015 Title: Determining halal product using automated recognition of product logo Journal: Journal of Theoretical and Applied Information Technology Volume: 77 Issue: 2 Pages: 190-198 Type of Article: Article Short Title: Determining halal product using automated recognition of product logo Abstract: A new method of determine Halal logo is proposed in this paper. It is based on the fractionalized principle magnitude (FPM) algorithm using the magnitude of the 1D Fourier transform. Compared with other logo detection methods that is HOG, Hu moment, Zernike and WCH, this method has the advantage which is achieve the highest average classification accuracy and also time classification. The proposed method have test on the traffic sign and texture database involving logo. Experiment show that the proposed method is achieve the excellence result and able to fight with the previous method. © 2005 - 2015 JATIT & LLS. All rights reserved. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84937552691&partnerID=40&md5=ac2b88b4c71ae1983c9137ebee1ff533 Name of Database: Scopus

Reference Type: Book Section Record Number: 161 Author: Sai, Y. and Fischer, J. Year: 2015 Title: Muslim food consumption in China: Between qingzhen and halal Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 160-174 Short Title: Muslim food consumption in China: Between qingzhen and halal Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941919649&partnerID=40&md5=cf2c3b3031d19299e6f8218ea57455de Name of Database: Scopus

Reference Type: Journal Article Record Number: 175 Author: Sadeeqa, S., Sarriff, A., Masood, I., Atif, M. and Farooqui, M. Year: 2015 Title: KAP among doctors working in hospitals, regarding Halal pharmaceuticals; a cross sectional assessment Journal: Acta Poloniae Pharmaceutica - Drug Research Volume: 72 Issue: 3 Pages: 615-624 Type of Article: Article Short Title: KAP among doctors working in hospitals, regarding Halal pharmaceuticals; a cross sectional assessment Abstract: There is a growing awareness amongst Muslims to avoid all items containing non-Halal ingredients. This sentiment has now progressed into the field of various medications. It therefore, required a study to assess the knowledge, attitude and perception (KAP) relating to pharmaceuticals containing non-Halal ingredients among doctors working in various hospitals of Malaysia. This was a cross sectional study, carried out in January 2013 - February 2013 period, using a structured, self-administered questionnaires. Study settings included various government hospitals in Malaysia. Data were collected by distributing questionnaires through respective heads of the departments. Study was conducted on a sample of 243 participants. Inclusion criterion was a registered medical doctor working in a government hospital. Descriptive statistics (mean, standard deviation, frequency, percentage, median, inter quartile range) was applied to summarize the data, non-parametric tests were applied. χ2 Test and Fisherís Exact Test were applied to assess the association between demographic characteristics and knowledge, attitude and perception scores. Results revealed that the hospital doctors had a good and positive attitude and perception about Halal pharmaceuticals. Mean knowledge score out of maximum possible 9 score was 7.67 ± 1.68. Mean attitude score out of maximum possible 45 score was 34.10 ± 5.35 while mean perception score out of maximum possible 55 score was 45.73 ± 5.44. Mean overall KAP score out of maximum possible 109 was 87.60 ± 10.37. There was a significant, positive and weak correlation (0.20 - 0.29) between knowledge and attitude (r = 0.231, p < 0.001) as well as between knowledge and perception (r = 0.209, p = 0.001) while there was good correlation (0.5 - 0.75) between attitude and perception (r = 0.588, p < 0.001). It is concluded from the results that the better knowledge the respondents have on Halal pharmaceuticals the better is their perception and attitude towards Halal pharmaceuticals. © 2015, Polish Pharmaceutical Society. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84935851288&partnerID=40&md5=7de406e32cc20bb6055d1c31f93e170a Name of Database: Scopus

Reference Type: Journal Article Record Number: 150 Author: Sabow, A. B., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Kadir, M. Z. A. A. and Adeyemi, K. D. Year: 2015 Title: Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter Journal: Animal Science Journal Volume: 86 Issue: 12 Pages: 981-991 Type of Article: Article Short Title: Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter DOI: 10.1111/asj.12385 Abstract: This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P<0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P<0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS. © 2015 Japanese Society of Animal Science. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84937784433&doi=10.1111%2fasj.12385&partnerID=40&md5=06b2e2805bbb02ca1d37e098af68b1d5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 172 Author: Sabow, A. B., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Ab Kadir, M. Z. A., Abdulla, N. R., Nakyinsige, K., Kaka, U. and Adeyemi, K. D. Year: 2015 Title: A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia Journal: Meat Science Volume: 104 Pages: 78-84 Type of Article: Article Short Title: A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia DOI: 10.1016/j.meatsci.2015.02.004 Abstract: The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p. >. 0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24. h of storage at 4. °C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat. © 2015. Notes: Cited By :16 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84923822742&doi=10.1016%2fj.meatsci.2015.02.004&partnerID=40&md5=54a365b40baf8c8e623c660a06f31484 Name of Database: Scopus

Reference Type: Journal Article Record Number: 233 Author: Sabow, A. B., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Ab Kadir, M. Z. and Adeyemi, K. D. Year: 2015 Title: Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter Journal: Anim Sci J Volume: 86 Issue: 12 Pages: 981-91 Epub Date: 2015/07/25 Date: Dec Short Title: Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter Alternate Journal: Animal science journal = Nihon chikusan Gakkaiho ISSN: 1740-0929 (Electronic) 1344-3941 (Linking) DOI: 10.1111/asj.12385 Accession Number: 26208249 Keywords: Abattoirs Anesthesia Animals Chemical Phenomena Food Quality Glycogen/metabolism Goats/ metabolism Halothane/ pharmacology Hydrogen-Ion Concentration Male Meat Muscle Proteins/metabolism Muscle, Skeletal/drug effects/ metabolism Myofibrils/metabolism Postmortem Changes Propofol Sarcomeres Shear Strength Sulfhydryl Compounds/metabolism Time Factors Abstract: This study assessed the effect of halal slaughter and anesthesia pre-slaughter followed by bleeding on meat quality characteristics of goats. Eleven male Boer cross goats were divided into two groups and subjected to either halal slaughter (HS) or anesthesia with halothane and propofol pre-slaughter (AS). At pre-rigor, HS had significantly lower (P < 0.05) muscle pH and glycogen than AS. However, no significant difference was observed in the pH and glycogen content between the treatments on 1, 3 and 7 days post mortem. The drip loss of HS was significantly lower (P < 0.05) than that of AS at all aging periods. Treatment had no effect on sarcomere length, myofibrillar fragmentation index and shear force values, loss of thiol groups and degradation of major myofibrillar proteins. It can be concluded that HS did not have deleterious effect on meat quality traits of goat when compared to AS. Notes: Sabow, Azad Behnan Sazili, Awis Qurni Zulkifli, Idrus Goh, Yong Meng Ab Kadir, Mohd Zainal Abidin Adeyemi, Kazeem Dauda Research Support, Non-U.S. Gov't Australia Anim Sci J. 2015 Dec;86(12):981-91. doi: 10.1111/asj.12385. Epub 2015 Jul 24. Author Address: Department of Animal Science, Faculty of Agriculture, 43400 UPM Serdang, Selangor, Malaysia. Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq. Institute of Tropical Agriculture, 43400 UPM Serdang, Selangor, Malaysia. Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia. Department of Electrical and Electronic Engineering, Faculty of Engineering, 43400 UPM Serdang, Selangor, Malaysia. Centre for Electromagnetic and Lightning Protection Research (CELP), Malaysia. Department of Animal Production, University of Ilorin, Ilorin, Nigeria. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 235 Author: Sabow, A. B., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Ab Kadir, M. Z., Abdulla, N. R., Nakyinsige, K., Kaka, U. and Adeyemi, K. D. Year: 2015 Title: A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia Journal: Meat Sci Volume: 104 Pages: 78-84 Epub Date: 2015/03/04 Date: Jun Short Title: A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2015.02.004 Accession Number: 25732178 Keywords: Abattoirs Anesthesia Animal Welfare Animals Blood Consciousness Food Microbiology Food Storage Globins/analysis Goats Humans Lactobacillus Lipid Peroxidation Meat/ analysis/microbiology/standards Muscle, Skeletal/chemistry Abstract: The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p>0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24h of storage at 4 degrees C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat. Notes: Sabow, A B Sazili, A Q Zulkifli, I Goh, Y M Ab Kadir, M Z A Abdulla, N R Nakyinsige, K Kaka, U Adeyemi, K D Comparative Study Research Support, Non-U.S. Gov't England Meat Sci. 2015 Jun;104:78-84. doi: 10.1016/j.meatsci.2015.02.004. Epub 2015 Feb 17. Author Address: Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Resource, University of Salahaddin, Erbil, Kurdistan Region, Iraq. Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: [email protected]. Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia. Institute of Tropical Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia. Department of Electrical and Electronic Engineering, Faculty of Engineering, 43400 UPM Serdang, Selangor, Malaysia; Centre for Electromagnetic and Lighting Protection Research (CELP), Malaysia. Halal Products Research Institute Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University in Uganda, P.O. Box 2555, Mbale, Uganda. Department of Veterinary Clinical Studies, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Surgery and Obstetrics, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan. Department of Animal Science, Faculty of Agriculture, Faculty of Veterinary Medicine, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Production, University of Ilorin, Ilorin, Nigeria. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 209 Author: Rosnan, H., Osman, I., Nor, N. M. and Aminuddin, A. Year: 2015 Title: Halal certification: An exploratory study on non-certified restaurants Journal: Advanced Science Letters Volume: 21 Issue: 6 Pages: 1854-1857 Type of Article: Article Short Title: Halal certification: An exploratory study on non-certified restaurants DOI: 10.1166/asl.2015.6136 Abstract: Studies on Halal certification on food industry revealed that Halal certification is able to promote satisfaction, confidence and trust among consumers. Halal has also become a strategic move by many industries and companies to attract customers. The main objective of this research is to gain an in-depth understanding on the reasons why restaurants in Malaysia, are operating without Halal certification despite the importance of Halal certification to businesses. This is an exploratory study that employs a qualitative research approach design in which primary data is collected from the interview and observation of non-Halal certified restaurants at Klang Valley area. The results show that all restaurants are not Halal certified as it cannot fulfill the requirements set for certifications. Some restaurants serve alcohols while others unable to employ local Muslim staff. However, it can be concluded that despite not having Halal certification, it does not hinder Muslims from patronizing these restaurants. © 2015 American Scientific Publishers. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84946916923&doi=10.1166%2fasl.2015.6136&partnerID=40&md5=59f83c94e8937211e14e482423051cbf Name of Database: Scopus

Reference Type: Journal Article Record Number: 169 Author: Robinson, N. Year: 2015 Title: Halal slaughter has more humane option Journal: Food Manufacture Volume: 2015 Issue: June Type of Article: Note Short Title: Halal slaughter has more humane option Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84935845184&partnerID=40&md5=6cff14ad1192b60720ab166e3235a53a Name of Database: Scopus

Reference Type: Journal Article Record Number: 205 Author: Rezai, G., Mohamed, Z. and Shamsudin, M. N. Year: 2015 Title: Can Halal Be Sustainable? Study on Malaysian Consumers’ Perspective Journal: Journal of Food Products Marketing Volume: 21 Issue: 6 Pages: 654-666 Type of Article: Article Short Title: Can Halal Be Sustainable? Study on Malaysian Consumers’ Perspective DOI: 10.1080/10454446.2014.883583 Abstract: Halal provides guidelines for food production, processing, and handling. Thus, the extent of which segments of Halal food preparation (food safety, environmentally friendly, animal welfare, and fair trade) influence consumers’ perception toward sustainable agriculture development is being studied. Using an ordered probit model, factors that significantly influence the sustainability concept arising from practicing Halal principles are determined. The majority of consumers reported that Halal food production can be an effective vehicle to promote sustainable farming and agriculture. Food safety, environmentally friendly, fair trade, and animal welfare are the most likely determinants associated with Halal principles and production to support sustainable agriculture. Copyright © Taylor & Francis Group, LLC. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84947029108&doi=10.1080%2f10454446.2014.883583&partnerID=40&md5=bd14235b55e674aa5f102c154bc8fb6a Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 182 Author: Rejab, N. H., Ruhadi, N. R. A. N., Arsat, A., Jamil, J. and Hassan, H. Year of Conference: 2015 Title: Customer perceptions on Halal food quality towards their revisit intention: A case study on Chinese Muslim restaurants Pages: 381-384 Short Title: Customer perceptions on Halal food quality towards their revisit intention: A case study on Chinese Muslim restaurants Proceedings Title: Theory and Practice in Hospitality and Tourism Research - Proceedings of the 2nd International Hospitality and Tourism Conference 2014 Abstract: Global populations of Muslims in the world have increased nowadays. Through that, the demand of foods and beverages with Halal logo were also increased. Apart from that, one of the famous parts of Halal logo and certification is food quality and it seems to be accepted as a fundamental component to satisfy restaurant customers. However, out of 12 Chinese Muslim restaurants in Shah Alam only 2 restaurants officially applied for Halal certification. These statements then raised some important questions among customers especially Muslim. Therefore, this research aimed to examine the relationship between customer perceptions of Halal food quality towards their revisit intention in Chinese Muslim restaurant. Thus, this study was carried out with the quantitative approach through questionnaires to the customer in Chinese Muslim restaurant. The future findings will access customer perceptions on Halal food quality such as, taste, ingredients used and appearance of the food towards their revisit intention in Chinese Muslim restaurant in Shah Alam. © 2015 Taylor & Francis Group. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84907343434&partnerID=40&md5=0d2ba0ab901798e4f81698b1b232a0ff Name of Database: Scopus

Reference Type: Journal Article Record Number: 195 Author: Razali, S. M., Isa, N. F., Htike, Z. Z. and Naing, W. Y. N. Year: 2015 Title: Vision-based verification of authentic JAKIM halal logo Journal: ARPN Journal of Engineering and Applied Sciences Volume: 10 Issue: 21 Pages: 10122-10130 Type of Article: Article Short Title: Vision-based verification of authentic JAKIM halal logo Abstract: In Malaysia, the authenticity of halal logo has been a great concern to its Muslim community due to the existence of different types of halal logo in the market. Due to this situation, in this paper, a detection system was developed to classify the authentic Jabatan Kemajuan Islam Malaysia (JAKIM) halal logo from the unauthentic ones. All the distinct features from the authentic logo were used in the implementation part of this project with the intention of producing a reliable detection system. The methods that are chosen to be used are SURF, SIFT, GIST, and k-means. These methods can be said is reliable and practical as the resulted accuracy which was 86.6667 was quite high. © 2006-2015 Asian Research Publishing Network (ARPN). Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84949954878&partnerID=40&md5=5dda66e991adbab0eed39ffdfe38ae22 Name of Database: Scopus

Reference Type: Book Section Record Number: 178 Author: Ramzy, O. and Eldahan, O. H. Year: 2015 Title: Marketing communications in the Islamic perspective: Communicating the halal branding Book Title: Islamic Perspectives on Marketing and Consumer Behavior: Planning, Implementation, and Control Pages: 149-168 Short Title: Marketing communications in the Islamic perspective: Communicating the halal branding DOI: 10.4018/978-1-4666-8139-2.ch007 Abstract: Because the Muslim market is so large, its potential has become a focus of many studies. However, few companies have managed to crack into this huge and lucrative market. This chapter attempts to define the problems and obstacles faced by companies attempting to cover this market and understand where they have failed. Furthermore, the chapter then provides guidelines towards avoiding and overcoming these obstacles while simultaneously turning them into opportunities. In this chapter, it was found that the mistakes commonly made are due to the coding of the messages, the lack of trust of companies, as well as an overuse and degrading of the Halal brand. It also finds that by establishing trust and relationship with the Muslim consumers, as well as by spreading awareness of the Muslim needs and culture among the employees of the company, these issues can be successfully tackled. © 2015 by IGI Global. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84945359345&doi=10.4018%2f978-1-4666-8139- 2.ch007&partnerID=40&md5=47d63c6231a27a94ce6bd94515c79b8f Name of Database: Scopus

Reference Type: Journal Article Record Number: 186 Author: Prabowo, S., Rahman, A. A., Rahman, S. A. and Samah, A. A. Year: 2015 Title: Revealing factors hindering halal certification in East Kalimantan Indonesia Journal: Journal of Islamic Marketing Volume: 6 Issue: 2 Pages: 268-291 Type of Article: Article Short Title: Revealing factors hindering halal certification in East Kalimantan Indonesia DOI: 10.1108/JIMA-05-2014-0040 Abstract: Purpose – This study aims to explore various factors that hamper halal certification in food service industries in East Kalimantan, Indonesia. World halal business as well as awareness in halal products and services consumption has been growing rapidly for the past few years. However, many industry players have not yet realized those huge potential concepts of halal business. Food service industries such as restaurants and caterings show less concern in putting priority on the issue of halal certification. Design/methodology/approach – A qualitative data collection technique called nominal group technique (NGT) was used in this study. Four categories of stakeholders participated in this NGT to represent certifying body, consumers, industry player and government. Each category was given a fundamental question: “What factors are hindering restaurant and catering in East Kalimantan, Indonesia, in obtaining halal certification?” Findings – The authors found that through NGT, the authors can obtain top priority issues to be followed up by the respecting institutions which are concerned. The lack of socialization and information have led to the lack of knowledge and awareness. This is the most important issue addressed by the participants. Research limitations/implications – This research was conducted to collect data from various stakeholders in East Kalimantan Province of Indonesia. Considering the vast expanse of Indonesia and different level of development in each province, results of this study could not be generalized as Indonesia situation in general. Practical implications – Halal certification in food service industry gains low interest from industries. This research presents hampering factors in various perspectives and offers some suggestions to overcome those issues accordingly. Originality/value – It is hard to find research paper discussing halal management from the Indonesian perspective. This paper extends the use of NGT in halal management with the perspectives from many stakeholders in food service industries. It provides a relatively new finding from the Indonesian point of view. © Emerald Group Publishing Limited. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84930147457&doi=10.1108%2fJIMA-05-2014- 0040&partnerID=40&md5=8e6ec14c56ee2b48467ba451efad13fd Name of Database: Scopus

Reference Type: Journal Article Record Number: 214 Author: Pool, J. K. and Najafabadi, A. H. J. Year: 2015 Title: Developing a model to analyse the effects of brand constructs on word-of-mouth and purchase intention for Halal brands Journal: Journal for Global Business Advancement Volume: 8 Issue: 3 Pages: 342-353 Type of Article: Article Short Title: Developing a model to analyse the effects of brand constructs on word-of-mouth and purchase intention for Halal brands DOI: 10.1504/JGBA.2015.071334 Abstract: This study aims to develop a model to combine different brand components (brand love, brand personality and brand image), word-of-mouth (WOM) advertisement and purchase intention to buy products with Halal brand and also to analyse the relationship between these variables. In terms of purpose, this is an applied research, which employs a descriptive survey method based on structural equation modelling (SEM). Statistical population of this research consists of foreign tourists who have travelled to Isfahan in 2012. The data obtained from the research questionnaire was analysed using SPSS18 and AMOS20 software. Research findings confirm the relationships between brand personality, brand image, brand love and WOM advertising. The results also indicate that brand image and WOM advertising affect the purchase intention of foreign tourists in Isfahan to buy products with Halal brand. Copyright © 2015 Inderscience Enterprises Ltd. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940370675&doi=10.1504%2fJGBA.2015.071334&partnerID=40&md5=7fa8fcba47f774d155e0e648cb1611b3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 224 Author: Poniman, D., Purchase, S. and Sneddon, J. Year: 2015 Title: Traceability systems in the Western Australia halal food supply chain Journal: Qualitative Research in Organizations and Management Volume: 27 Issue: 2 Pages: 324-348 Type of Article: Article Short Title: Traceability systems in the Western Australia halal food supply chain DOI: 10.1108/APJML-05-2014-0082 Abstract: Purpose – The purpose of this paper is to explore the emergence and implementation of traceability systems in the Western Australian (WA) Halal food industry. In particular, to understand how individuals in facilitating organizations perceive the Halal idea logic and the benefits that a traceability system can provide to the Halal food processing industry. Design/methodology/approach – An empirical qualitative approach was employed to examine these issues utilizing in-depth interviews. Thematic analysis was carried out using Leximancer software. Findings – Findings suggest that individual’s perception of Halal idea logic is aligned to the roles they perform. These perceptions were impacted by the specific objectives or business interests of each organization. Facilitating organizations also perceive that traceability systems are a strategic tool in the Halal food processing industry. Practical implications – The research provides insights into how to improve existing understanding of the Halal idea logic within Halal food business networks and the benefits of implementing traceability systems in Halal food production. Joint activity between firms creates a network effect, where the value created is greater than that which the firms alone can create. Originality/value – Though traceability systems have become increasingly popular in the food industry, little research has been undertaken to understand how individuals in facilitating organizations perceive these systems, particularly in the growing Halal food industry. Hence, the study contributes to the literature of traceability studies and the area of change and process adaptation in business relationships in the context of halal food production. © Emerald Group Publishing Limited. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84931038102&doi=10.1108%2fAPJML-05-2014- 0082&partnerID=40&md5=bdffc073a3e14502dea8efb952d43c13 Name of Database: Scopus

Reference Type: Journal Article Record Number: 223 Author: Norrakiah, A. S., Shahrul Azim, M. G., Sahilah, A. M. and Abdul Salam, B. Year: 2015 Title: Halal analysis of raw materials, ingredients and finished bakery products using PCR and gene chip southern- hybridization for detection of porcine DNA Journal: International Food Research Journal Volume: 22 Issue: 5 Pages: 1883-1887 Type of Article: Article Short Title: Halal analysis of raw materials, ingredients and finished bakery products using PCR and gene chip southern-hybridization for detection of porcine DNA Abstract: This study was conducted to investigate the sensitivity and detection of porcine DNA in raw materials, ingredients and finished bakery products by polymerase chain reaction (PCR) - southern hybridization on chip analysis. A total of 20 samples (n=20*3) with three replicates for each samples were obtained from a bakery factory located in Bangi, Selangor from January to December 2012. The sensitivity level of PCR-southern hybridization on chip was 0.001 ng. The species-specific oligonucleotide primers used in PCR-southern hybridization were targeted on the mitochondria DNA (mtDNA) of cytochrome b (cyt b) gene sequence, namely cty b biotin-labeled oligonucleotide primers. The amplicon from PCR amplification was 276 bp in size. None of the raw materials, ingredients and finished bakery product samples was positive towards porcine DNA, except for the positive control. The results in the present study demonstrated that the PCR- southern-hybridization technique on the gene chip (OliproTM Porcine gene chip) is a sensitive tool for monitoring the porcine component in highly processed ingredients and finished bakery products. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940212025&partnerID=40&md5=e5859f8e465a10cafa2ba46d275eedd1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 155 Author: Norazmi, M. N. and Lim, L. S. Year: 2015 Title: Halal pharmaceutical industry: opportunities and challenges Journal: Trends in Pharmacological Sciences Volume: 36 Issue: 8 Pages: 496-497 Type of Article: Article Short Title: Halal pharmaceutical industry: opportunities and challenges DOI: 10.1016/j.tips.2015.06.006 Article Number: 1250 Abstract: The expanding global Muslim population has increased the demand for halal pharmaceuticals. However, there are several challenges for this emerging niche industry, foremost of which is the need to establish a proper, well-regulated, and harmonized accreditation and halal management system. © 2015 Elsevier Ltd. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84938811324&doi=10.1016%2fj.tips.2015.06.006&partnerID=40&md5=d51dfc9df1ea2bf46e78d1e732f9ea93 Name of Database: Scopus

Reference Type: Journal Article Record Number: 234 Author: Nor Norazmi, M. and Lim, L. S. Year: 2015 Title: Halal pharmaceutical industry: opportunities and challenges Journal: Trends Pharmacol Sci Volume: 36 Issue: 8 Pages: 496-7 Epub Date: 2015/07/19 Date: Aug Short Title: Halal pharmaceutical industry: opportunities and challenges Alternate Journal: Trends in pharmacological sciences ISSN: 1873-3735 (Electronic) 0165-6147 (Linking) DOI: 10.1016/j.tips.2015.06.006 Accession Number: 26187623 Keywords: Certification/ethics Drug Industry/ ethics/standards Islam Abstract: The expanding global Muslim population has increased the demand for halal pharmaceuticals. However, there are several challenges for this emerging niche industry, foremost of which is the need to establish a proper, well-regulated, and harmonized accreditation and halal management system. Notes: Nor Norazmi, Mohd Lim, Li Sze Research Support, Non-U.S. Gov't England Trends Pharmacol Sci. 2015 Aug;36(8):496-7. doi: 10.1016/j.tips.2015.06.006. Epub 2015 Jul 14. Author Address: School of Health Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia; Institute for Research in Molecular Medicine, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia. Electronic address: [email protected]. School of Health Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 203 Author: Ngah, A. H., Zainuddin, Y. and Thurasamy, R. Year: 2015 Title: Barriers and enablers in adopting of Halal warehousing Journal: Journal of Islamic Marketing Volume: 6 Issue: 3 Pages: 354-376 Type of Article: Article Short Title: Barriers and enablers in adopting of Halal warehousing DOI: 10.1108/JIMA-03-2014-0027 Abstract: Purpose – This paper aims to identify the determinants of the adoption factors of Halal warehousing activities among Halal manufacturers in Malaysia. It is hoped that this work would contribute to the growth of research in the area of Halal adoption services. Design/methodology/approach – The data for this quantitative study were gathered from 140 participants of the Malaysia International Halal Showcase 2013. Smart PLS version 2.0 was used to analyze the relationship of each construct using the structural equation modeling approach. Findings – Awareness, complexity and top management support were found to be the determinant factors in the Halal warehousing services adoption among Malaysian Halal manufacturers. Supplier availability was found to have a negative relationship in the adoption of Halal warehousing services. Research limitations/implications – The findings of this study revealed some important implications and great values among researchers, Halal service providers and the government sector. It is also hoped that the findings of this study would give some insights into the adoption of Halal warehouse services. However, many other variables such as perceived benefits, consumer pressure and, also, industry pressure which may also contribute to a better understanding of Halal services should also be considered. Practical implications – The Halal service providers should focus their offer of services not only to areas around Kuala Lumpur and Selangor but also to other areas in Malaysia. There is a great demand for their services throughout the whole nation, as the Halal manufacturers are scattered all over East and West Malaysia. Originality/value – This study is an attempt to investigate and develop the Halal warehousing adoption model that was theoretically grounded in the technology, organization and environment (TOE) framework. This study found that the TOE framework could explain better each variable which has a relationship with the adoption of Halal warehousing activities. © 2015, Emerald Group Publishing Limited. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84941121141&doi=10.1108%2fJIMA-03-2014- 0027&partnerID=40&md5=21ea7fb2578006fc9efcbbd2845e41e6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 220 Author: Mutalib, S. A., Muin, N. M., Abdullah, A., Hassan, O., Wan Mustapha, W. A., Abdullah Sani, N. and Maskat, M. Y. Year: 2015 Title: Sensitivity of polymerase chain reaction (PCR)-southern hybridization and conventional PCR analysis for Halal authentication of gelatin capsules Journal: LWT - Food Science and Technology Volume: 63 Issue: 1 Pages: 714-719 Type of Article: Article Short Title: Sensitivity of polymerase chain reaction (PCR)-southern hybridization and conventional PCR analysis for Halal authentication of gelatin capsules DOI: 10.1016/j.lwt.2015.03.006 Abstract: Halal authentication of gelatin capsules was conducted using polymerase chain reaction (PCR)-southern hybridization on chip and conventional PCR analysis. The primers used in PCR-southern hybridization were targeted on mitochondria DNA (mtDNA) of cytochrome b (cyt b) gene and its amplicon was 276bp. In conventional PCR, three pairs of mtDNA primers targeted cyt b, cytochrome oxidase II (COII) and ATP6 gene were tested, resulting of 398, 212 and 83bp amplicons, respectively. Of 20 brands examined using PCR-southern hybridization, 6 capsules (C1-C6) were found to be porcine DNA positive but none were positive using conventional PCR method. The sensitivity of each primer in the detection of porcine DNA was 0.25ng (cyt b), 0.1ng (COII), 0.001ng (Olipro™ Chip) and 0.0001ng (ATP6). Results demonstrated that the PCR-southern hybridization on chip was useful and reliable for verifying porcine DNA in gelatin capsules compared to conventional PCR. © 2015 Elsevier Ltd. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84928697203&doi=10.1016%2fj.lwt.2015.03.006&partnerID=40&md5=312ac921611e726def135cb86bf711d1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 200 Author: Miles, T. Year: 2015 Title: Halal? Ha! LOL: an examination of Muslim online comedy as counter-narrative Journal: Comedy Studies Volume: 6 Issue: 2 Pages: 167-178 Type of Article: Article Short Title: Halal? Ha! LOL: an examination of Muslim online comedy as counter-narrative DOI: 10.1080/2040610X.2015.1085177 Abstract: In 2012 the BBC first broadcast the situation comedy Citizen Khan, described by its writer, Adil Ray, as offering a counter-narrative to representations of Muslims as extremists. However, it is argued that Citizen Khan while offering an important challenge to the representations of Muslims as humourless and extremist also often reinforces Islamaphobic stereotypes. The Internet, however, is offering more vibrant, contemporary and relevant challenges to biased media representations of Muslims. Examining a number of online postings, but focussing the American online situation comedy, Halal in the Family, and the British comedy drama Internet series, Diary of Badman, it is shown how humour is being used to counter the most common Islamaphobic representations. © 2015 Taylor & Francis. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84947039269&doi=10.1080%2f2040610X.2015.1085177&partnerID=40&md5=891072dfd75ba2260e465f770d1f1c63 Name of Database: Scopus

Reference Type: Book Section Record Number: 174 Author: Miele, M. and Rucinska, K. Year: 2015 Title: Producing halal meat: The case of Halal slaughter practices in Wales, UK Book Title: Political Ecologies of Meat Pages: 253-276 Short Title: Producing halal meat: The case of Halal slaughter practices in Wales, UK DOI: 10.4324/9781315818283 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941886388&doi=10.4324%2f9781315818283&partnerID=40&md5=0c6da9190638377cdcaf3e727a8dc2a5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 215 Author: Masron, T. A., Nik Azman, N. H. and Fujikawa, T. Year: 2015 Title: Halal development and Malaysian exports to Western Asian countries Journal: Malaysian Journal of Economic Studies Volume: 52 Issue: 1 Pages: 55-73 Type of Article: Article Short Title: Halal development and Malaysian exports to Western Asian countries Abstract: Malaysia's economic growth in the past three decades is mostly attributed to its success in the export secton A major challenge facing Malaysia is its high dependency on a selected few export destinations such as the USA and Japan. In order to further improve or stabilise its economy, Malaysia needs to diversify its export locations. In line with its extensive development in halal-related areas, Malaysia can further promote its halal products to Islamic countries such as Western Asian Countries (WACs). This study attempts to investigate the relevant factors that determine Malaysian exports to WACs, with special attention given to the role of halal development in Malaysia. Employing panel data analysis, this study observes that halal development generally plays a significant role in improving Malaysian exports to WACs. As a result, the efforts to promote halal products should be intensified, covering every aspects of the halal processes. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84932112479&partnerID=40&md5=4cc27c33d69d3d422ab8c3308df5a8fe Name of Database: Scopus

Reference Type: Journal Article Record Number: 216 Author: Marjai, K. Year: 2015 Title: Codependence in Péter Hajnóczy's novella Death rode out of Persia Journal: Psychiatria Hungarica : A Magyar Pszichiátriai Társaság tudományos folyóirata Volume: 30 Issue: 2 Pages: 222-231 Type of Article: Article Short Title: Társfüggőség Hajnóczy Péter A halál kilovagolt Perzsiából című művében Abstract: It is assumed that in connection with literature the artistic product generates interaction between the creator and the recipient, as in the all other cases of art. The formation of a writing leads to the birth of the reading, while the reader creates a new quality weaving artistic literature into a subjective context, this is how the so-called "personal reading" springs into existence. The Death rode out of Persia (A halal kilovagolt Perzsiabol) written by Peter Hajnoczy - which is about the everyday life of a man suffering from alcoholism -facilitates not only the formation of a subjective reading based on emotional impressions, but also provokes the formation of an analytic reading which reflects on the phenomena of addiction and the loss of control. This kind of focused analysis claims to let the particular art product and the professional literature of addictology meet on the field of alcoholism and codependence. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941776422&partnerID=40&md5=51ab1510345e56798a9ae75b9c23b9d6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 197 Author: Mahamod, L. H., Yahya, W. N. A. W., Shamsuddin, W. N. W., Othman, R., Hashim, K. S. H. Y. and Ibrahim, M. Year: 2015 Title: Islamic tourism: Beyond than just halal food and a place for prayer Journal: Advanced Science Letters Volume: 21 Issue: 6 Pages: 2085-2088 Type of Article: Article Short Title: Islamic tourism: Beyond than just halal food and a place for prayer DOI: 10.1166/asl.2015.6215 Abstract: This paper is concerned with the Islamic tourism product that is shariah compliant accommodations. The overviews of Islamic tourism can be identified based on the literature review available. In Malaysia context, Islamic tourism can be defined as any activities, events and experience undertaken in a state of travel that is in accordance with Islamic teaching. This concept is widely discussed among the researchers as a result of the increasing number of Muslim travellers around the world recently. However, the Islamic tourism concept is always mistakenly understood where it is actually beyond than just halal food and availability of prayer places. The present studies focused on the operation stage, but the design and construction stage of shariah compliant hotel are remained undiscovered. Therefore, this paper will focus on the linkage of shariah compliant hospitality with construction industry during the design stage. © 2015 American Scientific Publishers. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84946908485&doi=10.1166%2fasl.2015.6215&partnerID=40&md5=c3029a2d7d9120890f17652cd1771dc5 Name of Database: Scopus

Reference Type: Book Section Record Number: 165 Author: Lever, J. and Anil, H. Year: 2015 Title: From an implicit to an explicit understanding: New definitions of halal in Turkey Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 38-54 Short Title: From an implicit to an explicit understanding: New definitions of halal in Turkey Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941903959&partnerID=40&md5=a374d2222071f2bb115445cc0e9c743e Name of Database: Scopus

Reference Type: Book Section Record Number: 167 Author: Lever, J. Year: 2015 Title: Re-imagining Malaysia: A postliberal halal strategy? Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 19-37 Short Title: Re-imagining Malaysia: A postliberal halal strategy? Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941910733&partnerID=40&md5=4439da772598a9104a00bce06bb649cb Name of Database: Scopus

Reference Type: Serial Record Number: 204 Author: Latiff, R. A., Rahman, H. A., Diah, N. M. and Rauf, R. H. A. Year: 2015 Title: Embedding watermarking in Malaysia Halal logo using spread spectrum watermarking Volume: 9429 Pages: 381-389 Type of Work: Conference Paper Short Title: Embedding watermarking in Malaysia Halal logo using spread spectrum watermarking DOI: 10.1007/978-3-319-25939-0_34 Abstract: Digital watermarking is a process whereby arbitrary information is encoded into an image in such way that the additional payload is imperceptible to the image observer. In the modern era, providing authenticity is becoming increasingly important as more of the world’s information is stored as readily transferable bits. Halal is an Arabic word which means lawful or permissible by Islamic laws. Halal logo is an image given by JAKIM to companies that have been issued Halal certificates. The companies need to produce the logo on their product packages and it is optional to display the halal logo on their websites. However, the Halal logo in the digital form used is not specific to one company and they can simply copy and alter it from other sources. Hence this matter causes the confusion on ensuring the authenticity of the Halal logo displayed on the websites of companies. Thus, a prototype applying watermarking using spread spectrum technique is developed to ensure authenticity of the Halal logo. This prototype has successfully embeds the watermark in the Halal logo image and several tests were done to ensure the system is working. Comparisons between texts files, images, sizes and histograms are conducted. In conclusion, by applying watermarking in Halal logo, the authenticity of it is assured and it is hoped to discourage and probably prevent people or companies to claim their product as Halal without receiving the Halal certification. © Springer International Publishing Switzerland 2015. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84950131249&doi=10.1007%2f978-3-319-25939- 0_34&partnerID=40&md5=c33cf22a406ffa22d84dd1a5e734e73b Name of Database: Scopus

Reference Type: Journal Article Record Number: 145 Author: Khalid, R., Knowles, T. G. and Wotton, S. B. Year: 2015 Title: A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning Journal: Meat Science Volume: 110 Pages: 15-23 Type of Article: Article Short Title: A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning DOI: 10.1016/j.meatsci.2015.06.008 Abstract: Blood lost at exsanguination during the Halal slaughter of lambs was compared between the slaughter methods of Traditional Religious Slaughter without stunning (TRS), Electric Head-Only Stunning (EHOS) and Post-Cut Electric Head-Only Stunning (PCEHOS). Two protocols were examined, Experimental (80 lambs) and Commercial (360 lambs), assessing varying periods of animal orientation during the 4. min bleeding process (upright orientation before vertical hanging). Live-weight, blood weight (Experimental only), carcass weights and by-product weights were recorded. The Experimental protocol highlighted an increase in blood loss at 60. s in EHOS and PCEHOS compared to TRS (P<. 0.001) but by 90. s there was no significant difference. A post-slaughter change in animal orientation from an upright to a vertical hanging position aided the amount of blood loss. The bleeding of lambs is largely completed by 2. min. There were no significant differences (P > 0.05) in final blood loss between treatments. This research was undertaken to inform discussion on the merits of different slaughter methods compatible with Halal requirements. © 2015. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84935490741&doi=10.1016%2fj.meatsci.2015.06.008&partnerID=40&md5=9ef62c595cfe661e4c5179486125a1da Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 183 Author: Karia, N., Asaari, M. H. A. H., Mohamad, N. and Kamaruddin, S. Year of Conference: 2015 Title: Assessing Halal logistics competence: An Islamic-based and resource-based view Short Title: Assessing Halal logistics competence: An Islamic-based and resource-based view DOI: 10.1109/IEOM.2015.7093744 Proceedings Title: IEOM 2015 - 5th International Conference on Industrial Engineering and Operations Management, Proceeding Abstract: Halal logistics is an innovation of delivering of Halal products or service. It is newly emerging area in the logistics industry due to Halal global dynamic business architecture. Global Halal market is indeed enormous due to tremendous growth of global Halal demand from Muslims and non-Muslim consumers. According to theory the growth of Halal industry and Halal market enhance the demand for Halal logistics. However, to date only few third- party logistics (3PL) firms are certified by Halal certification, indicating not many 3PLs involved in Halal logistics. Hence the successful implementation of Halal logistics operations is yet to be seen and the mechanism of Halal logistics competence is still in the 'black-box'. To unfold these crucial gaps, this article applies Islamic-based approach enshrined in Al-Quran and Hadith to explore the basic determinants of Halal services and Halal logistics services in particular and further identify prominence determinants of Halal logistics competence in delivery Halal products and service by Malaysian 3PL firms. © 2015 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84931046088&doi=10.1109%2fIEOM.2015.7093744&partnerID=40&md5=058128a567d2bc1b7b8c397e623e5f0c Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 153 Author: Kadir, E. A., Shamsuddin, S. M., Rahim, S. K. A. and Rosa, S. L. Year of Conference: 2015 Title: Application of NFC technology for premise Halal certification Pages: 618-621 Short Title: Application of NFC technology for premise Halal certification DOI: 10.1109/ICoICT.2015.7231497 Proceedings Title: 2015 3rd International Conference on Information and Communication Technology, ICoICT 2015 Abstract: In the Moslem countries Halal food is one of the concerns and consideration before having the food, Halal food is not only food or beverage but more than how to serve and preparation according to the Islamic law. Restaurants or premises to serve the food must follow Halal food regulation and procedure and certified by authority, thus Halal certification at the premises is requirement for the Moslem peoples before having the food. Nowadays, many premises never apply and misuse Halal certification or never renew certificate according to authority regulation because of some reason such need to do inspection at the premise and need to pay some of money. In this paper propose the application of Near Field Communication (NFC) technology to premises Halal certification, with NFC chip attached into the Halal certificate shown at the premise then customer or authority easy to check authentication of Halal certificate hold by premise. Today, smart phone is common to the people and everybody has it for phone call, internet access or furthermore to do some application such mobile payment etc. Nowadays, most of smart phone attached with NFC enable with extra feature to apply in Halal food authentication, an application software is design to the customer and can be download at authority website then by tap to the Halal certificate that embedded with an NFC chip, customer can see whether Halal certificate is authentic or not. Another advantages this system is authority easy to spot check, either Halal certificate have been renew or authentic by premise is just tap by mobile phone or handheld reader then connect to authority database. © 2015 IEEE. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84960516925&doi=10.1109%2fICoICT.2015.7231497&partnerID=40&md5=a56ff8f5ad518fd80082ac7aebe578e3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 213 Author: Jamal, A. and Sharifuddin, J. Year: 2015 Title: Perceived value and perceived usefulness of halal labeling: The role of religion and culture Journal: Journal of Business Research Volume: 68 Issue: 5 Pages: 933-941 Type of Article: Article Short Title: Perceived value and perceived usefulness of halal labeling: The role of religion and culture DOI: 10.1016/j.jbusres.2014.09.020 Abstract: This research identifies the impact of the perceived value and perceived usefulness of a halal-labeled product, culture and religion on intent to purchase and intent to patronize stores using data from 10 in-depth interviews and 303 self-administered questionnaires among British Muslims. Factor analysis and hierarchical multiple regression are used for data analysis. The results show that perceived usefulness, vertical collectivism, horizontal collectivism and religiosity predict a significant amount of variance in both types of intention. Specifically, perceived usefulness, vertical collectivism and religiosity have a positive relationship with intentions. Horizontal collectivism associates negatively with intentions. Religiosity moderates the relationships between horizontal collectivism and intentions. Perceived value associates positively only with intentions to patronize stores and religiosity moderates this link. The study is the first to emphasize the need to develop halal labeling to enhance the shopping experiences of British Muslims. © 2014 Elsevier Inc. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84924455110&doi=10.1016%2fj.jbusres.2014.09.020&partnerID=40&md5=8021f9c68c0270743f84cd63aadc70c6 Name of Database: Scopus

Reference Type: Book Section Record Number: 157 Author: Istasse, M. Year: 2015 Title: Green halal: How does halal production face animal suffering? Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 127-142 Short Title: Green halal: How does halal production face animal suffering? Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941893235&partnerID=40&md5=ca4133437f9497ac006f33d74d480a05 Name of Database: Scopus

Reference Type: Journal Article Record Number: 148 Author: Ismail, N. A. and Kuivalainen, O. Year: 2015 Title: The effect of internal capabilities and external environment on small- and medium-sized enterprises’ international performance and the role of the foreign market scope: The case of the Malaysian halal food industry Journal: Journal of International Entrepreneurship Volume: 13 Issue: 4 Pages: 418-451 Type of Article: Article Short Title: Der Effekt von internen Kompetenzen und dem externen Umfeld auf den internationalen Unternehmenserfolg von KMU und die Moderator-Beziehung der geografische Reichweite: der Fall der Malaysischen Halal-Lebensmittelindustrie DOI: 10.1007/s10843-015-0160-x Abstract: This study investigates the internal capabilities, the external environment, and the moderating effect of geographical scope (international or global geographical presence) on the international performance of small- and medium-sized enterprises in the Malaysian halal food industry. Although the majority of research on SME internationalization concerns developed countries and knowledge-intensive industries, this study focuses on an emerging global industry from the perspective of a developing country. Furthermore, most of the literature on international entrepreneurship neglects the role of geographical scope as a moderator: current findings are still inconclusive with regard to the factors that affect performance on various levels of foreign market presence. The findings of our holistic study, in which we use several complementary theories as a backdrop, reveal the need to investigate internal and external factors in parallel with geographical scope to enhance understanding of their effect on the international performance of SMEs. © 2015, Springer Science+Business Media New York. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949109680&doi=10.1007%2fs10843-015-0160- x&partnerID=40&md5=d14d5f60df512aa2a50ba68ee9fa985f Name of Database: Scopus

Reference Type: Journal Article Record Number: 193 Author: Hussein, S. Year: 2015 Title: Not eating the muslim other: Halal certification, scaremongering, and the racialisation of muslim identity Journal: International Journal for Crime, Justice and Social Democracy Volume: 4 Issue: 3 Pages: 85-96 Type of Article: Article Short Title: Not eating the muslim other: Halal certification, scaremongering, and the racialisation of muslim identity DOI: 10.5204/ijcjsd.v3i2.250 Abstract: Campaigns against the halal certification of food in Muslim-minority societies reveal the shift in the representation of Muslims from a visible, alien presence to a hidden, covert threat. This paper uses one such campaign in Australia as a point of entry for analysing the ramifications for Muslim identity of this 'stealth ' discourse. Muslims living in the west are increasingly targeted not for 'standing out' as misfits, but for blending in as the invisible enemy. The scare campaign against halal certification closely parallels previous campaigns against kosher certification, highlighting the increasing resemblance between contemporary Islamophobia and historical anti- Semitism. © The Author(s) 2015. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84943428534&doi=10.5204%2fijcjsd.v3i2.250&partnerID=40&md5=76b2ef6b9fb5249de5bdd0a47cfda82a Name of Database: Scopus

Reference Type: Journal Article Record Number: 181 Author: Husin, N. A., Mohd Ghazali, A. S., Mohd Roslan, F. A. and Mohd Shamsul Bahrain, M. M. Year: 2015 Title: Halal medicine: Do doctors have the true awareness? Journal: International Journal of Applied Business and Economic Research Volume: 13 Issue: 7 Pages: 5173-5184 Type of Article: Article Short Title: Halal medicine: Do doctors have the true awareness? Abstract: With increase in awareness for implementation of Sharia-approved healthcare products, modern lifestyle and rising income levels, the demand for Halal medicines also soared in recent times. Many past research have explored on the consumers and little known on doctors who prescribe the patients on halal medicine. The purpose of this study is to investigate the awareness of halal medicine among doctors and its relationship with the following endogenous variables: attitude, perception, and belief of halal information. Using Smart PLS 2.0 as the statistical tool, results showed that only belief on halal information has a significant relationship with doctors' awareness on halal medication. There were no significant relationships found between perception and awareness as well as attitude and awareness. This finding indicates that doctors really do their work well; they do not simply perceive in prescribing medicine to their patients. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84964330768&partnerID=40&md5=094a140ca6934af809472724d5e3aef0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 201 Author: Husain, R. B. Year: 2015 Title: Implementation of statistical process control by management in cosmetic production organization: Case of halal cosmetics companies in selangor Journal: International Journal of Applied Business and Economic Research Volume: 13 Issue: 7 Pages: 5899-5919 Type of Article: Article Short Title: Implementation of statistical process control by management in cosmetic production organization: Case of halal cosmetics companies in selangor Abstract: The demand for halal cosmetics products is rapidly increasing due to the high quality of the products. Hance, it is not surprising that halal cosmetics industry can be the next emerging sector for the Halal Industries in Malaysia . The halal cosmetic products in Malaysia are certified and control under JAKIM (Department of Islamic Development Malaysia) and follow the Malaysian Standard MS 2200:2008 requirement. According to the Standard MS2200: 2008, Halal Cosmetics products must be safe and not hazardous to be used by customers. It means the products should have high quality in the manufacturing process. Thus, the implementation of Quality Control method intended to improve the quality of the halal products has become a business strategy for organizations. Statistical Process Control (SPC) is known as a powerful technique which organizations can use in improving the quality of products or services and lead to the many benefit for companies. Therefore, the purpose of this study is to examine the influence of management commitment on SPC implementation and the impact of SPC implementation on company benefit. The study was conducted for 10 cosmetics companies in Selangor, and use self-administered questionnaires as data collection method. This study applies modelling methodology of Partial Least Squares (PLS) using SmartPLS software to study the relationships in the theoretical model. The results of the PLS analysis support the proposed model with all regression coefficients are significant at 0.05 (t-value>1.97), i.e. the relationships among the constructs are statistically significant. As a result, the model is statistically valid and give a clear indicators of SPC implementation in Halal cosmetics companies. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84964345031&partnerID=40&md5=dd1cb2d90cff45439326fa522ab5d051 Name of Database: Scopus

Reference Type: Journal Article Record Number: 222 Author: Holtkamp, U. Year: 2015 Title: Muslim religion: Halal - Which drugs are allowed? Journal: Krankenhauspharmazie Volume: 36 Issue: 10 Pages: 526 Type of Article: Review Short Title: Muslimische Religion: Halal - Welche Arzneimittel sind erlaubt? Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84944511879&partnerID=40&md5=7b9835fd4a453985a52b5e85a7407375 Name of Database: Scopus

Reference Type: Journal Article Record Number: 199 Author: Hohmann-Jeddi, C. Year: 2015 Title: Halal medicines: Drugs in accordance with Muslim rules Journal: Pharmazeutische Zeitung Volume: 160 Issue: 33 Type of Article: Article Short Title: Halale Medikamente: Arzneien nach muslimischen Regeln Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84939297609&partnerID=40&md5=74bbd07553b526475f9bc76a493ecf6a Name of Database: Scopus

Reference Type: Journal Article Record Number: 171 Author: Hassan, M. H., Arif, S. and Sidek, S. Year: 2015 Title: Knowledge and practice for implementing internal halal assurance system among halal executives Journal: Asian Social Science Volume: 11 Issue: 17 Pages: 57-66 Type of Article: Article Short Title: Knowledge and practice for implementing internal halal assurance system among halal executives DOI: 10.5539/ass.v11n17p57 Abstract: Food premises that have secured the Halal Certification should comply with the requirements of the Internal Halal Assurance System (IHAS) in their premises. Internal Halal Assurance System (IHAS) is a system that ensures the integrity of halal food at the processing stage, thereby ensuring the production of halal and quality food. Although there is an increase in the number of food premises receive the Halal certificate by the Malaysian Islamic bodies, the continuous implementation of the IHAS at the respective food premises is still questionable. To ensure a sustainable practice of complying with the Halal certification system, this study aimed to investigate the knowledge and skills of the implementing the IHAS among the executives at the respective food premises. This study adopted a qualitative research approach using interview technique on 39 executives at the halal food premises throughout the State of Malacca. It was found that the halal executives implemented the IHAS mainly based on their knowledge in Islam as they lack of knowledge on the requirements of IHAS. Therefore, it is suggested that they should be given continuous training so that a sustainable implementation of IHAS at the food premises can be achieved. This can contribute to the good practice of delivering quality and safe food at the food premises. © 2015, Canadian Center of Science and Education. All rights reserved. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84930644929&doi=10.5539%2fass.v11n17p57&partnerID=40&md5=d4b2482f98d8707add3703f36925040f Name of Database: Scopus

Reference Type: Journal Article Record Number: 221 Author: Haque, A., Sarwar, A., Yasmin, F., Tarofder, A. K. and Hossain, M. A. Year: 2015 Title: Non-muslim consumers’ perception toward purchasing halal food products in malaysia Journal: Journal of Islamic Marketing Volume: 6 Issue: 1 Pages: 133-147 Type of Article: Article Short Title: Non-muslim consumers’ perception toward purchasing halal food products in malaysia DOI: 10.1108/JIMA-04-2014-0033 Abstract: Purpose – This study aims to identify the factors that infuence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non- Muslim consumers about halal food products is infuenced by their attitude, subjective norm and perceived behavioural control, specifcally in the context of Malaysia. Research limitations/implications – This fnding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their proft through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulflling their religious obligations in providing halal foods for fellow Muslims.Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practicesin non-Muslim countries. © Emerald Group Publishing Limited Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84924412239&doi=10.1108%2fJIMA-04-2014- 0033&partnerID=40&md5=7f1a116d10ee7dd5a106b34fb2cad563 Name of Database: Scopus

Reference Type: Journal Article Record Number: 146 Author: Gibson, T. J., Dadios, N. and Gregory, N. G. Year: 2015 Title: Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning Journal: Meat Science Volume: 110 Pages: 310-314 Type of Article: Article Short Title: Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning DOI: 10.1016/j.meatsci.2015.03.026 Abstract: This study examined the effect of neck cut position on the time to physical collapse in upright restrained halal slaughtered cattle (n= 644). Time to collapse was used as an indirect indicator of the early stages of onset of unconsciousness. Cattle were slaughtered with either a conventional low (LNC) (n= 561) or a high neck cut (HNC) (n= 83). Mean time to final collapse was higher in the LNC compared to HNC group (18.9. ± 1.1. s and 13.5. ± 1.3. s respectively (P< 0.01)). The mean false aneurysm scores were higher in the LNC cattle (0.8. ± 0.0) compared to the HNC (0.6. ± 0.1) (P< 0.01). Animals that took > 20 s to final collapse had larger false aneurysms. In summary, the HNC reduced the mean time to final collapse and the frequency of animals that took longer than 20 s to collapse. © 2015 The Authors. Published by Elsevier Ltd. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84943657597&doi=10.1016%2fj.meatsci.2015.03.026&partnerID=40&md5=02ce01157c64af57bc8336754a3afb45 Name of Database: Scopus

Reference Type: Book Section Record Number: 166 Author: Fischer, J. Year: 2015 Title: Halal, diaspora and the secular in London Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 143-159 Short Title: Halal, diaspora and the secular in London Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941904465&partnerID=40&md5=4f49895c09dcb29e18431f49a7049417 Name of Database: Scopus

Reference Type: Book Section Record Number: 158 Author: Fischer, J. Year: 2015 Title: Halal training in Singapore Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 175-191 Short Title: Halal training in Singapore Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941887511&partnerID=40&md5=1c6e3d752777ed37715bf98a41aaab51 Name of Database: Scopus

Reference Type: Journal Article Record Number: 225 Author: Fadri, R. A., Salvia, Putri, S. K., Evawati, Novita, R. and Hasniyati, R. Year: 2015 Title: Secure/safe, healthy, intact and halal of Mangosteen small medium enterprise Journal: International Journal on Advanced Science, Engineering and Information Technology Volume: 5 Issue: 3 Pages: 242-246 Type of Article: Article Short Title: Secure/safe, healthy, intact and halal of Mangosteen small medium enterprise DOI: 10.18517/ijaseit.5.3.531 Abstract: IbM of Mangosteen UKM group is one of Agricultural Polytechnic State of Payakumbuh's proposal program which has aim to increase the productivity value and competitiveness also to dig up the mangosteen local food potention in line with functional food paradigm development. Prebiotic and probiotic mangosteen food technology as the food quality for life safety is one of future plan effort to dig up local food potention that is Safe, Healthy, Intact and Halal (Allowed in Islamic way). By this IbM program is expected to change people's mindset so they have willingness, be able and can to process the mangosteen to be product which about to add economical value and various functional food using technology in processing. Mangosteen (Garcinia mangostana.L) aka Queen of tropical fruit is a fruit that has many superiorities compared to another fruits like natural colour source that can be used as food coloring, also to be utilized as anti-oxidant, anti-diarrhea, anti-cancer and others. The Methods done are field survey, Focus Group Discussion (FGD), Demonstration, illumination, training that focused to the products and methods with guidance system also effective monitoring in creating functional food products and always to be preferred. In its implementation Mitra's group in society contributing as the business doer in IbM activity. College has role giving innovation and technology transfer and evaluation and guidance to 'Mitra'. The result expected is prebiotic and probiotic mangosteen food products like mangosteen yogurt, Mangosteen syrup, Mangosteen-dried extract and mangosteen cake, service, journal, and book. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84969862458&doi=10.18517%2fijaseit.5.3.531&partnerID=40&md5=308e2136e448389c409614a73ae08e2d Name of Database: Scopus

Reference Type: Journal Article Record Number: 185 Author: Dubé, F. N., Haijuan, Y. and Lijun, H. Year: 2015 Title: The role of cluster governance in the process of firm internationalization: Based on the example of two Malaysian halal industrial parks Journal: Asia-Pacific Social Science Review Volume: 15 Issue: 1 Pages: 102-115 Type of Article: Article Short Title: The role of cluster governance in the process of firm internationalization: Based on the example of two Malaysian halal industrial parks Abstract: The concept of industrial clustering—that is, the importance of synergies between complementary economic activities gathered together in one place—has long been associated with an easier, faster process of internationalization for participating firms. But the question of how exactly—by which mechanisms—such industrial clustering helps firms internationalize remains unclear. To fully understand this relationship, the present article focuses on the process of cluster governance, and distinguishes between three different aspects, namely, the cluster composition, the internal network density, and the degree of knowledge sharing. By focusing on two major halal industrial clusters in Malaysia—namely, the Penang International Halal Hub and the Melacca Halal Hub—we shall see how the different aspects of the Malaysian model of industrial clustering facilitates the process of firm internationalization in the Halal industry. In order to analyze the internal network of the two halal parks under study, we use the quantitative methods derived from Bossomaier and Green (1999), based on data related to networks of business interactions. The conclusions of the present article will allow us to formulate useful insights for other halal industrial clusters seeking to internationalize their activities. © 2015 by De La Salle University. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84932103446&partnerID=40&md5=3e88167890e8fd455f16c7579b03230a Name of Database: Scopus

Reference Type: Journal Article Record Number: 196 Author: Callejón, E. R. Year: 2015 Title: "Halal Way of Life": Meanings, Opportunities and Challenges Journal: Opcion Volume: 31 Issue: Special Issue 3 Pages: 1123-1145 Type of Article: Article Short Title: "Halal way of life": Significados, oportunidades y retos Abstract: The aim of this study is to carry out a critical examination of the term halal. I start from its traditional meaning to address its transformation in our time. The work is divided into the following parts: the first explains the meaning of the binomial halal-haram; the second addresses the characteristics of its processing; the fundamental aspects of its bioethical dimension, and the relationship the halal lifestyle with two demands: "complete peace of mind" and "Sharia compliant". I stress the remaining challenges and opportunities of a complex and polysemic binomial whose ultimate meaning it is still to be determined. © 2015, Universidad del Zulia. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84994644879&partnerID=40&md5=2e2e2734daea602e1e671edb2a6474b7 Name of Database: Scopus

Reference Type: Book Record Number: 164 Author: Bergeaud-Blackler, F., Fischer, J. and Lever, J. Year: 2015 Title: Halal Matters: Islam, Politics and Markets in Global Perspective Series Title: Halal Matters: Islam, Politics and Markets in Global Perspective Number of Pages: 1-203 Type of Work: Book Short Title: Halal Matters: Islam, Politics and Markets in Global Perspective DOI: 10.4324/9781315746128 Abstract: In today's globalized world, halal (meaning 'permissible' or 'lawful') is about more than food. Politics, power and ethics all play a role in the halal industry in setting new standards for production, trade, consumption and regulation. The question of how modern halal markets are constituted is increasingly important and complex. Written from a unique interdisciplinary global perspective, this book demonstrates that as the market for halal products and services is expanding and standardizing, it is also fraught with political, social and economic contestation and difference. The discussion is illustrated by rich ethnographic case studies from a range of contexts, and consideration is given to both Muslim majority and minority societies. Halal Matters will be of interest to students and scholars working across the humanities and social sciences, including anthropology, sociology and religious studies. © 2016 Florence Bergeaud-Blackler, John Lever and Johan Fischer. All rights reserved. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941913554&doi=10.4324%2f9781315746128&partnerID=40&md5=5d798e799a9205741f20ba98d7f0472d Name of Database: Scopus

Reference Type: Journal Article Record Number: 163 Author: Bergeaud-Blackler, F., Fischer, J. and Lever, J. Year: 2015 Title: Introduction: Studying the politics of global halal markets Journal: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 1-18 Type of Article: Editorial Short Title: Introduction: Studying the politics of global halal markets Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941896021&partnerID=40&md5=839353889e46d78ec778e2fb10c54ed5 Name of Database: Scopus

Reference Type: Book Section Record Number: 162 Author: Bergeaud-Blackler, F. Year: 2015 Title: Who owns halal?: Five international initiatives of halal food regulations Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 192-197 Short Title: Who owns halal?: Five international initiatives of halal food regulations Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941913319&partnerID=40&md5=c5dc1b1a2df16c94b262c452bde55a4a Name of Database: Scopus

Reference Type: Book Section Record Number: 160 Author: Bergeaud-Blackler, F. Year: 2015 Title: The halal certification market in Europe and the world: A first Panorama Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 105-126 Short Title: The halal certification market in Europe and the world: A first Panorama Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941928442&partnerID=40&md5=a803118ddea96216c23ac3268828ebc1 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 184 Author: Bachok, S., Chik, C. T., Ghani, M. A. and Ayob, M. K. Year of Conference: 2015 Title: Perceptions and current practices in bakery industries from halal perspective Pages: 437-440 Short Title: Perceptions and current practices in bakery industries from halal perspective Proceedings Title: Theory and Practice in Hospitality and Tourism Research - Proceedings of the 2nd International Hospitality and Tourism Conference 2014 Abstract: Malaysia is being recognized as an Islamic country although there are multiracial population such as Malay, Indian, and Chinese. In Malaysia and other countries where most people are Muslims, consumers are very concerned in food related issues, halal food production and food services. From Muslim perspectives, products with halal logo are much more meaningful and crucial compared to those with International Organization for Standard (ISO) recognition for Halal food. In line with the emergent of Muslim population all over the world, the awareness for halal food are also increasing. This study was conducted to identify the intention, level of awareness and practices in implementation of halal in bakery and confectionery industry in Malaysia. It is also beneficial for Muslim and public to know the status of food taken especially bakery product in their daily lives. The objective of the study was to know the consumer awareness and trust on product. In obtaining the information of the topic of interest, quantitative approach through questionnaire survey with bakery operators had be conducted. The findings showed that Halal logo is an influencing factor in determining the consumer confident before making informed choice of their purchase. The results also suggested a few guidelines for manufacturer to improve their production in attracting Muslim consumer to purchase bakery products. In producing halal bakery product, all of the raw ingredients must be halal and must not cross contact with any equipment that has been used for non-halal food. For the industry, this study can be used as a guideline to produce halal product and food according to syariah. It also acts as reference for any future study in the related field mainly in Malaysia. © 2015 Taylor & Francis Group. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84907365747&partnerID=40&md5=d34b5972ee65c348807dfc44109bca04 Name of Database: Scopus

Reference Type: Journal Article Record Number: 217 Author: Ayyub, R. M. Year: 2015 Title: Exploring perceptions of non-Muslims towards Halal foods in UK Journal: British Food Journal Volume: 117 Issue: 9 Pages: 2328-2343 Type of Article: Article Short Title: Exploring perceptions of non-Muslims towards Halal foods in UK DOI: 10.1108/BFJ-07-2014-0257 Abstract: Purpose - There is a growing demand of Halal products and services in a number of non-Muslim countries. Although Muslim consumers have been studied in several research studies but there is dearth of empirical studies about the perceptions of non-Muslims towards Halal. The purpose of this paper is to investigate the perceptions of non-Muslims towards Halal products and services. Design/methodology/approach - The data were collected from non-Muslims of UK through snowball sampling technique. In total, 29 interviews were conducted. The consumer perceptions were explored about Halal foods. The qualitative data were analysed for thematic analysis by adopting Spiggle’s steps for data analysis. Findings - It was found out that majority of the non-Muslims have positive perceptions regarding the Halal products and services as far as quality is concerned. The themes which emerged from these interviews were quality, knowledge about Halal, acculturation and animal welfare issues. Research limitations/implications - This study will guide the Halal marketers about how to market the Halal products and services from the non-Muslim customers. Originality/value - This is probably among the rare studies on non-Muslims regarding their perceptions towards Halal. © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84938675280&doi=10.1108%2fBFJ-07-2014- 0257&partnerID=40&md5=2bd1222302172f96079bca58b8e93e69 Name of Database: Scopus

Reference Type: Book Section Record Number: 159 Author: Attar, M., Lohi, K. and Lever, J. Year: 2015 Title: Remembering the spirit of halal: An Iranian perspective Book Title: Halal Matters: Islam, Politics and Markets in Global Perspective Pages: 55-71 Short Title: Remembering the spirit of halal: An Iranian perspective Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84941892504&partnerID=40&md5=b6ec5f45471577f44d0769b68a7fb68e Name of Database: Scopus

Reference Type: Journal Article Record Number: 147 Author: Atalan-Helicke, N. Year: 2015 Title: The halal paradox: negotiating identity, religious values, and genetically engineered food in Turkey Journal: Agriculture and Human Values Volume: 32 Issue: 4 Pages: 663-674 Type of Article: Article Short Title: The halal paradox: negotiating identity, religious values, and genetically engineered food in Turkey DOI: 10.1007/s10460-015-9585-z Abstract: The halal food markets, catering to the dietary concerns of Muslims, have grown worldwide. Literature has discussed growing halal markets, particularly meat, and competing forms of certification to address quality and other concerns of Muslim consumers. Yet, discussions about genetically engineered (GE) food in the Muslim world are comparatively new. The GE debates also do not address diversity of opinions in the Islamic world about the halal status of GE food despite efforts to reach a consensus. This paper integrates debates on GE food and halal certification. It focuses on three major issues: The factors that affect the growth of halal markets, different interpretations of GE food in the Islamic world, and the reasons for lack of consensus on the halal status of GE food through a case study of Turkey. It argues that fragmented halal markets, in which diverse actors from the state to the industry have different interests, and the complexity of GE food make it difficult to reach a consensus on the halal status of GE food. Divergence on the halal status of GE food presents further challenges for Muslim consumers who desire to access healthy and religiously proper food in global agri-food systems. © 2015, Springer Science+Business Media Dordrecht. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84945482382&doi=10.1007%2fs10460-015-9585- z&partnerID=40&md5=0a672366a4691fc4f5b3807ceab159e4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 170 Author: Arif, S. and Sidek, S. Year: 2015 Title: Application of halalan tayyiban in the standard reference for determining Malaysian halal food Journal: Asian Social Science Volume: 11 Issue: 17 Pages: 116-129 Type of Article: Article Short Title: Application of halalan tayyiban in the standard reference for determining Malaysian halal food DOI: 10.5539/ass.v11n17p116 Abstract: The increase number of cases on the misuse of halal logo and questionable status of halal food has raised many concerns among the Muslim consumers regarding the status of halal food in Malaysia. The various reports on the issues of fraud in halal food also indicate that there are weaknesses in the procedure of determining halal food. In this case, an investigation on the procedures and standard reference used by the Department of Islamic Development Malaysia (JAKIM) to determine halal food in Malaysia needs to be conducted in order to gain the consumer’s trust and confidence on JAKIM’s logo. This study advocates that the concept of halalan tayyiban should be used as the framework to determine halal products as it considers both the physical and spiritual benefits of the food to mankind. So far, it has not been proven that the standard references used by JAKIM are consistent with this concept. Specifically, this study aimed to investigate the application of halalan tayyiban in the standards and procedures used by JAKIM to determine halal food in Malaysia. For this purpose, a framework for determining halal food based on the concept of halalan tayyiban has been developed. Four main standard references used by JAKIM, namely the Malaysian Standard MS 1500, MS 1480, MS 1514, Halal Food Manual Procedures, Food Acts 1983 and Food Regulations 1985 were then analysed based on the developed framework. Additionallly, semi-structured interviews were conducted with selected key personnel from JAKIM to verify the application of halalan tayyiban in the procedure of issuing halal food certification. This study revealed that the standard references used by JAKIM were consistent with the concept of halalan tayyiban. The practice taken by JAKIM’s personnel to issue the halal food certification also conformed to the concept of halalan tayyiban. It can be concluded that JAKIM has applied the concept of halalan tayyiban in determining halal food in Malaysia. These findings help to improve the consumers’ confidence on the food determined as halal by JAKIM. They also contribute to development of the well-being and sustainability of a community, especially the Muslim community. © 2015, Canadian Center of Science and Education. All rights reserved. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84930633508&doi=10.5539%2fass.v11n17p116&partnerID=40&md5=0d8d20c24650fb396c8da9ec57356cf2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 190 Author: Aoun, I. and Tournois, L. Year: 2015 Title: Building holistic brands: An exploratory study of halal cosmetics Journal: Journal of Islamic Marketing Volume: 6 Issue: 1 Pages: 109-132 Type of Article: Article Short Title: Building holistic brands: An exploratory study of halal cosmetics DOI: 10.1108/JIMA-05-2014-0035 Abstract: Purpose – Branding in faith-based consumer markets, in which marketing practices, religion, and consumption intersect, is largely unexplored. The purpose of this paper is to investigate how brands integrate religious concerns into their strategies through Halal branding. The central logic of authors’ view is that branding applied in a particular consumer market (i.e., Muslim) could enrich dominant (Western) branding theory. Design/methodology/approach – Although challenging, qualitative research offers a valuable lens in international marketing research in allowing researchers to study organizations and contexts in their natural settings, enabling a more holistic approach, instead of imposing one’s culturally informed pre-conceptions (Boyacigiller and Adler, 1991). In this regard, a multiple case study approach considering Halal cosmetic brands is used. Replication logic is applied in interpreting the data. Findings – Holistic branding is a broader concept than what mainstream theory acknowledges; brand attributes go beyond the functional and emotional, offering insights into a spiritual dimension. The proposed model identifies attributes that reflect the brand’s worldview and contribute to holistic branding: spiritual ethos and belief system, sustainable and eco-ethical philosophy, wholesomeness and inclusiveness. Research limitations/implications – This exploratory research represents the initial step for faith-based/Halal branding; the discussion is confined to the cases under study. The results are not conclusive and require further empirical research to validate their broader applicability. Practical implications – The study highlights the need for a comprehensive approach to branding of faith-based products. The Halal market (cosmetics and toiletries) may be attractive to companies that seek to widely develop products targeting faith-based Muslim consumer markets. Originality/value – The study contributes to an area of growing concern from an academic point of view (i.e. Halal branding) by proposing to add a spiritual dimension to holistic branding. Several questions remain and should stimulate further research. Hence, researchers would be able to understand more clearly the meaning of the religious environment and the impact that environmental forces are likely to exert on business decisions. © Emerald Group Publishing Limited Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84924426175&doi=10.1108%2fJIMA-05-2014- 0035&partnerID=40&md5=be86e5b30b21bd472be53e9b63ebf0f7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 173 Author: Amin, N. and Aziz, N. A. Year: 2015 Title: The liability of the producer of false halal products under product liability law Journal: Asian Social Science Volume: 11 Issue: 15 Pages: 295-301 Type of Article: Article Short Title: The liability of the producer of false halal products under product liability law DOI: 10.5539/ass.v11n15p295 Abstract: The ultimate physical outcomes of compliance with halal requirements in Islamic production are high quality and safe products. The producers or suppliers, who claim that their products are halal but in actual fact are not halal, are subject to criminal sanctions under relevant laws in Malaysia. The question arises as to whether the producers of non-halal products can also be liable for physical or emotional injury caused to the victims of such products. This paper aims to explore the potential liability of the producer and supplier of false halal products under the product liability law which generally concerns with providing protection to consumers against unsafe products. The paper specifically examines the provisions of strict liability for defective products under Part X of Consumer Protection Act 1999 (CPA). The main questions to be answered are whether non-halal products can be considered as ‘defective’ and what kind of injury can be recovered by the victims. The findings of this study provide insights to producers and suppliers on the civil liability for supplying supposedly halal products and recognition of consumer right of redress for injury caused by non-halal products. © 2015 Canadian Center of Science and Education. All rights reserved. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84930615180&doi=10.5539%2fass.v11n15p295&partnerID=40&md5=4fdfa315bf797d1bbc229f963991311a Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 206 Author: Ali, M. H., Tan, K. H., Makhbul, Z. M. and Pawar, K. Year of Conference: 2015 Title: The impact of supply chain integration on food integrity: Evidence from halal food manufacturers Short Title: The impact of supply chain integration on food integrity: Evidence from halal food manufacturers Proceedings Title: 23rd International Conference for Production Research, ICPR 2015 Abstract: Much has been written on the importance of supply chain integration on the integrity of food products. To achieve food quality standards, all actors along the supply chain have to be fully integrated and to comply with the assurance system or process. The more complex the supply chain operations are, the greater will be the need for integration. Using Adaptive Structuration Theory (AST) to underpin the research, this paper investigates the impact of supply chain integration on compliance with halal standards, as an example of product integrity within the food industry. A survey of 1000 food manufacturers was conducted. Partial least squares structural equation modelling (PLS-SEM) was used to test the effect of external integration on compliance with halal standards. The results show synergies between halal assurance system and external integration. Though, mix role of external integration is found when mediating the relationship of the halal assurance system and performance. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84949683348&partnerID=40&md5=1011aa66538666f1fe0ddbdda3645cf0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 294 Author: Alharbi, Y Year: 2015 Title: Halal food certification, regulations, standards, practices, in the Netherlands Short Title: Halal food certification, regulations, standards, practices, in the Netherlands

Reference Type: Journal Article Record Number: 187 Author: Ahmad, M. F. Year: 2015 Title: Antecedents of halal brand personality Journal: Journal of Islamic Marketing Volume: 6 Issue: 2 Pages: 209-223 Type of Article: Article Short Title: Antecedents of halal brand personality DOI: 10.1108/JIMA-03-2014-0023 Abstract: Purpose – The purpose of this study is to create and manage halal brands as valuable business assets based on a proposed halal Brand Personality dimension in the micro-spectrum of halalan (lawful) Tayyiba (good) concept in Malaysia. The chances of using Brand personality attributes as a mechanism to get the primary dimensions of halal branding attributes are high. Design/methodology/approach – Methods of interviews and surveys were conducted based on personality traits to construct key dimensions and attributes of the halal Brand Personality. A structured interview with seven halal certification experts from The Malaysian Department of Islamic Development (Jabatan Kemajuan Islam Malaysia – JAKIM) and factor analysis method were based on non-probability, basic sampling using questionnaire surveys on 135 personnel from the Department of Islamic Affairs, Terengganu (Jabatan Hal Ehwal Agama Islam Terengganu, Malaysia – JHEAT) that were involved directly or indirectly in monitoring halal certification. Findings – The author aims to cultivate a theoretical framework for the halal Brand Personality. The paper introduces five dimensions, namely, Purity, Excitement, Safety, Sophistication and Righteousness. Originality/value – The extraction of the five factors that contribute to the halal Brand Personality has been considered to be an assurance and screening process for halal products and services. It embodies values that are not just for Muslims but for everyone. © Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84930173890&doi=10.1108%2fJIMA-03-2014- 0023&partnerID=40&md5=649a347fa0b67f7722d4afee69eaabdc Name of Database: Scopus

Reference Type: Journal Article Record Number: 219 Author: Ahmad, A. N., Yang, T. A. and Wan Abdullah, W. N. Year: 2015 Title: Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university Journal: Journal of Islamic Marketing Volume: 6 Issue: 3 Pages: 294-313 Type of Article: Article Short Title: Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university DOI: 10.1108/JIMA-10-2013-0069 Abstract: Purpose – The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol). Design/methodology/approach – A cross-sectional descriptive survey, using quantitative research methods, was utilized. A self-administered survey was distributed to 188 undergraduate students of the food technology programme at Universiti Sains Malaysia, and a total of 114 responses were obtained. Findings – Results indicate that respondents believed that they have above average competence regarding the concept, sources, ingredients, processing and the overall production of halal foods (score: 3.75-4.18). In addition, all of the 114 respondents also agreed that alcoholic drinks are fundamentally prohibited in Islam. However, the survey also revealed that the respondents were less certain about the application of alcohol in halal food production. Respondents’ actual knowledge on these issues was low to average. Research limitations/implications – This study is limited by its cross- sectional nature. In addition, the research was only conducted on undergraduate-level students of the food technology programme, and therefore, results derived might not be generalized to the other segments of the population. The overall uncertainty and misconception about the application of alcohol in halal food highlights the need to improve the knowledge of these undergraduate students to more than a mere theory of the concepts of halal and haram. Originality/value – No previous study has been conducted to explore the issue pertaining to alcohol in halal food, and this paper categorically strives to fill this gap. © 2015, Emerald Group Publishing Limited. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84941137369&doi=10.1108%2fJIMA-10-2013- 0069&partnerID=40&md5=6692324d1b656bbf9e59a942c444066f Name of Database: Scopus

Reference Type: Journal Article Record Number: 179 Author: Addy, R. Year: 2015 Title: Halal chicken and beef rashers launched Journal: Food Manufacture Issue: JAN Type of Article: Note Short Title: Halal chicken and beef rashers launched Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84922572961&partnerID=40&md5=6eda62f1d3996aaf3bfccd8c24f04811 Name of Database: Scopus

Reference Type: Journal Article Record Number: 202 Author: Abd Rahman, A., Asrarhaghighi, E. and Ab Rahman, S. Year: 2015 Title: Consumers and halal cosmetic products: Knowledge, religiosity, attitude and intention Journal: Journal of Islamic Marketing Volume: 6 Issue: 1 Pages: 148-163 Type of Article: Article Short Title: Consumers and halal cosmetic products: Knowledge, religiosity, attitude and intention DOI: 10.1108/JIMA-09-2013-0068 Abstract: Purpose – The purpose of this paper is to add to the body of knowledge about attitude and intention to choose a Halal product. Despite the importance of the Halal cosmetic market for both producers and consumers, the existing literature focusses on Halal food products, and only a limited number of studies exist about Halal cosmetic products. This study assesses the effects of knowledge and religiosity on attitudes towards Halal cosmetics products, as well as the effect of those attitudes on the intention to buy the Halal cosmetic products. This study also investigates the existence of differences between consumers’ attitudes towards Halal cosmetics and Halal food products. Design/methodology/approach – This study used a self-administrated questionnaire with closed-ended questions. The questionnaire was distributed using non-probability convenience sampling. At the end of data collection period, a total of 110 usable questionnaires from Muslim respondents over the age of 18 years old were used for further analysis. To assess the relationship between knowledge, religiosity, attitude and intention, a structural equation modeling technique was used. And to investigate the difference between attitude and intention for Halal cosmetic and Halal food products, the pair sample t-test were applied. Findings – The fndings of the study show that the relationship between knowledge and attitude is insignifcant, but there is a signifcant positive relationship between religiosity and attitude. From the lens of theory of reasoned action (TRA), this study indicates that there is a positive relationship between attitude and intention to choose Halal cosmetic products. This study also found a signifcant difference between consumers’ attitudes towards Halal cosmetics and attitudes towards Halal food products, as well as consumers’ intentions to choose Halal cosmetics and intentions to choose Halal food products among Malaysian consumers. Moreover, the results indicate that Malaysian consumers have more positive attitudes and intentions towards Halal food products than towards Halal cosmetic products. Research limitations/implications – Because the sample of the study is limited to consumers from one country (Malaysia), it is suggested that the future studies choose their samples from consumers in different countries.Practical implications – The resultsof the study give implication to firms competingin the cosmetic industry. Religiosity is one of the main factors that should be taken into account in promoting their cosmetic products. Also, as the relationship between attitude and intention to choose Halal cosmetics is similartothe relationship for Halal foods, marketers may try similar ways to promote both the products. However, the attitude and intention to choose Halal cosmetics is still lower than Halal foods. Social implications – The result of this study provides an insight for the Malaysian consumers to realize whether knowledge and religiosity have any relationship towards consumers’ attitudes towards Halal cosmetic products. The results also provide information to consumers that they are more likely to have stronger attitudes towards Halal food products than the cosmetic products. This study will be signifcant to the consumers, the importer and exporter, the producer and marketer and the researcher as well as the government. Originality/value – This study is the frst study which has assessed the antecedents and consequence of consumers’ attitude towards Halal cosmetic products in one model. Moreover, this research is among the frst attempts to investigate the signifcant difference in Malaysian consumers’ attitude and intention between Halal cosmetic and food products. © Emerald Group Publishing Limited Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84924347907&doi=10.1108%2fJIMA-09-2013- 0068&partnerID=40&md5=1516bc14891b85de3a3ce8f4b8d62279 Name of Database: Scopus

Reference Type: Journal Article Record Number: 191 Author: Ab Talib, M. S., Hamid, A. B. A. and Zulfakar, M. H. Year: 2015 Title: Halal supply chain critical success factors: A literature review Journal: Journal of Islamic Marketing Volume: 6 Issue: 1 Pages: 44-71 Type of Article: Article Short Title: Halal supply chain critical success factors: A literature review DOI: 10.1108/JIMA-07-2013-0049 Abstract: Purpose – The aim of this study is to discover the critical success factors (CSFs) for the Halal supply chain management because this area is gaining recognition. Plus, the aim is to use the CSFs for futureresearch. Design/methodology/approach – The study is basedon the applicationof CSFson the Halal supply chain. A comprehensive literature review is undertaken to discover the CSFs of conventional supply chain and to apply it to the Halal supply chain. Findings – Government support, transportation planning, information technology, human resource management, collaborative relationship, Halal certifcation and Halal traceability are the CSFs for the Halal supply chain. Research limitations/implications – This study only discusses the CSFs related to the Halal supply chain and ignoring other forms of Halal businesses. This study only concerns on English literatures and omit other languages. The study lacks empirical evidence and future research should be done to test the CSFs relevancy. Practical implications – This study addresses stakeholders of the Halal supply chain CSFs, which have not been fully understand and appreciated. Originality/value – CSFs concept has never been attemptedon the Halal supply chain. Therefore, this study appraises the concept of CSFs and adds value to the knowledge on the Halal supply chain. © Emerald Group Publishing Limited Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84924419647&doi=10.1108%2fJIMA-07-2013- 0049&partnerID=40&md5=324dd6b91771a20cd6896389183f08a1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 279 Author: Ab Halim, Mustafa Afifi B, Kashim, Mohd Izhar Anff Bin Mohd, Salleh, Mohd Mahyeddin Mohd, Nordin, Norhaslinda Bt and Husni, Ahmad Bin Muhammad Year: 2015 Title: Halal pharmaceuticals Journal: Social Sciences (Pakistan) Volume: 10 Issue: 4 Pages: 490-498 Short Title: Halal pharmaceuticals ISSN: 1818-5800

Reference Type: Journal Article Record Number: 180 Author: Ab Halim, M. A. B., Kashim, M. I. A. B. M., Salleh, M. M. M., Nordin, N. B. and Husni, A. B. M. Year: 2015 Title: Halal pharmaceuticals Journal: Social Sciences (Pakistan) Volume: 10 Issue: 4 Pages: 490-498 Type of Article: Article Short Title: Halal pharmaceuticals DOI: 10.3923/sscience.2015.490.498 Abstract: Halal products are fast gaining worldwide recognition as a new benchmark for safety and quality assurance. Products with halal certification are confidently accepted by consumers especially Muslims as well as those of other religions. Undoubtedly, halal product industry has been an emerging industry in Malaysia and all over the world. Recognizing the new concept of halal industry presents an opportunity for manufacturers to make better strategies and innovations in producing their products toward halal certification. Today, halal products are not focused only on food but all products including pharmaceuticals. Since, most of Malaysian population are Muslims, the Malaysian Standard on halal pharmaceuticals has been launched to ensure that manufacturers comply with the standard to produce them. This study studies on the fatwa related to pharmaceuticals such as usage of drug, gelatine and alcohol in pharmaceutical products. Apart from that this study also looks into the Malaysian Standard of Halal Pharmaceutical-General Guidelines in 2010 and other policies and regulations which have been set by the government. The finding shows that there is an unresolved issue of Shari'ahfor pharmaceutical products due to the different opinions of fuqaha'. However, there are also many policies and guidelines on halal pharmaceuticals in Malaysia which are good for Muslim consumers. © Medwell Journals, 2015. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84938687012&doi=10.3923%2fsscience.2015.490.498&partnerID=40&md5=05765af6caf1c03ca6e8a45fc142dc62 Name of Database: Scopus

Reference Type: Journal Article Record Number: 207 Year: 2015 Title: Halal cosmetics: A new trend awakens? Journal: COSSMA Volume: 2015 Issue: 2-3 Pages: 28 Type of Article: Note Short Title: Halal cosmetics: A new trend awakens? Abstract: In an interview with COSSMA editor Angelika Meiss Dr. Yavuz Özoguz from Halal Zertifikat explains the ins and outs of Halal Cosmetics. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84949992306&partnerID=40&md5=6c6f5683d1a299e57d2466d315db3935 Name of Database: Scopus

Reference Type: Journal Article Record Number: 156 Year: 2015 Title: Booklet highlights value of the halal sector Journal: The Veterinary record Volume: 177 Issue: 3 Pages: 64 Type of Article: Note Short Title: Booklet highlights value of the halal sector DOI: 10.1136/vr.h3665 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84952933632&doi=10.1136%2fvr.h3665&partnerID=40&md5=9d2e8785db35605df93f5c3543ba000a Name of Database: Scopus

Reference Type: Serial Record Number: 325 Author: Zarina, Z., Yaacob, N. D., Al Bakri, A. M. M. and Ruzaidi, C. M. Year: 2014 Title: Halal based sourced EM for turbidity reducing in wastewater treatment Volume: 594-595 Pages: 191-195 Type of Work: Conference Paper Short Title: Halal based sourced EM for turbidity reducing in wastewater treatment DOI: 10.4028/www.scientific.net/KEM.594-595.191 Abstract: Effective Microorganism (EM) technology was found as the credible solution to solve many environmental problems including wastewater issues. The EM which is in the form of EM mud ball was tested to be effectively used for waste treatment that comes from the factories, resident area, and also agriculture sector. Furthermore, the polluted rivers can also being applied with this product in order to improve the water quality. Until today, the halal issues caused by the ingredients of EM still are not clearly mentioned by the manufacturer and becomes a concerns to most of the Islamic country like Malaysia. As the solution, halal based source are suggested in utilization of Effective Microorganism (EM). The result of the experiment shows that EM mud ball has the potential to solve the problem regarding treating the wastewater as it positively reducing the level of turbidity. Copyright © 2014 Trans Tech Publications Ltd, Switzerland. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84891871594&doi=10.4028%2fwww.scientific.net%2fKEM.594- 595.191&partnerID=40&md5=a822b97156e469b3fb89320f683b4020 Name of Database: Scopus

Reference Type: Book Record Number: 280 Author: Zarina, Z, Diyana Yaacob, Noorulnajwa, Al Bakri, AM and Ruzaidi, Che Mohd Year: 2014 Title: Halal based sourced EM for turbidity reducing in wastewater treatment Publisher: Trans Tech Publ Volume: 594 Short Title: Halal based sourced EM for turbidity reducing in wastewater treatment ISBN: 3037859377

Reference Type: Book Section Record Number: 309 Author: Yener, D. Year: 2014 Title: Halal food market and opportunities for logistics sector Book Title: Emerging Research on Islamic Marketing and Tourism in the Global Economy Pages: 116-134 Short Title: Halal food market and opportunities for logistics sector DOI: 10.4018/978-1-4666-6272-8.ch006 Abstract: Religions have their own set of rules about foods. There are institutions to supervise the conformity of the food products to these particular sets of rules. Products that are ritually fit according to the religious law and therefore are proper to be consumed are called "kosher" for Jews and "halal" for Muslims. The topic of halal food has sparked a continuously increasing interest, especially in recent years, and it is one of the most popular topics on the agenda of both the scientific and business communities as well as the states. In this chapter, both the concept of "halal" and the logistics operations that also have a significant relevance with the concept have thoroughly been examined. The concept of halal covers all of the activities related with food products "from farm to fork," but logistics activities in this sense have usually been ignored. In this study, the definition and scope of halal logistics and also the opportunities for businesses have been dealt with. The aim of the research is to determine the potential of the halal food market around the world and opportunities for the logistics sector. Since the number of the studies about halal food and halal market is limited, this chapter is expected to help academicians and practitioners. One of the objectives of this study is to compare similarities and differences between halal food and kosher food. Another objective of the study is to determine the rules of halal food in logistics operations. © 2015 by IGI Global. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949595452&doi=10.4018%2f978-1-4666-6272- 8.ch006&partnerID=40&md5=fe4cc5e686824e8df25bb69ecdfcf46f Name of Database: Scopus

Reference Type: Book Section Record Number: 315 Author: Yassine, R. I. Year: 2014 Title: The eclectic usage of halal and conflicts of authority Book Title: Islam and Public Controversy in Europe Pages: 173-186 Short Title: The eclectic usage of halal and conflicts of authority Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84901102423&partnerID=40&md5=7822006f52190a2c343696fe0fb8953c Name of Database: Scopus

Reference Type: Journal Article Record Number: 336 Author: Wu, Y., Yang, Y. and Chiu, C. Y. Year: 2014 Title: Responses to religious norm defection: The case of hui Chinese Muslims not following the halal diet Journal: International Journal of Intercultural Relations Volume: 39 Issue: 1 Pages: 1-8 Type of Article: Article Short Title: Responses to religious norm defection: The case of hui Chinese Muslims not following the halal diet DOI: 10.1016/j.ijintrel.2013.08.008 Abstract: The present research sought to understand how religious individuals would respond to ingroup members' defections from the sacred norms in their religion. Given the strong connection of the dietary norms in Islam to the religion's sacred values, violations of Islamic dietary norms may evoke strong negative emotions. Therefore, we examined how young Hui Muslims in Beijing reacted when they witnessed a Muslim violated the sacred halal and haram norms of food prohibitions in Islam. The results of an experiment showed that when Hui Muslims perceived a defection from the halal and haram norms by a Muslim, they felt sad, angry and disgusted. These emotions in turn increased the preference for practices and policies that would uphold religious norms. Our results also speak to Hui Muslims' tolerance of norm violations by non-Muslims. Although following the halal and haram norms is considered morally obligatory for Muslims, our Hui Muslim participants did not expect non-Muslims to follow these norms and did not report negative emotions when they saw a non-Muslim consuming a non-halal meal. © 2013. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84897023876&doi=10.1016%2fj.ijintrel.2013.08.008&partnerID=40&md5=a47ba3dd4af87f21d43e672ee7ec70b5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 344 Author: Waijittragum, P. Year: 2014 Title: Visual communication for Thai Halal print media Journal: International Journal of Design Education Volume: 7 Issue: 4 Pages: 35-46 Type of Article: Article Short Title: Visual communication for Thai Halal print media Abstract: Halal is related to the laws regarding which foods can and cannot be eaten and also on the proper method of slaughtering an animal for consumption. In Thailand, Halal products are presented to the public with packaging of a general character and there is no advertising print media for Thai Halal products. This may be because Islam is a minority faith in Thailand with an estimated six million believers. This paper intends to present the creative executions that are suitable for Thai Halal print advertising media - for instance: poster, brochure, and billboard. A framework related to Islamization, localization, and globalization was applied using qualitative and quantitative research methods. Seven people with dynamic roles in Islamic culture were interviewed for the qualitative research. In addition, a questionnaire survey sampling 122 Thai Muslims and 7 art directors was used to provide quantitative data. The creative executions which are suitable for Thai Halal print advertising media are: 1) present with the image of , floral Arabesque, geometric form, and Arabic calligraphy; 2) present with the image of the mosque; 3) present with the image of Muslim lifestyle: prayer and costume; 4) present with the factual message and problem solution; 5) present with the demonstration and product itself; 6) present with the symbolic and the beauty; 7) present with the endorsement and testimonial message. © Common Ground, Pibool Waijittragum, All Rights Reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84908596220&partnerID=40&md5=fb82ca9b41cd561f0a4a53fb3a43bea4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 329 Author: Vichasilp, C. and Poungchompu, O. Year: 2014 Title: Feasibility of detecting pork adulteration in halal meatballs using near infrared spectroscopy (NIR) Journal: Chiang Mai University Journal of Natural Sciences Volume: 13 Issue: 1 Pages: 497-507 Type of Article: Article Short Title: Feasibility of detecting pork adulteration in halal meatballs using near infrared spectroscopy (NIR) DOI: 10.12982/cmujns.2014.0052 Abstract: Halal food is widely accepted, with demand increasing yearly. However, due to advancements in food technology, pork adulteration, particularly in homogenous meat products, occurs frequently through attempts to gain monetary benefits. In this study, we used near infrared spectroscopy (NIR) to detect pork adulteration in meatballs. A long wavelength NIR (1000-2500 nm) was used to create a partial least square (PLS) regression model. The results showed that the model of beef meatballs had an R2-val of 0.88, a SECV of 3.45% and a bias of 0.14%, respectively. For chicken meatballs, the model had an R2-val of 0.83, a SECV of 4.18%, and a bias of 0.22%, respectively. Considering the strictness of Halal guidelines, the obtained prediction model had a high SECV (3.45% and 4.18% for beef and chicken meatballs) for the detection of pork adulteration in Halal foods. NIR acquisition of meatballs at 25°C and grilled products provided a good result, but frozen meatballs did not. However, considering several advantages of the technique - speed, reduction in required sample preparation and low cost - NIR proved to be a promising technique for screening pork adulteration in Halal meatballs. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84937548681&doi=10.12982%2fcmujns.2014.0052&partnerID=40&md5=662f7f5f45e7b281934118d404a94856 Name of Database: Scopus

Reference Type: Journal Article Record Number: 296 Author: van Nieuwkerk, K Year: 2014 Title: Halal Songs, Ramadan Soaps, and Clean Markets in Egypt Short Title: Halal Songs, Ramadan Soaps, and Clean Markets in Egypt

Reference Type: Journal Article Record Number: 289 Author: TOPÇUOĞLU, Metin and ÖZKUL, Burcu Year: 2014 Title: REKABET HUKUKU ÖZELLİKLE HAKSIZ REKABET AÇISINDAN HELAL GIDA SERTİFİKASI Short Title: REKABET HUKUKU ÖZELLİKLE HAKSIZ REKABET AÇISINDAN HELAL GIDA SERTİFİKASI ISSN: 2146-7129

Reference Type: Journal Article Record Number: 349 Author: Tieman, M. and van Nistelrooy, M. Year: 2014 Title: Perception of Malaysian Food Manufacturers Toward Halal Logistics Journal: Journal of International Food and Agribusiness Marketing Volume: 26 Issue: 3 Pages: 218-233 Type of Article: Article Short Title: Perception of Malaysian Food Manufacturers Toward Halal Logistics DOI: 10.1080/08974438.2013.833572 Abstract: This article measures the perception of Malaysian food manufacturers toward halal logistics through an industry survey conducted in Malaysia. Based on a survey with 44 food manufacturers in Malaysia, results indicate that the responsibility of halal logistics according to the manufacturer is a shared responsibility in the halal food supply chain and value chain. Second, the study confirms that a dedicated storage and transportation is required. The manufacturer recognizes that for cold chain products a dedicated halal sea/airport complex is required, whereas for ambient products, no mixing of halal and nonhalal products in the same section is sufficient. The manufacturer thinks that no mixing of halal and nonhalal products in the same zone of the supermarket provides sufficient assurance for the Muslim consumer. Third, 52.3% of the manufacturers are willing to pay more for a halal logistics system, whereas small and large companies show a higher willingness to pay than medium-size companies. Halal logistics is an important component of the manufacturer's halal promise but will require pressure from the government through regulations to make halal logistics a requirement for halal certification of food manufacturers. © 2014 Taylor & Francis Group, LLC. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84904359460&doi=10.1080%2f08974438.2013.833572&partnerID=40&md5=883e66a8cbf8be1b75b5e9ea8300c499 Name of Database: Scopus

Reference Type: Journal Article Record Number: 348 Author: Tarmizi, H. A., Kamarulzaman, N. H., Latiff, I. A. and Rahman, A. A. Year: 2014 Title: Factors behind third-party logistics providers readiness towards halal logistics Journal: International Journal of Supply Chain Management Volume: 3 Issue: 2 Pages: 53-62 Type of Article: Article Short Title: Factors behind third-party logistics providers readiness towards halal logistics Abstract: Halal logistics is an approach to avoid contamination of perishables, raw materials, and food products during distribution activities taking into consideration the need for Halalan Toyibban products for consumption by Muslim consumers. The Malaysian Standard for Halal Logistics (MS 2400:2010) provides the guidelines on halal logistics based on the Shariah law, for logistics providers to specialize in transportation, warehousing, and retailing. The requirements for halal logistics involve specifications throughout processing, handling, distribution, storage, display, serving, packaging, and labelling of the products. There are concerns on logistics providers meeting the required standards on halal logistics implementation. This study thereby strives to investigate readiness factors that influence halal logistics implementation among food-based logistics providers. Face-to-face interviews were carried out with 156 managerial representatives of logistics companies located in Peninsular Malaysia. Descriptive analysis was used for company profiling, while factor analysis and logistics regression analysis were carried out to determine readiness factors to halal logistics implementation among the logistics providers. Support from management, enforcement of Halal Assurance System (HAS), environment controls, employee acceptance, and company vision to change were the factors identified influencing halal logistics implementation among logistics providers. © ExcelingTech Pub, UK. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84940726970&partnerID=40&md5=97453cbfc619fbfa28f9b155140fdce2 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 357 Author: Tan, M. I. I., Razali, R. N., Desa, M. I. and Husny, Z. J. M. Year of Conference: 2014 Title: Information Communication Technology adoption process for Malaysia Halal Transportation Volume: 2 Pages: 1082-1088 Short Title: Information Communication Technology adoption process for Malaysia Halal Transportation Proceedings Title: Lecture Notes in Engineering and Computer Science Abstract: The purpose of this paper is to propose the Information Communication Technology (ICT) adoption process for Malaysia Halal Transportation. Three leading Halal Logistic Service Providers (Halal LSPs) in Malaysia, which have technology adoption experience for monitoring Halal in transportation and logistics, were interviewed. The assent degree by interviewer on the adoption and the utilization of ICT that complies with Halal transportation standard in their services provided were evaluates. The study finds that the three important element that is considered an important step when deciding to adopt ICT for Halal transportation which are a) Assessing the Halal Transportation's requirement b) Validating the need for technology specifically for Halal Transportation Controls and c) Assessing organizational capabilities or readiness - activate halal transportation critical controls through ICT assistance. The result is expected to provide better understanding of the Halal transportation requirements, ICT characteristics and components, internal and external factors on technological adoption among Halal LSPs in Malaysia. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84918530513&partnerID=40&md5=84fc2bcce3f29858f690113733ffebce Name of Database: Scopus

Reference Type: Journal Article Record Number: 313 Author: Syazwan Ab Talib, M., Bakar Abdul Hamid, A., Hafiz Zulfakar, M. and Jeeva, A. S. Year: 2014 Title: Halal logistics PEST Analysis: The Malaysia perspectives Journal: Asian Social Science Volume: 10 Issue: 14 Pages: 119-131 Type of Article: Article Short Title: Halal logistics PEST Analysis: The Malaysia perspectives DOI: 10.5539/ass.v10n14p119 Abstract: Halal logistics is a global business, and the objective of this study is to analyse the general environment of Halal logistics in Malaysia by using the PEST Analysis. This study is exploratory in nature and applies literature survey and the External Factors Evaluation (EFE) Matrix methodology. The results generated 20 factors that externally influencing the Malaysia Halal logistics scene. Plus, from the analysis, the opportunities and threats are also showcased. This study is the first attempt to analyse the external environment of Malaysia Halal logistics industry, and it is hoped that this study will be a platform or future reference for more academic and professional research in Halal industry. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84903148621&doi=10.5539%2fass.v10n14p119&partnerID=40&md5=0c77f5d46f7d349fe9e75614aff8f070 Name of Database: Scopus

Reference Type: Journal Article Record Number: 355 Author: Shahijan, M. K., Preece, C. N., Rezaei, S. and Ismail, W. K. W. Year: 2014 Title: Examining retailers’ behaviour in managing critical points in Halal meat handling: A PLS analysis Journal: Journal of Islamic Marketing Volume: 5 Issue: 3 Pages: 446-472 Type of Article: Article Short Title: Examining retailers’ behaviour in managing critical points in Halal meat handling: A PLS analysis DOI: 10.1108/JIMA-10-2013-0070 Abstract: Purpose– This research aims to examine the casual relationship between normative belief (NB), subjective norms (SN), retailer’s behavioural belief (RBB), retailer’s attitude (RATT), retailer’s behaviour intention (RBI), retailer’s actual behaviour (RAB) and retail performance (RetailP). Managing Halal meat becomes an issue for retailers due to consumers’ concerns for their religious belief. Design/methodology/approach– A total of 230 questionnaires were distributed among Malaysian meat retailers of which 178 useful questionnaires were collected to empirically test the proposed seven critical points in Halal meat handling. Partial least squares, a structural equation modelling approach was used to examine simultaneously the structural components of both the measurement and causal model for reflective and formative constructs. Findings– RBI and RAB are positively related to NB, SN, RBB and RATT in which motivate retailers for high RetailP and critical points in Halal meat handling. The empirical assessment supports the proposed hypotheses and supports RetailP as a formative construct measured by sales revenue, market share and customer satisfaction. Research limitations/implications– Empirically it was found that theory of reasoned actions (TRA) can be used to predict RetailP in addition to RAB. This study has significant policy implications alongside research implications despite some limitations. Practical implications– The current literature and stated policies are focussing solely on consumers to understand the issues in Halal market which may not reach the strategic standpoint for firms and the state in general. The Malaysian Government should appreciate the importance of the Halal business markets in which NB, SN, RBB and RATT are influenced by certain elements discussed in this study. Originality/value– This study is among the first few attempts towards “Islamic Retailing”. Prior literature applied TRA in a customer market verses this study examine the attitude and behaviour of businesses market (retailers) in Malaysia. This study explores retailers’ behaviour towards Halal value chain by integrating TRA and critical points in Halal meat handling. © 2014, Emerald Group Publishing Limited. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84919345589&doi=10.1108%2fJIMA-10-2013- 0070&partnerID=40&md5=1de763d21070a375a8bc1f380df799e8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 356 Author: Sahin, A., Pekkirbizli, T., Kayser, M. and Theuvsen, L. Year: 2014 Title: Muslim consumers in Germany: Awareness and significance of halal labelling Journal: Berichte uber Landwirtschaft Volume: 92 Issue: 2 Type of Article: Article Short Title: Muslimische Konsumenten in Deutschland: Kenntnis und Bedeutung der Halal-Kennzeichnung Abstract: Although there are no official figures indicating the exact number of Muslims living in Germany at the moment it can be assumed that, approximately, more than 4 million people belong to the Muslim faith. The Muslim religious tradition requires that a number of dietary rules be followed. Amongst other things it is prohibited to eat pork. An Halal label confirms that it is safe for Muslims to buy the product in question because Islamic rules were adhered to under the production process. Against this background, 94 Muslims living in Germany, permanently or for some time, were surveyed on their purchasing behavior for this article. We found that a Halal label is of great importance for the respondents, particularly concerning products of animal origin. Furthermore, the respondents indicated they were prepared to pay more for Halal food and tend to choose shops depending on the availability of Halal food. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906514660&partnerID=40&md5=8b203a32f7727bd3cf6a5170a86b1b5a Name of Database: Scopus

Reference Type: Journal Article Record Number: 360 Author: Sadeeqa, S. and Sarriff, A. Year: 2014 Title: Comparing KAP regarding Halal pharmaceuticals among general practitioners and hospital doctors Journal: Journal of Applied Pharmaceutical Science Volume: 4 Issue: 10 Pages: 92-96 Type of Article: Article Short Title: Comparing KAP regarding Halal pharmaceuticals among general practitioners and hospital doctors DOI: 10.7324/JAPS.2014.40117 Abstract: There is an increasing awareness amongst Muslim consumers to avoid all items containing non-Halal ingredients including medications. General practitioners and hospital doctors, in their practice encounter with the patients of different severity of illness, and accordingly their exposure to different categories of medicines will also be different. It therefore, needed for a study to compare knowledge, attitude and perception (KAP) of general practitioners and hospital doctors regarding Halal pharmaceuticals. This was a cross-sectional study using a structured, self-administered questionnaire to compare the knowledge, attitude and perception regarding Halal pharmaceuticals, among general practitioners and doctors working in various government hospitals in Malaysia. Results revealed that significant difference in the perception of general practitioners and hospital doctors was found. Significant difference was also found in some of statements of knowledge and attitude. This is concluded that general practitioners and hospital doctors differ in knowledge, attitude and perception regarding Halal pharmaceuticals. P≥0.05 was taken as statistically significant. © 2014 Saleha Sadeeqa and Azmi Sarriff. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84927021434&doi=10.7324%2fJAPS.2014.40117&partnerID=40&md5=b5f14428219c4b83f045f21afbef694c Name of Database: Scopus

Reference Type: Journal Article Record Number: 338 Author: Sadeeqa, S. and Sarriff, A. Year: 2014 Title: Assessment of knowledge, attitude & perception among hospital pharmacists regarding halal pharmaceuticals Journal: Journal of Applied Pharmaceutical Science Volume: 4 Issue: 5 Pages: 80-86 Type of Article: Article Short Title: Assessment of knowledge, attitude & perception among hospital pharmacists regarding halal pharmaceuticals DOI: 10.7324/JAPS.2014.40515 Abstract: This study aimed to assess the knowledge, attitude and perception (KAP) relating to Halal pharmaceuticals among pharmacists working in various hospitals of Malaysia. This was a cross-sectional study, carried out in the period of January 2013 to March 2013, using a structured, self-administered questionnaire. Data was collected by distributing questionnaires through respective chief pharmacists in various government hospitals in Malaysia. Study was conducted on a total of 135 pharmacists. Descriptive statistics (mean, standard deviation, frequency, percentage, median, inter quartile range) was applied to summarize the data. Chi-square Test and Fisher's Exact Test was applied to assess the association between demographic characteristics and knowledge, attitude and perception scores. Results revealed that the hospital pharmacist had a good knowledge and positive attitude and perception about Halal pharmaceuticals. Mean knowledge, attitude and perception score was 8.01 ±1.48, 33.21± 5.66 and 51.19 ±6.49 out of maximum possible 9, 45 and 60 respectively. Mean overall KAP score out of maximum possible 114 was 92.40 ± 11.20. There was a significant, positive, and weak correlation (0.1-0.3) between knowledge and perception (r=.271, p=.001), knowledge and attitude (r=.252, p=.003) & moderate correlation (0.3-0.7) between attitude and perception (r=.542, p<.001). P value of 0.05 or less was taken as statistically significant. It is concluded from the results that better knowledge the respondents have on Halal pharmaceuticals, better their perception and attitude is towards Halal pharmaceuticals. © 2014 Saleha Sadeeqa et al. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84901985041&doi=10.7324%2fJAPS.2014.40515&partnerID=40&md5=9a64b0deb1f3ee191b0b697862efd9d5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 274 Author: ROSLAN, NUUR FATHIN BINTI Year: 2014 Title: HALAL AS ADDED VALUE TO LSP (LOGISTICS SERVICE PROVIDER): A CASE STUDY OF 100 SME (SMALL MEDIUM ENTERPRISE) AT NORTH REGION Short Title: HALAL AS ADDED VALUE TO LSP (LOGISTICS SERVICE PROVIDER): A CASE STUDY OF 100 SME (SMALL MEDIUM ENTERPRISE) AT NORTH REGION

Reference Type: Journal Article Record Number: 322 Author: Romi Mukherjee, S. Year: 2014 Title: Global Halal: Meat, money, and religion Journal: Religions Volume: 5 Issue: 1 Pages: 22-75 Type of Article: Article Short Title: Global Halal: Meat, money, and religion DOI: 10.3390/rel5010022 Abstract: The following article deconstructs (and demystifies) Halal with a view to unraveling how the religious, racial, economic, and ethico-political are articulated in and around material technologies of meat production and bodily techniques of religious consumption/the consumption of religion. It, thus, attempts to rethink the nexus of food, politics, and contesting visions of the sacred and the profane, from within the folds of the global and global Islam. Halal emerges as a terrain replete with paradigmatic juridical and political questions about the impasses of social and culinary conviviality and cosmopolitanism. Although there is certainly nothing new about religious taboos on food on the body, Halal is far from being a personal or strictly communal set of strictures and practices. On the contrary, global Halal emerges as a new agonistic field typified by charged debates concerning the place of secularism, recognition, and "food diversity" in the global marketplace. This paper offers a cartography, both phenomenological and social scientific, of this multi-tiered site of meat, power, and belief. © 2012 by the authors; licensee MDPI, Basel, Switzerland. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84894373276&doi=10.3390%2frel5010022&partnerID=40&md5=ede703c4dbed713153df033c3c8abb38 Name of Database: Scopus

Reference Type: Journal Article Record Number: 354 Author: Rohman, A., Gupitasari, I., Purwanto, Triyana, K., Rosman, A. S., Ahmad, S. A. S. and Yusof, F. M. Year: 2014 Title: Quantification of lard in the mixture with olive oil in cream cosmetics based on FTIR spectra and chemometrics for Halal authentication Journal: Jurnal Teknologi (Sciences and Engineering) Volume: 69 Issue: 1 Pages: 113-119 Type of Article: Article Short Title: Quantification of lard in the mixture with olive oil in cream cosmetics based on FTIR spectra and chemometrics for Halal authentication DOI: 10.11113/jt.v69.2062 Abstract: The presence of lard (LD) in cosmetics products is a serious matter for certain religion, like Islam. The Muslim community is not allowed to use cosmetics products containing pig derivatives such as LD. Therefore, analysis of LD in cosmetics products is highly needed. The present study highlighted the employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and principle component analysis (PCA) for quantitative analysis and classification of LD in the binary mixture with extra virgin olive oil (EVOO) as oil base in cream formulations for halal authentication. The lipid component in cream was extracted using liquid- liquid extraction using hexane as extracting solvent, and the lipid obtained was subjected to FTIR spectra measurement, using horizontal attenuated total reflectance as sampling technique. The result showed that FTIR spectroscopy in combination with partial least squares can be used to quantify the levels of LD in the mixture with EVOO in cosmetics creams using the combined frequency regions of 1785-702 cm-1 and 3020-2808 cm-1. PCA using absorbance intensities at 1200 - 1000 cm-1 as variables has been successfully used for the classification of cream with and without LD in the formulation. The developed method is rapid and not involving the excessive sample preparation. © 2014 Penerbit UTM Press. All rights reserved. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84902818880&doi=10.11113%2fjt.v69.2062&partnerID=40&md5=da87f51274f2b098b0e6e75dd76b7f79 Name of Database: Scopus

Reference Type: Journal Article Record Number: 363 Author: Rios, R. E., Riquelme, H. E. and Abdelaziz, Y. Year: 2014 Title: Do halal certification country of origin and brand name familiarity matter? Journal: Qualitative Research in Organizations and Management Volume: 26 Issue: 5 Pages: 665-686 Type of Article: Article Short Title: Do halal certification country of origin and brand name familiarity matter? DOI: 10.1108/APJML-03-2014-0046 Abstract: Purpose – The purpose of this paper is to examine how consumers perceive the trustworthiness of halal certifications from various Muslim and non-Muslim countries, a topic highly disregarded despite the size of the market and the importance in penetrating the multibillion market. Design/methodology/approach – A customized factorial design was employed to measure main effects of brand familiarity, country trustworthiness and country favourability and interaction effects. Findings – Although Indonesia and Malaysia are Muslim countries, they are not perceived as trustworthy as others such as Saudi Arabia and Kuwait for the consumer product under study. The perception of trustworthiness of halal certification of origin explains the highest proportion of the variance in the preference for a product, followed by the interaction of country favourability and brand name country of origin (COO). Research limitations/implications – Managers of international companies should be aware that not all halal country certifications are equally perceived as trustworthy therefore, they should seek alliances, with institutions in markets where they seek to penetrate. Practical implications – The procedure for certification considers the whole value chain rather than just simple ritual of slaughtering. Managers have a big responsibility to produce their products according to the expected standards (and this goes beyond the simple slaughtering ritual) and make sure that all employees understands the importance of such adherence. Social implications – Muslim consumers’ preferences vary according to the COO of halal products, even within Muslim countries therefore, halal certification country-of-origin is a sensitive social concern. Originality/value – This research is based on COO and brand familiarity frameworks, and it extends the knowledge in a context (halal products) not frequently explored. © Emerald Group Publishing Limited. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84931027231&doi=10.1108%2fAPJML-03-2014- 0046&partnerID=40&md5=5fc91862e8293c90f9566ac8375f73e7 Name of Database: Scopus

Reference Type: Book Section Record Number: 304 Author: Regenstein, J. M., Riaz, M. N., Chaudry, M. and Regenstein, C. E. Year: 2014 Title: The halal food industry Book Title: Handbook on Islam and Economic Life Pages: 175-194 Short Title: The halal food industry DOI: 10.4337/9781783479825.00016 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84959115053&doi=10.4337%2f9781783479825.00016&partnerID=40&md5=a560edd8906cc7b184a919c7d8593732 Name of Database: Scopus

Reference Type: Journal Article Record Number: 353 Author: Ramli, A., Mokhtar, M., Aziz, B. A. and Ngah, N. A. Year: 2014 Title: The cooperative approach in managing safety issues for Halal industrial parks in Malaysia: Embracing opportunity Journal: Progress in Industrial Ecology Volume: 8 Issue: 4 Pages: 295-318 Type of Article: Article Short Title: The cooperative approach in managing safety issues for Halal industrial parks in Malaysia: Embracing opportunity DOI: 10.1504/PIE.2014.066805 Abstract: The progressive development of Halal Industrial Park is to realise Malaysia's aspiration to become a global Halal hub champion. The purpose of this paper is to provide an initial framework linking the literature on how cooperative approach would bring improvement to the safety management performance at Malaysia's Halal Park. The cooperative approach such as industrial symbiosis is synonymously linked to material and energy exchange. Thus, we explored other potential cooperation which has been paid less attention-the cooperative safety management, and the rationale of this study from Islamic perspective was also discussed. Moreover, we have also interviewed a few industrial safety experts and most of them agreed that this initiative is noteworthy especially in the context of Malaysia's industrial park. In the end, we proposed the development of future research framework whereby an intensive and in-depth study is required since the establishment of the Halal Park is still in its infant stage. Copyright © 2014 Inderscience Enterprises Ltd. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84921025071&doi=10.1504%2fPIE.2014.066805&partnerID=40&md5=5e6a568887cdf14af93ad529086cd210 Name of Database: Scopus

Reference Type: Journal Article Record Number: 359 Author: Rahman, R. A., Mohamed, Z., Rezai, G., Shamsudin, M. N. and Sharifuddin, J. Year: 2014 Title: Exploring the OIC food manufacturer intention towards adopting malaysian halal certification Journal: American Journal of Food Technology Volume: 9 Issue: 5 Pages: 266-274 Type of Article: Article Short Title: Exploring the OIC food manufacturer intention towards adopting malaysian halal certification DOI: 10.3923/ajft.2014.266.274 Abstract: Halal refers to the Islamic processing methods which places a great value on respect for the individuals and also the society. Currently, there are about 1.5 billion Muslims around the world and people from diverse races and religions are looking for cleaner and purer foods. There is no one set of standards as reference or any in the development phase for Halal certification in the Muslim world. Each country has its own Halal standards and regulations for Halal certification of manufactured food products. This phenomenon has attracted some of the food manufacturers to seek standardization of Halal certification. Malaysian Halal certification is now among the most widely recognized and respected symbols of Halal compliance in the world. Malaysia as a member of the Organization of the Islamic Conference (OIC) has aspirations of having their Halal logo adopted as the internationally recognized and accepted Halal certification especially among the member states. This study aims to understand the determinants that influence the OIC food manufacturers’ intention to adopt Malaysian Halal logo as the globally accepted Halal certificate through the application of an extended Theory of Planned Behaviour (TPB). Three hundred (300) OIC food manufacturers were interviewed. Structural Equation Model was used to assess the direct relationship between attitude, perceived behavioural control and subjective norms towards the food manufacturers’ intention to adopt Malaysia Halal logo as the International Halal Certification. The study found that perceived behavioural control is an important influential factor in creating the intention to adopt Malaysian Halal certification. Moreover, attitude is an important mediator for the OIC food manufacturers to have the intention to adopt Malaysian Halal certification. © 2014 Academic Journals Inc. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84907759122&doi=10.3923%2fajft.2014.266.274&partnerID=40&md5=d25ba9c2123e97041cf032fa51e9bcc4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 326 Author: Rafiki, A. Year: 2014 Title: Determinants on the obtainment of halal certification among small firms Journal: World Applied Sciences Journal Volume: 32 Issue: 1 Pages: 47-55 Type of Article: Article Short Title: Determinants on the obtainment of halal certification among small firms DOI: 10.5829/idosi.wasj.2014.32.01.593 Abstract: This paper aims to identify the 0determinants in obtaining halal certification in small firms. A resource- based theory (RBT) is deployed as the basis to analyze those possible factors derived from the human capital and the firm theories. Eight independent variables delineated include business experience, Islamic motivation, Islamic training, Islamic education, Islamic networking, Islamic finance, firms' age and ownership. The proposed hypotheses mark the relationship between the 8 variables and the obtainment of the halal certification. The sample size (N=370) is a group of small firms owned by Muslims randomly picked from the four regions in the North Sumatera province, Indonesia. The measurements' justifications are in compliance with shariah principles. By adopting the quantitative deductive- hypothetical method and the logistic regression analysis, the result has revealed that six variables namely business experience, Islamic motivation, education, business training, networking and firms' ownership are found to have a significant relationship with the obtainment of halal certification, except for the financing and firms' age factors. The importance in obtaining such certification lies more than convincing customers with the goodness of ingredient or compliance with the religions' obligations but also it can serve as a strategy that brings a competitive advantage for the firms. © IDOSI Publications, 2014. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84975469855&doi=10.5829%2fidosi.wasj.2014.32.01.593&partnerID=40&md5=1cb00b898ded74d76318e20d7f54881 f Name of Database: Scopus

Reference Type: Journal Article Record Number: 283 Author: Nieuwkerk, K van Year: 2014 Title: Halal Songs, Ramadan Soaps, and Clean Markets in Egypt Short Title: Halal Songs, Ramadan Soaps, and Clean Markets in Egypt

Reference Type: Conference Proceedings Record Number: 333 Author: Ngah, A. H., Zainuddin, Y. and Thurasamy, R. Year of Conference: 2014 Title: Contributing factors of Halal warehouse adoption Pages: 89-94 Short Title: Contributing factors of Halal warehouse adoption Proceedings Title: Management and Technology in Knowledge, Service, Tourism and Hospitality - Proc. of the Annual Int. Conf. on Management and Technology in Knowledge, Service, Tourism and Hospitality 2013, SERVE 2013 Abstract: Increasing demand for Halal products by Muslim consumers due to their religious obligation has created new services known as Halal warehouse. These services are unique, which only could be applied by Halal manufacturers to maintain the integrity of their Halal products. However, the adoption of Halal warehouse in Malaysia is relatively low. By adopting theTOE framework, this study will try to identify what are the contributing factors influencing Halal manufacturers to adopt Halal warehouse, either drivers or barriers. Understanding the drivers and barriers to the adoption of Halal warehouse is essential for the government to promote Malaysia as a Halal hub in this region. By adopting the systematic sampling method, data was gathered from 140 participants in the Malaysian International Halal Showcase (MIHAS) 2013. Structural Equation Modelling (SEM) approach was used to test the relationship between research model construct. The findings show that cost, customer pressure, perceived benefits, and organizational readiness are significant predictor for adoption decision. The findings beside presents the suitability of PLS in statistical analysis, has also provided useful information to a better understanding regarding drivers and barriers to the adoption of Halal warehouse. Limitation and suggestion for future research are discussed. © 2014 Taylor & Francis Group, London. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84896523779&partnerID=40&md5=d93c5fdf8847123004c82fc8eac399d7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 236 Author: Nakyinsige, K., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Abu Bakar, F. and Sabow, A. B. Year: 2014 Title: Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality Journal: Meat Sci Volume: 98 Issue: 4 Pages: 701-8 Epub Date: 2014/08/05 Date: Dec Short Title: Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2014.05.017 Accession Number: 25089797 Keywords: Abattoirs Animal Welfare Animals Carbon Dioxide/administration & dosage Catecholamines/metabolism Food Quality Gases/ administration & dosage Glycogen/metabolism Hydrogen-Ion Concentration Hypercalcemia/metabolism Hyperglycemia/metabolism Lactic Acid/metabolism Male Meat/ analysis Nitrogen/administration & dosage Oxygen/administration & dosage Rabbits Stress, Physiological/ physiology Abstract: This study assessed the effect of gas stunning which has not been conducted until now in comparison with slaughter without stunning on the welfare and meat quality of rabbits. Eighty male New Zealand White rabbits were divided into two groups of 40 animals and subjected to either halal slaughter without stunning (HS) or gas stunning using 61.4% CO2, 20.3% oxygen and 18.3 % nitrogen (GS). Analysis of the sticking blood revealed that both slaughter procedures caused a substantial increase in the levels of catecholamines, hypercalcemia, hyperglycemia, lactic acidemia and an increase in enzyme activities. The ultimate pH of the Longissimus lumborum muscle did not differ between treatments. GS exhibited higher lightness and cooking loss, and lower glycogen and MFI than HS. This indicates that both GS and HS can be significant stressors although the amount of stress may be below the threshold to negatively affect rabbit meat quality. Notes: Nakyinsige, K Sazili, A Q Zulkifli, I Goh, Y M Abu Bakar, F Sabow, A B Research Support, Non-U.S. Gov't England Meat Sci. 2014 Dec;98(4):701-8. doi: 10.1016/j.meatsci.2014.05.017. Epub 2014 Jun 2. Author Address: Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science and Nutrition, Islamic University In Uganda, 2555 Mbale, Uganda. Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: [email protected]. Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Resource, Faculty of Agriculture, University of Salahaddin, Karkuk Street, Runaki 235 n323, Erbil, Kurdistan Region, Iraq. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 237 Author: Nakyinsige, K., Fatimah, A. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M. and Sazili, A. Q. Year: 2014 Title: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing Journal: Asian-Australas J Anim Sci Volume: 27 Issue: 3 Pages: 406-13 Epub Date: 2014/07/23 Date: Mar Short Title: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing Alternate Journal: Asian-Australasian journal of animal sciences ISSN: 1011-2367 (Print) 1011-2367 (Linking) DOI: 10.5713/ajas.2013.13437 PMCID: PMC4093272 Accession Number: 25049968 Abstract: A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4 degrees C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out. Notes: Nakyinsige, K Fatimah, A B Aghwan, Z A Zulkifli, I Goh, Y M Sazili, A Q Korea (South) NLM: PMC4093272 Asian-Australas J Anim Sci. 2014 Mar;27(3):406-13. doi: 10.5713/ajas.2013.13437. Author Address: Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia ; Department of Food Science and Nutrition, Islamic University in Uganda, P.O. Box 2555, Mbale, Uganda . Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia . Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia . ; Department of Animal Science, University of Mosul, Mosul, Iraq . Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia ; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia . ; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia . Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia . Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia ; Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia . Database Provider: NLM Language: eng

Reference Type: Book Section Record Number: 305 Author: Mutum, D. S. and Ghazali, E. M. Year: 2014 Title: Case study 4: IKEA Malaysia and the halal food crisis Book Title: Marketing Cases from Emerging Markets Volume: 9783642368615 Pages: 31-33 Short Title: Case study 4: IKEA Malaysia and the halal food crisis DOI: 10.1007/978-3-642-36861-5_6 Abstract: In 2005, IKEA Malaysia faced one of their most serious challenges since they started operations in the country, when their restaurants were raided by government officials on suspicion that food served there did not comply with the strict religious dietary regulations in the country. © 2014 Springer-Verlag Berlin Heidelberg. All rights are reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949180184&doi=10.1007%2f978-3-642-36861- 5_6&partnerID=40&md5=561e9deaae73a9e328a51756187b7457 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 332 Author: Musa, M. S., Kuretake, T., Harada, Y., Hori, F. and Uno, S. Year of Conference: 2014 Title: Electrochemical detection of alcohol using enzyme sensor with chromatography paper and its potential application as halal sensor Volume: 2 Pages: 219-222 Short Title: Electrochemical detection of alcohol using enzyme sensor with chromatography paper and its potential application as halal sensor Proceedings Title: Technical Proceedings of the 2014 NSTI Nanotechnology Conference and Expo, NSTI-Nanotech 2014 Abstract: This research is a preliminary study aimed to develop a 'halal sensor' that can detect non-halal ingredients in food such as alcohol and pork meat. Sample solutions containing ethanol, alcohol oxidase, horseradish peroxidase, and electron mediator is dropped onto chromatography paper on top of carbon paste electrode. The relation between ethanol concentrations and open circuit potential value is studied. Despite using the paper, one are able to see that the electrode potential is dependant on the ethanol concentration and the relationship between these two parameters concurred with Nernst equation. The use of chromatography paper can produce a low cost and possible miniaturization of sensor. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84907388869&partnerID=40&md5=510df293f1aec1f89bf9dc0c8b8effd1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 307 Author: Muhamed, N. A., Ramli, N. M., Aziz, S. A. and Yaakub, N. A. Year: 2014 Title: Integrating islamic financing and halal industry: A survey on current practices of the selected Malaysian authority bodies Journal: Asian Social Science Volume: 10 Issue: 17 Pages: 120-126 Type of Article: Article Short Title: Integrating islamic financing and halal industry: A survey on current practices of the selected Malaysian authority bodies DOI: 10.5539/ass.v10n17p120 Abstract: Halal industry is a vast industry that consists of several sectors; ranging from food, pharmaceutical and cosmetic products, services (i.e. transportation and logistics) and, banking and finance. All these various sectors in the actual state of practices are currently positioned separately. This paper expands the proposal of integrating halal industries with the Islamic funds. Principally, these sectors should not be deemed separately as they are under the same umbrella of Shariah. The collaboration of the industry can lead to harmonious system that can support each other. In this case, the Islamic financial system through Islamic banking and capital market instruments will channel their long term funding to other Halal industry. As the start, it is important to look at the current practices of authority bodies in the sectors of Halal industry (except for Islamic banking and finance) and Islamic capital market. This outlook is prioritized given that the authority bodies will influence the behavior of the players. This paper focuses on Halal industry in Malaysia. Specifically, the main selected documents of the related authority bodies in this industry were assessed to grasp their approaches regarding Shariah compliance approval or Halal recognition. This will contribute to an initiative that can integrate this industry from the policy makers and supervisors' perspective. Finding shows that there are different angles of Halal aspects focused by these authority bodies, and there is a room for adjustment towards integration. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906731903&doi=10.5539%2fass.v10n17p120&partnerID=40&md5=55ae40481aabbb0c93f1b182c396a8cf Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 358 Author: Muhamad, M. I., Radzi, M. A. M., Wahab, N. I. A., Hizam, H. and Mahmood, M. F. Year of Conference: 2014 Title: Optimal design of hybrid renewable energy system based on solar and biomass for halal products research institute, UPM Pages: 692-696 Short Title: Optimal design of hybrid renewable energy system based on solar and biomass for halal products research institute, UPM DOI: 10.1109/ISGT-Asia.2014.6873876 Proceedings Title: 2014 IEEE Innovative Smart Grid Technologies - Asia, ISGT ASIA 2014 Abstract: This paper presents design optimization of hybrid renewable energy system based on solar and biomass energy resources. The optimization is using HOMER software to get the best and optimal operation system. The optimum sizing of the Hybrid Renewable Energy System (HRES) is determined based on optimization and sensitivity analyses in order to get the best combination or solution of the proposed development. The optimization of HRES considers components selected, its sizing and operational strategy to provide the reliable and efficient system. The excess energy created from the HRES has also been evaluated. It will consider on minimizing the excess energy of the HRES. Data of solar radiation and biomass resources are analyzed and simulated in HOMER to assess the proposed HRES. Overall performance of the HRES will be evaluated and finally analysis will be performed to get the optimal design of the HRES for the pilot area selected. © 2014 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84906654955&doi=10.1109%2fISGT- Asia.2014.6873876&partnerID=40&md5=fe399da2e5a2c6c85d61574a47779414 Name of Database: Scopus

Reference Type: Journal Article Record Number: 365 Author: Mohayidin, M. G. and Kamarulzaman, N. H. Year: 2014 Title: Consumers' Preferences Toward Attributes of Manufactured Halal Food Products Journal: Journal of International Food and Agribusiness Marketing Volume: 26 Issue: 2 Pages: 125-139 Type of Article: Article Short Title: Consumers' Preferences Toward Attributes of Manufactured Halal Food Products DOI: 10.1080/08974438.2012.755720 Abstract: Consumers' buying decisions are invariably influenced by their religion and culture. In Islam, the foods they consume must be halal or permissible according to the Islamic principles. However, there are other food attributes such as brand, price, promotion, and safety assurance that may also influence consumers' decisions. This article aims to evaluate consumers' preferences toward various attributes of the manufactured halal food sold in supermarkets. The focus is on halal certification because consumers, especially Muslims, need the assurance that the food they purchased is really halal. Two hundred eighty-eight people agreed to participate by providing their perceptions and preferences toward food product attributes. Certified halal food product gained the highest utility score and was the most important attribute. © 2014 Copyright Taylor & Francis Group, LLC. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84899407437&doi=10.1080%2f08974438.2012.755720&partnerID=40&md5=7c809b1b4f0aa61db17d9c888965e6e9 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 346 Author: Mohamed Yunos, R., Mahmood, C. F. C. and Abdul Mansor, N. H. Year of Conference: 2014 Title: Compliance to halal certification - ITS impact on business financial performance Pages: 499-503 Short Title: Compliance to halal certification - ITS impact on business financial performance Proceedings Title: Recent Trends in Social and Behaviour Sciences - Proceedings of the 2nd International Congress on Interdisciplinary Behavior and Social Sciences 2013, ICIBSoS 2013 Abstract: The trade in halal products and services could potentially hit trillions of Ringgits annually; thus inducing companies throughout the world including Malaysian counterparts to obtain halal certification in hopes of a slice of the global Muslim consumer market. The halal certification is a ticket to gain consumer confidence, expand existing market and enhance sales strategies. Despite many evidence that halal certification improve customer confidence in purchasing food, there is a lack of empirical evidence to quantify the effect of the certification to the financial performance of the business. The purpose of this study is to investigate whether halal certification is associated with improve profits. Companies listed on Bursa Malaysia for a period from 2003 to 2012 were examined. The results contribute to the literature and provide awareness to JAKIM and Malaysian companies on the importance of the certification for business prosperity. © 2014 Taylor & Francis Group. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84894860111&partnerID=40&md5=6677fb3095c0814615affe34f464b4b7 Name of Database: Scopus

Reference Type: Book Section Record Number: 308 Author: Medhekar, A. and Haq, F. Year: 2014 Title: Halal branding for medical tourism: Case of Indian hospitals Book Title: Emerging Research on Islamic Marketing and Tourism in the Global Economy Pages: 160-189 Short Title: Halal branding for medical tourism: Case of Indian hospitals DOI: 10.4018/978-1-4666-6272-8.ch008 Abstract: This chapter explores the emergence and development of Halal branded hospitals and medical facilities as a product of Medical Tourism for Muslim patients around the world and in India. Halal tourism is a sub-category of spiritual tourism, where one has to abide by the Sharia law to satisfy Muslim customers. The main objective of the chapter is to focus on a niche category of halal medical tourism, where Sharia rules are followed to attract the medical tourist mainly from Islamic countries. This chapter also proposes a typology of Muslim medical tourist's cultural sensitivities and recommends branding and certifying Halal Medical Tourism hospitals, healthcare facilities, pharmaceuticals, products, and services to attract Muslim patients, and provides challenges and opportunities with future research directions. The case studied in this chapter is of the Global Health City, the first Halal Certified Medical Hospital facility in Chennai, India. It presents a model for halal branding of Indian Medical Tourism based on the halal decision-making paradigm for Muslim customers designed by Wilson and Liu (2010). The model presented here indicates attitudes of being rational or emotional and elements reflecting affective and cognitive feelings for Muslim patients seeking halal treatment in halal hospitals. © 2015 by IGI Global. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949570933&doi=10.4018%2f978-1-4666-6272- 8.ch008&partnerID=40&md5=4bbdc2dfcdf6d7030d6f3fa297634dbd Name of Database: Scopus

Reference Type: Journal Article Record Number: 335 Author: Masron, T. A., Azman, N. H. N. and Hassan, S. H. Year: 2014 Title: Halal development and food exports: Evidence from Malaysia and the Middle Eastern Asian Countries Journal: Jurnal Ekonomi Malaysia Volume: 48 Issue: 2 Pages: 61-69 Type of Article: Article Short Title: Halal development and food exports: Evidence from Malaysia and the Middle Eastern Asian Countries Abstract: Exports remain an important growth engine for Malaysia, and the ability to maintain or improve the level of exports is a crucial factor to sustain and boost Malaysia's economic growth. Combined with extensive development in halal-related areas, especially in food production, Malaysia should be able to further intensify its exports, particularly to Islamic countries, such as the Middle Eastern Asian Countries (MEACs). Whether or not halal development is contributing to the expansion of exports is yet to be researched. Therefore, this study attempts to investigate the potential role played by halal development in Malaysia on its exports. Considering this is among the earlier studies examining the implication of the halal development on exports, this study limits the scope to cover the exports of Malaysia to the MEACs only. Applying panel data approach, this study found limited evidence that halal industry has played role in promoting Malaysian food exports to MEACs. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84921896349&partnerID=40&md5=b6da43fc3e56a9301a8e954977d130f2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 343 Author: Manzouri, M., Ab-Rahman, M. N., Zain, C. R. C. M. and Jamsari, E. A. Year: 2014 Title: Increasing production and eliminating waste through lean tools and techniques for Halal food companies Journal: Sustainability (Switzerland) Volume: 6 Issue: 12 Pages: 9179-9204 Type of Article: Article Short Title: Increasing production and eliminating waste through lean tools and techniques for Halal food companies DOI: 10.3390/su6129179 Abstract: Major businesses around the world have been trying to reduce the total cost and wastes across their supply chain to remain competitive in the expanding global market. Hence, a collection of reliable tools and techniques are vital for decreasing costs and wastes and for providing effective services for customer demands. Given that lean concept attempts to decrease costs and wastes, this study aims to identify the effective lean tools required for eliminating wastes in the supply chain. Because of the large number of consumers and the global market of Halal products, this study focuses on Halal food supply chains. Out of the questionnaires distributed to 300 Halal food firms in Malaysia, only 61 usable replies were obtained. The results showed that demand collaboration, continuous improvement, and inventory management practices are the most important tools in Lean Supply Chain (LSC) implementation. In addition, the results indicated that only a small percentage of Halal food companies are implementing LSC. Malaysia is an important Halal food producer in the word, but has low level of LSC implementation among its Halal food producers. LSC is a new concept that needs more effort to be understood and implemented. © 2014 by the authors. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84921065220&doi=10.3390%2fsu6129179&partnerID=40&md5=2e2d645f2eef0c65253e08c58c698c3b Name of Database: Scopus

Reference Type: Book Section Record Number: 317 Author: Maddanu, S. Year: 2014 Title: Halal circle: Intimacy and friendship among the young Muslims of Europe Book Title: Islam and Public Controversy in Europe Pages: 201-213 Short Title: Halal circle: Intimacy and friendship among the young Muslims of Europe Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84901182179&partnerID=40&md5=71bc8f27544ebe84544a33b51def7d48 Name of Database: Scopus

Reference Type: Journal Article Record Number: 364 Author: Latif, I. A., Mohamed, Z., Sharifuddin, J., Abdullah, A. M. and Ismail, M. M. Year: 2014 Title: A Comparative Analysis of Global Halal Certification Requirements Journal: Journal of Food Products Marketing Volume: 20 Pages: 85-101 Type of Article: Article Short Title: A Comparative Analysis of Global Halal Certification Requirements DOI: 10.1080/10454446.2014.921869 Abstract: The aim of this study is to compare the various Halal certification bodies around the world based on the criteria for Halal certification. As the process of awarding Halal certificates varies among the certification bodies, it is pertinent to identify the differences between these selected certification bodies to gauge the gap existing among them. This study will also identify the position of JAKIM, which is the main Halal certification body in Malaysia, among the other main certification bodies around the world. Nine categories were identified in awarding Halal certification to companies. Comparative analysis was then used to see the differences that exist between these certification bodies. The results of the analysis indicate that, based on the nine categories identified, JAKIM is the strictest body in awarding Halal certification to companies. © Taylor & Francis Group, LLC. Notes: Cited By :12 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84907451198&doi=10.1080%2f10454446.2014.921869&partnerID=40&md5=3055d82ae1c4348a054b5613c3c00c1b Name of Database: Scopus

Reference Type: Journal Article Record Number: 340 Author: Lassoued, I., Jridi, M., Nasri, R., Dammak, A., Hajji, M., Nasri, M. and Barkia, A. Year: 2014 Title: Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin Journal: Food Hydrocolloids Volume: 41 Pages: 309-318 Type of Article: Article Short Title: Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin DOI: 10.1016/j.foodhyd.2014.04.029 Abstract: Potential utilization of skin by-product from thornback ray (Raja clavata) was investigated. Gelatin from alkali-pretreated skin was extracted without or with pepsin at pH 2.0 in 0.2M acetic acid or 0.1M glycine-HCl buffer. The addition of pepsin increased the yields of gelatin. Indeed, the yields of gelatin from thornbach ray obtained with pepsin treatment was about 30%, while those obtained in acetic acid or glycine-HCl buffer were 18.32% and 23.01%, respectively. The characteristics and functional properties of thornback ray gelatin (TRGP), obtained by treatment with 5units of pepsin/g of skin in glycine-HCl buffer, were investigated and compared with halal bovine gelatin (HBG). TRGP had high protein content (90g/100g) similar to halal bovine gelatin (HBG). TRGP had a molecular weight (170kDa) lower than HBG (226kDa) and imino-acids content lower than HBG (10 and 22 residues per 100 residues, respectively). Its gel strength (140g) was lower than that of HBG (260g), possibly due to lower hydroxyproline content. Textural properties showed that the values hardness, elasticity, cohesiveness and chewiness of TRGP were lower than those of HBG. The functional properties of TRGP were examined in comparison to HBG. TRGP showed stronger ability to clarify apple juice than bovine gelatin. The nutritional component of clarified apple juice was practically not changed. As expected, the different origin and extraction process of HBG and TRGP influenced the properties of the corresponding gelatin solutions. © 2014 Elsevier Ltd. Notes: Cited By :17 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84901070091&doi=10.1016%2fj.foodhyd.2014.04.029&partnerID=40&md5=da4b201eef1bcb8682b55965a059e164 Name of Database: Scopus

Reference Type: Journal Article Record Number: 241 Author: Kuswandi, B., Irmawati, T., Hidayat, M. A., Jayus and Ahmad, M. Year: 2014 Title: A simple visual ethanol biosensor based on alcohol oxidase immobilized onto polyaniline film for halal verification of fermented beverage samples Journal: Sensors (Basel) Volume: 14 Issue: 2 Pages: 2135-49 Epub Date: 2014/01/30 Date: Jan 27 Short Title: A simple visual ethanol biosensor based on alcohol oxidase immobilized onto polyaniline film for halal verification of fermented beverage samples Alternate Journal: Sensors (Basel, Switzerland) ISSN: 1424-8220 (Electronic) 1424-8220 (Linking) DOI: 10.3390/s140202135 PMCID: PMC3958229 Accession Number: 24473284 Keywords: Alcohol Oxidoreductases/chemistry/ metabolism Aniline Compounds/ chemistry Beverages/ analysis Biosensing Techniques/standards Calibration Chromatography, Gas Color Enzymes, Immobilized/chemistry/metabolism Ethanol/ analysis/standards Food Analysis/ methods Hydrogen-Ion Concentration Oxidation-Reduction Abstract: A simple visual ethanol biosensor based on alcohol oxidase (AOX) immobilised onto polyaniline (PANI) film for halal verification of fermented beverage samples is described. This biosensor responds to ethanol via a colour change from green to blue, due to the enzymatic reaction of ethanol that produces acetaldehyde and hydrogen peroxide, when the latter oxidizes the PANI film. The procedure to obtain this biosensor consists of the immobilization of AOX onto PANI film by adsorption. For the immobilisation, an AOX solution is deposited on the PANI film and left at room temperature until dried (30 min). The biosensor was constructed as a dip stick for visual and simple use. The colour changes of the films have been scanned and analysed using image analysis software (i.e., ImageJ) to study the characteristics of the biosensor's response toward ethanol. The biosensor has a linear response in an ethanol concentration range of 0.01%-0.8%, with a correlation coefficient (r) of 0.996. The limit detection of the biosensor was 0.001%, with reproducibility (RSD) of 1.6% and a life time up to seven weeks when stored at 4 degrees C. The biosensor provides accurate results for ethanol determination in fermented drinks and was in good agreement with the standard method (gas chromatography) results. Thus, the biosensor could be used as a simple visual method for ethanol determination in fermented beverage samples that can be useful for Muslim community for halal verification. Notes: Kuswandi, Bambang Irmawati, Titi Hidayat, Moch Amrun Jayus Ahmad, Musa Research Support, Non-U.S. Gov't Switzerland NLM: PMC3958229 Sensors (Basel). 2014 Jan 27;14(2):2135-49. doi: 10.3390/s140202135. Author Address: Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember 68121, Indonesia. [email protected]. Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember 68121, Indonesia. [email protected]. Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember 68121, Indonesia. [email protected]. Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember 68121, Indonesia. [email protected]. Halal Science & Technology Research Group, Faculty of Science & Technology, USIM, Bandar Baru Nilai, Nilai 71800, Negeri Sembilan, Malaysia. [email protected]. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 362 Author: Karrebæk, M. S. Year: 2014 Title: Rye bread and halal: Enregisterment of food practices in the primary classroom Journal: Language and Communication Volume: 34 Issue: 1 Pages: 17-34 Type of Article: Article Short Title: Rye bread and halal: Enregisterment of food practices in the primary classroom DOI: 10.1016/j.langcom.2013.08.002 Abstract: This paper demonstrates how primary school children use food to organize social space, how they do it linguistically, and how they draw on different cultural and social models when doing it. Data comprise recordings from lunch encounters in a primary classroom over two years, and Linguistic Ethnography, as well as Language Socialization constitute the methodological frameworks. The food registers analysed are the Health register and the Halal register. It is shown that there is a specific interpretation of the Health register, and the Halal register is marginalized. On a more general level it is suggested that examination of food events enables us to understand the everyday significance for children of grand notions such as health, hierarchy, and globalization. © 2013 Elsevier Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84891143669&doi=10.1016%2fj.langcom.2013.08.002&partnerID=40&md5=be50f869df9daf78469fefe92f40bbaa Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 361 Author: Karia, N. and Asaari, M. H. A. H. Year of Conference: 2014 Title: Developing halal logistics framework: An innovation approach Volume: 1 Pages: 328-334 Short Title: Developing halal logistics framework: An innovation approach Proceedings Title: Vision 2020: Sustainable Growth, Economic Development, and Global Competitiveness - Proceedings of the 23rd International Business Information Management Association Conference, IBIMA 2014 Abstract: It is acknowledged that the framework for halal logistics service is an innovation mechanism in engaging halal practices but the desire for Allah's blessing is the ultimate mechanism. The rapid growing halal industry and market have increased the demand for halal logistics industry. Yet, there are only few halal logistics service providers (LSP) that practice halal business as a function of profit. Hence as Muslim country, Malaysia should emphasize on halal logistics competency that assures halal integration. However, the holistic view on anatomy of halal service is yet to be seen. The literature has a lack of theoretical understanding and empirical evidence on the mechanism of halal logistics competency. To fill these crucial gaps, this paper reviews the concept of service in halal system, interviews five Islamic scholars and further identifies essential mechanisms for halal logistics framework. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906254270&partnerID=40&md5=f721478103a1fe7537a19c7e2329c1d3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 321 Author: Kabiraj, S., Walke, R. C. and Yousaf, S. Year: 2014 Title: The need for new service innovation in halal marketing Journal: Indian Journal of Marketing Volume: 44 Issue: 2 Pages: 5-14 Type of Article: Article Short Title: The need for new service innovation in halal marketing Abstract: Purpose: Global halal food trade is estimated to be $700 billion (USD) and is expected to grow at the rate of 7% annually. Also, quality certifications and high quality standards have improved the product acceptability to a larger extent. The paper intends to analyze the opportunities and challenges of halal products. Design/Approach: The primary focus of this paper is to provide a better understanding of the concept of "Halal" and application of the overall approach and concept practice in the community. Findings and Social Implications: The paper intends to understand the importance of halal food in the halal market and understand the growth trajectory of halal products in both Muslim and non-Muslim population worldwide due to the increasing awareness and accessibility to information, which is affecting the global halal product demand. Also, halal accreditation is an effective tool to monitor halal products in the market as well as supervising their production during storage and transportation. The time period of the study was between 2010 and 2012. Practical Implications: More than 25 countries established halal authority for achieving halal standards according to the halal requirements. Various countries are developing competitiveness for halal products and are extending growth through exports. Originality/Value: This paper tries to develop an understanding on halal marketing and analyses opportunities and challenges for halal products and the halal industry so as to improve competitiveness and industrial development. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84894316931&partnerID=40&md5=1622b7ae0fe7ca78b1a6f73c86a324d2 Name of Database: Scopus

Reference Type: Book Section Record Number: 316 Author: Jouili, J. S. Year: 2014 Title: Halal arts: Censorship or creative ethical practice? Book Title: Islam and Public Controversy in Europe Pages: 137-148 Short Title: Halal arts: Censorship or creative ethical practice? Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84901101484&partnerID=40&md5=2eff869b4cf6d7217f1a1990800774c1 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 350 Author: Husny, Z. J. M., Tan, M. I. I., Ibrahim, I. S. and Rozan, M. Z. A. Year of Conference: 2014 Title: Assessment on the utilization of current Halal certification technologies by Halal industry players in Malaysia Volume: 2 Pages: 1004-1009 Short Title: Assessment on the utilization of current Halal certification technologies by Halal industry players in Malaysia Proceedings Title: Lecture Notes in Engineering and Computer Science Abstract: The purpose of this paper is to present the utilization level of current Halal certification technology among Malaysian Halal business operators covering various Halal industry sectors. A set of questionnaire was used to elicit responses using convenience-sampling technique as to ensure equal population being selected. A total of 35 valid questionnaires was obtained from a total of 80 sets of questionnaire were distributed during the 9th International Halal Showcase (MIHAS) 2012 at Kuala Lumpur Convention Centre, KLCC Malaysia. The study finds that the highest technology usage among Halal industry players was e-Halal JAKIM and the lowest was HDC iPhone Apps. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84918586784&partnerID=40&md5=1e7592c106d3143d98e53e07d2e412f5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 334 Author: Hamid, A. B. A., Talib, M. S. A. and Mohamad, N. Year: 2014 Title: Halal logistics: A marketing mix perspective Journal: Intellectual Discourse Volume: 22 Issue: 2 Pages: 191-214 Type of Article: Article Short Title: Halal logistics: A marketing mix perspective Abstract: Halal is no longer understood as solely concerning food consumption or ritual slaughter. It is at the centre of the global Muslim food industry and logistics is one of its driving forces. The growing demand for halal food integrity contributes to the need for halal logistics. However, halal logistics operation has thus far not been warmly received by the industry thus hampering the availability of such services. This conceptual study attempts to illuminate the issue by addressing halal logistics from a marketing perspective. The concept of marketing mix and how it can be practiced by industrial players in marketing or promoting halal logistics services underpins our discussion. Existing literature is reviewed and discussed to ascertain the link between halal logistics and the 7Ps of its marketing mix, namely, product, place, price, promotion, people, process, and programme. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84920547000&partnerID=40&md5=2dd079c3ef21e541a2ad5ae334e4af61 Name of Database: Scopus

Reference Type: Journal Article Record Number: 341 Author: Halkias, D., Pizzurno, E., De Massis, A. and Fragoudakis, M. Year: 2014 Title: Halal products and services in the italian tourism and hospitality industry: Brief case studies of entrepreneurship and innovation Journal: Journal of Developmental Entrepreneurship Volume: 19 Issue: 2 Type of Article: Article Short Title: Halal products and services in the italian tourism and hospitality industry: Brief case studies of entrepreneurship and innovation DOI: 10.1142/S1084946714500125 Article Number: 1450012 Abstract: Increasing tourism by Muslims to non-Muslim countries highlights a need to examine the capacity and willingness of such destinations to fully cater to Muslim needs and ways of life. This paper explores the case of Italy, where a gradual move is being made to offer halal products and even accommodation and facilities that cover the basic tenets of Muslim faith. © 2014 World Scientific Publishing Company. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84904181491&doi=10.1142%2fS1084946714500125&partnerID=40&md5=2b5b1f34ee63600d15dc05e330f35bc5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 323 Author: Halim, M. A. A. and Ahmad, A. A. Year: 2014 Title: Enforcement of consumer protection laws on halal products: Malaysian experience Journal: Asian Social Science Volume: 10 Issue: 3 Pages: 9-14 Type of Article: Article Short Title: Enforcement of consumer protection laws on halal products: Malaysian experience DOI: 10.5539/ass.v10n3p9 Abstract: Halal industry is a market that has not been fully explored and they have a very good potential in the future. This is supported by the larger number of world's Muslim community, estimated at a total of 1.8 billion in 2011, with the current value of the Halal market is estimated to reach USD2.3 trillion. However, there are some issues regarding the Halal industry both domestic and international, particularly in relation to the abuse of the Halal logo and other offenses relating to Halal logo. Apart from that, there are also other challenges, particularly in the enforcement of the relevant laws of Halal certification. The objective of this article is to look into the consumer protection and enforcement of Halal related laws that have been implemented by State Religious Department which are Religious Department of Selangor (JAIS) and Religious Department of Kelantan (JAHEIK). Other objectives of this paper is to improve and enhance the enforcement and monitoring of Halal certification for the benefit of consumers and producers and educate them to have a responsibility in producing a Halal product. Notes: Cited By :6 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84893220895&doi=10.5539%2fass.v10n3p9&partnerID=40&md5=94932105de59d708c07a78a2f5d65313 Name of Database: Scopus

Reference Type: Journal Article Record Number: 330 Author: Großmann-Kühnau, S. Year: 2014 Title: Pork and horsemeat in halal beef? New HPLC-MS/MS method for the sensitive evidence Journal: Deutsche Lebensmittel-Rundschau Volume: 110 Issue: 8 Pages: 393-395 Type of Article: Article Short Title: Schwein und Pferd in Halal-Rindfleisch?: Neue HPLC-MS/MS-Methode zum empfindlichen Nachweis Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906727703&partnerID=40&md5=4d3689893d25e28bb42c4e9cabc755b3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 306 Author: Gorlov, I. F., Gelunova, O. B., Giro, T. M. and Mirzayanova, E. P. Year: 2014 Title: The usage of animal and vegetable origin raw materials combinatorics in meat products of “halal” category development Journal: American Journal of Agricultural and Biological Science Volume: 9 Issue: 4 Pages: 474-481 Type of Article: Article Short Title: The usage of animal and vegetable origin raw materials combinatorics in meat products of “halal” category development DOI: 10.3844/ajabssp.2014.474.481 Abstract: Integrated researches aimed to develop technologies and recipes for meat products of “Halal” category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connection, the authors propose technologies and recipes for meat products of “Halal” category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, that let us to expand the range of halal meat products and to develop cost-effective technologies. The results of the research have provided expanding the range of functional meat products, including Halal products for muslims, that meet the quality standards of the finished product in the category «Halal». Practical feasibility of using a vegetable fats complex and Milk Protein-Carbohydrate Concentrate (MPCC) «Lactobel-ED» in sausage production has been found. The levels of adding to the formula have been proved. Thermodenaturation of milk and whey proteins during thickening and drying of “Lactobel-ED” increases the availability of peptide chains and ionized amino acid residues. Solubility study showed that the concentrate is highly soluble in aqueous solutions, but this has a high dispersion degree, which increases the overall adsorption surface. Analysis of the results of structural and mechanical changes in the characteristics of minced model systems indicates a decline in YV of prototypes with sunflower oil on average 99.5 Pa. © 2014 I.F. Gorlov et al. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84908366128&doi=10.3844%2fajabssp.2014.474.481&partnerID=40&md5=0d511f33ac0a2b2261d001ac38cf03b8 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 320 Author: Fauzi, A. S., Hidayah, N. A. and Kumaladewi, N. Year of Conference: 2014 Title: E-service system design in registrating certification and presentating halal product information on the Indonesian Olema Council (Case study: Indonesian Olema Council (MUI) Bogor Regency) Pages: 93-97 Short Title: E-service system design in registrating certification and presentating halal product information on the Indonesian Olema Council (Case study: Indonesian Olema Council (MUI) Bogor Regency) DOI: 10.1109/CITSM.2014.7042183 Proceedings Title: 2014 International Conference on Cyber and IT Service Management, CITSM 2014 Abstract: Indonesian Olema Council (MUI) Bogor Regency is Institution which is given the authority by the government to publish halal certificate, particularly in Bogor regency. It makes Indonesian Olema Councl (MUI) as information resources for society regarding halal product. Furthermore, through LPPOM MUI society are able to register products which want to be certified as well as to get the information regarding halal products. However, as the increasing demand of accuracy and speedy to acess the information, the system which is currently owned by LPPOM MUI Bogor regency is not enough. Therefore, information systems especially e-service system that supports the process of admission of certification rapid and proper is needed. System development method used is RAD (Rapid Application Development) and tools is UML (Unified Modelling Language) by using four diagrams those are use case diagram, activity diagram, class diagram, and sequence diagram as tool for designing along with PHP and MySQL as programming language and tool for saving data. The out come from this research is a prototype of e-service system which can be used by Indonesian Olema Council (MUI) Bogor regency. To facilitate the public especially for the society of Bogor regency in registrating their products to be certified and to abridging people in Accessing information regarding accurate halal product. © 2014 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84946531389&doi=10.1109%2fCITSM.2014.7042183&partnerID=40&md5=27935d1408d07041dd940dce829d5d3a Name of Database: Scopus

Reference Type: Journal Article Record Number: 328 Author: Farouk, M. M., Al-Mazeedi, H. M., Sabow, A. B., Bekhit, A. E. D., Adeyemi, K. D., Sazili, A. Q. and Ghani, A. Year: 2014 Title: Halal and kosher slaughter methods and meat quality: A review Journal: Meat Science Volume: 98 Issue: 3 Pages: 505-519 Type of Article: Article Short Title: Halal and kosher slaughter methods and meat quality: A review DOI: 10.1016/j.meatsci.2014.05.021 Abstract: There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. © 2014 Elsevier Ltd. Notes: Cited By :25 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84905003868&doi=10.1016%2fj.meatsci.2014.05.021&partnerID=40&md5=c34d1095e048edf311b3857078fbe8e6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 238 Author: Farouk, M. M., Al-Mazeedi, H. M., Sabow, A. B., Bekhit, A. E., Adeyemi, K. D., Sazili, A. Q. and Ghani, A. Year: 2014 Title: Halal and kosher slaughter methods and meat quality: a review Journal: Meat Sci Volume: 98 Issue: 3 Pages: 505-19 Epub Date: 2014/06/29 Date: Nov Short Title: Halal and kosher slaughter methods and meat quality: a review Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2014.05.021 Accession Number: 24973207 Keywords: Abattoirs Animal Welfare Animals Culture Diet/ ethnology Ethnic Groups Food Industry Humans Islam Jews Judaism Livestock Meat/standards Abstract: There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. Notes: Farouk, M M Al-Mazeedi, H M Sabow, A B Bekhit, A E D Adeyemi, K D Sazili, A Q Ghani, A Research Support, Non-U.S. Gov't Review England Meat Sci. 2014 Nov;98(3):505-19. doi: 10.1016/j.meatsci.2014.05.021. Epub 2014 Jun 5. Author Address: AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand. Electronic address: [email protected]. Kuwait Institute for Scientific Research (KISR), PO Box 24885, Safat 13109, Kuwait. Department of Animal Resource, University of al-Din, Erbil, Iraq; Department of Animal Science, Faculty of Agriculture, Universti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Department of Food Science, Division of Sciences, University of Otago, PO Box 56, Dunedin, New Zealand. Department of Animal Production, University of Ilorin, PMB 1515, Ilorin, Nigeria; Department of Animal Science, Faculty of Agriculture, Universti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Halal Products Research Institute, Putra Infoport, Universti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal Science, Faculty of Agriculture, Universti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. AgResearch Limited, Ruakura Research Centre, East Street, Private Bag 3123, Hamilton, New Zealand. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 352 Author: E. Rios, R., E. Riquelme, H. and Abdelaziz, Y. Year: 2014 Title: Do halal certification country of origin and brand name familiarity matter? Journal: Asia Pacific Journal of Marketing and Logistics Volume: 26 Issue: 5 Pages: 665-686 Type of Article: Article Short Title: Do halal certification country of origin and brand name familiarity matter? DOI: 10.1108/APJML-03-2014-0046 Abstract: Purpose – The purpose of this paper is to examine how consumers perceive the trustworthiness of halal certifications from various Muslim and non-Muslim countries, a topic highly disregarded despite the size of the market and the importance in penetrating the multibillion market. Design/methodology/approach – A customized factorial design was employed to measure main effects of brand familiarity, country trustworthiness and country favourability and interaction effects. Findings – Although Indonesia and Malaysia are Muslim countries, they are not perceived as trustworthy as others such as Saudi Arabia and Kuwait for the consumer product under study. The perception of trustworthiness of halal certification of origin explains the highest proportion of the variance in the preference for a product, followed by the interaction of country favourability and brand name country of origin (COO). Research limitations/implications – Managers of international companies should be aware that not all halal country certifications are equally perceived as trustworthy therefore, they should seek alliances, with institutions in markets where they seek to penetrate. Practical implications – The procedure for certification considers the whole value chain rather than just simple ritual of slaughtering. Managers have a big responsibility to produce their products according to the expected standards (and this goes beyond the simple slaughtering ritual) and make sure that all employees understands the importance of such adherence. Social implications – Muslim consumers’ preferences vary according to the COO of halal products, even within Muslim countries therefore, halal certification country-of-origin is a sensitive social concern. Originality/value – This research is based on COO and brand familiarity frameworks, and it extends the knowledge in a context (halal products) not frequently explored. © 2014, Emerald Group Publishing Limited. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84946409801&doi=10.1108%2fAPJML-03-2014- 0046&partnerID=40&md5=95eb53e78716c5fe264317000e854c11 Name of Database: Scopus

Reference Type: Journal Article Record Number: 327 Author: de Souza, L. J., Alssabak, N. A. M., da Cunha, J. A. C. and Macau, F. R. Year: 2014 Title: Religious requirements in inter-organizational networks of Halal foods: Brazilian chicken exported to the Muslim community Journal: Advance Journal of Food Science and Technology Volume: 6 Issue: 10 Pages: 1132-1137 Type of Article: Article Short Title: Religious requirements in inter-organizational networks of Halal foods: Brazilian chicken exported to the Muslim community Abstract: The objective of the study is to describe how the actors within the network of companies involved in the export of Brazilian Halal chicken interact in order to meet the religious requirements of the Muslim market in the Middle East. Qualitative research was undertaken via a single case study. Primary evidences were collected in semi- structured interviews and via participative observation within the network; secondary evidences were collected through documents and the internet. The results indicated that the interaction between the actors of the network creates important conditions for the commercialization and acceptance of Halal chicken produced in Brazil for the Middle East. The local Islamic centers, which are central institutions of the network, provide credibility and integrity to Muslim consumers. © Maxwell Scientific Organization, 2014. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84920917880&partnerID=40&md5=6137fe4a5bdf835a5ac9a01cc54095e8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 239 Author: Cherroud, S., Cachaldora, A., Fonseca, S., Laglaoui, A., Carballo, J. and Franco, I. Year: 2014 Title: Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering Journal: Meat Sci Volume: 98 Issue: 2 Pages: 129-34 Epub Date: 2014/06/21 Date: Oct Short Title: Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2014.05.018 Accession Number: 24950081 Keywords: Animals Capsicum/chemistry Chemical Phenomena Colony Count, Microbial Desiccation Food Contamination/analysis Food Microbiology Goats Hydrogen-Ion Concentration Meat/ analysis/ microbiology Olive Oil Plant Oils/ analysis Sodium Chloride, Dietary/ analysis Spices/ analysis Staphylococcus/classification/isolation & purification Abstract: The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods. In general, salt effect and the addition of olive oil and paprika were significant for all the studied microbial groups as well as on NaCl content and water activity. Molecular analysis proves that staphylococci, especially Staphylococcus xylosus and Staphylococcus equorum, were the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering. Notes: Cherroud, Sanaa Cachaldora, Aida Fonseca, Sonia Laglaoui, Amin Carballo, Javier Franco, Inmaculada England Meat Sci. 2014 Oct;98(2):129-34. doi: 10.1016/j.meatsci.2014.05.018. Epub 2014 Jun 2. Author Address: L'Equipe de Recherche Biotechnologies et Genie des Biomolecules, La Faculte des Sciences et Techniques de Tanger, L'Universite Abdel Malek Essaadi, 90000 Tanger, Maroc. Area de Tecnologia de los Alimentos, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, 32004 Ourense, Spain. Area de Tecnologia de los Alimentos, Universidad de Vigo, Facultad de Ciencias del Campus de Ourense, 32004 Ourense, Spain. Electronic address: [email protected]. Database Provider: NLM Language: eng

Reference Type: Book Section Record Number: 311 Author: Camillo, A. A., Marques, J., Holt, S. and Hu, J. Year: 2014 Title: Creating global competitiveness through culture and religion: An insight into the global strategic evolution and marketing of the halal food industry Book Title: Handbook of Research on Effective Marketing in Contemporary Globalism Pages: 335-347 Short Title: Creating global competitiveness through culture and religion: An insight into the global strategic evolution and marketing of the halal food industry DOI: 10.4018/978-1-4666-6220-9.ch019 Abstract: The Halal food industry is of fundamental significance to Muslims around the world as it assures safety and security in their dietary requirements and consumption, which must be Syariah compliant. In Muslim countries especially, the Halal industry is a vital contributor to societal development and national economic growth. Additionally, over the last decade marketers around the globe, too, have been strategically promoting and strengthening the Halal food industry by targeting primarily critical geographic clusters with large Muslim populations. Although the production, certification, and global coordination effort appears to be made largely by Malaysian and Indonesian authorities, the industry is still very fragmented, and scholars attempting to obtain reliable and valid data face serious challenges. Nevertheless, data gathered from non-academic sources indicate that the global Halal market (food and non-food) is estimated to be in excess of US $2.3 trillion, and the volume of the global Halal food sector alone is reaching US $700 billion annually. The portion of the non-food sector is estimated to be even greater, with chemical, healthcare, cosmetics, and pharmaceutical industries to name just a few. Furthermore, the Syariah compliant services, which include finance and banking, logistic, warehousing, and distribution, are rapidly gaining acceptance in the global Halal market. The Halal industry within the global context is an under researched field of study in scientific literature, in business, and in social science. This chapter investigates the strategies used by marketers to globalize the Halal food industry with the aim to gain and sustain international competitive advantage. © 2014 by IGI Global. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84945394550&doi=10.4018%2f978-1-4666-6220- 9.ch019&partnerID=40&md5=e1455bf1701544a1aac493478ee75c2c Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 324 Author: Bakar, E. A., Rosslee, N. N. and Saidin, A. Z. Year of Conference: 2014 Title: Consumers' perceptions towards mobile halal application system Short Title: Consumers' perceptions towards mobile halal application system DOI: 10.1109/ICT4M.2014.7020654 Proceedings Title: 2014 the 5th International Conference on Information and Communication Technology for the Muslim World, ICT4M 2014 Abstract: Due to the advancement in the communication system, all the information are easily available. This includes the mobile application system which can act as tracking and educational tools for Muslim consumers to validate JAKIM halal logo. The study was conducted in Gadek, Alor Gajah Malacca to gauge the perceptions of consumers towards these mobile application systems. The data was collected using questionnaires and was analysed using Statistical Package for Social Science (SPSS). A total of 150 respondents were selected by systematic sampling. The study demonstrates that the consumers do not put high trust towards the mobile application system. They also claimed that they did know and understand the current available systems. However, the consumers agree that these mobile applications can act as educational tools to inculcate awareness about halal products among Muslim. The inferential statistic also indicates that there is a significant relationship between the usage of mobile applications system and the purchasing of halal cosmetics (r = 0.279, p = 0.000). This study gives implication to JAKIM, HDC, KPDNKK and consumer associations to play a role in shaping the culture of buying halal products among consumers through mobile application system. Nevertheless, comprehensive awareness activities need to be done to ensure the success of this system. © 2014 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84946692773&doi=10.1109%2fICT4M.2014.7020654&partnerID=40&md5=61244edcd5bea1454a52b79862de8c7a Name of Database: Scopus

Reference Type: Journal Article Record Number: 285 Author: Aziz, Noreen Noor Abd, Wahab, Eta, Aziz, Nurul Ashykin Abd and Aziz, Nurul Aien Abd Year: 2014 Title: Understanding the intention to purchase halal cosmetic products among consumers Short Title: Understanding the intention to purchase halal cosmetic products among consumers

Reference Type: Journal Article Record Number: 331 Author: Awang, R., Abdul-Rahim, R., Yusoff, K., Nasir, B. M., Ripin, M. N., Haron, Z. and Ebrahimi, M. Year: 2014 Title: Halal epistemology from a global perspective Journal: Social Sciences (Pakistan) Volume: 9 Issue: 6 Pages: 375-378 Type of Article: Article Short Title: Halal epistemology from a global perspective DOI: 10.3923/sscience.2014.375.378 Abstract: This study attempts to examine, the halal issue from a global viewpoint and underscore Malaysia's potential of becoming an international halal hub. The main objective of this study is to elucidate the halal concept and its basics from the perspective of the Quran and Hadith. The second objective is to describe and appreciate the halal principle in a broader scope. Finally, this writing tries to lay emphasis on efforts which are needed to be carried out by the various parties in Malaysia towards establishing Malaysia in the ranks of the international halal network. The study employs a qualitative method to achieve the earlier objectives. The study finds that the concept of halal is not only restricted to food, as is widely understood by most but it encompasses various aspects of life and cuts across a broader spectrum. Certain measures are recommended to ensure the successful implementation of the halal concept recognized by the global community. © Medwell Journals 2014. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84907050808&doi=10.3923%2fsscience.2014.375.378&partnerID=40&md5=0d7bd571db828d07023dd20dcc70f5de Name of Database: Scopus

Reference Type: Journal Article Record Number: 345 Author: Aravindran, S., Sahilah, A. M. and Aminah, A. Year: 2014 Title: Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)-southern hybridization analysis Journal: International Food Research Journal Volume: 21 Issue: 6 Pages: 2095-2099 Type of Article: Article Short Title: Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)-southern hybridization analysis Abstract: In Malaysia, halal certification status for some surimi-based product is still suspicious due to the incorporation of non-halal plasma protein additives as part of the food ingredient. This study was conducted to determine the presence of plasma protein additives that have been incorporated into surimi-based product using Polymerase Chain Reaction (PCR)-Southern Hybridization method which able to differentiate 7 type (beef, chicken, duck, goat, buffalo, lamb and pork) of species on a single chip. A random of 17 (n = 17*3) different brands of surimi- based product was purchased from Selangor local market in January 2013. Of 17 brands, 3 (n = 3*3) brands were positive for chicken DNA and 1 (n = 1*3) brand was positive for goat DNA, while remainder 13 brands (n = 13*3) has no DNA species detected. In presence study, it is evidence that PCR-Southern Hybridization analysis offered a reliable result due to its highly specific and sensitive properties in detecting plasma protein incorporation in surimi-based product. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84922631332&partnerID=40&md5=61969d2399e3b0c010a180525e575535 Name of Database: Scopus

Reference Type: Thesis Record Number: 290 Author: Amrani, Said Year: 2014 Title: Halal Mortgage in The Netherlands. Dilemma's and Opportunities Short Title: Halal Mortgage in The Netherlands. Dilemma's and Opportunities

Reference Type: Journal Article Record Number: 314 Author: Ali, M. H., Tan, K. H., Pawar, K. and Makhbul, Z. M. Year: 2014 Title: Extenuating food integrity risk through supply chain integration: The case of halal food Journal: Industrial Engineering and Management Systems Volume: 13 Issue: 2 Pages: 154-162 Type of Article: Article Short Title: Extenuating food integrity risk through supply chain integration: The case of halal food DOI: 10.7232/iems.2014.13.2.154 Abstract: Effects of food scandals on religious belief, human health and even on causes of death indicate that firms and consumers are vulnerable to integrity risks in the global supply chain. Mitigating the integrity risk and maintaining the credence quality products like halal food is very challenging, if not impossible. Our aim in this research is to show that supply chain integration can mitigate the halal food integrity risk. To illustrate this idea, we have conducted case studies and interviews in seven Malaysian chicken supply chain focal firms. We unpack the halal integrity risks along the supply chain, such as production risk, raw material risk, food security risk, outsourcing practices risk, service risk, and logistics risk. The research argues that supply chain integration, such as internal integration and external integration practices, could minimize the halal integrity risk. The advantages of supply chain integration in mitigating the halal integrity risk are also highlighted in this paper. © 2014 KIIE. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84923312925&doi=10.7232%2fiems.2014.13.2.154&partnerID=40&md5=0c2981af2ac94bd936a282876a3e59fc Name of Database: Scopus

Reference Type: Journal Article Record Number: 312 Author: Ali, D. A., Johari, F. and Alias, M. H. Year: 2014 Title: Tracing the J-curve effect in Halal and non-Halal beverages industry in Malaysia Journal: Asian Social Science Volume: 10 Issue: 13 Pages: 222-230 Type of Article: Article Short Title: Tracing the J-curve effect in Halal and non-Halal beverages industry in Malaysia DOI: 10.5539/ass.v10n13p222 Abstract: Some studies have tried recently to assess the causes of Malaysia's substantially increasing trade in non- Halal beverages. However, no study assessed the dynamic effects of real exchange rate movements, known as the J- Curve theory. To have a comparative basis for the analysis, we assess the theory in both Halal and non-Halal beverages between Malaysia and five of its largest trading partners independently for the period 1994-2012. Using ARDL approach to cointegration, and ECM model we find that: (1) Malaysia's trade in beverages in the short-run is affected by exchange rate movements in most of the cases, (2) Most importantly, Malaysia's trade in non-Halal beverages seems not to be affected by none of the economic explanatory variables used in the study in the long-run, and (3) Among the ten cases of five partners and two sectors, we find support for the J-Curve in the case of bilateral trade with the UK in Halal beverages. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84904003345&doi=10.5539%2fass.v10n13p222&partnerID=40&md5=a3ebf0d265ca70beefc59e1ff031e228 Name of Database: Scopus

Reference Type: Journal Article Record Number: 337 Author: Ágnes, V. and Andrea, P. Year: 2014 Title: From cooperation to compassion. The representation of death and elaboration of mourning in community pages Journal: Magyar Nyelvor Volume: 138 Issue: 2 Pages: 179-198 Type of Article: Article Short Title: A részvételtol a részvétig. A halál megjelenése és gyászmunka a közösségi oldalakon Abstract: Online elaboration of mourning is a kind of techno-spiritual practice, one typical area of which involves communication with the deceased and postmortal profile management via community pages. This paper surveys the international literature on the connection between elaboration of mourning and community pages and compares its results with posts and comments having to do with the topic of death and appearing in Hungarian on Facebook. This corpus-based study confirms the claims concerning messages of that type in English-language community pages. Along with the obvious emotive function, mourning texts occurring in social media may fulfil referential (information on the funeral, circumstances of death), appellative (notification, sale of the deceased's objects), phatic (condolence, last farewell to and/or continuous contact with the deceased, especially in connection with holiday seasons), metacommunicative (the issue of the adequacy of online mourning) and aesthetic functions (quotations from poems or prose; pictures, montages, presentations concerning topics of the elaboration of mourning). With respect to the phatic function, we also cover the issue of legitimacy/illegitimacy of mourning (death tourism, trolls). In connection with the appellative function, we discuss cases in which message senders utilise increased attention caused by someone's death for purposes of marketing. We present types of unique messages in terms of quotations, formulaic situational sentences and individualised texts. The occurrence of religious themes is relatively infrequent in the digital corpus studied here. A special Facebook feature is 'Like' that, in this context, means a special manifestation of sympathy and commemoration rather than the fact that the reader is pleased by the contents of a message. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84908605950&partnerID=40&md5=b95111c26da2e83b5e66e6028d3856ec Name of Database: Scopus

Reference Type: Journal Article Record Number: 318 Author: Addy, R. Year: 2014 Title: Not identifying halal food could trip up food firms Journal: Food Manufacture Issue: MAY Type of Article: Note Short Title: Not identifying halal food could trip up food firms Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84900438810&partnerID=40&md5=236801070728e3c5d85a0b547a29eb52 Name of Database: Scopus

Reference Type: Journal Article Record Number: 310 Author: Addy, R. Year: 2014 Title: Halal food tie-up to boost growth for Shazans Foods Journal: Food Manufacture Issue: JUL Type of Article: Note Short Title: Halal food tie-up to boost growth for Shazans Foods Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84904052341&partnerID=40&md5=222f94d75dea92abbed3861c47292ead Name of Database: Scopus

Reference Type: Journal Article Record Number: 319 Author: Abidin, Z. Z., Omar, F. N., Yogarajah, P., Biak, D. R. A. and Man, Y. B. C. Year: 2014 Title: Dielectric characterization of liquid containing low alcoholic content for potential halal authentication in the 0.5- 50 GHz range Journal: American Journal of Applied Sciences Volume: 11 Issue: 7 Pages: 1104-1112 Type of Article: Article Short Title: Dielectric characterization of liquid containing low alcoholic content for potential halal authentication in the 0.5-50 GHz range DOI: 10.3844/ajassp.2014.1104.1112 Abstract: A potential method for detection and discrimination of alcoholic containing drinks for halal authentication using dielectric properties has been investigated. Behaviors of several pure alcohols, alcohol solution in water and also liquids with alcoholic contents were studied for verification purpose. Dielectric constant and dielectric loss factor for low concentration of ethanol solutions were measured over the microwave frequency from 0.5 to 50 GHz. The measurements were extended to several commercial alcoholic beverages. The results showed that dielectric properties manage to discriminate alcohol content until the lowest concentration studied of 0.5% in water mixture at frequency range of 10-25 GHz. Beyond this limit, solution is considered as alcoholic drinks. © 2014 Science Publication. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84899660805&doi=10.3844%2fajassp.2014.1104.1112&partnerID=40&md5=1bdb772a23d1fd40798ed20a72969ada Name of Database: Scopus

Reference Type: Journal Article Record Number: 351 Author: Abidin, Z. Z., Omar, F. N. and Biak, D. R. A. Year: 2014 Title: Dielectric characterization of ethanol and sugar aqueous solutions for potential halal authentication Journal: International Journal of Microwave and Optical Technology Volume: 9 Issue: 1 Pages: 39-43 Type of Article: Article Short Title: Dielectric characterization of ethanol and sugar aqueous solutions for potential halal authentication Abstract: A potential method for detection and discrimination of alcoholic containing drinks for halal authentication using dielectric properties has been investigated. Behaviors of several concentrations of ethanol solutions in water were studied for verification purpose. The addition of three types of sugar namely sucrose, glucose and fructose show the effect and changes to dielectric properties of solutions. Dielectric constant and dielectric loss factor for each samples were measured over the microwave frequency from 0.5 to 50 GHz. The results showed that dielectric properties manage to discriminate alcohol content until the lowest concentration studied of 0.5% in water mixture. Beyond this limit, solution is considered as alcoholic drinks. © 2014 IAMOT. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84901801809&partnerID=40&md5=ac67628809d4faa636beae8797e356f0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 342 Author: Abdul, M. Year: 2014 Title: Perceptions on Halal food certification in Hat Yai, Thailand Journal: International Journal of Economics and Management Volume: 8 Issue: 1 Pages: 178-194 Type of Article: Article Short Title: Perceptions on Halal food certification in Hat Yai, Thailand Abstract: This paper reports on the perceptions of Thailand Small and Medium Enterprises (SMEs) entrepreneurs towards Halal Food Certification (HFC) on three dimensions; market share and market competitiveness, government support and monitoring and Halal hub information dissemination. Based on responses from 98 respondents, the study found that it is important for Thailand SMEs to acquire HFC to promote customers' confidence, trust and satisfaction but respondents raised dissatisfaction on the poor dissemination of Halal hub information. Hence, the agency involves in distributing information on Halal hub needs to improve its functional role of delivering information particularly on the quality of content, accessibility of media used and regularity of announcement. The study also indicates that respondents' gender and marital status have significant influence on the intention to apply for Halal Certificate and the desire to obtain Halal Certification for their food products. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906995362&partnerID=40&md5=28ebf60d4b66b8c46b2f047396f4970c Name of Database: Scopus

Reference Type: Journal Article Record Number: 282 Author: Abdul Kadir, Tuty Asmawaty and Shibghatullah, AS Year: 2014 Title: HALAL BARCODE SCANNER PROTOTYPE IN ANDROID USING CLIENT SIDE PROCESSING WITH JSON TECHNOLOGY Journal: Science International Volume: 26 Issue: 5 Short Title: HALAL BARCODE SCANNER PROTOTYPE IN ANDROID USING CLIENT SIDE PROCESSING WITH JSON TECHNOLOGY ISSN: 1013-5316

Reference Type: Journal Article Record Number: 339 Author: Ab Talib, M. S. and Hamid, A. B. A. Year: 2014 Title: Halal logistics in Malaysia: A SWOT analysis Journal: Journal of Islamic Marketing Volume: 5 Issue: 3 Pages: 322-343 Type of Article: Article Short Title: Halal logistics in Malaysia: A SWOT analysis DOI: 10.1108/JIMA-03-2013-0018 Abstract: Purpose– The purpose of this strengths or weaknesses, and its external opportunities or threats (SWOT) analysis study on Halal logistics industry in Malaysia is to identify SWOT in the Halal logistics environment and to uncover strategies to leverage on the strengths and opportunities and rectifying the weaknesses as well as overcoming the threats. Design/methodology/approach– This study comprises two methods: literature review and interviews. Extensive literature reviews were obtained from leading databases and the articles recorded matches or related with the keywords. In addition, therespondents from the interviews consist of middleand top-level managers with reputable knowledge, expertise and experience in the Logistics and Halal industry. After the literature was reviewed and information was transcribed from the interviews, reduction techniques were used to group and summarize the variables into the four SWOT categories. Findings– The SWOT categories, consisting of SWOT, are generated from the literature reviews and supported by the respondents’ views and vice versa. Examples of SWOT analyses done are as follows: strength (strong government support), weakness (inconsistent Halal definition), opportunity (Muslims’ population growth) and threat (no uniformity on Halal standards). Research limitations/implications– The SWOT analysis done for this study only demonstrates the internal and external environments and not the assumption that they are certain to be correct, as they contain every imaginable matter in relation to Halal logistics. Plus, the analysis done does not show how to achieve competitive advantage, merely as a guideline and the SWOT analysis done may be outdated as the environments are constantly changing. Practical implications– The study hopes to contribute in future studies and act as a guide for the Halal logistics players to have better understanding in their business environment. Originality/value– This study is the first of its kind, to incorporate SWOT and Halal logistics. Hence, this study will add in more value to the existing academic research done on SWOT analysis and broadening the Halal and logistics business understanding, not only in Malaysia but globally as well. © 2014, Emerald Group Publishing Limited. Notes: Cited By :13 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84903200224&doi=10.1108%2fJIMA-03-2013- 0018&partnerID=40&md5=18bd7a0e30522c35818820ed369a1639 Name of Database: Scopus

Reference Type: Journal Article Record Number: 347 Year: 2014 Title: Halal la carte Journal: Economist (United Kingdom) Volume: 410 Issue: 8890 Type of Article: Article Short Title: Halal la carte Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84943629693&partnerID=40&md5=172bca8e6ba778ab3b11cddf057c14a6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 240 Year: 2014 Title: Halal labelling 'won't help animal welfare', says BVA Journal: Vet Rec Volume: 174 Issue: 21 Pages: 516 Epub Date: 2014/05/24 Date: May 24 Short Title: Halal labelling 'won't help animal welfare', says BVA Alternate Journal: The Veterinary record ISSN: 2042-7670 (Electronic) 0042-4900 (Linking) DOI: 10.1136/vr.g3404 Accession Number: 24853699 Keywords: Abattoirs Animal Welfare/ legislation & jurisprudence Animals Electroshock/ veterinary Meat Products Product Labeling/ legislation & jurisprudence Societies, Medical United Kingdom Veterinary Medicine Notes: News England Vet Rec. 2014 May 24;174(21):516. doi: 10.1136/vr.g3404. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 286 Author: Zand, Nazanin Year: 2013 Title: Nutritional quality of infants and young children’s diet in the UK: Calculating the optimised" Eat well" plate Journal: Journal of Nutrition & Food Sciences Volume: 3 Issue: 4 Pages: 31-31 Short Title: Nutritional quality of infants and young children’s diet in the UK: Calculating the optimised" Eat well" plate ISSN: 2155-9600

Reference Type: Journal Article Record Number: 275 Author: Yusilawati, AN, Maizirwan, M, Sopyan, I, Hamzah, MS, Ng, KH and Wong, CS Year: 2013 Title: Halal Microcarrier Preparation for Vaccine Manufacturing Short Title: Halal Microcarrier Preparation for Vaccine Manufacturing

Reference Type: Journal Article Record Number: 408 Author: Wright, W. and Annes, A. Year: 2013 Title: Halal on the menu?: Contested food politics and French identity in fast-food Journal: Journal of Rural Studies Volume: 32 Pages: 388-399 Type of Article: Article Short Title: Halal on the menu?: Contested food politics and French identity in fast-food DOI: 10.1016/j.jrurstud.2013.08.001 Abstract: Many regard France as a nation with a distinctive and world-renown cuisine. However, the common hamburger became the center of a public dialog in 2009-2010 as the nation grappled with the meaning of fast-food processed by halal standards. Using content analysis of national newspapers, we analyze how the French media framed the introduction of a halal hamburger onto the menu of fast-food restaurant Quick. Media framing was unsettled and contentious. We explore this discursive contest and show that the framing of responses ranged from those supporting acceptance of the halal menu based on free-market logic or cultural diversity, while most constructed arguments that the menu was a threat to the very essence of French republican ideals. Such interpretative disputes hold valuable insights for furthering our understanding of food boundaries and the 'othering' of populations as a strategy to reinforce national identities. We show how, in their efforts to construct meaning around halal hamburgers, the media constructed a defensive gastronationalism which served as a political tool to reinforce French identity within national borders, using everyday foods, and, in this way, drew boundaries around who was French. © 2013 Elsevier Ltd. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84886653520&doi=10.1016%2fj.jrurstud.2013.08.001&partnerID=40&md5=ec8dcf4aefc136cfd07a176056f59d90 Name of Database: Scopus

Reference Type: Journal Article Record Number: 242 Author: von Bargen, C., Dojahn, J., Waidelich, D., Humpf, H. U. and Brockmeyer, J. Year: 2013 Title: New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef Journal: J Agric Food Chem Volume: 61 Issue: 49 Pages: 11986-94 Epub Date: 2013/11/28 Date: Dec 11 Short Title: New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef Alternate Journal: Journal of agricultural and food chemistry ISSN: 1520-5118 (Electronic) 0021-8561 (Linking) DOI: 10.1021/jf404121b Accession Number: 24274913 Keywords: Animals Cattle Chickens Chromatography, High Pressure Liquid/ methods Food Contamination/ analysis Horses Meat/ analysis Sensitivity and Specificity Swine Tandem Mass Spectrometry/ methods Abstract: The accidental or fraudulent blending of meat from different species is a highly relevant aspect for food product quality control, especially for consumers with ethical concerns against species, such as horse or pork. In this study, we present a sensitive mass spectrometrical approach for the detection of trace contaminations of horse meat and pork and demonstrate the specificity of the identified biomarker peptides against chicken, lamb, and beef. Biomarker peptides were identified by a shotgun proteomic approach using tryptic digests of protein extracts and were verified by the analysis of 21 different meat samples from the 5 species included in this study. For the most sensitive peptides, a multiple reaction monitoring (MRM) method was developed that allows for the detection of 0.55% horse or pork in a beef matrix. To enhance sensitivity, we applied MRM(3) experiments and were able to detect down to 0.13% pork contamination in beef. To the best of our knowledge, we present here the first rapid and sensitive mass spectrometrical method for the detection of horse and pork by use of MRM and MRM(3). Notes: von Bargen, Christoph Dojahn, Jorg Waidelich, Dietmar Humpf, Hans-Ulrich Brockmeyer, Jens Evaluation Studies United States J Agric Food Chem. 2013 Dec 11;61(49):11986-94. doi: 10.1021/jf404121b. Epub 2013 Dec 2. Author Address: Institute of Food Chemistry, Westfalische Wilhelms-Universitat Munster , Corrensstrasse 45, 48149 Munster, Germany. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 245 Author: Verbeke, W., Rutsaert, P., Bonne, K. and Vermeir, I. Year: 2013 Title: Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat Journal: Meat Sci Volume: 95 Issue: 4 Pages: 790-7 Epub Date: 2013/05/22 Date: Dec Short Title: Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2013.04.042 Accession Number: 23688800 Keywords: Adult Belgium Certification/economics Commerce Consumer Behavior/ economics Cross-Sectional Studies Female Food Handling/methods Food Labeling Food Quality Humans Islam/psychology Male Meat/ economics Middle Aged Surveys and Questionnaires Taste Abstract: This paper reports on halal credence quality coordination and Muslim consumers' willingness to buy and pay for certified halal labelled meat at the supermarket and the Islamic butcher. Cross-sectional data were collected through a survey with 202 Muslim consumers in Belgium. Findings indicate that more acculturated and female consumers are more in favour of purchasing certified halal labelled meat in a supermarket. Important conditions are that supermarkets can provide a guarantee of separating halal from non-halal meat and of the organisation of adequate verification and control. Results further show that more Muslim consumers are willing to pay a price premium (of 13% on average) for halal labelled meat at the Islamic butcher shop than at the supermarket. The higher the importance attached to a certified halal label and the more distrust in the actual halal meat status, the higher the likelihood that a Muslim consumer is willing to pay a higher price for certified halal labelled meat at the Islamic butcher shop. Gender and generation determine the actual premium Muslim consumers are willing to pay. Notes: Verbeke, Wim Rutsaert, Pieter Bonne, Karijn Vermeir, Iris England Meat Sci. 2013 Dec;95(4):790-7. doi: 10.1016/j.meatsci.2013.04.042. Epub 2013 Apr 24. Author Address: Department of Agricultural Economics, Ghent University, Coupure links 653, Ghent, Belgium. [email protected] Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 400 Author: Van Eeuwijk, W. P. Year: 2013 Title: Keeping meat products clean: The production of products according to halal standards require much from logistics Journal: Fleischwirtschaft Volume: 93 Issue: 5 Pages: 33-36 Type of Article: Article Short Title: Fleischprodukte rein halten: Die Produktion von Produkten nach Halal-Standards verlangt viel von der Logistik Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84902811384&partnerID=40&md5=2ab9cd9f5fdd1e5c766473a9560c968b Name of Database: Scopus

Reference Type: Journal Article Record Number: 385 Author: Ulca, P., Balta, H., Çaǧin, T. and Senyuva, H. Z. Year: 2013 Title: Meat species identification and halal authentication using pcr analysis of raw and cooked traditional turkish foods Journal: Meat Science Volume: 94 Issue: 3 Pages: 280-284 Type of Article: Article Short Title: Meat species identification and halal authentication using pcr analysis of raw and cooked traditional turkish foods DOI: 10.1016/j.meatsci.2013.03.008 Abstract: The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20. min at 200. °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (<0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. © 2013 Elsevier Ltd. Notes: Cited By :18 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84876317299&doi=10.1016%2fj.meatsci.2013.03.008&partnerID=40&md5=70386fda5f6964f1a76c54bfcd6817f7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 247 Author: Ulca, P., Balta, H., Cagin, I. and Senyuva, H. Z. Year: 2013 Title: Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods Journal: Meat Sci Volume: 94 Issue: 3 Pages: 280-4 Epub Date: 2013/04/10 Date: Jul Short Title: Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2013.03.008 Accession Number: 23567125 Keywords: Animals Cattle Chickens DNA/ isolation & purification Food Handling Meat Products/ analysis Real-Time Polymerase Chain Reaction/ methods Swine Turkey Turkeys Abstract: The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 min at 200 degrees C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (<0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. Notes: Ulca, Pelin Balta, Handan Cagin, Ilknur Senyuva, Hamide Z England Meat Sci. 2013 Jul;94(3):280-4. doi: 10.1016/j.meatsci.2013.03.008. Epub 2013 Mar 15. Author Address: A&T Food Laboratory, Mega Center No 29, 34045 Istanbul, Turkey. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 382 Author: Tieman, M., Ghazali, M. C. and van der Vorst, J. G. A. J. Year: 2013 Title: Consumer perception on halal meat logistics Journal: British Food Journal Volume: 115 Issue: 8 Pages: 1112-1129 Type of Article: Article Short Title: Consumer perception on halal meat logistics DOI: 10.1108/BFJ-10/2011-0265 Abstract: Purpose: The purpose of this paper is to investigate the preferred minimum level of segregation for halal meat in supermarket, transport, storage and terminals; the responsibility of halal logistics; and the willingness to pay for halal logistics in a Muslim and non-Muslim country. Design/methodology/approach: This is a comparative study involving Muslim consumers in Malaysia and The Netherlands. Cross-sectional data were collected through a survey with 251 Muslims in Malaysia and 250 Muslims in The Netherlands. Data were analysed by means of nonparametric tests. Findings: There is a preferred higher level of segregation in a Muslim country than a non-Muslim country. A Muslim country has a higher willingness to pay for a halal logistics system as compared to a non-Muslim country. Furthermore, there lies a heavy responsibility with the manufacturer to extend halal assurance towards supply chain management. Research limitations/implications: The study confirms there is a need for a different level of segregation and therefore different halal logistics standard in a Muslim country and a non-Muslim country. However, during the survey in The Netherlands significant rejections were received from especially first generation Muslims due to the lack of understanding of the Dutch language. Similar surveys need to be conducted in other countries in order to be able to generalise over the various Islamic schools of thought, local fatwas and local customs. Practical implications: Halal logistics is important to the Muslim consumer and critical for the trust in a halal certified brand, which requires extending halal integrity from point of production to the point of consumer purchase. Originality/value: This study is a preliminary one investigating the consumer perception on halal logistics. The study indicates the level of segregation required for a halal meat supply chain in a Muslim and non-Muslim country. © Emerald Group Publishing Limited. Notes: Cited By :19 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84881585344&doi=10.1108%2fBFJ-10%2f2011- 0265&partnerID=40&md5=06403a12a47792caf880c7260e07ffa4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 379 Author: Tieman, M. and Ghazali, M. C. Year: 2013 Title: Principles in halal purchasing Journal: Journal of Islamic Marketing Volume: 4 Issue: 3 Pages: 281-293 Type of Article: Article Short Title: Principles in halal purchasing DOI: 10.1108/JIMA-01-2012-0004 Abstract: Purpose: The purpose of this conceptual article is to investigate the application of halal in purchasing. Design/methodology/approach: This article provides a discussion on the implications of halal for the purchasing function, in particular the purchasing portfolio matrix of Kraljic and the purchasing process model of van Weele. Findings: Halal leads to stronger partnerships with suppliers (strategic and leverage products) and adopting various strategies to secure continuity of supply (bottleneck products). Therefore, conventional commodity categories in certain industries can be allocated different for halal certified products and services, resulting in possible different product and supplier strategies. Halal requirements also have impact on the purchasing process; its tactical and operational purchasing activities. Research limitations/implications: This conceptual paper shows that halal has implications for the procurement strategy and purchasing process, key components of the procurement function. However, more empirical research is needed through case study research and focus groups to better understand the challenges and solutions surrounding the sourcing practices of halal certified companies. Practical implications: For halal certified companies it is important to extend halal towards purchasing. Effective alignment is required between the halal policy, procurement strategy and purchasing process. A procurement organisation can progress in three stages, from viewing halal compliance as opportunity, making its supply chains halal, to making its value chain halal. Originality/value: Purchasing is an important marketing discipline in defining the buyer supplier relationship. This study contributes to the understanding of the purchasing function in a halal supply chain and value chain. It is the first study investigating the application of halal in purchasing. © Emerald Group Publishing Limited. Notes: Cited By :10 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84883391985&doi=10.1108%2fJIMA-01-2012- 0004&partnerID=40&md5=619fcc1968a005a760166c8b1845c07d Name of Database: Scopus

Reference Type: Journal Article Record Number: 396 Author: Stones, M. Year: 2013 Title: Legal action may follow 'Halal meat' pork fed to prisoners Journal: Food Manufacture Issue: 14 Type of Article: Note Short Title: Legal action may follow 'Halal meat' pork fed to prisoners Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874158179&partnerID=40&md5=f6c070a376c6c6166ce0f74216c28f95 Name of Database: Scopus

Reference Type: Journal Article Record Number: 392 Author: Stones, M. Year: 2013 Title: Pork DNA found in school's halal chicken sausages Journal: Food Manufacture Issue: 15 Type of Article: Note Short Title: Pork DNA found in school's halal chicken sausages Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84876164819&partnerID=40&md5=2a8707fb31b5d4c30ae9a931eb834fcb Name of Database: Scopus

Reference Type: Journal Article Record Number: 390 Author: Stones, M. Year: 2013 Title: Pork DNA in halal lamb burgers 'disgraceful': Council Journal: Food Manufacture Issue: 17 Type of Article: Note Short Title: Pork DNA in halal lamb burgers 'disgraceful': Council Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84878881223&partnerID=40&md5=da20193876bb5200e1d604f7f096bc2c Name of Database: Scopus

Reference Type: Journal Article Record Number: 389 Author: Stones, M. Year: 2013 Title: Firm in pork halal lamb burger row plans legal action Journal: Food Manufacture Issue: 17 Type of Article: Article Short Title: Firm in pork halal lamb burger row plans legal action Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84878822849&partnerID=40&md5=faf39059aa84c9dd0937a4bb8752d7f2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 402 Author: Sorooshian, S. and Dahan, S. M. Year: 2013 Title: Analysis on factors of non-compliance of Halal standard Journal: Journal of Engineering and Applied Sciences Volume: 8 Issue: 9 Pages: 280-281 Type of Article: Article Short Title: Analysis on factors of non-compliance of Halal standard DOI: 10.3923/jeasci.2013.280.281 Abstract: This research is presented in short presentation format for a research effort based on previous studies on Halal standards. In this study, researcher tried to modify previous study published by Medwell Journals. Researchers applied Multi Criteria Decision Making (MCDM) tool to filter factors of non-compliance of Halal standard among restaurant operations in Kuala Lumpur in cause and effect groups. In this study, researcher failed to prove his hypnotized conceptual model. © Medwell Journals, 2013. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84897102853&doi=10.3923%2fjeasci.2013.280.281&partnerID=40&md5=e6273adfcf6d2da0e4eefe632ff3cd78 Name of Database: Scopus

Reference Type: Book Section Record Number: 366 Author: Shahnazari, A. Year: 2013 Title: Halal branding: A new trend in islamic marketing Book Title: Marketing in the Cyber Era: Strategies and Emerging Trends Pages: 160-177 Short Title: Halal branding: A new trend in islamic marketing DOI: 10.4018/978-1-4666-4864-7.ch011 Abstract: Muslim and Islamic marketing is very important on the global level. This chapter investigates Muslim's food market. In the first section, the foundations of Halal food are explained, and the roots of the concept of Halal and the challenges facing it are described. The second section includes Islamic branding and the foundations of Islamic branding. The Islamic foundation of Halal is a subject that comes together with the description of Halal food in the Holy Quran and is the subject of the third section. In the fourth section, Halal branding is explored, and in the fifth section, the legal and practical issues of Halal branding are analyzed. The final section includes models of Halal food and brand in which six models are put forward. The most recent of these models includes all the essential concepts of the previous models. © 2014, IGI Global. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84956727552&doi=10.4018%2f978-1-4666-4864- 7.ch011&partnerID=40&md5=b69ea1db660df929935f058f7d58c08e Name of Database: Scopus

Reference Type: Journal Article Record Number: 383 Author: Shafii, Z., Shahwan, S., Muhamed, N. A., Hashim, H., Amin, M. F. M., Rahim, A. A., Aziz, Y. A., Jusoff, K. and Zaib, S. M. Z. Year: 2013 Title: Product recall management for Halal product Journal: Middle East Journal of Scientific Research Volume: 13 Issue: SPLISSUE Pages: 85-92 Type of Article: Article Short Title: Product recall management for Halal product DOI: 10.5829/idosi.mejsr.2013.13.1886 Abstract: Product recalls are damaging to companies due to its effects to financial performance as well as the image of the company. Product recall management is the final step of traceability system in a company. When the incidence of product recall happens, a company must have a good recall management system that works as the last defense to the company's image. This study examines the product recall management in two companies operating in Halal industry. The objective of this study is to examine the implementation of Halal traceability measures and recall programs in the companies under the study. This study employed case study method to obtain data from two companies operating in Halal industry; one is a manufacturing of Halal product while another is a slaughterhouse. This study provides analysis on Halal traceability system implemented by two companies and the procedure of food recall produced by Jabatan Kemajuan Islam Malaysia (JAKIM). Findings of the study indicate that both of the surveyed companies practiced seven elements of traceability system to prevent them from involving in the incidence of food recall. The results also imply that food recall management and Halal traceability implementation are important in order to maintain the company from receiving negative impacts of food recall. Future comparative research on the similarities between food recall in Halal food and non-Halal food industry could be conducted to improve the product recall management in the Halal industry. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84879487616&doi=10.5829%2fidosi.mejsr.2013.13.1886&partnerID=40&md5=58a9c23254aa6f19f8f8660b29fdd589 Name of Database: Scopus

Reference Type: Journal Article Record Number: 244 Author: Sarriff, A. and Abdul Razzaq, H. A. Year: 2013 Title: Exploring the halal status of cardiovascular, endocrine, and respiratory group of medications Journal: Malays J Med Sci Volume: 20 Issue: 1 Pages: 69-75 Epub Date: 2013/06/21 Date: Jan Short Title: Exploring the halal status of cardiovascular, endocrine, and respiratory group of medications Alternate Journal: The Malaysian journal of medical sciences : MJMS ISSN: 1394-195X (Print) 1394-195X (Linking) PMCID: PMC3684379 Accession Number: 23785257 Abstract: Muslim consumers have special needs in medical treatment that differ from non-Muslim consumers. In particular, there is a growing demand among Muslim consumers for Halal medications. This descriptive exploratory study aims to determine the Halal status of selected cardiovascular, endocrine, and respiratory medications stored in an out-patient pharmacy in a Malaysian governmental hospital. Sources of active ingredients and excipients for each product were assessed for Halal status based on available information obtained from product leaflets, the Medical Information Management System (MIMS) website, or manufacturers. Halal status was based on the products' sources and categorized into Halal, Mushbooh, or Haram. The proportions of Halal, Mushbooh, and Haram products were at 19.1%, 57.1%, and 23.8%, respectively. The percentage of active ingredients for cardiovascular/endocrine products that were assessed as Haram was 5.3%; for respiratory medications, it was only 1.1%. For excipients, 1.7% and 4.8% fall under the category of Haram for cardiovascular/endocrine products and respiratory products, respectively. Ethanol and magnesium stearate were found to be the common substances that were categorized as Haram and Mushbooh. Notes: Sarriff, Azmi Abdul Razzaq, Hadeer Akram Malaysia NLM: PMC3684379 Malays J Med Sci. 2013 Jan;20(1):69-75. Author Address: Department of Clinical Pharmacy, School of Pharmaceutical Sciences, 11800 Universiti Sains Malaysia, Pulau Pinang, Malaysia. Database Provider: NLM Language: eng

Reference Type: Conference Proceedings Record Number: 393 Author: Saipullah, K. M., Ismail, N. A. and Soo, Y. Year of Conference: 2013 Title: Feature extractor for the classification of approved Halal logo in Malaysia Pages: 495-500 Short Title: Feature extractor for the classification of approved Halal logo in Malaysia DOI: 10.1109/ICCSCE.2012.6487196 Proceedings Title: Proceedings - 2012 IEEE International Conference on Control System, Computing and Engineering, ICCSCE 2012 Abstract: This paper present a new feature extractors called the Fractionalized Principle Magnitude (FPM) that is evaluated in the classification of approved Halal logo with respect to classification accuracy and time consumptions. Feature can be classified into two group; global feature and local feature. In this study, several feature extractors have been compared with the proposed method such as histogram of gradient (HOG), Hu moment, Zernike moment and wavelet co-occurrence histogram (WCH). The experiments are conducted on 50 different approved Halal logos. The result shows that proposed FPM method achieves the highest accuracy with 90.4% whereas HOG, Zernike moment, WCH and Hu moment achieve 75.2%, 64.4%, 47.2% 44.4% of accuracies, respectively. © 2012 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84876008979&doi=10.1109%2fICCSCE.2012.6487196&partnerID=40&md5=465c6dbfb20066490f16a262617e827f Name of Database: Scopus

Reference Type: Journal Article Record Number: 301 Author: Saifulizam, Mohamad Year: 2013 Title: Halal: Malaysia beri sumbangan besar kepada Kazakhstan Short Title: Halal: Malaysia beri sumbangan besar kepada Kazakhstan

Reference Type: Journal Article Record Number: 372 Author: Rudnyckyj, D. Year: 2013 Title: From wall street to Halal street: Malaysia and the globalization of Islamic Finance Journal: Journal of Asian Studies Volume: 72 Issue: 4 Pages: 831-848 Type of Article: Article Short Title: From wall street to Halal street: Malaysia and the globalization of Islamic Finance DOI: 10.1017/S0021911813001630 Abstract: Malaysia's plans to become a transnational hub for Islamic finance represent an effort to mobilize religion to create new global networks for the circulation of capital. This article first contextualizes such efforts within the broader contours of Malaysia's political history, addressing the classification of ethnicity and religion by both the colonial and postcolonial states. The article describes how Islamic finance is defined by practitioners in Malaysia and explains the key features they invoke to distinguish it from what they call conventional finance. Finally, it identifies the steps undertaken by the state to make the country a global center of Islamic finance. As the recent financial crises have shaken confidence in North Atlantic financial systems, Malaysia is geographically and culturally well-positioned between two emergent economic regions currently at the forefront of global economic growth. Copyright © 2013 The Association for Asian Studies, Inc. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84889875712&doi=10.1017%2fS0021911813001630&partnerID=40&md5=666e0992ddbff282b2eb358b51b6fad8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 378 Author: Razalli, M. R., Yusoff, R. Z. and Roslan, M. W. M. Year: 2013 Title: A framework of Halal certification practices for hotel industry Journal: Asian Social Science Volume: 9 Issue: 11 Pages: 316-326 Type of Article: Article Short Title: A framework of Halal certification practices for hotel industry DOI: 10.5539/ass.v9n11p316 Abstract: Over the past several years, the Muslim population is growing at the faster rate than the non-Muslim population. The increasing population has resulted in demand for the Halal hotels to grow solidly and quickly. Most of the hotels need to take a holistic approach in obtaining the Halal certification for their service operations practices. In addition, research towards Halal certification practices in hotel industry has rarely been studied. Information search for practicing Halal in the hotel industry is somewhat challenging because most of hotels are reluctant to share in depth information on how they perform Halal practices in the organization. Hence, this research aims to develop a model of Halal certification practices. This research also aims to examine how Halal certification practices affect hotel performance. The Halal certification practices were measured by 12 items. The 12 items of Halal certification practices identified included - (1) Halal Documentation, (2) Management Responsibility, (3) Raw Material, (4) Location, (5) Exterior Area, (6) Premise, (7) Facility, (8) Tools and Equipment, (9) Staff Characteristic, (10) Staff Policy, (11) Pest Control, and (12) Waste Management. 60 questionnaires were distributed to staff of EDC-UUM. 54 responses were returned, which representing 90% response rate. The data was analyzed using factor analysis, reliability analysis, descriptive statistic, and regression analysis. The findings depicted that facilities and staff policy to have significant effects on hotel performance. The other 10 practices were found to have no effect on the hotel performance. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84883610210&doi=10.5539%2fass.v9n11p316&partnerID=40&md5=d43ade3b4c05b79cde5f9a12e8bac71f Name of Database: Scopus

Reference Type: Journal Article Record Number: 387 Author: Rahman, M. N. A., Manzouri, M. and Che Mohd Zain, C. R. Year: 2013 Title: Environmental concern in managing halal food supply chain Journal: American Journal of Environmental Sciences Volume: 9 Issue: 3 Pages: 43-55 Type of Article: Article Short Title: Environmental concern in managing halal food supply chain DOI: 10.3844/ajessp.2013.240.246 Abstract: Nowadays environmental issues persuade companies to pursue conditions whereby the needs of the present are met without compromising the resources of future generations. So, implementing green rules and regulations gain more and more attentions. In spite of benefits of implementing green practices, many companies are not understood why they should invest on it. Hence, the aim of this study is to examine what drivers encourage companies to move towards implementing green practices in their supply chains. To achieve the objectives of this study a survey was designed and distributed to 300 halal food companies in Malaysia. A total of 61 usable replies were received. The results of this study revealed that performance and quality improvement, waste and cost reduction are the important drivers of implementing Green Supply Chain (GSC) practices in the halal food companies. It is interesting that having ISO 14000 certificates are reported as the least important driver of implementing GSC practices among these companies. Therefore, it can be concluded that internal benefits mostly motivate halal food companies to implement GSC practices. Since there is little documentation regarding the application of GSC practices in the halal food industries, understanding these issues is identified as a gap in the existing literature. © 2013 Science Publication. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84879923002&doi=10.3844%2fajessp.2013.240.246&partnerID=40&md5=dbc37fcbad765a3da9e3a8076888be10 Name of Database: Scopus

Reference Type: Journal Article Record Number: 371 Author: Piras, F., Meloni, D., Casti, D., Mazza, R., Fois, F., Coppa, G. and Mazzette, R. Year: 2013 Title: Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere Journal: Italian Journal of Food Safety Volume: 2 Issue: 3 Pages: 133-136 Type of Article: Article Short Title: Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere DOI: 10.4081/ijfs.2013.e37 Article Number: e37 Abstract: The shelf-life of Halal fresh cut and minced beef meat, packaged under modified atmosphere (MAP) was evaluated. The microbial profile of the carcasses intended for cutting and mincing was investigated by detecting spoilage and pathogenic bacteria. Samples of diced meat (DM), marrowbones (MB), steaks (S) and minced meat (MM) were packaged in MAP (66.0% O2, 25.0% CO2 and 9.0% N2) and stored at +2 and +8°C. At 0, 7 and 14 days, gas composition of headspace was measured. Moreover, in all the samples colony count at 30°C, Enterobacteriaceae, lactic acid bacteria (LAB) and Pseudomonas spp. were determined. The carcasses contamination was in compliance with the criteria fixed by EC Reg. 2073/2005. Gas composition of the headspace changed significantly during the storage, mainly at +8°C, where a significant decrease of O2 (until 0.1-0.6%) and an increase of CO2 (until 81.0-89.0%) were recorded. This could be related to the level of LAB and Pseudomonas spp. Less significant changes were observed at +2°C. At 7 days of storage colony count, mean values were higher than >107 CFU/g in the samples at +8°C, and also at 14 days at +2°C, presumably due to the high levels of Pseudomonas spp., that was dominant at the end of the test. Overall, the microbial mean counts were higher than those detected in similar products packaged under vacuum. In order to extend the shelf-life of the fresh meat and meat preparations, differentiated gas mixtures, and particularly a higher percentage of CO2, could be employed. © F. Piras et al., 2013. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84887978950&doi=10.4081%2fijfs.2013.e37&partnerID=40&md5=fa53b9ca7c47e79a9e216ccb1032e8d8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 384 Author: Peng, K. and Karim, R. H. A. Year: 2013 Title: Good manufacturing practices for Halal pharmaceuticals Journal: Pharmaceutical Engineering Volume: 33 Issue: 4 Type of Article: Article Short Title: Good manufacturing practices for Halal pharmaceuticals Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84880875361&partnerID=40&md5=bf9fe60bb20964862cb76d67dd1acd1c Name of Database: Scopus

Reference Type: Journal Article Record Number: 270 Author: Noraihah, MY, Marlina, IK and Hamzah, MF Year: 2013 Title: Halal Logo Verification-Kiosk Short Title: Halal Logo Verification-Kiosk

Reference Type: Journal Article Record Number: 405 Author: Nabawy, B. S. Year: 2013 Title: Impacts of dolomitization on the petrophysical properties of El-Halal Formation, North Sinai, Egypt Journal: Arabian Journal of Geosciences Volume: 6 Issue: 2 Pages: 359-373 Type of Article: Article Short Title: Impacts of dolomitization on the petrophysical properties of El-Halal Formation, North Sinai, Egypt DOI: 10.1007/s12517-011-0369-5 Abstract: The Cenomanian marine sequence in north Sinai is mostly represented by El-Halal Formation. Petrographically, it is composed of four microfacies, namely: (1) dolomitic micrite, (2) dolomicrite, (3) dolowackestone and (4) dolosparite. The assigned pore volume (10-25%) could be differentiated into: micro intercrystalline pore spaces, micro to meso vugs and micro pore channels. The present pore spaces are frequently reduced by drusy and/or xenotopic dolosparite and micro sparry calcite. El-Halal Formation has been deposited in a restricted marine platform (SMF-23, FZ-8) with a progressive shallowing sea level upward. The diagenetic history has been controlled by cementation, dolomitization, aggrading neomorphism and creation of authigenic illite. Petrophysically, the studied samples could be grouped into three petrophysical facies: (1) dolomitic micrite/dolomicrite facies, (2) dolowackestone and (3) dolosparite. The permeability (ave. 3.54, 12.9 and 0.49 md, respectively) is dependent on the pore channel radius (ave. 1.03, 1.92 and 0.19 μm, respectively) and porosity (ave. 22.1%, 25.8% and 11.4%, respectively); it could be related to the electrical tortuosity as well (ave. 3.28, 1.40 and 5.06, respectively). The apparent formation resistivity factor was measured at five consequent saline concentrations of 6, 30, 60, 90 and 120 kppm and the true one has been calculated. It is controlled by the effective porosity and electrical tortuosity. Though dolomitization has an enhancing effect on the studied petrophysical features, it had a reducing effect in its first stages of invasion through filling the pore spaces and in the last stages through the aggrading neomorphism. © 2011 Saudi Society for Geosciences. Notes: Cited By :10 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84879799827&doi=10.1007%2fs12517-011-0369- 5&partnerID=40&md5=689086b2f6c2f16943e0125685526a5d Name of Database: Scopus

Reference Type: Journal Article Record Number: 299 Author: Muhammed Ahmad, Hamdan Year: 2013 Title: Halal exports grow steadily Short Title: Halal exports grow steadily

Reference Type: Book Section Record Number: 397 Author: Motamedzadegan, A., Ebdali, S. and Regenstein, J. M. Year: 2013 Title: Halal and kosher regulations and gelatin production Book Title: Gelatin: Production, Applications and Health Implications Pages: 211-230 Short Title: Halal and kosher regulations and gelatin production Abstract: The production and consumption of gelatins that have religious certification have seen a rapid growth during the last decade among religious and non-religious communities although the actual overall amount of kosher and halal gelatin available in commerce remains low. This chapter discusses Muslim and Jewish regulations as the two most important religious communities with laws regulating their food intake. The most relevant issues concerning religiously acceptable product of gelatin and the sources of such gelatin are discussed as well general guidelines for halal/kosher gelatin production. The use of gelatin focusing on meeting religious needs is also reviewed. © 2013 by Nova Science Publishers, Inc. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84895381659&partnerID=40&md5=97210dc54cc264081a71bdcbb5336aab Name of Database: Scopus

Reference Type: Journal Article Record Number: 411 Author: Monton, C., Kraisintu, K. and Chankana, N. Year: 2013 Title: Production of halal herbal medicinal products in Chanae Hospital: A community hospital in Narathiwas province, Thailand Volume: 38 Issue: SUPPL. Pages: 279-281 Type of Article: Conference Paper Short Title: Production of halal herbal medicinal products in Chanae Hospital: A community hospital in Narathiwas province, Thailand Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906825373&partnerID=40&md5=208d9aeb4ccdfd00669786e1f0decf91 Name of Database: Scopus

Reference Type: Journal Article Record Number: 398 Author: Mohsin Butt, M. and Aftab, M. Year: 2013 Title: Incorporating attitude towards Halal banking in an integrated service quality, satisfaction, trust and loyalty model in online Islamic banking context Journal: International Journal of Bank Marketing Volume: 31 Issue: 1 Pages: 6-23 Type of Article: Article Short Title: Incorporating attitude towards Halal banking in an integrated service quality, satisfaction, trust and loyalty model in online Islamic banking context DOI: 10.1108/02652321311292029 Abstract: Purpose – The purpose of this paper is to empirically investigate the influence of consumer attitude towards Halal banking on e-service quality and e-satisfaction, in an online Islamic banking context. The proposed model also aims to investigate the relationships among e-service quality, e-satisfaction, e-trust and e-loyalty. Design/methodology/approach – A questionnaire was designed to collect data from the regular users of online services of Islamic banks in Pakistan. Convenience sampling method was adopted to collect data from the existing customers of six Islamic banks, residing in five major urban centres of Pakistan. A total of 350 questionnaires were distributed, out of which 292 returned questionnaires were suitable for further analysis. Structural equation modelling procedure was used to test the proposed research model. Findings – The results of this research suggest that attitude towards Halal banking positively influences perceived e-service quality and overall e-satisfaction with the online services of Islamic banks. Furthermore, perceived online service quality enhances customer e-satisfaction and their e- loyalty towards the bank. Similarly, e-trust mediates the relationship between e-satisfaction and e-loyalty. Practical implications – This study enhances our understanding of how specific religious attitudes can positively influence consumer assessments of a bank's perceived e-service quality and their overall e-satisfaction with it. Originality/value – Much of the previous research on Islamic banking has been descriptive in its nature. This study contributes to the existing literature by exploring the causal effect of attitude towards Halal banking on consumer perceptions about the e-service quality and e-satisfaction with the online services of Islamic banks. © 2013, Emerald Group Publishing Limited Notes: Cited By :11 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84873039675&doi=10.1108%2f02652321311292029&partnerID=40&md5=c34b45744de8816d2add725a2b0e13b6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 269 Author: Mohd-Setapar, SH Year: 2013 Title: Halal Surfactant and Environmental Friendly Solvent for Reverse Micelles Short Title: Halal Surfactant and Environmental Friendly Solvent for Reverse Micelles

Reference Type: Journal Article Record Number: 376 Author: Mohamed, Z., Shamsudin, M. N. and Rezai, G. Year: 2013 Title: The Effect of Possessing Information About Halal Logo on Consumer Confidence in Malaysia Journal: Journal of International Food and Agribusiness Marketing Volume: 25 Issue: SUPPL1 Pages: 73-86 Type of Article: Article Short Title: The Effect of Possessing Information About Halal Logo on Consumer Confidence in Malaysia DOI: 10.1080/08974438.2013.800008 Abstract: Consumer confidence in Halal food and logo are shaped by numerous factors that include information on food ingredients, various Halal claims, and warnings on non-Halal products. The study attempted to construct consumer behavior of respondents through 3 approaches: after giving information, before giving information, and without information on Halal food based on the 2006 publication by the Consumer Association of Penang. This was done in order to predict the effect of Halal information on consumers' confidence while purchasing Halal- manufactured foods from 1,560 Muslim respondents residing in Malaysia. The multinomial logit model was used to estimate the parameters and the likelihood of the level of confidence differing among the 3 groups of respondents in this study. The results indicate that consumers are sensitive to the fact that any false information may result in the loss of their confidence level and it would also affect their intended purchasing decisions. © 2013 Copyright Taylor and Francis Group, LLC. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84887032722&doi=10.1080%2f08974438.2013.800008&partnerID=40&md5=cd798895a41931ad71235ccfa0c4d087 Name of Database: Scopus

Reference Type: Book Section Record Number: 381 Author: Miele, M. Year: 2013 Title: Economization of animals: The case of marketization of halal foods Book Title: The Ethics of Consumption: The Citizen, the Market and the Law Pages: 21-23 Short Title: Economization of animals: The case of marketization of halal foods DOI: 10.3920/978-90-8686-784-4_1 Abstract: Over the last 15 years the demand of halal meat has increased significantly worldwide and dedicated markets for halal certified meat have emerged in a number of European countries. While ethnic stores still constitute the major retail outlet for halal meat in most countries, 'halal' labelled meat and meat products are increasingly available in supermarkets and fast food restaurants. Market expansion has also facilitated the rise of new certification bodies, each with their own marketing strategies and interpretations of what constitutes authentic 'halal', who question the reliability of certification policies that allow the practice of stunning before slaughter. This paper, based on research carried out during the EU funded Dialrel project, I have attempted to investigate which activities, behaviours and fields are established as being economic while dealing with nonhuman animals, in other words, I have addressed the economization of animals via marketization of halal meat. © Wageningen Academic Publishers. The Netherlands, 2013. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84960247767&doi=10.3920%2f978-90-8686-784- 4_1&partnerID=40&md5=01469468edbb57ccf50eebe1679e2d71 Name of Database: Scopus

Reference Type: Book Section Record Number: 369 Author: Marzuki, S. Z. S., Hall, C. M. and Ballantine, P. W. Year: 2013 Title: Sustaining halal certification at restaurants in Malaysia Book Title: Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality Pages: 256-274 Short Title: Sustaining halal certification at restaurants in Malaysia DOI: 10.4324/9780203114070 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84905932385&doi=10.4324%2f9780203114070&partnerID=40&md5=2c8417c690ab5db5aa96631fbb12ca1a Name of Database: Scopus

Reference Type: Journal Article Record Number: 399 Author: Manzouri, M., Nizam Ab Rahman, M., Saibani, N. and Rosmawati Che Mohd Zain, C. Year: 2013 Title: Lean supply chain practices in the Halal food Journal: International Journal of Lean Six Sigma Volume: 4 Issue: 4 Pages: 389-408 Type of Article: Article Short Title: Lean supply chain practices in the Halal food DOI: 10.1108/IJLSS-10-2012-0011 Abstract: Purpose - This study aims to assess the possibility of implementing lean practices in the Halal food supply chain, and the barriers to their implementation. Design/methodology/approach - A survey was used to identify the perceived issues and attitudes towards implementing lean practices in the supply chain. The questionnaire was distributed to 300 Halal food firms in Malaysia. A total of 61 usable replies were received. Findings - More than 70 percent of the firms reported that lean supply chain (LSC) has not yet been implemented in their firm. Data analysis shows that 14 percent of non-lean firms urgently need to implement lean manufacturing. Market competition and uncertainty was highlighted as an important barrier in implementing LSC among lean firms. In contrast, lack of customer awareness of LSCM practices was recognised as a major barrier in non-lean firms. Originality/value - There is little documentation regarding the status of LSC implementation in the Halal food industries, and therefore identifying the necessity of its implementation and the important impediments was identified as a gap in the existing literature. This paper provides insightful information on the necessity of implementing lean manufacturing practices in Halal food supply chains. © Emerald Group Publishing Limited. Notes: Cited By :11 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84906252192&doi=10.1108%2fIJLSS-10-2012- 0011&partnerID=40&md5=4b54568bfa2e59cfaa36ccef2f464d09 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 409 Author: Mansor, M. A., Baki, S. R. M. S., Tahir, N. M. and Rahman, R. A. Year of Conference: 2013 Title: An approach of halal poultry meat comparison based on mean-shift segmentation Pages: 279-282 Short Title: An approach of halal poultry meat comparison based on mean-shift segmentation DOI: 10.1109/SPC.2013.6735147 Proceedings Title: Proceedings - 2013 IEEE Conference on Systems, Process and Control, ICSPC 2013 Abstract: This study describes a method to identify slaughtered poultry based on Islamic way. This is done based on evaluation the meat color in order to determine if the poultry is slaughtered based on Islamic way or vice versa. Firstly, the intensity color level that represented the chest meat of the poultry is determined under controlled illumination and camera positioning. Next, LUV color space is used to determine the color tone of the pixel based on mean shift method. Initial results showed that the proposed method that based on mean shift segmentation proven that Halal flesh images owned extremely high value of U component as compared to Non-halal flesh. Thus the proposed method is capable to identify poultry slaughtered using Islamic Law or otherwise. © 2013 IEEE. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84897789219&doi=10.1109%2fSPC.2013.6735147&partnerID=40&md5=9d5ffa3efbf39db4888ec32bcbf4c476 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 412 Author: Karia, N. and Asaari, M. H. A. H. Year of Conference: 2013 Title: Entrepreneurial in emerging halal-oriented economies: Researching halal logistics services Volume: 1 Pages: 438-439 Short Title: Entrepreneurial in emerging halal-oriented economies: Researching halal logistics services Proceedings Title: Entrepreneurship Vision 2020: Innovation, Development Sustainability, and Economic Growth - Proceedings of the 20th International Business Information Management Association Conference, IBIMA 2013 Abstract: This work-in-progress gives the overview of entrepreneurial research and halal logistics research. Given halal logistics service is increasing prominent, there is still lack of halal logistics research. This research provides several novel contributions. First, entrepreneurial research has a significant role to play in emerging halal-oriented economies. Second, to our review, this research is the first attempt to identify the characteristics and features of SMEs growth in halal logistics. Third, this research attempts to provide knowledge and empirical evidence on entrepreneurial research in logistics and halal logistics. Finally, this research hopes to provide insights to practitioners of the importance to be halal logistics services to fulfill the growing demand for halal products. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84905082429&partnerID=40&md5=41eb073e440c160f732a56d53c25c449 Name of Database: Scopus

Reference Type: Journal Article Record Number: 368 Author: Ismail, N. A., Mohamed, Z. A. and Uli, J. Year: 2013 Title: The moderating effect of geographical scope on the relationship between managers' prior international knowledge and working experience and international performance in the Malaysian Halal Food Industry Journal: Pertanika Journal of Social Science and Humanities Volume: 21 Issue: SPEC. ISSUE Pages: 115-132 Type of Article: Article Short Title: The moderating effect of geographical scope on the relationship between managers' prior international knowledge and working experience and international performance in the Malaysian Halal Food Industry Abstract: This study investigates the moderating effects of geographical scope level (measured by number of regional bases) on the relationship between managers' prior international knowledge and working experience and international performance among small and medium enterprises in the Malaysian Halal Food Industry. Previous studies have stressed that experiential knowledge is an essential resource for a firm's internationalization process from both the traditional Stage Theory based on incremental and international entrepreneurship on born global rapid internationalization perspectives. Unfortunately, most of the studies did not empirically investigate the influence of scope level as a moderator on the relationship between international performance and managers' prior international knowledge and working experience. The findings of this study reveal that firms that export regionally (lower scope) have lower experiential knowledge and international performance compared to firms that export globally (higher scope). As a result, there are differences in terms of the internal capability among these two types of small and medium enterprises as a source of their competitive advantage in foreign markets. © Universiti Putra Malaysia Press. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84891393749&partnerID=40&md5=98c5100e4ddc830a07fd99137dcdc497 Name of Database: Scopus

Reference Type: Journal Article Record Number: 407 Author: Ismail, M. M., Islam, M. S. and Bakar, W. M. M. W. Year: 2013 Title: Export barriers to Halal food processing small and medium enterprises (SMEs) in Malaysia Journal: Pertanika Journal of Social Science and Humanities Volume: 21 Issue: August Pages: 31-46 Type of Article: Article Short Title: Export barriers to Halal food processing small and medium enterprises (SMEs) in Malaysia Abstract: The aim of this research is to examine the factors obstructing the Malaysian halal food processing SMEs in their exporting efforts. Enhancing the export performance of halal food processing industry is crucial in materializing Malaysia's dream of becoming global halal hub envisaged in Third Industrial Master Plan (IMP3), 2006-2020. The data was generated from 181 randomly selected SMEs from 12 states of Malaysia engaged in exporting halal processed foods through a structured questionnaire. Factor analysis, Kaiser- Myer- Olkin (KMO), and Reliability tests were conducted in order to derive perceptions of SME exporters about export barriers. The results indicate that procedural barriers are more obstructive than internal and external barriers. Non recognition of food quality assurance certificate, high tariff, inadequate tax incentives to encourage export, lack of government assistance to overcome export barriers, very high standards for export products, delays in payment, inadequate market information and need of excessive documentation and paper work were viewed as crucial procedural barriers to export. The result of the study will help halal food manufacturers and exporters to be more serious in attaining competitiveness and setting suitable business strategies to sustain their presence in competitive international markets. It will also help the support providing agencies of public and private sectors to modify the existing policies or formulate new ones in favor of halal food processing SMEs. © Universiti Putra Malaysia Press. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84943233410&partnerID=40&md5=6394a5bb54f80ba443de670363e57d36 Name of Database: Scopus

Reference Type: Journal Article Record Number: 404 Author: Idris, N. A. H. Year: 2013 Title: Business networks in halal food industries in malaysia Journal: Jurnal Ekonomi Malaysia Volume: 47 Issue: 1 Pages: 87-98 Type of Article: Article Short Title: Business networks in halal food industries in malaysia Abstract: The processed halal food industry has been identified as a potentially economically important export industry in Malaysia, but the production of a final product is still at the infant stage compared to developed countries. A business network is one of the aspects that firms need to focus upon to ensure such a product can be successfully marketed. Utilizing 220 samples of halal firms from Peninsular Malaysia, the present study analyses the role of networking in expanding export of halal products at the global market. The discussion of the present paper focuses upon the effectiveness of firms' competitiveness, especially in relation to business networks which was based upon the strategic alliances concept. The underlying logic of alliance formation is premised upon strategic needs and opportunities. When engaging in strategic alliances, firms combine their assets and capabilities in a cooperative policy to achieve competitive advantages. Several factors are identified that affect success when building entrepreneur networks, such as trust, commitment, selection choices, information technology, intermediary support, and the conduciveness of the external environment. The study finds that halal food firms in Malaysia are still weak in forming business networks, especially marketing networks, in order to penetrate the global market. This is due to problems faced by entrepreneurs, including the lack of trustworthiness and commitment; the lack of information technology; socialization problems; the failure to identify or select of business networks; and the role of agencies, such as institutions and the governmental sector. In order to fulfill the ambition of the Malaysian government to emerge as the regional halal hub, the present research suggests policies to increase firm's competitiveness through the establishment of effective business networks. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84880896779&partnerID=40&md5=ffa888f9e7e6353ab8b15a8e5e4ae549 Name of Database: Scopus

Reference Type: Journal Article Record Number: 370 Author: Hussin, S. R., Hashim, H., Yusof, R. N. and Alias, N. N. Year: 2013 Title: Relationship between product factors, advertising, and purchase intention of Halal cosmetic Journal: Pertanika Journal of Social Science and Humanities Volume: 21 Issue: SPEC. ISSUE Pages: 85-100 Type of Article: Article Short Title: Relationship between product factors, advertising, and purchase intention of Halal cosmetic Abstract: More customers are aware of Halal products, especially among Muslim customers living in multi-religious societies such as Malaysia. The trend is customers are also becoming more conscious about the permissibility (Halal) of a wide range of products ranging from food, financial and non-financial products, to tourism and health products. This apparently has prompted marketers operating in food, cosmetics, and pharmaceutical products to revise their strategies. The purpose of this paper is to investigate the relationships between five product factors; namely, brand, price, quality, ingredients and labelling and purchase intention of Halal cosmetic and toiletry products. The study also examined the role of advertising in the relationship between product factors and purchase intention. For this purpose, a structured questionnaire was designed based on items adapted from previous studies. Data were collected from 200 adult Muslim respondents using a convenience sampling method. Pearson Correlation and multiple regression analysis were used to test the proposed model. The results indicated that all product factors are significantly correlated with purchase intention. The results further indicate that advertising is a mediator for price-purchase intention relationship, but not a mediator to other product factors-purchase intention relationships. This study provides insights into how consumers behave in purchasing Halal products, given five product factors of brand, price, quality, ingredients and labelling. It is argued in this research that the presence of advertising may not change the intention to purchase Halal products but price may influence purchase intention. © Universiti Putra Malaysia Press. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84891464657&partnerID=40&md5=cf69561a0c974a7c8cbfc39bc970b951 Name of Database: Scopus

Reference Type: Journal Article Record Number: 375 Author: Hayat, R., Den Butter, F. and Kock, U. Year: 2013 Title: Halal Certification for Financial Products: A Transaction Cost Perspective Journal: Journal of Business Ethics Volume: 117 Issue: 3 Pages: 601-613 Type of Article: Article Short Title: Halal Certification for Financial Products: A Transaction Cost Perspective DOI: 10.1007/s10551-012-1534-9 Abstract: We argue that although halal certification could potentially reduce the high transaction costs related to buying Islamic financial products, in practice these costs are just replaced by transaction costs relating to the certification itself. It takes considerable time (2-3 months) and money (USD 122.000) to obtain a halal certification. Partially, this is because the market is highly concentrated and non-contestable. About 20 individual Sharia scholars control more than half the market, with the top 3 earning an estimated USD 4.5 million in fees per year. Moreover, this market seems plagued with problems, most notably a strong incentive for excessively lenient certification, lack of consensus on what is considered halal and sub-standard governance practices. We discuss solutions to these problems and conclude that a neutral non-profit government entity should assume the role of halal certifiers. © 2012 Springer Science+Business Media Dordrecht. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84885847433&doi=10.1007%2fs10551-012-1534- 9&partnerID=40&md5=a82ddf9216c3ea410d01e1e3ee9f73d7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 374 Author: Hassan, S. H. and Hamdan, H. Year: 2013 Title: Experience of non-Muslim consumers on halal as third party certification mark in Malaysia Journal: Asian Social Science Volume: 9 Issue: 15 Pages: 263-271 Type of Article: Article Short Title: Experience of non-Muslim consumers on halal as third party certification mark in Malaysia DOI: 10.5539/ass.v9n15p263 Abstract: Consumers become more concerned about the products they consume as they become aware of the benefits of third-party certification marks on product packaging and advertisements. Consumers look for food product packaging that includes information such as GMO free, organic, eco-friendly, country of origin or religiously based labels, such as kosher and Halal. This study examined the impact of a Halal certification mark as both an advertisement and a signifier of third-party certification for non-Muslims in Malaysia. The results show that non- Muslims do not think that advertisement with Halal certification mark is offensive. Structural equation modeling (SEM) analysis shows that sensitivity toward advertisement is positively related to attitudes toward advertisements, and that attitudes toward advertisements have a significant and positive relationship with behavioral outcomes. These findings enhance understanding of the effect of advertisement with Halal certification mark on non-Muslim consumers in Malaysia. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84887175730&doi=10.5539%2fass.v9n15p263&partnerID=40&md5=958aa389bcaf335641b5dcf931e0e449 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 401 Author: Hassan, C. Z., Jamal, A. F., Kal-kausar, M. A. and Ismail, S. Year of Conference: 2013 Title: Physicochemical properties and acceptability study of high energy cereal bar made from Malaysian puff glutinous rice with halal ingredients Pages: 100-109 Short Title: Physicochemical properties and acceptability study of high energy cereal bar made from Malaysian puff glutinous rice with halal ingredients Proceedings Title: Proceedings of the 7th International Congress FLOUR-BREAD 2013 - 9th Croatian Congress of Cereal Technologists Abstract: Cereal bar is sweet, nutritious food due to rich content of protein, lipids, and carbohydrates. The aim of this study is to develop some formulation of cereal bar using puff glutinous rice with different binding agent; which is glucose syrup, brown sugar and honey. The dried ingredient were added with the puff glutinous rice as well as binding agent with different ratio. The cereal bar was evaluated for texture analysis, proximate value, water activity and sensory evaluation. From the result, there is no significance difference on the proximate value and water activity. Moreover, it is found that the CB 1 formulation (ratio syrup glucose to honey 1:2) has the best result in texture analysis due to its hardness and adhesiveness. However, during the sensory evaluation, the cereal bar formulate with honey to brown sugar 3:3 had the highest value on consumer acceptance. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84991222860&partnerID=40&md5=61dc37be7573b4fc9df241d42e6a86fe Name of Database: Scopus

Reference Type: Journal Article Record Number: 367 Author: Hashim, P. and Mat Hashim, D. Year: 2013 Title: A review of cosmetic and personal care products: Halal perspective and detection of ingredient Journal: Pertanika Journal of Science and Technology Volume: 21 Issue: 2 Pages: 281-292 Type of Article: Review Short Title: A review of cosmetic and personal care products: Halal perspective and detection of ingredient Abstract: The term halal refers to what ispermitted by Islamic law. It is a basic need for Muslims and encompasses all materials used in everyday life including cosmetics.Muslims want to be assured that the ingredients,handling, processing, distribution, transportation and types of cosmetic used are halal compliant. The halal aspects of cosmetic and personal care products cover ingredients, all the processes involved in production right up to delivery to consumers, safety and product efficacy evaluations. In order to verify halal compliance of cosmetic products, a method of detecting halal and non-halal ingredients is very important and critically needed. Halal cosmetic standards, halal certification and the halal logo can be used as benchmarks for halal compliance. In view of the importance of cosmetic and personal care products from the halal perspective, this review will cover the halal principles, halal cosmetic and personal care products, ingredients, standard and certification as well as safety. The development of the process of detecting non-halal ingredients and authenticating halal ingredients for potential cosmetic applications in recent years are included in this paper. © 2013 Universiti Putra Malaysia Press. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84889586341&partnerID=40&md5=7ec9cb12dd38a39055f93f04d399667d Name of Database: Scopus

Reference Type: Journal Article Record Number: 410 Author: Hamdan, H., Issa, Z. M., Abu, N. and Jusoff, K. Year: 2013 Title: Purchasing Decisions among Muslim Consumers of Processed Halal Food Products Journal: Journal of Food Products Marketing Volume: 19 Issue: 1 Pages: 54-61 Type of Article: Article Short Title: Purchasing Decisions among Muslim Consumers of Processed Halal Food Products DOI: 10.1080/10454446.2013.724365 Abstract: Muslim consumers nowadays are aware of the ingredients in foods thus making them more selective in choosing foods that they want to purchase and consume. Halal certification from an authorized body is important to verify that the processed food products are genuinely halal. The objective of this study is to investigate the purchasing decision factors among Muslim consumers of processed food products. Studied variables are characteristics of processed food products, awareness of halal labeling and knowledge on halal processed food products. A set of 7-point Likert scale questionnaires was designed and distributed conveniently to 400 Muslim consumers that had just finished with shopping at the respective supermarkets. The data collected were analyzed using SPSS version 13 for descriptive statistics, Pearson Correlation Coefficient, multiple regressions, and also cross- tabulation analysis. Knowledge (familiarity) of the processed foods was identified as the most influential factor in determining the purchasing decision among Muslim consumers. © 2013 Copyright Taylor & Francis Group, LLC. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84876129324&doi=10.1080%2f10454446.2013.724365&partnerID=40&md5=f68d74d725e0b78aeb466df1d1a23c3e Name of Database: Scopus

Reference Type: Journal Article Record Number: 386 Author: Gibbons, L. Year: 2013 Title: Industry's halal forum lacks focus on Muslims Journal: Food Manufacture Issue: 18 Type of Article: Note Short Title: Industry's halal forum lacks focus on Muslims Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84879154246&partnerID=40&md5=83b3b2aedfa70bd939ddaaaf4a31ed26 Name of Database: Scopus

Reference Type: Journal Article Record Number: 246 Author: Farouk, M. M. Year: 2013 Title: Advances in the industrial production of halal and kosher red meat Journal: Meat Sci Volume: 95 Issue: 4 Pages: 805-20 Epub Date: 2013/05/15 Date: Dec Short Title: Advances in the industrial production of halal and kosher red meat Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2013.04.028 Accession Number: 23664010 Keywords: Abattoirs Accreditation Animal Welfare Animals Certification Food Handling/ methods Food Quality Islam Jews Livestock Meat/ analysis Abstract: The worldwide volume and value of trade in halal and kosher meat and co-products are huge. Muslim countries alone consumed meat estimated to be worth USD 57.2 billion in 2008. The halal and kosher principles that govern the production of red meat have many similarities, as well as some fundamental differences. Perhaps the most significant difference is that at the time of slaughter, the animal needs only to be alive to meet the minimum halal requirement, but must be both alive and conscious for kosher. It is for this reason that reversible pre-slaughter stunning is acceptable only for halal meat, although a compromise form of post-slaughter stunning is now considered kosher in some countries. Extensive research on animal physiology and welfare has characterised and optimised the methods for stunning livestock, and enabled advancement in associated technologies. This forms the basis for harmonising the religious and secular requirements for the protection of animal welfare at slaughter. These technologies and the associated processing practices for the industrial production of halal and kosher meat are reviewed in this paper. Notes: Farouk, Mustafa M Review England Meat Sci. 2013 Dec;95(4):805-20. doi: 10.1016/j.meatsci.2013.04.028. Epub 2013 Apr 15. Author Address: AgResearch Limited, Ruakura Research Centre, East Street, Hamilton, New Zealand. [email protected] Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 394 Author: Dahlan, W., Ariyapitipun, T., Sirikwanpong, S., Kunakom, B. S., Denyingyhot, A. and Nopponpunth, V. Year: 2013 Title: Multi-approach management for halal security in HACCP-compliant seafood enterprises in Thailand Journal: Middle East Journal of Scientific Research Volume: 13 Issue: 4 Pages: 464-471 Type of Article: Article Short Title: Multi-approach management for halal security in HACCP-compliant seafood enterprises in Thailand DOI: 10.5829/idosi.mejsr.2013.13.4.66120 Abstract: The purpose of this study was to evaluate the efficiency of the implementation in the multi-approach management system, HAL-Q (Halal, Assurance and Liability Quality system) developed by The Halal Science Center, Chulalongkorn University (HSC-CU) for halal security assurance in HACCP-compliant enterprises with the scientific- based Halal discipline. Twenty-five HACCP-compliant large and medium seafood enterprises including 14 and 11 enterprises with and without Halal certification, respectively, were recruited. Both groups were implemented with 6 man-day tasks of integrated Halal-HACCP administration with additional Haram hazard throughout the 5-months period. Haram Control Point (HCP) and Control Point (CP) were documentarily established. The percentage surveillance score was evaluated along with the endorsement of Islamic scholars' opinion and the laboratory screening of Haram. Although the laboratory results showed no contamination of Haram in the ingredients, both groups demonstrated poor halal compliance (HC) score. However, after the HAL-Q implementation, the HC score increased significantly in both enterprises with and without Halal certification. Therefore, the HAL-Q management system clearly showed its efficient compliment to the halal security assurance compared to the HACCP alone. This indicated the profound improvement of the Halal security in food enterprises that might increase the confidence level of the Muslim consumers in Thailand. © IDOSI Publications, 2013. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874960155&doi=10.5829%2fidosi.mejsr.2013.13.4.66120&partnerID=40&md5=2036d2d3be5486fcae8938a9e0849 4c8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 380 Author: Buckenhüskes, H. J. Year: 2013 Title: Why to produce herbs and spices according to halal rules? Journal: Zeitschrift fur Arznei- und Gewurzpflanzen Volume: 18 Issue: 3 Pages: 139-142 Type of Article: Article Short Title: Warum Kräuter und Gewürze nach halal-Gesichtspunkten produzieren? Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84884826039&partnerID=40&md5=b3754bd5eee9e0ec27424e96a11c76be Name of Database: Scopus

Reference Type: Book Section Record Number: 373 Author: Baig, A. K. and Baig, U. K. Year: 2013 Title: Halal cosmetics: Pakistani consumer perspective Book Title: Globalization and Governance in the International Political Economy Pages: 286-297 Short Title: Halal cosmetics: Pakistani consumer perspective DOI: 10.4018/978-1-4666-4639-1.ch022 Abstract: The chapter shows the intention of Pakistani consumers in choosing Halal cosmetic products. Their perceived ideologies about Halal regarding cosmetics are shown as well. The data was congregated through a self- administrated survey based upon judgmental sampling. A total of 500 respondents from two large cities of Pakistan (Lahore and Faisalabad) were involved in this study to determine the awareness about Halal Cosmetics and the extent to which cosmetic brands' promotional activities had influenced the respondents' preferences. The results of this study expressed the beguiling demand for Halal cosmetic products was predominantly influenced by Halal logo. Therefore, Pakistani government should give attention to devising and implementing the Halal logo policy, while ensuring that the cosmetic industry provides only those cosmetic products that meet Halal requirements. A limitation to be considered is the generalization of the results. Despite the fact that Lahore and Faisalabad are two of three most populated cities in Pakistan and include almost five percent of the country's citizens, the results cannot be expected to explain the overall behavior of Pakistani consumers toward Halal cosmetic products. This study is the first one to look into the level of understanding about Halal Cosmetics among Pakistani consumers. © 2014, IGI Global. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84945162288&doi=10.4018%2f978-1-4666-4639- 1.ch022&partnerID=40&md5=4542e63a3b93091765389aff45bef8c8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 403 Author: Aziz, Y. A. and Chok, N. V. Year: 2013 Title: The Role of Halal Awareness, Halal Certification, and Marketing Components in Determining Halal Purchase Intention Among Non-Muslims in Malaysia: A Structural Equation Modeling Approach Journal: Journal of International Food and Agribusiness Marketing Volume: 25 Issue: 1 Pages: 1-23 Type of Article: Article Short Title: The Role of Halal Awareness, Halal Certification, and Marketing Components in Determining Halal Purchase Intention Among Non-Muslims in Malaysia: A Structural Equation Modeling Approach DOI: 10.1080/08974438.2013.723997 Abstract: Although the important role of halal awareness, halal certification, and marketing-related components in determining purchase intention has been recognized in the marketing literature, empirical examination of this issue is limited. In order to fill this knowledge gap, this study aimed to determine the relationships between halal awareness, halal certification, food quality, marketing promotion, and brand with the intention to purchase halal product among the non-Muslim community in Malaysia. The data were collected through a self-administered questionnaire survey consisting of 226 non-Muslim consumers. Structural equation analyses indicated that the halal awareness, halal certification, marketing promotion, and brand were positively related to purchase intention, whereas food quality was negatively associated with it. Theoretically, this study is one of the first attempts to develop and to empirically test a conceptual model on halal purchase intention by integrating halal components with marketing-related components. © 2013 Copyright Taylor and Francis Group, LLC. Notes: Cited By :20 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84871896135&doi=10.1080%2f08974438.2013.723997&partnerID=40&md5=b890875e91e1915232970eb511ca08b2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 268 Author: Arifin, A Mohd Azmir Year: 2013 Title: Halal Process of Newcastle Disease Vaccine Production in Bioreactor Short Title: Halal Process of Newcastle Disease Vaccine Production in Bioreactor

Reference Type: Journal Article Record Number: 406 Author: Ambali, A. R. and Bakar, A. N. Year: 2013 Title: Halāl food and products in Malaysia: People's awareness and policy implications Journal: Intellectual Discourse Volume: 21 Issue: 1 Pages: 7-32 Type of Article: Article Short Title: Halāl food and products in Malaysia: People's awareness and policy implications Abstract: The concept of halāl products or food is gaining worldwide attention because of its recognition as an alternative benchmark for safety, hygiene and quality assurance of what is consumed. Thus products or foods produced in line with halāl prescriptions are acceptable to Muslim as well as many non-Muslim consumers. Given the significant role of halāl awareness in the life of Muslims and their obligations to be Sharīc ah compliant, this paper addresses the determinants of Muslim consumers' awareness of halāl products or foods in the city of Shah Alam, Selangor, Malaysia. It is argued that many factors have a bearing on the awareness of halāl products or food but unfortunately most of the previous studies focused mainly on the halāl certification logo. In order to fill the void, this paper delves into other factors that can influence the awareness of Muslims on halāl consumptions. Using Partial Least Square-SEM, this study found that religious belief, halāl exposure, Halāl-logo, and health reasons are the determinants of Muslims' awareness about halāl consumptions. © IIUM Press ISSN 0128-4878. Notes: Cited By :6 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84880760686&partnerID=40&md5=619ca85bdc8b266927ea12b64fc08f86 Name of Database: Scopus

Reference Type: Journal Article Record Number: 395 Author: Al-Mazeedi, H. M., Regenstein, J. M. and Riaz, M. N. Year: 2013 Title: The issue of undeclared ingredients in halal and kosher food production: A focus on processing aids Journal: Comprehensive Reviews in Food Science and Food Safety Volume: 12 Issue: 2 Pages: 228-233 Type of Article: Article Short Title: The issue of undeclared ingredients in halal and kosher food production: A focus on processing aids DOI: 10.1111/1541-4337.12002 Abstract: Since the early 1900s the food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed foods. These boxed, canned, and frozen foods achieve their convenience by using a number of food ingredients and processing aids. The original sources and the details of their processing prior to inclusion in the final food product are not provided to consumers but will determine their acceptability for both halal and kosher food production. While additives are generally declared on a product label, processing aids are not shown on the ingredient statement and thus the consumer is not even aware of their presence. Some additives can be legally grouped into generic categories (such as spices) that also make it difficult for consumers to determine what exactly is in the products they buy and how these products have been processed. Thus, consumers need to put more pressure on the kosher and halal marketing system to use trademarked symbols that represent an organization that the consumer can hold accountable and which provides both the companies and the consumer with confidence in the kosher and/or halal status of the products being offered in the marketplace. © 2013 Institute of Food Technologists®. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84875035041&doi=10.1111%2f1541- 4337.12002&partnerID=40&md5=fcc3f956901de7116f8a8b0a679c5e48 Name of Database: Scopus

Reference Type: Journal Article Record Number: 391 Author: Abdul-Talib, A. N. and Abd-Razak, I. S. Year: 2013 Title: Cultivating export market oriented behavior in halal marketing: Addressing the issues and challenges in going global Journal: Journal of Islamic Marketing Volume: 4 Issue: 2 Pages: 187-197 Type of Article: Article Short Title: Cultivating export market oriented behavior in halal marketing: Addressing the issues and challenges in going global DOI: 10.1108/17590831311329304 Abstract: Purpose: The purpose of this paper is to highlight the development of global halal marketing by assessing its current status, challenges and issues within and measures taken to improve it. Strategic marketing conception from the perspective of export market orientation behaviors is offered to help foster industrial innovation to create a halal economy. Design/methodology/approach: The development of a global halal market is first assessed and its current status is highlighted. The issues and challenges within are identified and explored, followed by a consideration of measures already taken to rectify and improve the situation. Strategic export market orientation behaviors perspective is offered to encourage industrial innovation within the complex global halal market, to ultimately establish a halal economy. This is done by going through the relevant scholarly discussions in various international conferences and available published literatures. Findings: The paper identifies three major issues and challenges in global halal marketing and what has been done and can been done to rectify and improve the situation, particularly from the perspective of strategic export market orientation behaviors. Research limitations/implications: The discussion is limited to its conceptual boundaries and in the long run requires empirical research to enhance its applicability. Practical implications: The discussion offered in the paper is expected to be valuable for global halal marketers seeking strategic marketing design in undertaking the complex market structure and confronting the issues identified. Originality/value: The paper discusses issues and challenges for halal marketing and how to address the issues through the perspective of strategic export market orientation behaviors, for an industrial innovation to form a halal economy. © Emerald Group Publishing Limited. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84878854425&doi=10.1108%2f17590831311329304&partnerID=40&md5=4cabc560b3214c378c76ce6b0d9ce2de Name of Database: Scopus

Reference Type: Journal Article Record Number: 377 Author: Abdul Rahman, R., Rezai, G., Mohamed, Z., Shamsudin, M. N. and Sharifuddin, J. Year: 2013 Title: Malaysia as Global Halal Hub: OIC Food Manufacturers' Perspective Journal: Journal of International Food and Agribusiness Marketing Volume: 25 Issue: SUPPL1 Pages: 154-166 Type of Article: Article Short Title: Malaysia as Global Halal Hub: OIC Food Manufacturers' Perspective DOI: 10.1080/08974438.2013.809672 Abstract: Food hubs have received attention from different groups of people who have interests related to food and agriculture. These include the food manufacturers, suppliers, and also small and medium enterprises. Malaysia as a member of the Organization of Islamic Conference (OIC) has aspirations to be the Halal Food Hub for the OIC member countries. This article aims to understand the determinants that influence the OIC food manufacturers' intention to accept Malaysia as a global Halal Hub. Three hundred manufacturers were interviewed and the data were analyzed descriptively through factor analysis. Theory of planned behavior was used to gauge the OIC manufacturers' intention to accept Malaysia as a Halal Hub. The factors affecting the food manufacturers to accept Malaysia as a Halal Hub for the OIC country members are knowledge of Malaysia's intention to become a Halal Hub, confidence in Malaysia, motivation to comply, and the market potential. © 2013 Copyright Taylor and Francis Group, LLC. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84887081163&doi=10.1080%2f08974438.2013.809672&partnerID=40&md5=23e34d8880300e7025d9ff8e22aff212 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 388 Author: Ab Mutalib, N. A., Jaswir, I. and Akmeliawati, R. Year of Conference: 2013 Title: IIUM-fabricated portable electronic nose for halal authentication in beverages Short Title: IIUM-fabricated portable electronic nose for halal authentication in beverages DOI: 10.1109/ICT4M.2013.6518899 Proceedings Title: 2013 5th International Conference on Information and Communication Technology for the Muslim World, ICT4M 2013 Abstract: This study has been successfully conducted to develop a method for rapid detection of ethanol (EtOH) content in beverages using portable electronic nose (E-Nose) prototype. E-Nose is a device that mimics human olfactory system and is widely used in food analysis. From previous studies, it was found that a portable device for the detection of halal compound is needed in the market. The portable electronic nose developed by International Islamic University Malaysia (IIUM) is found to be very reliable for the detection of EtOH in various beverages such as alcoholic beverages, isotonic drinks, soft drinks and fruit juices of different brands sold in Malaysia. The device has high accuracy and reliability, where it could detect EtOH content as low as 0.1% (v/v). From the screening process, it was found that products that have halal label from the food producer itself has a small amount of EtOH present in the beverages. © 2013 IEEE. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84879066890&doi=10.1109%2fICT4M.2013.6518899&partnerID=40&md5=b2826c2c79487753db2f592171f8a1c8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 243 Year: 2013 Title: Proposals for halal assurance scheme open for consultation Journal: Vet Rec Volume: 173 Issue: 18 Pages: 439 Epub Date: 2013/11/12 Date: Nov 09 Short Title: Proposals for halal assurance scheme open for consultation Alternate Journal: The Veterinary record ISSN: 2042-7670 (Electronic) 0042-4900 (Linking) DOI: 10.1136/vr.f6674 Accession Number: 24214253 Keywords: Abattoirs Animals Cattle Choice Behavior Commerce/ methods Consumer Behavior Electroshock/standards/ veterinary England Humans Meat Product Labeling Sheep Notes: News England Vet Rec. 2013 Nov 9;173(18):439. doi: 10.1136/vr.f6674. Database Provider: NLM Language: eng

Reference Type: Conference Proceedings Record Number: 423 Author: Yi, Z. Year of Conference: 2012 Title: Analysis on the way of scale economy of Halal food and Moslem supplies industry of Ningxia Pages: 761-764 Short Title: Analysis on the way of scale economy of Halal food and Moslem supplies industry of Ningxia DOI: 10.1109/MINES.2012.77 Proceedings Title: Proceedings - 2012 4th International Conference on Multimedia and Security, MINES 2012 Abstract: As the strategic objective on inland-opening economy in Ningxia put forward, development of Halal food and Moslem supplies industry has also be mentioned as a strategic project. While according to the development of Halal food and Moslem supplies industry in Ningxia at present and the new productions of theories of trade, we brought forward three phases to realize the scale economy in this industry, firstly, to reduce the costs of trade, and secondly, to promote chief firms and industrial aggregation accelerated reciprocally, and to fulfill firms with different levels to different tasks at last. © 2012 IEEE. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84873111130&doi=10.1109%2fMINES.2012.77&partnerID=40&md5=a1b233c3cd0497d839731bc5ea55518d Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 413 Author: Yahaya, C. K. H. C. K., Hassan, H. and Bin Md Kahmi, M. I. Year of Conference: 2012 Title: Investigation on perceptual and robustness of LSB digital watermarking scheme on Halal logo authentication Short Title: Investigation on perceptual and robustness of LSB digital watermarking scheme on Halal logo authentication DOI: 10.1109/ICSEngT.2012.6339346 Proceedings Title: Proceedings of the 2012 International Conference on System Engineering and Technology, ICSET 2012 Abstract: In Malaysia, Halal Certificate can only be issued by Jakim. For the time being, there is no specific method to verify authentication of Halal Certificate displayed at food or service premises. Watermarking technique however, offered a solution for authenticity of the data and copyright protection. In this paper, an investigation on perceptual and robustness of least significant bit (LSB) digital watermarking scheme on Halal Logo authentication is implemented using MATLAB software. LSB digital watermarking scheme allows pixel value modification by dividing its entire bit leaving most significant bit (contains most information) and least significant bit (contains less information). These small modifications offer a high perceptual transparency to the watermarked image. A Quick response (QR) code with message is generated as an embedded watermark image for Halal Logo. The watermarked image quality is measured based on Peak signal-to-noise (PSNR), mean square error (MSE), and Normalized Cross-Correlation (NC). The investigation shows the scheme provided high PSNR performance which is between 12-22 dB with Gaussian noise added. The scheme successfully shows the ability to retrieve the embed watermark even though the cover image visual quality is degraded with 50 % Gaussian noise variance. The reliability of the scheme is proven when it successfully to produce an acceptable 0.8442 NC value. The observation on perceptibility shows 51 dB of PSNR with 0.4714 MSE. © 2012 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84871166668&doi=10.1109%2fICSEngT.2012.6339346&partnerID=40&md5=4c911e6c118cfa8c0f4e8a0052da9084 Name of Database: Scopus

Reference Type: Journal Article Record Number: 251 Author: Xu, L., Cai, C. B., Cui, H. F., Ye, Z. H. and Yu, X. P. Year: 2012 Title: Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics Journal: Meat Sci Volume: 92 Issue: 4 Pages: 506-10 Epub Date: 2012/06/26 Date: Dec Short Title: Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2012.05.019 Accession Number: 22726700 Keywords: Animals Artificial Intelligence Chemical Phenomena China Computational Biology Diet/ ethnology Discriminant Analysis Food Inspection/ methods Food Technology Humans Islam Least-Squares Analysis Meat/ analysis/standards Meat Products/ analysis/standards Principal Component Analysis Reproducibility of Results Spectroscopy, Fourier Transform Infrared Sus scrofa Time Factors Abstract: Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages was developed by Fourier transform infrared (FTIR) spectrometry combined with chemometrics. Transmittance spectra ranging from 400 to 4000 cm(-)(1) of 73 Halal and 78 non-Halal Chinese ham sausages were measured. Sample preparation involved finely grinding of samples and formation of KBr disks (under 10 MPa for 5 min). The influence of data preprocessing methods including smoothing, taking derivatives and standard normal variate (SNV) on partial least squares discriminant analysis (PLSDA) and least squares support vector machine (LS-SVM) was investigated. The results indicate removal of spectral background and baseline plays an important role in discrimination. Taking derivatives, SNV can improve classification accuracy and reduce the complexity of PLSDA. Possibly due to the loss of detailed high-frequency spectral information, smoothing degrades the model performance. For the best models, the sensitivity and specificity was 0.913 and 0.929 for PLSDA with SNV spectra, 0.957 and 0.929 for LS-SVM with second derivative spectra, respectively. Notes: Xu, L Cai, C B Cui, H F Ye, Z H Yu, X P Research Support, Non-U.S. Gov't Validation Studies England Meat Sci. 2012 Dec;92(4):506-10. doi: 10.1016/j.meatsci.2012.05.019. Epub 2012 May 24. Author Address: Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 435 Author: Wood, J. Year: 2012 Title: Police and Trading Standards continue halal meat probe Journal: Food Manufacture Issue: 9 Type of Article: Note Short Title: Police and Trading Standards continue halal meat probe Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84877576864&partnerID=40&md5=dce12c63d10c80614840259210bb6bb9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 434 Author: Wood, J. Year: 2012 Title: Halal group backs police raids to tackle 'huge problem' Journal: Food Manufacture Issue: 9 Type of Article: Note Short Title: Halal group backs police raids to tackle 'huge problem' Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84877584873&partnerID=40&md5=94373032df0a754cfceb7dd7214d402c Name of Database: Scopus

Reference Type: Journal Article Record Number: 433 Author: Wood, J. Year: 2012 Title: Police and Birmingham officials raid halal food wholesalers Journal: Food Manufacture Issue: 9 Type of Article: Note Short Title: Police and Birmingham officials raid halal food wholesalers Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84877578889&partnerID=40&md5=afb55616ee49758d62fe83c6f3fc9e35 Name of Database: Scopus

Reference Type: Journal Article Record Number: 438 Author: Wilson, J. A. J. Year: 2012 Title: Charting the rise of the halal market – tales from the field and looking forward Journal: Journal of Islamic Marketing Volume: 3 Issue: 3 Pages: 18-27 Type of Article: Article Short Title: Charting the rise of the halal market – tales from the field and looking forward DOI: 10.1108/jima.2012.43203caa.001 Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85008062050&doi=10.1108%2fjima.2012.43203caa.001&partnerID=40&md5=08cbf5553af5bb5e2e6e57d1bb1330bc Name of Database: Scopus

Reference Type: Journal Article Record Number: 249 Author: Wan Norhana, M. N., Dykes, G. A., Padilah, B., Ahmad Hazizi, A. A. and Masazurah, A. R. Year: 2012 Title: Determination of quarantine period in African catfish (Clarias gariepinus) fed with pig (Sus sp.) offal to assure compliance with halal standards Journal: Food Chem Volume: 135 Issue: 3 Pages: 1268-72 Epub Date: 2012/09/08 Date: Dec 01 Short Title: Determination of quarantine period in African catfish (Clarias gariepinus) fed with pig (Sus sp.) offal to assure compliance with halal standards Alternate Journal: Food chemistry ISSN: 0308-8146 (Print) 0308-8146 (Linking) DOI: 10.1016/j.foodchem.2012.05.083 Accession Number: 22953853 Keywords: Animal Feed/ analysis/standards Animals Catfishes/genetics/ metabolism Malaysia Quarantine Refuse Disposal Seafood/ analysis/ standards Swine Abstract: Pig (Sus sp.) and pig by-products are considered as najasa (impurities) in Islam and forbidden in Muslim consumer products. Animals fed on najasa are categorised as al-jallalah (contaminated animals) which are allowed to be consumed as long as they have been quarantined for a certain period of time. During this quarantine period the animals will have undergone a natural purification process or istihalah. African catfish (Clarias gariepinus) are commonly consumed in Malaysia and may be fed on najasa. This study was carried out to estimate the istihalah period for catfish after feeding with pig offal, based on the absence of pig DNA in catfish gut and to suggest the quarantine period in catfish fed with pig offal. The results indicated that the maximum istihalah period could reach 36h in the stomach, 6h in the midgut and less than 2h in the hindgut although in many cases shorter periods were observed. Based on these results it is estimated that the minimum quarantine period for catfish fed with pig offal is 1.5days. Notes: Wan Norhana, M N Dykes, G A Padilah, B Ahmad Hazizi, A A Masazurah, A R Research Support, Non-U.S. Gov't England Food Chem. 2012 Dec 1;135(3):1268-72. doi: 10.1016/j.foodchem.2012.05.083. Epub 2012 May 29. Author Address: Fisheries Research Institute, 11960 Batu Maung, Penang, Malaysia. [email protected] Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 432 Author: van der Spiegel, M., van der Fels-Klerx, H. J., Sterrenburg, P., van Ruth, S. M., Scholtens-Toma, I. M. J. and Kok, E. J. Year: 2012 Title: Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis Journal: Trends in Food Science and Technology Volume: 27 Issue: 2 Pages: 109-119 Type of Article: Note Short Title: Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis DOI: 10.1016/j.tifs.2012.04.005 Abstract: The global halal market is increasing. Worldwide a large number of standardization and certification organizations has been established. This article discusses halal requirements, summarizes applied standards and certification, and explores current verification of halal certificates using audits and laboratory analysis. Successive research can use the insights to achieve appropriate assurance of halal food products and proper labelling for consumers and buyers. © 2012 Elsevier Ltd. Notes: Cited By :32 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867397625&doi=10.1016%2fj.tifs.2012.04.005&partnerID=40&md5=3f07591c47de28e50012a55e305e58a1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 439 Author: Tyborski, T. Year: 2012 Title: Cleaning according to Islamic standards: Foods which conform to halal standards are increasingly becoming an important line of business Journal: Fleischwirtschaft Volume: 92 Issue: 8 Pages: 65-67 Type of Article: Article Short Title: Nach islamischen maßstäben reinigen: Lebensmittel, die halal-standards entsprechen, werden immer mehr zu einem wichtigen geschäftszweig Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865755197&partnerID=40&md5=3195f66217d2f4d8a09e8b2cc7c89c7b Name of Database: Scopus

Reference Type: Journal Article Record Number: 440 Author: Towsey, M. Year: 2012 Title: The Emergence of subtle organicism a reply to comments from M. Bussey, T. Dolan, W. Halal and T. Lombardo Journal: Journal of Futures Studies Volume: 16 Issue: 1 Pages: 169-176 Type of Article: Conference Paper Short Title: The Emergence of subtle organicism a reply to comments from M. Bussey, T. Dolan, W. Halal and T. Lombardo Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84856824294&partnerID=40&md5=38c4094e09ce9eb253fbd8881a5b7510 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 415 Author: Toha, S. F., Tajuldin, A. A. and Rahim, K. Z. A. Year of Conference: 2012 Title: Smart handheld budget and halal tracker Pages: 299-303 Short Title: Smart handheld budget and halal tracker DOI: 10.1109/CIMSim.2012.75 Proceedings Title: Proceedings of International Conference on Computational Intelligence, Modelling and Simulation Abstract: Engineering is a discipline that not only covers numerous aspects of our everyday lives, but it also act as an integral part that govern our everyday life. This mean, without engineering, human life will be in distress. Engineers work to give practical solutions to everyday problems. An engineer not only need to apply theories, methods and tools where these are appropriate, but also to use them selectively and constantly trying to discover solutions to problem although there are no applicable theories and methods to support them. Engineers also realize that organizational and financial constraint is inevitable, thus the engineer has to look for solutions within these constraints. This paper presents the design of a smart handheld budget and tracker. The project involves three major phases which are hardware construction, software programming, and communication setup. Hardware construction requires wiring up the microcontroller as the 'brains' of the device to external input/output devices such as liquid crystal display (LCD), keypad and a radio frequency identification (RFID) reader. Software programming involves the programming of the microcontroller to interact with the earlier mentioned devices that is connected to the microcontroller to give the user choices for inputs as well as displaying it through the LCD screen. Lastly, communication setup will enable the smart handheld budget tracker interact with an external device such as personal computer and mobile phone. © 2012 IEEE. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84872544882&doi=10.1109%2fCIMSim.2012.75&partnerID=40&md5=fddb3ddb5e580066d7cd804b98863e5d Name of Database: Scopus

Reference Type: Journal Article Record Number: 470 Author: Tieman, M., van der Vorst, J. G. A. J. and Ghazali, M. C. Year: 2012 Title: Principles in halal supply chain management Journal: Journal of Islamic Marketing Volume: 3 Issue: 3 Pages: 217-243 Type of Article: Article Short Title: Principles in halal supply chain management DOI: 10.1108/17590831211259727 Abstract: Purpose: The purpose of this paper is to introduce a new framework to optimise the design of halal food supply chains, called the "Halal Supply Chain Model". In this research the main logistics business processes are defined, which are the determinants for the halal supply chain performance. Design/methodology/approach: Next to an extensive literature review, a large discussion group and various focus group sessions conducted in Malaysia, The Netherlands and China have been used to identify halal control activities and assurance activities in logistics business processes, with a focus on transportation, warehousing and terminal operations. Findings: The findings show that product characteristics (bulk versus unitised, ambient versus cool chain) and market requirements (Muslim or non- Muslim country) determine the supply chain vulnerability to halal contamination, for which halal control activities and assurance activities are put in place to reduce supply chain vulnerability. More empirical research is needed to further refine the Halal Supply Chain Model for different product-market combinations. Second, qualitative research is recommended for halal cosmetics and pharmaceutical supply chains. Practical implications: This study shows that halal supply chain management is different from conventional supply chain management, which requires a halal policy and specific design parameters for supply chain objectives, logistics control, supply chain network structure, supply chain business processes, supply chain resources and supply chain performance metrics. Originality/value: The Halal Supply Chain Model can be an important instrument to design and manage halal food supply chains in extending halal integrity from source to point of consumer purchase. As there is an evident lack of academic research in the field of halal supply chain management, it provides an important reference for halal logistics and supply chain management. The large discussion group and focus group sessions resulted in the publication of the International Halal Logistics Standard (IHIAS 0100:2010) by IHI Alliance in 2010. © Emerald Group Publishing Limited. Notes: Cited By :33 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84883426093&doi=10.1108%2f17590831211259727&partnerID=40&md5=ca5138edc9f130f613c253606c65ab3c Name of Database: Scopus

Reference Type: Journal Article Record Number: 302 Author: Sunarwoto, S Year: 2012 Title: Radio Fatwa: Islamic Tanya-Jawab Programmes on Radio Dakwah Journal: Al-Jami'ah: Journal of Volume: 50 Issue: 2 Pages: 239-278 Short Title: Radio Fatwa: Islamic Tanya-Jawab Programmes on Radio Dakwah ISSN: 2338-557X

Reference Type: Journal Article Record Number: 444 Author: Shafii, Z. and Wan Siti Khadijah, W. M. N. Year: 2012 Title: Halal traceability framework for halal food production Journal: World Applied Sciences Journal Volume: 17 Issue: SPL.ISS1 Pages: 1-5 Type of Article: Article Short Title: Halal traceability framework for halal food production Abstract: Muslim consumers are concerned about the status of Islamic religious requirements of products and services. The producers' ability to trace the beginning to end processes will gain the confidence of the consumers that the whole processes from the production, processing and distribution of the products are Shariah-compliant. Halal traceability provides further information about which Halal standards have been applied, allows the consumer to verify the Halal claims and ensures that the product delivered to the customer is thoyyib (wholesome, healthy, safe, nutritious and of good quality). This paper seeks to develop a Halal traceability framework for Halal food producers based on Halal traceability deployments in a Halal certified food production company. The case study method is employed to learn about the initiatives of the company in relation to traceability of Halal food production. Based on the experience of the studied case, a framework is generated that Halal food producers can refer to as a proper guideline to ensure Halal compliance along the production, transportation and distribution system. The framework has theoretical interest for replicability to other Halal food producers. © IDOSI Publications, 2012. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865208972&partnerID=40&md5=2a8be691031612b156d175d1b8e39865 Name of Database: Scopus

Reference Type: Journal Article Record Number: 464 Author: Sahilah, A. M., Fadly, M. L., Norrakiah, A. S., Aminah, A., Wan Aida, W., Ma'aruf, A. G. and Khan, M. A. Year: 2012 Title: Halal market surveillance of soft and hard gel capsules in pharmaceutical products using PCR and southern- hybridization on the biochip analysis Journal: International Food Research Journal Volume: 19 Issue: 1 Pages: 371-375 Type of Article: Article Short Title: Halal market surveillance of soft and hard gel capsules in pharmaceutical products using PCR and southern-hybridization on the biochip analysis Abstract: The study was conducted to detect the porcine DNA in pharmaceutical products in local market using polymerase chain reaction (PCR) and southern-hybridization on the biochip. A total of 113 (n=113) of hard (82 samples) and soft gel (31 samples) capsules from pharmaceutical products were purchased and tested for the presence of porcine DNA for Halal authentication. All capsules were gelatin-based purchased from local over the counter (OTC) markets. Of all samples tested, 37.2% (42/113) contained porcine DNA. While, none porcine DNA band was detected for 62.8% (71/113) of capsules tested. All samples which were positive toward porcine DNA were imported pharmaceutical products with none Halal logo. Results in the presence study demonstrated that the PCR techniques and southern-hybridization on the biochip is suitable tool for monitoring the Haram component in highly processed product of soft and hard capsule. © 2008 IFRJ, Faculty of Food Science & Technology, UPM. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84863413684&partnerID=40&md5=c9192c8b11497ba2735a5d9b029fdb00 Name of Database: Scopus

Reference Type: Journal Article Record Number: 458 Author: Saha, A. Year: 2012 Title: 'Beards, scarves, halal meat, terrorists, forced marriage': Television industries and the production of 'race' Journal: Media, Culture and Society Volume: 34 Issue: 4 Pages: 424-438 Type of Article: Article Short Title: 'Beards, scarves, halal meat, terrorists, forced marriage': Television industries and the production of 'race' DOI: 10.1177/0163443711436356 Abstract: This article considers the persistence of stereotypical representations of 'race' that appear in television in the West. According to a particular policy discourse, improving the on-screen representation of non-white groups is a matter of increasing the number of black and Asian folk working in the broadcasting industries - particularly at the senior management level. However, this article argues that the constant production of hegemonic images of 'race' cannot be tackled via recruitment measures alone. Adopting a 'cultural industries' approach to television production, the article uses an ethnographic study of British Asians working in the UK broadcasting industry to examine the conditions of production through which minority representations are created. By paying closer attention to the experience of cultural work, the article reveals how it is the increasingly commercialized cultures of production in television, constituted by the industry's shift towards deregulation and neoliberal market models, that steers the work of Asian filmmakers and executives themselves into producing problematic, reductive representations of 'race'. © The Author(s) 2012. Notes: Cited By :20 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84861789434&doi=10.1177%2f0163443711436356&partnerID=40&md5=a456f2cbe09f11c9cf04f61139c18f17 Name of Database: Scopus

Reference Type: Journal Article Record Number: 428 Author: Ryo One, N. Year: 2012 Title: Halal market expectations for the biotech Journal: Seibutsu-kogaku Kaishi Volume: 90 Issue: 9 Pages: 609 Type of Article: Note Short Title: Halal market expectations for the biotech Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867377310&partnerID=40&md5=665aa925f67021d9798cb837c2e690fa Name of Database: Scopus

Reference Type: Journal Article Record Number: 465 Author: Rohman, A. and Che Man, Y. B. Year: 2012 Title: Analysis of Pig Derivatives for Halal Authentication Studies Journal: Food Reviews International Volume: 28 Issue: 1 Pages: 97-112 Type of Article: Article Short Title: Analysis of Pig Derivatives for Halal Authentication Studies DOI: 10.1080/87559129.2011.595862 Abstract: Pig derivatives such as lard and pork in any food system are prohibited for consumption by Muslims and Jews. For this reason, analytical methods offering accurate and reproducible results are needed to assure the halalness, kosherness, and wholesomeness of food. This article describes some analytical techniques, namely Fourier transform infrared (FTIR) spectroscopy, chromatography-based techniques, differential scanning calorimetric (DSC), and electronic noses for detection and quantification of pig derivatives (lard, pork, gelatin) in food products. © 2012 Copyright Taylor and Francis Group, LLC. Notes: Cited By :16 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84858805678&doi=10.1080%2f87559129.2011.595862&partnerID=40&md5=04a75bf40826a6c81c55dffbb132181a Name of Database: Scopus

Reference Type: Journal Article Record Number: 472 Author: Rezai, G., Mohamed, Z. and Shamsudin, M. N. Year: 2012 Title: Non-Muslim consumers' understanding of Halal principles in Malaysia Journal: Journal of Islamic Marketing Volume: 3 Issue: 1 Pages: 35-46 Type of Article: Article Short Title: Non-Muslim consumers' understanding of Halal principles in Malaysia DOI: 10.1108/17590831211206572 Abstract: Purpose: The aim of this paper is to determine the factors that most likely influence non-Muslims' understanding of Halal principles in a country where almost 60 percent of the population is Muslim. Design/methodology/approach: Cross-sectional data were collected through a survey of 800 non-Muslims in the Klang Valley, via structured questionnaires, to gather information on their understanding of Halal principles and food products. The logit model was applied to determine the extent to which socio environment factors influenced the respondents' understanding and familiarities with Halal principles and Halal food products. Findings: The results of this study suggest that non-Muslim consumers are aware of the existence of Halal food in Malaysia. In general, socio- environmental factors such as mixing with Muslims socially and the presence of advertised Halal food significantly influence non-Muslims' understanding of Halal principles. The findings also suggest that non-Muslims understand that Halal principles are also concerned about food safety issues and environmentally friendly ways of doing things. Research limitations/implications: The research used a quantitative method to analyse 800 non-Muslim respondents in the Klang Valley only. Practical implications: The practical implications extend to food policy decision makers and food marketers who might pursue strategies in their distribution and communication efforts which target the growing Halal food market segment among non-Muslims. Dissemination of information plays an important role in making non-Muslims improve their understanding of Halal principles. Originality/value: This study is one of the first to investigate the level of understanding of Halal principles among non-Muslims in Malaysia. © Emerald Group Publishing Limited. Notes: Cited By :11 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84887164597&doi=10.1108%2f17590831211206572&partnerID=40&md5=7446429939254b8fea3028b8eced371a Name of Database: Scopus

Reference Type: Journal Article Record Number: 463 Author: Rezai, G., Mohamed, Z. and Shamsudin, M. N. Year: 2012 Title: Assessment of Consumers' confidence on Halal labelled manufactured food in Malaysia Journal: Pertanika Journal of Social Science and Humanities Volume: 20 Issue: 1 Pages: 33-42 Type of Article: Article Short Title: Assessment of Consumers' confidence on Halal labelled manufactured food in Malaysia Abstract: Consumers' confidence in Halal labelled food is shaped by numerous factors. These include advertising, information on food ingredients and announcements, various Halal claims, and warnings on non Halal food products which carry a Halal logo. A survey was conducted among 1560 Muslim respondents all over Malaysia via a structured questionnaire to evaluate and assess consumers' degree of confidence in manufactured Halal labelled food products and the Halal logo that comes with them. A descriptive statistic was used to identify the socio- economic/demographic characteristics and confidence of the respondents toward the Halal labelled food. The logit model was used to determine the extent to which selected socio-economic/demographic characteristics and attitudinal factors influenced the respondents' opinions towards and confidence in Halal labelled food products. In general, various socio-economic/demographic and attitudinal characteristics were found to significantly influence the likelihood of the respondents' degree of confidence in the "halalness" of manufactured food products that carry the Halal logo. The older generation, particularly the rural folk, and those with higher education level and higher level of religiosity seemed to be likely less confident with the Halal labelled food products. Meanwhile, attitudinal factors such as without JAKIM Halal logo, food products from non-Muslim countries, unfamiliar brand and no clear list of ingredients make consumers feel less confident with the products. Thus, most Malaysians are still unsure or do not have the full confidence in the Halal labelled food products with regard to its "halalness". Thus, monitoring and enforcement of the Halal laws and regulations have to be carried out on a regular basis to build consumers' confidence towards these products. © Universiti Putra Malaysia Press. Notes: Cited By :20 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84860642780&partnerID=40&md5=287dcd150be8c208d08492285768abac Name of Database: Scopus

Reference Type: Journal Article Record Number: 449 Author: Rarick, C., Falk, G., Barczyk, C. and Feldman, L. Year: 2012 Title: Marketing to muslims: The growing importance of halal products Journal: Journal of the International Academy for Case Studies Volume: 18 Issue: 1 Pages: 81-86 Type of Article: Article Short Title: Marketing to muslims: The growing importance of halal products Abstract: The primary subject matter of this case concerns niche marketing in the food industry. Secondary issues examined include political and religious influences on marketing activity and strategic marketing orientation. The case has a difficulty level of three, appropriate for junior level students. The case is designed to be taught in one class hour and is expected to require three hours of outside preparation by students. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865102217&partnerID=40&md5=1e5c5873298591b2b2ba0d093ae562a7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 419 Author: Rahman, I. N. A., Saleh, R., Rahman, S. A. and Hashim, D. Year: 2012 Title: A Review on factors of non-compliance of halal standards among restaurant operators in kuala lumpur Journal: International Business Management Volume: 6 Issue: 6 Pages: 611-620 Type of Article: Article Short Title: A Review on factors of non-compliance of halal standards among restaurant operators in kuala lumpur DOI: 10.3923/ibm.2012.611.620 Abstract: Eating halal and tayyib food is an important as a matter of worship of God where general principle what is lawful and what is good (Tayyib) should be followed. The food service sector is deemed to be the final link in the entire food industry supply chain and as this industry experiences a rapid growth, the duty of ensuring the food is halal has been shifted to restaurant operators and this can be seen through the introduction of halal standard. In Malaysia, halal food products must conform to the halal standard which refers to the MS 1500:2009 (Malaysia standard: Halal food production, preparation handling and storage-general guidelines) and implements special law such as Trade Descriptions (Definition of halal) Order 2011 under Trade Description Act 2011 to protect the consumer. However, many restaurant operators did not comply with this halal standard and led to halal fraudulent practices. Reports on halal fraudulent decrease lack of confidence amongst the Muslims. This study was to identify factors of non-compliances and studies the factors within each element in TDO 2011 influencing the non-compliance. © Medwell Journals, 2012. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874737758&doi=10.3923%2fibm.2012.611.620&partnerID=40&md5=0807ec77750eae3494cb795bbcfb147b Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 473 Author: Pahim, K. M. B., Jemali, S. and Mohamad, S. J. A. N. S. Year of Conference: 2012 Title: RETRACTED ARTICLE: The importance of training for Halal logistics industry in Malaysia Pages: 1635-1640 Short Title: RETRACTED ARTICLE: The importance of training for Halal logistics industry in Malaysia DOI: 10.1109/SHUSER.2012.6268847 Proceedings Title: SHUSER 2012 - 2012 IEEE Symposium on Humanities, Science and Engineering Research Abstract: As a fast expanding business, the Halal industry is now estimated at USD 2.1 trillion. The attention and demand for Halal certified services and products continues to rise throughout the world because Halal is not only for religious obligations, but there is also a rising demand from nonMuslims. Halal is not only concerned about religious requirements such as the right way to slaughter animals and prepare food. Halal products also attract non-Muslim consumers as it also focuses on where the resources and materials of the product come from. Hence, traceability and integrity of the product are part and parcel of a product being labelled Halal. Halal practices do not come to an end when the product has been manufactured as a product could easily lose its Halalness if it gets contaminated during the transportation and storage prior to retailing. Hence, training industry professional is crucial as the lack of professionalism in the transport and logistics process in the supply chain may cast doubts on the Halal status of a product. This study focuses on the level of training that professionals in the third party logistics industry have on Halal standards and what must be done to bridge the gap in training. The current research relies heavily on disclosed and published materials such as logistics firms annual reports, journals, newspapers and business magazines articles, published reports produced by consultants, special studies and reports commissioned by the Malaysian Government for an analysis of the current state of industry. © 2012 IEEE. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867908875&doi=10.1109%2fSHUSER.2012.6268847&partnerID=40&md5=66a880371ae57f0f586b0c1bfbe69b2f Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 453 Author: Pahim, K. M. B., Jemali, S. and Mohamad, S. J. A. N. S. Year of Conference: 2012 Title: An empirical research on relationship between demand, people and awareness towards training needs: A case study in Malaysia Halal logistics industry Pages: 246-251 Short Title: An empirical research on relationship between demand, people and awareness towards training needs: A case study in Malaysia Halal logistics industry DOI: 10.1109/BEIAC.2012.6226062 Proceedings Title: BEIAC 2012 - 2012 IEEE Business, Engineering and Industrial Applications Colloquium Abstract: Recently, the Halal industry has a huge potential for market demand. The rising of Halal has made the consumers to think twice before using any product because it is proven that Halal product can offer good quality, cleanliness, hygienic, safety, authentic and nutritious. Halal has created awareness to the consumers and supplier to use or supply the good according to Halalan Thoyyibban principle. Many logistics companies in Malaysia have adapted Halal in their operation. However, the lack of employees, skills and experience become the major problem to operate Halal in their operations. There are not enough skills and experience workers who can handle the consignment according to the Halal procedure. Hence, training in the Halal logistics industry professional is crucial as the lack of professionalism in the transport and logistics process in the supply chain may cast doubts on the Halal status of a product. The purpose of this research is to present the relationship between the training needs in Halal logistics industry in Malaysia and investigates its relationship with demand, people and awareness. The data collection instruments used was a questionnaire which was administrated to a total sample of 162 respondents from the middle management level in the logistics companies who have the Halal certification by Jabatan Kemajuan Islam Malaysia (JAKIM) or Halal Industry Corporation (HDC). Sample selection was based on purposive sampling. The analysis involved statistical methods using Predictive Analytics Software (PASW) 18.0 such as reliability and validity test and multiple regressions. The result indicated that training needs in Halal logistics industry are related to demand, people and awareness which to explain the significant influence to the Halal logistics industry. © 2012 IEEE. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84864241699&doi=10.1109%2fBEIAC.2012.6226062&partnerID=40&md5=22ce9c7e057956960ef247c5daf7205e Name of Database: Scopus

Reference Type: Journal Article Record Number: 420 Author: Omar, M. N., Arifin, M., MohdNapiah, M. and Abdullah, M. A. Year: 2012 Title: When Halal and Haram meet the Haram prevails?: An analysis of the maxim and its application in contemporary issues Journal: Australian Journal of Basic and Applied Sciences Volume: 6 Issue: 11 Pages: 199-205 Type of Article: Article Short Title: When Halal and Haram meet the Haram prevails?: An analysis of the maxim and its application in contemporary issues Abstract: The question of Halal and Haramis most pertinent element to determine the legitimacy of an act. All act of man must be in accordance with what has been prescribed by the Lawgiver. Men are responsible for what they do in this world. Therefore all Muslims are obliged to ensure that their action must be in line with the teaching of the Shari'ah. With reference to this, in cases where the ruling is clear about the lawful and unlawful of certain items and practices the problem does not arise. However, issues in which there is a mixture of lawful and unlawful elements, careful consideration must be taken before issuing any legal verdict. Among the guidelines followed is the maxim "When Halal and Haram meet the Haram prevails". The article intends to investigate the extent to which this maxim is applicable. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84871762294&partnerID=40&md5=51e1c945f566d5e04948fd36f8a5fb3f Name of Database: Scopus

Reference Type: Journal Article Record Number: 446 Author: Norhayati Rafida, A. R., Alina, A. R., Hafiz, H. H. and Saifol, B. Year: 2012 Title: Negotiating interests according to Islamic approach on Halal certifications: Challenges in creating jobs Journal: World Applied Sciences Journal Volume: 17 Issue: SPL.ISS1 Pages: 11-16 Type of Article: Article Short Title: Negotiating interests according to Islamic approach on Halal certifications: Challenges in creating jobs Abstract: Negotiation usually takes place whenever a conflict arises between two individuals or groups over differences of interests. Differing needs and socioeconomic backgrounds may occur when unresolved issues arise, pertaining to the changes of Trade Description Act 1972 to Trade Description Act 2011Malaysia creating interests among affected Halal industries, government agencies and consumers alike. In order to fill up the gap over interests that are naturally diversified, it raises a question if the interests could be negotiated in order to call for cooperation. This paper therefore focuses on the concept of negotiating interests via "Halal Jobs" or HalJob programme using the Islamic approach. The programme has been introduced to the Muslims who live in Sarawak, Malaysia. It is hoped that this programme will become a platform that create job opportunities to enable constructive development particularly, in the economic growth among the local Muslim communities. This study finds that in order to negotiate their interest, certain challenges that require potential solutions for the HalJob programme needs to be addressed. © IDOSI Publications, 2012. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865214686&partnerID=40&md5=77cb59401d0e971490c883f882809643 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 475 Author: Nordin, N., Noor, N. L. M. and Samicho, Z. Year of Conference: 2012 Title: Applying the work systems method to investigate the operational efficiency of the halal certification system Volume: 1 Pages: 482-494 Short Title: Applying the work systems method to investigate the operational efficiency of the halal certification system Proceedings Title: Innovation Vision 2020: Sustainable growth, Entrepreneurship, and Economic Development - Proceedings of the 19th International Business Information Management Association Conference Abstract: In providing the assurance to Muslim consumers on the halal quality of products and services, halal suppliers and manufacturers must abide to the halal quality regulation enforced by either the public or semi-public or private regulatory bodies offering halal certification. These regulatory bodies play an important role within the halal supply chain as their operational efficiency may affect the efficiency and the competitiveness of the halal industry. As the issuance of halal certificates is dependent on the practices of the certifying regulatory bodies a strategic approach to halal industry competiveness should attempt to have a holistic view of the halal certification system. This research seeks to uncover the practices of halal certification using the work systems method as the framework for inquiry to give a holistic perspective of the contextual situation in the halal certification landscape. Here, the halal certification system is treated as a special case of a supply chain work system using the Malaysian halal certification system as the case study. For the inquiry process a multi-stakeholder perspective of the supply and demand side of halal certification was undertaken where face-to-face interviews with both of the supply side and demand side of halal certificates were conducted in addition to document reviews. A qualitative analysis of the problems, opportunities and constraints vetted from the findings with stakeholders is mapped into a halal value chain and halal work systems snapshots to give a comprehensive view of the operational efficiency of the halal certification system. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84896385177&partnerID=40&md5=8b3c7a896d3be3e65e8f435d2067c5da Name of Database: Scopus

Reference Type: Journal Article Record Number: 427 Author: Nau, J. Y. Year: 2012 Title: Halal instead or McDonald rather? Journal: Revue Medicale Suisse Volume: 8 Issue: 358 Pages: 1990-1991 Type of Article: Short Survey Short Title: Plutôt halal ou plutôt McDonald? Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84869817427&partnerID=40&md5=e3d76d0909b0e47bca4c972ddae95750 Name of Database: Scopus

Reference Type: Journal Article Record Number: 248 Author: Nau, J. Y. Year: 2012 Title: [Halal authenticity at McDonalds? ] Journal: Rev Med Suisse Volume: 8 Issue: 358 Pages: 1990-1 Epub Date: 2012/12/04 Date: Oct 17 Short Title: [Halal authenticity at McDonalds? ] Alternate Journal: Revue medicale suisse ISSN: 1660-9379 (Print) 1660-9379 (Linking) Original Publication: Plutot halal ou plutot McDonald? Accession Number: 23198656 Keywords: Animals Humans Islam Meat Products Restaurants Notes: Nau, Jean-Yves Switzerland Rev Med Suisse. 2012 Oct 17;8(358):1990-1. Author Address: [email protected] Database Provider: NLM Language: fre

Reference Type: Journal Article Record Number: 455 Author: Nakyinsige, K., Man, Y. B. C. and Sazili, A. Q. Year: 2012 Title: Halal authenticity issues in meat and meat products Journal: Meat Science Volume: 91 Issue: 3 Pages: 207-214 Type of Article: Review Short Title: Halal authenticity issues in meat and meat products DOI: 10.1016/j.meatsci.2012.02.015 Abstract: In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. © 2012 Elsevier Ltd. Notes: Cited By :50 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84859578788&doi=10.1016%2fj.meatsci.2012.02.015&partnerID=40&md5=b014653b31490fef9954e954b2101712 Name of Database: Scopus

Reference Type: Journal Article Record Number: 252 Author: Nakyinsige, K., Man, Y. B. and Sazili, A. Q. Year: 2012 Title: Halal authenticity issues in meat and meat products Journal: Meat Sci Volume: 91 Issue: 3 Pages: 207-14 Epub Date: 2012/03/13 Date: Jul Short Title: Halal authenticity issues in meat and meat products Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2012.02.015 Accession Number: 22405913 Keywords: Animals Deception Food Handling Food Labeling Food Supply Humans Islam Meat/ analysis Meat Products/ analysis Swine Abstract: In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Notes: Nakyinsige, Khadijah Man, Yaakob Bin Che Sazili, Awis Qurni Research Support, Non-U.S. Gov't England Meat Sci. 2012 Jul;91(3):207-14. doi: 10.1016/j.meatsci.2012.02.015. Epub 2012 Feb 22. Author Address: Halal Products Research Institute, Universiti Putra Malaysia, 43400, Selangor, Malaysia. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 457 Author: Mullaney, L. Year: 2012 Title: Halal food manufacturer fined £10,000 Journal: Food Manufacture Issue: 6 Type of Article: Note Short Title: Halal food manufacturer fined £10,000 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874758076&partnerID=40&md5=279c2eb34d7e55388996c77ba3806b41 Name of Database: Scopus

Reference Type: Journal Article Record Number: 436 Author: Mullaney, L. Year: 2012 Title: Halal meat supplier sold out of administration, saving 150 jobs Journal: Food Manufacture Issue: 8 Type of Article: Note Short Title: Halal meat supplier sold out of administration, saving 150 jobs Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84877094242&partnerID=40&md5=2cd20dd4313a0f90f2f8a3c86367f5ba Name of Database: Scopus

Reference Type: Journal Article Record Number: 426 Author: Mullaney, L. Year: 2012 Title: Alcohol-free halal vanilla Journal: Food Manufacture Issue: 10 Type of Article: Note Short Title: Alcohol-free halal vanilla Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867488658&partnerID=40&md5=c61a2531cf477a1966eec5e42358b5d6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 469 Author: Mukhtar, A. and Butt, M. M. Year: 2012 Title: Intention to choose Halal products: The role of religiosity Journal: Journal of Islamic Marketing Volume: 3 Issue: 2 Pages: 108-120 Type of Article: Article Short Title: Intention to choose Halal products: The role of religiosity DOI: 10.1108/17590831211232519 Abstract: Purpose: Muslims living in multi-religious societies are considered more conscious about the permissibility (Halal) of products and thus the majority of Halal research in the non-financial sector was conducted in multi-ethnic societies. Nonetheless, the global trade is changing the way we perceive the origin of products and brands and their permissibility under Islamic Sharia laws. This apparently has serious implications for international companies operating in food, cosmetics and pharmaceutical products. The purpose of this paper is to investigate the role of Muslim attitude towards Halal products, their subjective norms and religiosity in predicting intention to choose Halal products. Design/methodology/approach: A structured question was designed to elicit consumer attitude, subjective norms, intention to choose Halal products and degree of inter and intra personal religiosity. Data were collected from 180 adult respondents using a convenience sampling method. Only 150 responses were deemed suitable for further analysis, yielding a response rate of 83 per cent. Stepwise regression analysis was used to test the proposed model. Findings: The results indicated that theory of reasoned action (TRA) is a valid model in predicting intention to choose Halal products. The results further indicate that subjective norms (β=0.455, p, 0.001), attitude towards the Halal products (β=0.265, p, 0.001) and intra personal religiosity (β=0.167, p, 0.001) positively influence attitude towards the Halal products. Interestingly, subjective norm appears to be the strongest of all the predictors for choosing Halal products. Research limitations/implications: The data collected for the current study investigate global attitude towards Halal products. It would be interesting if future researchers examine consumers' attitude towards specific Halal products for specific product categories. Practical implications: It is argued in this research that the presence of strong attitude towards Halal products in Muslim consumers might play an important role in exclusion or inclusion of brands, based on their conformance to Halal requirements. Originality/value: The paper extends the applicability of the theory of reasoned action model by investigating the role of inter-personal and intra-personal religiosity in intention to choose Halal products. © Emerald Group Publishing Limited. Notes: Cited By :28 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874338284&doi=10.1108%2f17590831211232519&partnerID=40&md5=5e88013c5ecb919300e6234849b2ce8b Name of Database: Scopus

Reference Type: Journal Article Record Number: 443 Author: Mercogliano, R. Year: 2012 Title: Halal products: New food consumptions and food safety Journal: Industrie Alimentari Volume: 51 Issue: 527 Pages: 28-33 Type of Article: Article Short Title: I prodotti halal: Nuove realtà di consumo e sicurezza alimentare Abstract: Religious slaughter is related to the Jewish and Muslim religions, according to which the meat must be obtained from animals slaughtered according to religious rules, in order to be lawfully consumed by the faithful. In Italy religious slaughter is regulated by L. 623/85, DM. 11/06/80 and DL. 333/98, which establish that the stunning phase is prohibited. A Farm Animal Council report about methods of religious slaughter and animal welfare recommended to abrogate the exemptions related to these slaughters and identified critical issues about animal welfare and the hygienic production of meat. The main problem of marketing halal products is linked to both a religious and health certification. A greater understanding about the central nervous responses to anxiety and suffering during the slaughter to improve the methods of slaughter is needed. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867567585&partnerID=40&md5=a3591393e0a646f5118b411c78d24e5f Name of Database: Scopus

Reference Type: Journal Article Record Number: 474 Author: Marzuki, S. Z. S., Hall, C. M. and Ballantine, P. W. Year: 2012 Title: Restaurant managers' perspectives on halal certification Journal: Journal of Islamic Marketing Volume: 3 Issue: 1 Pages: 47-58 Type of Article: Article Short Title: Restaurant managers' perspectives on halal certification DOI: 10.1108/17590831211206581 Abstract: Purpose: The purpose of this paper is to investigate the attitudes of restaurant managers toward halal certification. Design/methodology/approach: In total, 33 interview sessions were conducted among restaurant managers in halal certified, halal claimant and non-halal restaurants and the data were coordinated into common themes. Findings: Restaurant managers feel that halal certification is very prevalent in the hospitality industry, as it promotes the importance of restaurant managers having knowledge of Muslims' dietary restrictions, sensitivity and religious practices; halal certification signifies that it has some attributes that make it unique and at the same time conforming to the Islamic dietary rules. Originality/value: This study is very significant as this is the first paper to examine attitudes of restaurant managers in relation to halal certification in Malaysia. It is gathered that very few researches were performed in the hospitality industry pertaining to halal certification, although the demand for halal foods is growing. © Emerald Group Publishing Limited. Notes: Cited By :24 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84883621773&doi=10.1108%2f17590831211206581&partnerID=40&md5=21c8d28c5fd8661d1dd92c501cab6d4b Name of Database: Scopus

Reference Type: Journal Article Record Number: 459 Author: Marzuki, S. Z. S., Hall, C. M. and Ballantine, P. W. Year: 2012 Title: Restaurant Manager and Halal Certification in Malaysia Journal: Journal of Foodservice Business Research Volume: 15 Issue: 2 Pages: 195-214 Type of Article: Article Short Title: Restaurant Manager and Halal Certification in Malaysia DOI: 10.1080/15378020.2012.677654 Abstract: Halal certification at restaurants ensures that foods are served according to Islamic dietary laws. Halal means permitted or lawful or fit for consumption. The purpose of this study is to explore the attributes of halal certification among Malaysian restaurant managers. A national mail survey was conducted on 2,080 respondents along with 33 interviews in 4 selected states and in the Federal Territory of Kuala Lumpur. The results indicate that restaurant managers have high expectations toward halal certification as it signifies attributes such as trust, safety, hygiene, and also perceived by participants as an important aspect in the food service industry. © 2012 Copyright Taylor and Francis Group, LLC. Notes: Cited By :14 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84862299405&doi=10.1080%2f15378020.2012.677654&partnerID=40&md5=d4e960f0599e46567d34eef15a33d47b Name of Database: Scopus

Reference Type: Journal Article Record Number: 461 Author: Marranci, G. Year: 2012 Title: Defensive or offensive dining? Halal dining practices among Malay Muslim Singaporeans and their effects on integration Journal: Australian Journal of Anthropology (The) Volume: 23 Issue: 1 Pages: 84-100 Type of Article: Article Short Title: Defensive or offensive dining? Halal dining practices among Malay Muslim Singaporeans and their effects on integration DOI: 10.1111/j.1757-6547.2012.00166.x Abstract: Anthropologists and sociologists have, in recent years, paid attention to different aspects of halal food production and consumption. However, very few studies have focussed on the impact that halal food, its certification and halal dining practice have on socialisation, particularly for Muslims living in multicultural societies in Southeast Asia. Nasir and Pereira's study (2008) is one of these exceptions. They studied the attitudes of Singaporean Malay Muslims towards halal food as well as the strategies they adopt when forced to share nonhalal dining environments. These authors have described such strategies as 'defensive dining' and have argued that, through them, Muslims in Singapore are able to fully partake in the multicultural life of the city state as well as integrate within the mainstream, mainly Chinese, society. This article discusses how my observations and fieldwork raise some questions about such overtly positive conclusions. Indeed, I suggest that to understand the impact that such 'dining strategies' may have on the integration of Singaporean Malay Muslims, we should not only observe the Malay Muslims' viewpoint but also consider the impact such practices have on non-Muslims, in particular the Chinese majority, as well as the role that stereotypes have in Singapore. © 2012 Australian Anthropological Society. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84859342186&doi=10.1111%2fj.1757- 6547.2012.00166.x&partnerID=40&md5=0a4f1e86d23e6d6640294e7cbcf7af3f Name of Database: Scopus

Reference Type: Journal Article Record Number: 416 Author: Manzouri, M. Year: 2012 Title: How lean supply chain implementation affect halal food companies Journal: Advances in Natural and Applied Sciences Volume: 6 Issue: 8 Pages: 1485-1489 Type of Article: Article Short Title: How lean supply chain implementation affect halal food companies Abstract: In today's global market the important key to success of companies is offering competitive price and services. It needs efficient tools and techniques in order to reduce waste and non value activities. Recently lean concept is introduced as techniques which can help companies to run a smooth and competitive business with decreasing variability and waste. Growing need of Halal products around the world persuade halal producers to improve product's quality, reduce its costs and eliminate its wastes. Implementing lean practices can help halal producers to be more competitive in the halal market. So, this study aims to understand to what extend halal producers can be benefited from implementing lean tools and techniques. A questionnaire was used to achieve the objectives of this study. The questionnaire was distributed to 300 halal food companies in Malaysia. A total of 61 usable replies were received. The results of this study identified that when halal food producers implement lean practices, they mostly benefited from improving their inventory management, product quality, customer satisfaction, and suppliers relationship. Since, there is little documentation regarding the status of lean practices implementation among halal food companies in Malaysia, recognizing the most important benefits regarding lean implementation is identified as a gap in the existing literature. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874538291&partnerID=40&md5=42e9617878285f27eaf349c4189f66cd Name of Database: Scopus

Reference Type: Journal Article Record Number: 437 Author: Lever, J. and Miele, M. Year: 2012 Title: The growth of halal meat markets in Europe: An exploration of the supply side theory of religion Journal: Journal of Rural Studies Volume: 28 Issue: 4 Pages: 528-537 Type of Article: Article Short Title: The growth of halal meat markets in Europe: An exploration of the supply side theory of religion DOI: 10.1016/j.jrurstud.2012.06.004 Abstract: Over the last 15 years dedicated markets for halal meat have emerged in a number of European countries. While ethnic stores still constitute the major retail outlet for halal meat in most countries, 'halal' labelled meat and meat products are increasingly available in supermarkets and fast food restaurants. Market expansion has also facilitated the rise of new certification bodies, each with their own marketing strategies and interpretations of what constitutes authentic 'halal', who question the reliability of certification policies that allow the practice of stunning before slaughter.This paper offers a comparative analysis of these market trends and developments across four European countries. Based on research carried out during the EU funded Dialrel project, it draws attention to the ways in which EU legislation and WTO trade guidelines hinder attempts to standardize halal certification by giving equal weight to pre-stun and non-stun halal slaughter practices emanating from different regional schools of thought within Sunni Islam. Whilst recognising the impact of global politics on the identity claims of Muslim groups across Europe, the paper draws on Einstein's work on the 'supply side' theory of religion to demonstrate how the diverse halal practices evident in the marketing strategies of commercial and religious actors are now driving the rapid growth and development of halal meat markets across Europe. © 2012 Elsevier Ltd. Notes: Cited By :43 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84880512280&doi=10.1016%2fj.jrurstud.2012.06.004&partnerID=40&md5=1fde71beebca952abb216cdf87f9ac15 Name of Database: Scopus

Reference Type: Journal Article Record Number: 414 Author: Katalin, H. Year: 2012 Title: Létezik-e jó halál? Journal: Lege Artis Medicinae Volume: 22 Issue: 12 Pages: 704-707 Type of Article: Article Short Title: Létezik-e jó halál? Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84871665751&partnerID=40&md5=108f2355389d879516c603e218af90fa Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 425 Author: Kassim, M., Yahaya, C. K. H. C. K., Zaharuddin, M. H. M. and Bakar, Z. A. Year of Conference: 2012 Title: A prototype of Halal product recognition system Volume: 2 Pages: 990-994 Short Title: A prototype of Halal product recognition system DOI: 10.1109/ICCISci.2012.6297170 Proceedings Title: 2012 International Conference on Computer and Information Science, ICCIS 2012 - A Conference of World Engineering, Science and Technology Congress, ESTCON 2012 - Conference Proceedings Abstract: Halal industry has been the fastest growing global business in Malaysia, therefore Malaysia has focused to set up the world's first development corporation in making Halal development business communities. Today, Muslim consumer still faces problem in identifying, verify or recognized Halal products in the market. Time to time technology development in communications has given advantage in deploying the system to solve this issue. Today new technology would be one the advantage in verifying Halal product. This research has presented a system to identify the Halal product by using Smartphone which called MyHalal system. Smartphone scanner, camera and barcode readers are tested. This system is able to verify and recognized the information of products and confirmed their Halal status in real time which has accessibility to its database while they do shopping. It operated on Android 2.1 open source operating system and can be used at higher application programming interface (API) level. This prototype system is novel from others by having detailed information features, large database and enable users to contact directly to product business market. Direct contact features also can be made to the Malaysian Islamic authority department (JAKIM) on recognition the products. The features of this application would ease, help and benefit Muslim consumers to overcome the issue on Halal recognition products in the market. © 2012 IEEE. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867873222&doi=10.1109%2fICCISci.2012.6297170&partnerID=40&md5=950e181c121538f7272edfbbe4db695c Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 454 Author: Kamaruddin, R., Iberahim, H. and Shabudin, A. Year of Conference: 2012 Title: Halal compliance critical control point (HCCCP) analysis of processed food Pages: 383-387 Short Title: Halal compliance critical control point (HCCCP) analysis of processed food DOI: 10.1109/BEIAC.2012.6226088 Proceedings Title: BEIAC 2012 - 2012 IEEE Business, Engineering and Industrial Applications Colloquium Abstract: Halal supply chains include stages from procurement and preparation of genuine halal ingredients to the manufacturing and delivery of final products to customers. Hence, this study investigates the critical point of processed food that attribute to "halal compliance" throughout the halal supply chain. The halal compliance critical control point (HCCCP) analysis was conducted through observations and face-to-face interviews on selected processed food industry, logistic providers and local and international port authorities. Findings reveal that the identification of halal critical points from the local and international counterparts has similar concern on the issue of temperature control for some frozen food items. However, there are some differences in the areas of handling and transportation. This study suggests that it is necessary to develop collaborative networks among members in the halal supply chains, in order to create awareness, ensure knowledge sharing and enhance required skills. © 2012 IEEE. Notes: Cited By :6 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84864274204&doi=10.1109%2fBEIAC.2012.6226088&partnerID=40&md5=d7c99fe4f7001c465a2af1ec032122d3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 442 Author: Jouili, J. Year: 2012 Title: Halal arts: What's in a concept? Journal: Material Religion Volume: 8 Issue: 3 Pages: 402-403 Type of Article: Article Short Title: Halal arts: What's in a concept? DOI: 10.2752/175183412X13415044209078 Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84867671923&doi=10.2752%2f175183412X13415044209078&partnerID=40&md5=19bb105a11edfe937b97cd8d664 25e6e Name of Database: Scopus

Reference Type: Journal Article Record Number: 430 Author: Jafari, A. Year: 2012 Title: Johan Fischer -the Halal frontier: Muslim consumers in a globalized market Journal: International Journal of Market Research Volume: 54 Issue: 5 Type of Article: Article Short Title: Johan Fischer -the Halal frontier: Muslim consumers in a globalized market Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84866906455&partnerID=40&md5=94d3c0cd67139b169e4f93c20b2c54b1 Name of Database: Scopus

Reference Type: Book Section Record Number: 422 Author: Izberk-Bilgin, E. Year: 2012 Title: Theology meets the marketplace: The discursive formation of the halal market in Turkey Book Title: Consumption and Spirituality Pages: 41-53 Short Title: Theology meets the marketplace: The discursive formation of the halal market in Turkey DOI: 10.4324/9780203106235 Notes: Cited By :6 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906584644&doi=10.4324%2f9780203106235&partnerID=40&md5=26f54ac8371cfd2ac0b6cadf8cf7b5ce Name of Database: Scopus

Reference Type: Journal Article Record Number: 431 Author: Ismaeel, M. and Blaim, K. Year: 2012 Title: Toward applied Islamic business ethics: Responsible halal business Journal: Journal of Management Development Volume: 31 Issue: 10 Pages: 1090-1100 Type of Article: Article Short Title: Toward applied Islamic business ethics: Responsible halal business DOI: 10.1108/02621711211281889 Abstract: Purpose: The purpose of this paper is to explore the opportunities of using halal regulation and certification as a mechanism for applying Islamic business ethics in contemporary world. Design/methodology/approach: The current practices of halal regulation and certification and literature on Islamic ethics were reviewed, to identify a practical approach for Islamic business ethics. Findings: Islam allows and accepts different levels of ethical commitment. A multi-level Islamic ethics framework and a multi-level halal certification approach are proposed to facilitate the implementation of Islamic business ethics in a relative context. Two major developments can enrich halal business practices: harmonization of global standards and governance structure, and integrating responsibility and ethical issues in halal standards. Practical implications: The proposed framework and developments can enrich halal regulation and certification practice. Originality/value: The paper emphasizes the importance of flexibility and adaptability in Islamic business ethics implementation, and proposes a new framework and approach to apply Islamic business ethics. © Emerald Group Publishing Limited. Notes: Cited By :14 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84868592880&doi=10.1108%2f02621711211281889&partnerID=40&md5=b07879812f3cbfad2124321052407ec9 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 467 Author: Ibrahim, M. N. H., Noordin, S. A. and Shahibi, M. S. Year of Conference: 2012 Title: A conceptual framework exploring the gap between expert and consumer evaluation and interpretation on the usability of Malaysian pharmaceuticals halal product website Volume: 2 Pages: 960-966 Short Title: A conceptual framework exploring the gap between expert and consumer evaluation and interpretation on the usability of Malaysian pharmaceuticals halal product website Proceedings Title: Innovation Vision 2020: Sustainable growth, Entrepreneurship, and Economic Development - Proceedings of the 19th International Business Information Management Association Conference Abstract: Muslim populations reach more than1. 8 billion people and Islam is considered among the biggest religion in the world. The globalization and commercialization of all aspects of human life today lead challenging lives. The issues of the pureness of the product and services that used for daily life become more sensitive issues in the Muslim community. Muslim belief concern about the Halal and Haram Issues product and services In fact Islam belief hold to the concept that food consumers will later be a part of body and soul and in fact it is related to ibadah to Allah. Inconsistence usage of Islamic identity and trait that may lead to misrepresentation of Islam and low usability of an Islamic user interface need to be addressed Furthermore the growing number of Muslim population is now estimated 2 billion and the 20% of it are internet user, the phenomenon has attracted significant research. however previous studies invistaged that the usability level of Islamic website is low (Wan Abdul Rahim. et all 2006, Murni et all 2010) This study aim to explore the subject matter expert and consumer interpretation on usability of halal pharmaceutical product website concerning Islamic identity has using the qualitative research method approach This research compared 30 website towards usability and Islamic identity for halal product website. One of the significant contribution of the study is it may enhance the Islamic website understanding. Investigation on developing a framework for website designer extracted knowledge generated through usability evaluation potentially benefit to reduce development time and cost, training, user error. A Relationship between website usability and Islamic website may be explored by analyzing the gap between subject matter expert and consumer evaluation. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84896346794&partnerID=40&md5=0d928cdb9cb26c0f3fb29d0558ef2178 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 417 Author: Iberahim, H., Kamaruddin, R. and Shabudin, A. Year of Conference: 2012 Title: Halal development system: The institutional framework, issues and challenges for halal logistics Pages: 760-765 Short Title: Halal development system: The institutional framework, issues and challenges for halal logistics DOI: 10.1109/ISBEIA.2012.6422993 Proceedings Title: ISBEIA 2012 - IEEE Symposium on Business, Engineering and Industrial Applications Abstract: The purposes of the study are to identify the status of current Halal development system and highlight issues and challenges on the halal logistics in Malaysia. Investigations were conducted through site visits, semi- structured interviews and document reviews on four core groups; the governing agencies, the logistics providers, the port authorities and the industries. This qualitative approach adopted content analysis in order to systematically verify facts and evidences. Findings reveal the government continuous efforts in providing a holistic center for certification, and monitoring and enforcement system. However, the institutional framework has low level of centralization, lacks networking with international bodies and experts in halal logistics industry. The study highlights practical issues and challenges of Malaysia halal development system. The study concludes on critical points for halal logistics. Copyright © 2012 IEEE. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874373600&doi=10.1109%2fISBEIA.2012.6422993&partnerID=40&md5=f300e14d07c1f45ecbad803fa2719120 Name of Database: Scopus

Reference Type: Journal Article Record Number: 468 Author: Hosen, N. Year: 2012 Title: Hilal and Halal: How to manage islamic pluralism in Indonesia? Journal: Asian Journal of Comparative Law Volume: 7 Issue: 1 Type of Article: Article Short Title: Hilal and Halal: How to manage islamic pluralism in Indonesia? DOI: 10.1515/1932-0205.1418 Article Number: 11 Abstract: The paper examines the tension amongst the Indonesian government and Islamic organisations in dealing with the plurality of interpretation within Islamic tradition and at the same time maintaining the unity and harmony of the Muslim ummah. I provide two case studies here: first, the issue of determining the first and the end of Ramadan and also 10 Zul Hijjah (for Idu al-Adha). Second, who has the authority to issue halal certificate? Due to different methods of hisab (astronomical calculation) and ru'yah (sighting a new crescent), Islamic organisations (Muhammadiyah, Nahdlatul Ulama and Majelis Ulama Indonesia) have produced different fatwas. At the same time, the Government has to make announcement on which dates to begin or to end fasting. With regard to the second issue, there is currently a tension between the Government and the MUI as the first thinks it falls into its authority whereas the latter insists that halal certificate is a written fatwa which belongs to its 'jurisdiction'. The questions are: how does the government decide which fatwa to choose, and what are the reactions of Islamic organisations when their views differ with the position of the government? There is also tension in society in celebrating Idul Fitri and Idul Adha on different dates. How far should the government go to accommodate such different views, to maintain harmony in the community?. ©2012 De Gruyter. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84908217281&doi=10.1515%2f1932- 0205.1418&partnerID=40&md5=e3c1fede123defd02aeb7dfc6097cdb4 Name of Database: Scopus

Reference Type: Journal Article Record Number: 451 Author: Heckmann, M., Köbe, I. and Spiess, H. H. Year: 2012 Title: Pork testing in the halal production. Determining a suitable sample drawing system for a rapid immunological test for quality control Journal: Fleischwirtschaft Volume: 92 Issue: 7 Pages: 42-44 Type of Article: Article Short Title: Schweinefleisch-test in der halal-produktion: Ermittlung eines geeigneten probenahmesystems für einen immunologischen schnelltest zur qualitätskontrolle Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84864577119&partnerID=40&md5=cbd510a858931f6d3878374cde58f26f Name of Database: Scopus

Reference Type: Journal Article Record Number: 448 Author: Halim, M. A. A. and Salleh, M. M. M. Year: 2012 Title: The possibility of uniformity on Halal standards in organization of Islamic Countries (OIC) country Journal: World Applied Sciences Journal Volume: 17 Issue: SPL.ISS1 Pages: 6-10 Type of Article: Article Short Title: The possibility of uniformity on Halal standards in organization of Islamic Countries (OIC) country Abstract: The objective of this paper is to analyse the Halal standards among OIC Country specifically on preparation of food standard. One of the reasons why the Halal industry cannot grow faster, despite rising demands for Halal products worldwide, is because there is no consensus on a Halal standard. Each country has its own certification body, which leads to disagreements over animal feed, slaughtering methods, packaging, logistics and other issues. Indeed, all sectors of the market from inter-government agencies to the smallest trader have recognized the need for one global Halal standard that is recognised by all importing countries. Amidst the growing number of agencies issuing Halal certificates, there is also an increasing trend for local government departments to take charge of Halal certification as a result of the increasing demand for the export of Halal goods. It would be very difficult for countries to collectively agree on one global Halal standard as this would mean surrendering their sovereign rights. As a conclusion, uniformity and consensus especially among OIC Countries is very much important in order to ensure Halal standard for OIC Countries can be develop or otherwise it will be a dream forever. Implication of this paper is to educate people and industry on the importance of having uniformity for Halal standard. Hence, in the future research, it is suggested to study on the establishment of International Accreditation for Halal. © IDOSI Publications, 2012. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865261645&partnerID=40&md5=1f65920904aaf82f86af4923a4bb505b Name of Database: Scopus

Reference Type: Journal Article Record Number: 456 Author: Gregory, N. G., Von Wenzlawowicz, M., Von Holleben, K., Fielding, H. R., Gibson, T. J., Mirabito, L. and Kolesar, R. Year: 2012 Title: Complications during shechita and halal slaughter without stunning in cattle Journal: Animal Welfare Volume: 21 Issue: SUPPL. 2 Pages: 81-86 Type of Article: Short Survey Short Title: Complications during shechita and halal slaughter without stunning in cattle DOI: 10.7120/096272812X13353700593680 Abstract: This paper summarises the findings from five studies in eight countries on over 1,500 cattle slaughtered commercially by the halal or shechita methods without stunning. It reports the number of cuts applied to the neck, the cutting methods and the frequency of complications during the bleeding period. Complications during the bleeding period that occurred in some cattle included: (i) delay in the time to collapse, which was interpreted as late loss of consciousness; (ii) premature arrest of bleeding from the carotid arteries due to false aneurysm formation; and (iii) blood entering the respiratory tract during bleeding. These features are important as they determine or reflect the duration of consciousness following the cut and the potential for protracted suffering from wound nociception or blood irritating the respiratory tract. When cattle were not restrained following the halal cut, they took on average 20 s to collapse. Fourteen percent stood up again after an initial collapse, and 1.5% took more than 4 min before their final collapse. Eight percent took 60 s or longer to collapse, and those animals were more likely to have false aneurysms in the severed ends of the carotid arteries. False aneurysms, which were at least 3 cm in diameter, formed in the severed cardiac ends of the carotid arteries in 10% of cattle slaughtered by halal or shechita. Some false aneurysms formed in the severed ends of the carotid arteries within 7 s of the halal cut, and in 10% of the cattle bloodflow came to a halt in one of the arteries within 10 s. On average, the false aneurysms developed within 21 s. Nineteen percent of cattle slaughtered by shechita and 58% of cattle slaughtered by halal had blood lining the mucosa of the trachea. All animals had blood lining the glottis. In both situations there could be a sense of respiratory tract irritation from the blood. It is proposed that severing the carotids at the position in the neck which corresponds to C1 will reduce the frequency of false aneurysm formation and subsequent arrested bloodflow from the severed arteries, and it will deafferent the respiratory tract reducing the transmission of potentially unpleasant sensory signals associated with blood contaminating the upper and lower parts of the tract. Most cattle subjected to halal and shechita have the neck cut at a position which corresponds to C2 to C4, and changing to a cut at C1 could partly reduce the potential for suffering during slaughter without stunning. © 2012 Universities Federation for Animal Welfare. Notes: Cited By :15 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84861325314&doi=10.7120%2f096272812X13353700593680&partnerID=40&md5=740bae566a8a828fb390027aca34 9737 Name of Database: Scopus

Reference Type: Journal Article Record Number: 452 Author: Fischer, J. Year: 2012 Title: Branding halal: A photographic essay on global Muslim markets Journal: Anthropology Today Volume: 28 Issue: 4 Pages: 18-21 Type of Article: Article Short Title: Branding halal: A photographic essay on global Muslim markets DOI: 10.1111/j.1467-8322.2012.00886.x Abstract: In the rapidly expanding global market for halal products, Malaysia and Singapore hold a special position as the only two countries in the world where state bodies certify halal products, spaces (shops, factories and restaurants) as well as work processes. In these two countries and in shops all around the world, consumers can find state halal- certified products that carry distinctive halal marks. This photographic essay explores the properties of halal marks in Malaysia and Singapore within a framework of visual systems and the conditions of their interpretation, relating the particular systems to the complexities of which they are a part. More specifically, I explore the visual systems of halal marks on products, advertisements, shops as well as restaurants. © RAI 2012. Notes: Cited By :15 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84864765705&doi=10.1111%2fj.1467- 8322.2012.00886.x&partnerID=40&md5=c312c4c3ef073bfaacfae90d3dfa9a74 Name of Database: Scopus

Reference Type: Journal Article Record Number: 450 Author: Erwanto, Y., Abidin, M. Z., Sismindari, X. and Rohman, A. Year: 2012 Title: Pig species identification in meatballs using polymerase chain reaction- restriction fragment length polymorphism for Halal authentication Journal: International Food Research Journal Volume: 19 Issue: 3 Pages: 901-906 Type of Article: Article Short Title: Pig species identification in meatballs using polymerase chain reaction- restriction fragment length polymorphism for Halal authentication Abstract: The detailed information on the chemical and nutritional content is essential for consumers in choosing meat-derived food products. For moslem communities, it is prohibited to consume pork-contained or other pig derivatives foods. Unfortunately, meat adulteration by means of mixing beef and chicken with pork or other pig derivatives frequently occurs in the market. This habits cause difficult identification of beef and chicken that are free from pork and other derivatives products. Genomic DNA of pig, bovine, and chicken were isolated and subjected to PCR amplification targeting the mitochondrial cytochrome b gene. Pig species differentiation was determined by digestion of 359 bp amplified product obtained with BseDI restriction enzymes, which generated pig species electrophoresis pattern. PCR-Restriction Fragment Length Polymorphism (RFLP) revealed the presence of pork in meatball product which can be distinguished among bovine, chicken, and pig samples. Pig mitochondrial cytochrome DNA gene was cleaved into 228 bp and 131 bp fragments but the bovine, and chicken cytochrome b gene were not digested by BseDI enzyme. PCR-RFLP technique using BseDI restriction enzymes is reliable for the detection of pork in meatball for the Halal authentication. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84864820794&partnerID=40&md5=4541c7d478621f4430d3f572a87ff779 Name of Database: Scopus

Reference Type: Journal Article Record Number: 253 Author: Demirhan, Y., Ulca, P. and Senyuva, H. Z. Year: 2012 Title: Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication Journal: Meat Sci Volume: 90 Issue: 3 Pages: 686-9 Epub Date: 2011/11/22 Date: Mar Short Title: Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2011.10.014 Accession Number: 22098822 Keywords: Animals Cytochromes b/genetics DNA/genetics/ isolation & purification DNA Primers/genetics Food Analysis/ methods Food Handling/ methods Gelatin/genetics Germany Meat/ analysis Polymerase Chain Reaction/methods Real-Time Polymerase Chain Reaction Reproducibility of Results Sensitivity and Specificity Sequence Analysis, DNA Swine/ genetics Turkey Abstract: A commercially available real-time PCR, based on a multi-copy target cytochrome b (cyt b) using porcine specific primers, has been validated for the Halal/Kosher authentication of gelatine. Extraction and purification of DNA from gelatine were successfully achieved using the SureFood(R) PREP Animal system, and real-time PCR was carried out using SureFood(R) Animal ID Pork Sens kit. The minimum level of adulteration that could be detected was 1.0% w/w for marshmallows and gum drops. A small survey was undertaken of processed food products such as gum drops, marshmallows and Turkish delight, believed to contain gelatine. Of fourteen food products from Germany, two samples were found to contain porcine gelatine, whereas of twenty-nine samples from Turkey twenty-eight were negative. However, one product from Turkey contained porcine DNA and thus was not Halal, and neither was the use of porcine gelatine indicated on the product label. Notes: Demirhan, Yasemin Ulca, Pelin Senyuva, Hamide Z Research Support, Non-U.S. Gov't England Meat Sci. 2012 Mar;90(3):686-9. doi: 10.1016/j.meatsci.2011.10.014. Epub 2011 Oct 31. Author Address: A&T Food Laboratory, Mega Center No. 29 34045, Istanbul, Turkey. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 421 Author: Debóra, C. S. Year: 2012 Title: The shadow of death and its valley Journal: Magyar Nyelv Volume: 108 Issue: 4 Pages: 440-449 Type of Article: Article Short Title: A halál árnyéka és annak völgye Egy bibliai frazéma értelmezése és magyar fordításai Abstract: In this paper, the author has collected old and new occurrences of the Hungarian phraseme halál árnyékának völgye 'valley of the shadow of death'. Even in the earliest Hungarian translations of the Bible, not independently of the identity of the source language, the tradition concerning this phrase bifurcates. Protestant translators may have been familiar with the complex meaning of Hebrew calmávet that has become a point of controversy since. This translation error, however, survives to the present day asa 16th-century tradition. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84879079547&partnerID=40&md5=969fbbd0f44667dd8f511e8c30992345 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 271 Author: De Massis, Alfredo, Halkias, Daphne, Pizzurno, Emanuele and Fragoudakis, Mirka Year of Conference: 2012 Title: Halal products and services offered by Italian family businesses in the tourism and hospitality sector: brief case studies of entrepreneurship and innovation Conference Name: Proceedings of the 2nd annual global Islamic marketing conference 2012 (GIMC) Publisher: - Short Title: Halal products and services offered by Italian family businesses in the tourism and hospitality sector: brief case studies of entrepreneurship and innovation

Reference Type: Journal Article Record Number: 471 Author: Daud, N. M., Aziz, H. A., Baharudin, N. H. and Shamsudin, S. F. Year: 2012 Title: Identifying the determinant attributes of halal cosmetics product that influence its positioning strategy in Malaysian market Journal: Journal of Applied Sciences Research Volume: 8 Issue: 1 Pages: 301-313 Type of Article: Article Short Title: Identifying the determinant attributes of halal cosmetics product that influence its positioning strategy in Malaysian market Abstract: This paper examines the determinants attributes of halal cosmetics product that influence its positioning strategy in Malaysian market. The results will provide insight on cosmetic firms and other organization of similar structure could identify the determinants attributes of Halal cosmetics product and strengthening their marketing strategies. This study is perhaps one of the first to investigate halal cosmetics and market positioning in Malaysia. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84866053855&partnerID=40&md5=5b5da2d83a3cefd4a9d5322e460b9daf Name of Database: Scopus

Reference Type: Journal Article Record Number: 424 Author: Bridi, A. M., Fonseca, N. A. N., Da Silva, C. A., Balarin, M. R. S., Da Costa Flaiban, K. K. M., Costantino, C., Tarsitano, M. A. and De Almeida Bitencourt Cardoso, T. Year: 2012 Title: Indicators of stress and quality meat in broilers slaughtered by the "Halal Journal: Semina:Ciencias Agrarias Volume: 33 Issue: 6 Pages: 2451-2459 Type of Article: Article Short Title: Indicadores de estresse e qualidade da carne em frangos abatidos pelo método "Halal DOI: 10.5433/1679-0359.2012v33n6p2451 Abstract: This research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the "Halal" method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the "Halal" method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force - FC) were measured in "Pectoralis major" muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the "Halal" method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the "Halal" method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method "Halal". It is concluded that the "Halal" method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84871342179&doi=10.5433%2f1679- 0359.2012v33n6p2451&partnerID=40&md5=76df124cb03c086e27e6cb1021e81dc1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 466 Author: Badruldin, B., Mohamed, Z., Sharifuddin, J., Rezai, G., Abdullah, A. M., Latif, I. A. and Mohayidin, M. G. Year: 2012 Title: Clients' perception towards JAKIM service quality in Halal certification Journal: Journal of Islamic Marketing Volume: 3 Issue: 1 Pages: 59-71 Type of Article: Article Short Title: Clients' perception towards JAKIM service quality in Halal certification DOI: 10.1108/17590831211206590 Abstract: Purpose: The aim of this study is to examine the level service quality from the perspective of food manufacturers. Malaysia is gearing towards becoming a major player in the world Halal market. Its Halal certification is under the jurisdiction of the Department of Islamic Development Malaysia (JAKIM). The process of awarding Halal certificates involves not only an official site inspection of production plants but also the examination on the Halal status of raw materials. In 2007, JAKIM only approved 75 percent of the total number of applications for Halal certification. Design/methodology/approach: A total of 547 small and medium-sized enterprise manufacturers in Malaysia represented the population for this study. SERVQUAL gap analysis was used to measure the gap between clients' expectations and their perceptions of JAKIM's services. Findings: The results of the analysis indicate that the biggest gap was in the empathy dimension, followed by responsiveness, reliability, assurance and tangibles. The results show that JAKIM had not met food manufacturers' expectations in all five service quality dimensions, especially the empathy dimension. Practical implications: Practical implications extend to food policy decision makers involved in JAKIM to develop and formulate appropriate strategies to meet the needs of its clients more effectively. Originality/value: JAKIM could design training programs by emphasizing on the issues of human factors in service delivery, in particular the requirements of customer care, work ethics and human relations skills. Training in customer relationships is important and this applies to employees at all levels. © Emerald Group Publishing Limited. Notes: Cited By :15 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84898402508&doi=10.1108%2f17590831211206590&partnerID=40&md5=f3e6375d3e6eebe67ed6263728c89200 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 429 Author: Bachok, S., Chik, C., Arsat, A., Jamil, J. and Ghani, M. A. Year of Conference: 2012 Title: Detection of non halal ingredient for halal verification in bakery and confectionery in Malaysia Pages: 333-335 Short Title: Detection of non halal ingredient for halal verification in bakery and confectionery in Malaysia Proceedings Title: Current Issues in Hospitality and Tourism Research and Innovations - Proceedings of the International Hospitality and Tourism Conference, IHTC 2012 Abstract: Bakery products have gained popularity in Malaysia recently. However Muslim consumers are still concerned of the safety, quality composition and 'halalness' of bakery product. They want to know the origin of the ingredient used and the way it was processed. Therefore the bakery ingredient should be inspected and tested for permissibility to meet the Halal compliance. This study is designed to identify the origin of non halal ingredient in bakery industry. In producing Halal bakery product, all of the raw ingredients must be Halal and must not come into contact with any equipment that has been used for non-Halal food. Pork, gelatine and alcohol and its derivatives were assessed in the bakery products using Polymerase Chain Reaction (PCR) methods to detect the non halal items in bakery ingredients. Ten samples of ingredients and bakery products were tested. The aim of this study is to increase the consumer knowledge towards the halal bakery product. It also acts as reference for any future study in the related field mainly in Malaysia. © 2012 Taylor & Francis Group. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84866894720&partnerID=40&md5=126ce518ed2c9ae53801cbe8904dbade Name of Database: Scopus

Reference Type: Journal Article Record Number: 418 Author: Babji, A. S., Ghassem, M., Hong, P. K. and Maizatul, S. M. S. Year: 2012 Title: Challenges and importance of traceability of halal raw materials in processed meat products: A review Journal: ASM Science Journal Volume: 6 Issue: 2 Pages: 144-147 Type of Article: Article Short Title: Challenges and importance of traceability of halal raw materials in processed meat products: A review Abstract: Research and development trends will continue to design innovative composite foods in which muscle proteins are combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have lost their original inherent properties and characteristics. Composite food are products with meat, non-meat proteins, fats, carbohydrates and functional ingredients such as pre-emulsion, probiotics, enzymes, bioactives, peptides, hormones, emulsifiers, gelatin, animal fats/oils, alcohol and visceral tissues. Traceability of halal meat raw materials should start at the point of animal breeding, production to the stage of halal slaughter, processing operations and final point of consumption. Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking halal food. The processes and technological advancements made in raw material processing, ingredient extractions, modifications, purification and resynthesized into many food ingredients make the question of traceability and solving of the materials and processes that are halal a monumental task. Food is only halal if the entire food chain from farm to table, is processed, handled and stored in accordance with the syariah and/or halal standards or guidelines, such as in the Jabatan Kemajuan Islam Malaysia (JAKIM): General guidelines, Malaysia Standards MS 1500:2009 and Codex Alimentarius (Food Labeling). Here lies the challenge and importance of traceability to verify the 'wholesomeness' of the sources of halal raw materials and final meat-based food products. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84877643556&partnerID=40&md5=480a01f31092d3a29a3a59b350dfe7ae Name of Database: Scopus

Reference Type: Journal Article Record Number: 445 Author: Alina, A. R., Nur Illiyin, M. A., Salmah, Y., Siti Mashitoh, A., Imtinan, A. K. and Juriani, J. Year: 2012 Title: Detection of Non-Halal Plasma Transglutaminase in Selected Surimi-Based Products by using Sandwich ELISA Method Journal: World Applied Sciences Journal Volume: 17 Issue: SPL.ISS1 Pages: 39-44 Type of Article: Article Short Title: Detection of Non-Halal Plasma Transglutaminase in Selected Surimi-Based Products by using Sandwich ELISA Method Abstract: The usage of non-halal plasma transglutaminase to improve the gelling properties of surimi is prohibited for Muslim consumers. The objective of this study is to detect non-halal plasma transglutaminase in surimi products. A total of 12 samples were tested using DEAE, Unosphere Q and BioScale Macroprep High Q columns and further confirmed by Sandwich ELISA method. Three different monoclonal antibody (MAbs) species which were bovine, chicken and porcine were used to observe the reaction against the samples. The reactivity of the antibody against the antigen was defined in a certain range of cutoff value that is very strong, strong, moderate, weak and negative. By using the MAbs of the different species, the result showed S1, S2 and S3 did not contain transglutaminase from bovine while the other samples did. Six samples which were S1, S2, S3, S8, S11 and S12 selected in the ELISA procedure had a very strong reaction with transglutaminase from porcine species. For MAbs of chicken species, S12 has a weak reactivity while other samples showed very strong and strong reaction of transglutaminase. The sandwich ELISA can be a useful method to detect the presence of transglutaminase in surimi-based products, which is derived from blood of different species of mammalian animals. Further study should be done to optimize the specificity of antibody used in the confirmation of TGase in surimi. © IDOSI Publications, 2012. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865266965&partnerID=40&md5=b0153ea13871f771f52ec8f17909e458 Name of Database: Scopus

Reference Type: Journal Article Record Number: 441 Author: Ali, M. E., Kashif, M., Uddin, K., Hashim, U., Mustafa, S. and Che Man, Y. B. Year: 2012 Title: Species Authentication Methods in Foods and Feeds: The Present, Past, and Future of Halal Forensics Journal: Food Analytical Methods Volume: 5 Issue: 5 Pages: 935-955 Type of Article: Article Short Title: Species Authentication Methods in Foods and Feeds: The Present, Past, and Future of Halal Forensics DOI: 10.1007/s12161-011-9357-3 Abstract: We extensively reviewed the existing as well as the potentials of the molecular biology and nanotechnology methods for the identification of animal-derived materials in foods and feeds. The verification of animal-derived materials in foods and feeds is mandatory by several religious as well as regional and state laws. It is also essential to limit the transmission of food-borne pathogens and allergens. Verification of declared components further helps prevent unfair trades and protect consumers' trusts, religious faiths, and hard-earned fortunes. In this review, special emphasis is given to the molecular markers and their tracing tools in biology and nanotechnology. Among the four types of biomolecules, known as proteins, lipids, carbohydrates, and nucleic acids, DNA has been reported as the most appropriate biomarker to identify the source of animal-derived materials. While PCR has got enormous attention as the most effective molecular identification tool, PCR-based methods are not suitable for the unambiguous identification of very short DNA targets (15-30 bp) which can survive even in the harsh conditions of food and feed processing. Nanotechnology-based approaches using nanogap electrodes, quantum dots (QDs), and SERS-active nanoparticle shells are highly sensitive and can detect very short oligo targets almost at single-molecule sensitivity. However, nanogap fabrication has remained a challenging task and also involves complicated surface modification and immobilization chemistries. QD and SERS-based techniques also demand surface modifications and immobilization chemistries. On the other hand, gold nanoparticle (GNP)-based hybridization detection is label-free, sensitive, and does not involve any modification chemistry and expensive instrumentations. GNP-based biosensors offer a low-cost platform to detect and quantify short-length DNA markers in mixed biological and processed commercial foods. © 2012 Springer Science+Business Media, LLC. Notes: Cited By :35 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866038092&doi=10.1007%2fs12161-011-9357- 3&partnerID=40&md5=f4787c4ec4bb2bffe574d2dfba5c0a32 Name of Database: Scopus

Reference Type: Journal Article Record Number: 250 Author: Ali, M. E., Hashim, U., Kashif, M., Mustafa, S., Che Man, Y. B. and Abd Hamid, S. B. Year: 2012 Title: Development of swine-specific DNA markers for biosensor-based halal authentication Journal: Genet Mol Res Volume: 11 Issue: 2 Pages: 1762-72 Epub Date: 2012/07/31 Date: Jun 29 Short Title: Development of swine-specific DNA markers for biosensor-based halal authentication Alternate Journal: Genetics and molecular research : GMR ISSN: 1676-5680 (Electronic) 1676-5680 (Linking) DOI: 10.4238/2012.June.29.9 Accession Number: 22843053 Keywords: Animals Base Sequence Biosensing Techniques Cattle DNA Probes/genetics DNA, Mitochondrial/ genetics Food Handling/ standards Food Quality Genetic Markers Genome, Mitochondrial Gold Meat/ standards Metal Nanoparticles Particle Size Sensitivity and Specificity Sus scrofa/ genetics Abstract: The pig (Sus scrofa) mitochondrial genome was targeted to design short (15-30 nucleotides) DNA markers that would be suitable for biosensor-based hybridization detection of target DNA. Short DNA markers are reported to survive harsh conditions in which longer ones are degraded into smaller fragments. The whole swine mitochondrial- genome was in silico digested with AluI restriction enzyme. Among 66 AluI fragments, five were selected as potential markers because of their convenient lengths, high degree of interspecies polymorphism and intraspecies conservatism. These were confirmed by NCBI blast analysis and ClustalW alignment analysis with 11 different meat- providing animal and fish species. Finally, we integrated a tetramethyl rhodamine-labeled 18-nucleotide AluI fragment into a 3-nm diameter citrate-tannate coated gold nanoparticle to develop a swine-specific hybrid nanobioprobe for the determination of pork adulteration in 2.5-h autoclaved pork-beef binary mixtures. This hybrid probe detected as low as 1% pork in deliberately contaminated autoclaved pork-beef binary mixtures and no cross- species detection was recorded, demonstrating the feasibility of this type of probe for biosensor-based detection of pork adulteration of halal and kosher foods. Notes: Ali, M E Hashim, U Kashif, M Mustafa, S Che Man, Y B Abd Hamid, S B Research Support, Non-U.S. Gov't Brazil Genet Mol Res. 2012 Jun 29;11(2):1762-72. doi: 10.4238/2012.June.29.9. Author Address: Institute of Nano Electronic Engineering, Universiti Malaysia, Kangar, Perlis, Malaysia. [email protected] Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 460 Author: Addy, R. Year: 2012 Title: Multi-million pound halal facility now open Journal: Food Manufacture Issue: 4 Type of Article: Note Short Title: Multi-million pound halal facility now open Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84871711344&partnerID=40&md5=592c42f6aa89cb6fca37ba795394b318 Name of Database: Scopus

Reference Type: Journal Article Record Number: 462 Year: 2012 Title: [To the Editors: Role of the physician in the case of out-of-hospital death] Journal: Orvosi hetilap Volume: 153 Issue: 11 Pages: 438-439, author's reply 239. Type of Article: Note Short Title: Tisztelt Szerkesztoség! Orvosi teendok a kórházon kivül bekövetkezett halál esetén. DOI: 10.1556/OH.2012.11M Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84860158664&doi=10.1556%2fOH.2012.11M&partnerID=40&md5=a5bd18c85b5afec635a3c8c3c8acc881 Name of Database: Scopus

Reference Type: Journal Article Record Number: 447 Year: 2012 Title: BHJ UK's bullish charge into halal sector with beef protein Journal: Food Manufacture Issue: 5 Type of Article: Note Short Title: BHJ UK's bullish charge into halal sector with beef protein Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865272854&partnerID=40&md5=053fb68bad29eec3df2297eaf8bb7d1f Name of Database: Scopus

Reference Type: Journal Article Record Number: 486 Author: Zulkifli, W. S. W., Ab Rahman, S., Awang, K. W. and Che Man, Y. B. Year: 2011 Title: Developing the framework for halal friendly tourism in Malaysia Journal: International Business Management Volume: 5 Issue: 6 A Pages: 295-302 Type of Article: Article Short Title: Developing the framework for halal friendly tourism in Malaysia DOI: 10.3923/ibm.2011.295.302 Abstract: Tourism is a sector that has been identified by government as a catalyst for the economy. In this context, Islamic tourism has been chosen as the key focus areas where it is considered to attract Muslim tourists. Halal industry has becoming a lucrative market globally either for products or services. However, the services sector such as tourism has yet to tap into this lucrative market even though the Halal travel is gaining popularity globally. Basically, Halal tourism is relatively a new concept that is gaining high demand, especially from Halal conscious traveler. However, the issue arises when there is no framework for Halal friendly tourism has been developed in Malaysia. In this discussion, the researcher has proposed a conceptual framework for Halal friendly tourism activities. From the proposed framework hopefully that one day, the standard framework of Halal friendly tourism could be established and practiced in future. © Medwell Journals, 2011. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865100370&doi=10.3923%2fibm.2011.295.302&partnerID=40&md5=487baeef9c59b82fa0caaa14ddade10c Name of Database: Scopus

Reference Type: Journal Article Record Number: 512 Author: Zailani, S., Omar, A. and Kopong, S. Year: 2011 Title: An exploratory study on the factors influencing the non-conipliance to halal among hoteliers in Malaysia Journal: International Business Management Volume: 5 Issue: 1 Pages: 1-12 Type of Article: Article Short Title: An exploratory study on the factors influencing the non-conipliance to halal among hoteliers in Malaysia DOI: 10.3923/ibm.2011.1.12 Abstract: Performance of the hotel industry is very significant contribution towards economic growth of the tourism sector. The preparations of Halal food and hygienic accommodations will give an added competitiveness advantage to the hotels in attracting the local and foreign tourists, especially those from the Middle East, West Asia and other Islamic countries. Muslim tourists, particularly from West Asia are increasingly sensitive and wanted access to more sophisticated holiday destinations and Halal dining. Nevertheless, statistics from JAKIM has shown that only 101 hotels all around Malaysia have applied and secured the Halal certificate from JAKIM, MAIN and JAIN while the rest still not doing so. It is therefore will be important to understand the reasons why most of the hoteliers are non- compliance to halal. From the exploratory study randomly conducted to 8 non-certified halal hotels, it is discovered that most of the managers are not well understood the importance of halal certification. They still can have the successful business without being certified with halal hotels as majority of their customers are non-Muslims. This results indicate that the perceived of benefits towards halal certification could be as one of the factors that influenced them not to apply for the certification. It is important for the Malaysian government to enhance the hoteliers understanding on the outcomes of having the halal certification so that the acceptance level can be improved. © Medwell Journals, 2011. Notes: Cited By :13 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 78650216017&doi=10.3923%2fibm.2011.1.12&partnerID=40&md5=d7ac57da87a652bbd45298ba5f79aa75 Name of Database: Scopus

Reference Type: Serial Record Number: 504 Author: Yang, Y. and Bao, W. Year: 2011 Title: The design and implementation of Halal beef wholly quality traceability system Volume: 346 AICT Pages: 464-472 Type of Work: Conference Paper Short Title: The design and implementation of Halal beef wholly quality traceability system DOI: 10.1007/978-3-642-18354-6_55 Abstract: In recent years, there are many food quality problems have happened. And they have had a serious effect on people's physical and mental health. The quality tracing of livestock products have arrested the intensively attention of the society of different parts. In NingXia, which is as the main living place of Hui National people, the industry of Halal beef and mutton is one of the leading industries for the development of local agriculture. Based on the requirement of agricultural informatization of NingXia and other similar regions in the West of China, according to the HACCP and GMP management concept, we have developed a feasible system to trace the Halal Beef quality during the whole production process. Details are as follows: realizing the information collection about beef farming process, and establishing the quality information database of the Halal beef products, and integrating the application of the RFID, EAN/UCC-128 barcode, Pdf417 2-D barcode, GSM technology and Internet technology at the same time. The system makes it possible that the customer can trace the whole production process of the beef through SMS, Telephone, Internet, and scanning the barcode with smart phones or others means after shopping the beef. And the system realizes the whole quality tracing and Muslim tracing of the beef during the process of the farming, slaughtering and logistics. So the design and realization of the system are important technical basis of Islamic meat quality and safety for NingXia and other similar regions in the West of China. © 2011 IFIP International Federation for Information Processing. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79951643632&doi=10.1007%2f978-3-642-18354- 6_55&partnerID=40&md5=5e3c9988ea9e0b884bef66ab2d5eb9b0 Name of Database: Scopus

Reference Type: Serial Record Number: 488 Author: Yahaya, C. K. H. C. K., Kassim, M., Bin Mazlan, M. H. and Abu Bakar, Z. Year: 2011 Title: A framework on halal product recognition system through smartphone authentication Volume: 122 LNEE Pages: 49-56 Type of Work: Conference Paper Short Title: A framework on halal product recognition system through smartphone authentication DOI: 10.1007/978-3-642-25553-3_7 Abstract: Muslim consumer faces a problem in identifying the halal products in the market especially in Malaysia. A fake halal logo and unknown detail ingredients is the major problem for Muslim consumer. This framework study will be presented and with the implemented proposed system would help consumer to verify through Smartphone barcode capture straightaway on time with the applied halal product alert database system. All the information regarding halal logo, company, product name, barcode number, ingredients, license number and expiry date will be found in the database. This study focuses on 1-D European Article Numbering (EAN)-13 barcode since it is used internationally for tagging retail goods. However other types of 1-D and 2-D barcodes can still be readable and application will be developed on Android 2.1 (Eclair-MR1) Operating System. Android 2.1 is chosen since most of Android Smartphone is operating at minimum on Android 2.1. © 2011 Springer-Verlag. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-82055178586&doi=10.1007%2f978-3-642-25553- 3_7&partnerID=40&md5=468f1fe72d5c756fa9b08e0cad2d4478 Name of Database: Scopus

Reference Type: Journal Article Record Number: 509 Author: Wilson, J. A. J. and Liu, J. Year: 2011 Title: The challenges of Islamic branding: Navigating emotions and halal Journal: Journal of Islamic Marketing Volume: 2 Issue: 1 Pages: 28-42 Type of Article: Article Short Title: The challenges of Islamic branding: Navigating emotions and halal DOI: 10.1108/17590831111115222 Abstract: Purpose: The purpose of this paper is to address the challenges which the concept of halal presents - when attempting to understand how halal-conscious consumers behave and what it takes to maintain an emotive, credible and authentic brand proposition. Design/methodology/approach: Interpretive phenomenological analysis and syllogisms, as a basis for conceptual metaphor theory and critical discourse analysis, were employed. Evidence supported by discussions and participant observation method, whilst attending Oxford Global Islamic Branding and Marketing Forum, 26-27 July 2010, Saïd Business School, University of Oxford - in addition to the empirical data presented by keynote speakers. Findings: The author asserts that halal-conscious consumers are risk averse, which drives discerning and high-involvement behavioural traits. Furthermore, in the face of this, brand managers are still unclear how far they can push more emotionally led brand messages. Finally, the paper presents a halal decision- making paradigm - as a basis for constructing salient and engaging brands. The halal paradigm is a nub where the perceived importance of halal is brought into the Muslim consciousness. This is a dynamic and cyclical process, whose final verdict is finite and perishable - due to hyper-sensitivity and environmental factors influencing Muslim perceptions of what is halal. Research limitations/implications: The models presented synthesise conceptual thinking with primary and secondary data. Further, tests related to specific brands are suggested. Originality/value: Whilst the author concurs with the general Islamic principle of halal being the norm and haram as the exception, within the halal paradigm of consumption attached to consumerism, an argument is put forward asserting that this is increasingly being reversed. Furthermore, it is proposed that brand theory could view brands as Muslims. © Emerald Group Publishing Limited. Notes: Cited By :72 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84863456880&doi=10.1108%2f17590831111115222&partnerID=40&md5=0d79382bb07c50a4ff95ddaf3251ae7d Name of Database: Scopus

Reference Type: Book Record Number: 479 Author: Van Nieuwkerk, K. Year: 2011 Title: Muslim rap, halal soaps, and revolutionary theater: Artistic developments in the Muslim world Series Title: Muslim Rap, Halal Soaps, and Revolutionary Theater: Artistic Developments in The Muslim World Number of Pages: 1-291 Type of Work: Book Short Title: Muslim rap, halal soaps, and revolutionary theater: Artistic developments in the Muslim world Abstract: From "green" pop and "clean" cinema to halal songs, Islamic soaps, Muslim rap, Islamist fantasy serials, and Suficized music, the performing arts have become popular and potent avenues for Islamic piety movements, politically engaged Islamists, Islamic states, and moderate believers to propagate their religio-ethical beliefs. Muslim Rap, Halal Soaps, and Revolutionary Theater is the first book that explores this vital intersection between artistic production and Islamic discourse in the Muslim world. The contributors to this volume investigate the historical and structural conditions that impede or facilitate the emergence of a "post-Islamist" cultural sphere. They discuss the development of religious sensibilities among audiences, which increasingly include the well-to-do and the educated young, as well as the emergence of a local and global religious market. At the heart of these essays is an examination of the intersection between cultural politics, performing art, and religion, addressing such questions as where, how, and why pop culture and performing arts have been turned into a religious mission, and whether it is possible to develop a new Islamic aesthetic that is balanced with religious sensibilities. As we read about young Muslims and their quest for a "cool Islam" in music, their struggle to quell their stigmatized status, or the collision of morals and the marketplace in the arts, a vivid, varied new perspective on Muslim culture emerges. Copyright © 2011 by University of Texas Press. All rights reserved. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84903502437&partnerID=40&md5=9ce49ba496d33101266a3dbe6780e963 Name of Database: Scopus

Reference Type: Journal Article Record Number: 300 Author: van Nieuwkerk, K Year: 2011 Title: Halal Songs, Ramadan Soaps, and Clean Markets Short Title: Halal Songs, Ramadan Soaps, and Clean Markets

Reference Type: Journal Article Record Number: 513 Author: Tieman, M. Year: 2011 Title: The application of Halal in supply chain management: In-depth interviews Journal: Journal of Islamic Marketing Volume: 2 Issue: 2 Pages: 186-195 Type of Article: Article Short Title: The application of Halal in supply chain management: In-depth interviews DOI: 10.1108/17590831111139893 Abstract: Purpose: The paper aims to describe the basic requirements of Halal food supply chains in order to ensure the integrity of Halal food at the point of consumption, which is an obligation for Muslims. Design/methodology/approach: This exploratory research paper is based on in-depth interviews to better understand what is Halal, the Islamic sources that are essential for Halal supply chains, and identify the guidelines and principles which are essential for the integrity of Halal supply chains. Findings: Halal supply chain management is based on avoiding direct contact with Haram, addressing the risk of contamination and ensuring that it is in line with the perception of the Muslim consumer. In particular, the product and market characteristics are important variables in the supply chain management of Halal supply chains. Further empirical research is needed to measure the perception of the Muslim consumer. A better understanding is also required into the principles in organising the Halal supply chain for different markets (Muslim and non-Muslim countries). There is a need for a Halal supply chain model that is able to describe and optimise Halal supply chains. Research limitations/implications: Since this paper is an exploratory study, it provides some insights into the considerations in organising Halal supply chains. However, further qualitative and quantitative research is needed in order to provide the industry with concrete tools to design effective Halal supply chains. Practical implications: In response to the logistics industry that started with Halal logistics solutions, the Halal certified food industries needs to know whether and how to start with a Halal supply chain approach. This paper presented key considerations to address in organising effective Halal supply chains. Social implications: Halal in non- Muslim countries is not very well understood, where in logistics only the aspect of avoiding of contact with Haram is addressed mainly through packaging. This article presents a better understanding of Halal and the application of Halal in supply chain management. Originality/value: There is a lack of academic research in Halal logistics and supply chain management. This exploratory research provides some basic fundamentals on the supply chain management of Halal products. © Emerald Group Publishing Limited. Notes: Cited By :50 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84255205717&doi=10.1108%2f17590831111139893&partnerID=40&md5=b12ca11098d94185ad55ee5eee6ef8d7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 503 Author: Shah Alam, S. and Mohamed Sayuti, N. Year: 2011 Title: Applying the Theory of Planned Behavior (TPB) in halal food purchasing Journal: International Journal of Commerce and Management Volume: 21 Issue: 1 Pages: 8-20 Type of Article: Article Short Title: Applying the Theory of Planned Behavior (TPB) in halal food purchasing DOI: 10.1108/10569211111111676 Abstract: Purpose – In this study, Ajzen's Theory of Planned Behavior is used as a theoretical framework with the aim of extending prior research examining halal food purchasing behavior in Malaysia. Design/methodology/approach – Data are collected through self-administered questionnaires. This paper uses multiple regression analysis to identify the factors affecting halal food purchasing behavior of Malaysian consumers. Findings – The multiple regression analysis results indicate that all factors have positive and significant influence on halal food purchasing intention. Research limitations/implications – Like other empirical studies, this study is not without its limitations. The sample size itself is relatively small. The study can be strengthened by increasing the sample size and including participants in other geographical areas. This study also considered only three antecedents of halal food purchasing among consumers in Malaysia. As Malaysia is actually trying to play for a bigger role in the halal industry, more research is needed to identify and address problematic aspects of consumption of halal food. Potential correlations between some of the independent variables (e.g. trust, moral obligation, habit, and self-identity) need to be reported in a future study. Originality/value – This study contributes to and extends our understanding of the halal food purchasing behavior, identifying the rationales for purchasing of halal foods. From a managerial viewpoint, the findings provide support for investment decisions and for decisions relating to the establishment of Malaysia as a halal hub that address and take the concerns and needs of businesses and Malaysian Government agencies into consideration. © 2011, Emerald Group Publishing Limited Notes: Cited By :70 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80053219544&doi=10.1108%2f10569211111111676&partnerID=40&md5=4ffee9898f3b07a705598cf4ad9c9638 Name of Database: Scopus

Reference Type: Journal Article Record Number: 492 Author: Scattergood, G. Year: 2011 Title: Major brewery thwarted in non-alcoholic halal beer bid Journal: Food Manufacture Issue: 10 Type of Article: Note Short Title: Major brewery thwarted in non-alcoholic halal beer bid Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84870691230&partnerID=40&md5=b70b62a6994a69dd10b3b678aec69147 Name of Database: Scopus

Reference Type: Journal Article Record Number: 491 Author: Scattergood, G. Year: 2011 Title: Halal boss hits back at KFC accreditation critics Journal: Food Manufacture Issue: 10 Type of Article: Note Short Title: Halal boss hits back at KFC accreditation critics Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84870715236&partnerID=40&md5=8a5e8d8b4e02b5228f4d1c3eb94cc5a4 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 485 Author: Samsi, S. Z. M., Zainal, N. Z. and Ibrahim, O. Year of Conference: 2011 Title: Information quality model for Halal online business Short Title: Information quality model for Halal online business DOI: 10.1109/ICRIIS.2011.6125680 Proceedings Title: 2011 International Conference on Research and Innovation in Information Systems, ICRIIS'11 Abstract: Halal businesses - the business organizations that market and sell Halal services and products are also using internet technology to perform their business activities. In this paper, such organization is known as Halal online business. In online business environment, information posted on the internet is the critical success factor that needs to be ensured in terms of its reliability and accuracy. Many researchers have proven that the information quality of the website has strong impact on customer's satisfaction, customer's trust and also loyalty. Since Halal business is bonded to shari'ah's rules and regulations, the information quality of the Halal online business need to be evaluated. This paper will focus on (1) the general principles of Halal business and Halal online business; (2) the information quality models for online business and; (3) the proposed model for information quality of Halal online business. The model however is still at the conceptual stage whereby it needs to be validated through empirical study in the future. © 2011 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84856352048&doi=10.1109%2fICRIIS.2011.6125680&partnerID=40&md5=eff2b4c74605bb166d34c0b97318c0ec Name of Database: Scopus

Reference Type: Book Section Record Number: 487 Author: Salleh, A. S. A. and Suki, N. M. Year: 2011 Title: Halal images in food stores: A stimulating factor to customer loyalty Book Title: Contemporary Issues in Marketing Management Pages: 1-15 Short Title: Halal images in food stores: A stimulating factor to customer loyalty Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84896200682&partnerID=40&md5=80cdfa5567cc0aaea7a7821c10a36546 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 484 Author: Said, M., Hassan, F. and Musa, R. Year of Conference: 2011 Title: Empirical study on the influence of country-of-origin on consumers' perception towards their purchase intention of Malaysia's Halal food products Pages: 865-870 Short Title: Empirical study on the influence of country-of-origin on consumers' perception towards their purchase intention of Malaysia's Halal food products DOI: 10.1109/CHUSER.2011.6163860 Proceedings Title: 2011 IEEE Colloquium on Humanities, Science and Engineering, CHUSER 2011 Abstract: The country-of-origin (COO) of a product would have an effect on consumers' product evaluation and their subsequent purchase behavior directly and indirectly through beliefs [1, 2 and 3]. Inferences (previous experience and usage of brand) and country of origin (COO) can affect how people evaluate products [4]. The rapid increase of the global demand for Halal food means that there are millions of Moslem consumers with money to spend are looking for food that complies with the Islamic requirements. The main question arises is whether they would consider Malaysia-Halal food products in their Halal food purchase decision. A study was conducted among the participants of an international Halal forum in London and Malaysia to uncover their perception towards Malaysia and its Halal food products. The results of 264 respondents show that different nationalities have different perception towards Malaysia in general, its products and specific Malaysia s Halal food products. © 2011 IEEE. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84858973304&doi=10.1109%2fCHUSER.2011.6163860&partnerID=40&md5=758251ff26b8f9993e06c60f440ee965 Name of Database: Scopus

Reference Type: Journal Article Record Number: 493 Author: Sahilah, A. M., Norhayati, Y., Norrakiah, A. S., Aminah, A. and Wan Aida, W. M. Year: 2011 Title: Halal authentication of raw meats using PCR amplification of mitchondrial DNA Journal: International Food Research Journal Volume: 18 Issue: 4 Pages: 1489-1491 Type of Article: Article Short Title: Halal authentication of raw meats using PCR amplification of mitchondrial DNA Abstract: Chicken (Gallus gallus), cattle (Bos taurus), goat (Capra hircus), pig (Sus scrofa domestica) and wild boar (Sus scrofa linneus) raw meats were examined using PCR amplification of mitchondrial DNA. Three oligoprimers were used to amplified mitochondria DNA (mtDNA) of cytochrome b (two types of primers) and mitochondrial 12s rRNA (mt-12s rDNA) (one type of primer) gene for vertebrate-specific. The amplification PCR products of 359 bp and 531 bp were successfully amplified from the cyt b gene of pig and wild boar meats using two type of mtDNA. None of the band was observed for chicken, cattle and goat. While, the amplification product of all meats using mt-12S rDNA gene were successfully produced a single band with molecular size of 456 bp, which were as expected due to all animals were veterbrate-specific. Thus, this primer could not be used to detect the pig DNA in raw meat samples. In the present work, the PCR amplification of mtDNA of cytochrome b has been shown as a suitable tool for rapid detection of pig DNA in foods. © 2008 IFRJ, Faculty of Food Science & Technology, UPM. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80052882682&partnerID=40&md5=50963919ac1763c75e843d283a8a58a5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 508 Author: Rajagopal, S., Ramanan, S., Visvanathan, R. and Satapathy, S. Year: 2011 Title: Halal certification: Implication for marketers in UAE Journal: Journal of Islamic Marketing Volume: 2 Issue: 2 Pages: 138-153 Type of Article: Article Short Title: Halal certification: Implication for marketers in UAE DOI: 10.1108/17590831111139857 Abstract: Purpose: The purpose of this paper is to introduce Halal certification as a new marketing paradigm which marketers can use to differentiate their products and services in the current competitive environment. Design/methodology/approach: In total, 151 questionnaires were distributed to the business student population from different universities in United Arab Emirates (UAE). The self-administered questionnaire required the respondents to answer demographics questions on emirate of residence within UAE, gender, age and nationality, followed by specific questions to determine if respondents actively seek Halal certification for various products and services and if they were aware of brands offering certification. The questionnaire concluded with an open-ended question to find out what Halal certification meant to the respondent. Findings: The application of statistical tools indicated that, although the concept of Halal is familiar to the students, their awareness of whether products are Halal certified and their knowledge about Halal brands is extremely low. Practical implications: This paper suggests a model for marketers to brand their products and services by seeking, highlighting and communicating Halal certification in the UAE and possibly extending to the world markets. Originality/value: The paper suggests that consumers are not exposed enough to Halal certification and Halal brands through marketing communication and suggests the greater use of marketing and branding to promote and sell Halal products and services. It has immediate practical relevance to marketing practitioners and strategic planners. © Emerald Group Publishing Limited. Notes: Cited By :19 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84871886888&doi=10.1108%2f17590831111139857&partnerID=40&md5=42ac3121287a0686fef689c64df4a20b Name of Database: Scopus

Reference Type: Journal Article Record Number: 481 Author: Rahman, A. H. A., Ahmad, W. I. W., Mohamad, M. Y. and Ismail, Z. Year: 2011 Title: Knowledge on halal food amongst food industry entrepreneurs in Malaysia Journal: Asian Social Science Volume: 7 Issue: 12 Pages: 216-221 Type of Article: Article Short Title: Knowledge on halal food amongst food industry entrepreneurs in Malaysia DOI: 10.5539/ass.v7n12p216 Abstract: Food industry becomes one of the main sources of income for local community in Malaysia. Thus knowledge on halal food is so crucial to be studied. This paper tends to investigate some types of traditional halal food and to analyse the entrepreneurs' knowledge on the subject. To meet these objectives, a set of questionnaire was then constructed to gather information on the issue. Using the non-probability sampling techniques, about 300 food industry entrepreneurs from the State of Terengganu and Kelantan were selected. The research indicates that there are 10 types of foods identified as traditional foods such as fish cracker, traditional Malay dessert, ketchup, fish sauce, chilli sauce, canned food, mee hoon, Malay traditional noodles, rice, and flying bread. Analysis on these traditional food industries shows that the most popular types of food industries out of 10 are rice dishes of its various kind followed by mee hoon and traditional Malay dessert as well as fish cracker. In addition, majority of the respondents have a good knowledge on halal food concept in Islam. More than half of the respondents have experiences and some exposure about halal food. Almost all of the respondents have a good knowledge on the concept of Al-Tayyibat (all kinds of lawful food) mentioned by the Quran. They were also able to differentiate between good and bad food as well as giving their full concerns over hygiene foods in terms of ways of preparing, processing and marketing. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84858190596&doi=10.5539%2fass.v7n12p216&partnerID=40&md5=181e8435ce717a00280703c5cc2650d3 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 476 Author: Omar, E. N. and Jaafar, H. S. Year of Conference: 2011 Title: Halal supply chain in the food industry - A conceptual model Pages: 384-389 Short Title: Halal supply chain in the food industry - A conceptual model DOI: 10.1109/ISBEIA.2011.6088842 Proceedings Title: ISBEIA 2011 - 2011 IEEE Symposium on Business, Engineering and Industrial Applications Abstract: Nowadays the market of halal products is widely distributed throughout the world. This has caused an increase in the demand for halal products not only by Islamic countries but also by non-Islamic countries. Hence, as halal is applicable not only to the Muslim people but also to the others, this causes the products to become well known globally as well as emphasizes the need for a halal supply chain. In view of that, a halal supply chain is vital in ensuring that the concept of halal is not only applicable for the food itself but also for the entire supply chain starting from the farm to the customer. Furthermore, the halalan toyyiban concept which means wholesome also encompasses safety, quality and cleanliness of foods, and its logistics process becomes more attractive and lucrative. As a consequence, the aim of this study is to identify and distinguish the factors which lead to an effective halal supply chain in the food industry in Malaysia. In order to achieve this objective, a conceptual model is proposed based on the results of the interviews conducted with those who deal directly or indirectly with the poultry industry. The study found that halal animal feed, proper slaughtering and proper segregation are the three pertinent areas that need to be focused on in the halal food supply chain. Thus, the proposed conceptual model can be used as a guide or information for future halal logistics research. © 2011 IEEE. Notes: Cited By :12 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84255187377&doi=10.1109%2fISBEIA.2011.6088842&partnerID=40&md5=e09b69fe02d96f7c35aef17e8b02e926 Name of Database: Scopus

Reference Type: Journal Article Record Number: 496 Author: Nurjuliana, M., Che Man, Y. B., Mat Hashim, D. and Mohamed, A. K. S. Year: 2011 Title: Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer Journal: Meat Science Volume: 88 Issue: 4 Pages: 638-644 Type of Article: Article Short Title: Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer DOI: 10.1016/j.meatsci.2011.02.022 Abstract: The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose™ was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint™, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1. © 2011 Elsevier Ltd. Notes: Cited By :44 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79955014325&doi=10.1016%2fj.meatsci.2011.02.022&partnerID=40&md5=ce1242f4ff3641dd983ed8e607a7d466 Name of Database: Scopus

Reference Type: Journal Article Record Number: 254 Author: Nurjuliana, M., Che Man, Y. B., Mat Hashim, D. and Mohamed, A. K. Year: 2011 Title: Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer Journal: Meat Sci Volume: 88 Issue: 4 Pages: 638-44 Epub Date: 2011/03/23 Date: Aug Short Title: Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer Alternate Journal: Meat science ISSN: 1873-4138 (Electronic) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2011.02.022 Accession Number: 21420795 Keywords: Animals Biosensing Techniques/methods Cattle Chickens Electronics Gas Chromatography-Mass Spectrometry/ methods Meat Products/ analysis Odorants/ analysis Principal Component Analysis Sheep Species Specificity Swine Volatilization Abstract: The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1. Notes: Nurjuliana, M Che Man, Y B Mat Hashim, D Mohamed, A K S Research Support, Non-U.S. Gov't England Meat Sci. 2011 Aug;88(4):638-44. doi: 10.1016/j.meatsci.2011.02.022. Epub 2011 Feb 28. Author Address: Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 510 Author: Nurjuliana, M., Che Man, Y. B. and Mat Hashim, D. Year: 2011 Title: Analysis of lard's aroma by an electronic nose for rapid Halal authentication Journal: JAOCS, Journal of the American Oil Chemists' Society Volume: 88 Issue: 1 Pages: 75-82 Type of Article: Article Short Title: Analysis of lard's aroma by an electronic nose for rapid Halal authentication DOI: 10.1007/s11746-010-1655-1 Abstract: An electronic nose was successfully used to detect and discriminate lard from other types of animal body fats and samples containing lard. The results are presented in the form of VaporPrint™, the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW) detector frequency. In the VaporPrint™, the radial angles representing the sensor provides individual fingerprints of the aroma of different animal body fats. Principal component analysis (PCA) was used to interpret the data and it provided a good grouping of samples, with 61% of the variation accounted for by PC 1 and 29% accounted for by PC 2. All of the lard-containing samples formed a separate group from the samples that were free from lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication. © 2010 AOCS. Notes: Cited By :20 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79751539081&doi=10.1007%2fs11746-010-1655- 1&partnerID=40&md5=01d5d7587599176cda13db438e06a624 Name of Database: Scopus

Reference Type: Journal Article Record Number: 276 Author: Nieuwkerk, K van Year: 2011 Title: Halal Songs, Ramadan Soaps, and Clean Markets Short Title: Halal Songs, Ramadan Soaps, and Clean Markets

Reference Type: Journal Article Record Number: 502 Author: Nasir, M., Norman, A., Fauzi, S. and Azmi, M. Year: 2011 Title: An RFID-based validation system for Halal Food Journal: International Arab Journal of Information Technology Volume: 8 Issue: 2 Pages: 204-211 Type of Article: Article Short Title: An RFID-based validation system for Halal Food Abstract: In recent years, Muslims have depended on the Halal logo, displayed on food packaging, to indicate that the products are prepared according to Halal precepts. As laid out in the Quran, Halal designates that which is lawful and permitted. However, due to the rapid development of advanced technology and the stringent procedures legislated by the Department of Islamic Development in Malaysia, manufacturers may sometimes resort to fabricating a fake logo to attract Muslim consumers. This study is focused on validating Halal status for food products by using radio frequency identification technology to enhance existing methods in Malaysia. A preliminary survey was carried out to evaluate the industry's readiness to implement radio frequency identification technology in Malaysia. A process model and prototype were developed to enhance existing systems. Through this new approach, the authentic Halal logo that is issued by JAKIM can easily be validated, because every stamp that will be embedded into food packages is identified with its own unique identification number. An radio frequency identification reader will be placed in retail venues for consumers to validate their food's Halal status. User evaluation has been conducted to measure satisfaction in terms of usability, efficiency, security, affordability and profitability. Based on the evaluation, all respondents are satisfied with the performance of this new technology and fully support implementing this system globally, as the Malaysian government is now moving towards becoming the world's Halal hub. Notes: Cited By :14 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80052599340&partnerID=40&md5=fb8b5f4723933203db87d6296ee39b62 Name of Database: Scopus

Reference Type: Journal Article Record Number: 515 Author: Namikawa, R. Year: 2011 Title: Technical Aspects of the Halal Food System and Strategies for Obtaining Product Certification Journal: japan journal of food engineering Volume: 12 Issue: 4 Pages: 137-146 Type of Article: Article Short Title: Technical Aspects of the Halal Food System and Strategies for Obtaining Product Certification DOI: 10.11301/jsfe.12.137 Abstract: The food markets of Islamic countries are becoming attractive because of their large populations and rapid economic growth. Food companies from non-Islamic countries experience difficulties entering markets in Islamic countries due to the Halal system, which controls trade, distribution and production of nonstandard foods according to the religious principles. From careful observation of the Halal system, the author argues that the system is considerably technical, as it can be considered as an industrial standard that factory staff can easily observe. The author also shows that the best way for Japanese food companies to enter and develop these markets is to invest in establishing their factories in an Islamic country as a base from which export their products to other Islamic markets. The author believes that Japanese food companies with high levels of technology can cope with the system. © 2011, Japan Society for Food Engineering. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85010161569&doi=10.11301%2fjsfe.12.137&partnerID=40&md5=16cb46f1d67b0b59618bad2b1e75cc08 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 494 Author: Mohd Albakir, S. N. W. S. and Mohd-Mokhtar, R. Year of Conference: 2011 Title: A conceptual design of genuine Halal logo detector Pages: 296-301 Short Title: A conceptual design of genuine Halal logo detector DOI: 10.1109/IST.2011.5962198 Proceedings Title: 2011 IEEE International Conference on Imaging Systems and Techniques, IST 2011 - Proceedings Abstract: Due to the lack of proper act and legislation on the Halal enforcement, the Halal logo is often being exploited by some manufacturers who simply put the Halal label on their products without using the genuine one. This unlawful action creates confusion to consumers and causing them to question the validity of some of the products that are claimed to be halal. To overcome the problem, this paper presents a conceptual design of Halal logo detector that can be used to validate the Halal logo status printed on products. Two approaches are proposed in this conceptual design; the two-dimensional (2D) barcode and the ultraviolet (UV) hidden image of hologram approach. Two kind of 2D barcode such as PDF 417 and QR code are chosen based on their capability in data storage, high security, cost effective and applicability of the designed system. The physical layout of the detector is also designed so that it can be conveniently installed and used by consumer in the supermarket. © 2011 IEEE. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80052144856&doi=10.1109%2fIST.2011.5962198&partnerID=40&md5=9ac59635312186db6d5ad3da4e250244 Name of Database: Scopus

Reference Type: Journal Article Record Number: 482 Author: Mohamad, A. B. and Hassan, H. Year: 2011 Title: The influences of halal integrity on product adaptation strategy for global trade Journal: International Business Management Volume: 5 Issue: 6 A Pages: 421-426 Type of Article: Article Short Title: The influences of halal integrity on product adaptation strategy for global trade DOI: 10.3923/ibm.2011.421.426 Abstract: The integrity of halal product is highly demanded by Muslim consumers worldwide. As there is no unified understanding on the halal concept that meets universal standard, some countries may place different concern on the level of halal integrity. Markets with high sensitivity on halal issues might demand high level of halal integrity to be integrated in the product. This scenario might force the exporting firms to adapt its marketing strategy so as to meet their expectation of halal qualities and also to secure its halalness from any potential risk of cross-contaminations. Based on pilot survey with 51 halal exporters, the study found that there is a significance influence of halal integrity on product adaptation strategy. However, there is no significance difference on mean scores for halal integrity and product adaptation strategy among product categories and market segments. The findings have given some thoughts on the development of export marketing strategy in the context of halal industry. © Medwell Journals, 2011. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84865090695&doi=10.3923%2fibm.2011.421.426&partnerID=40&md5=e0591d73cc92091e5e597af829d133e8 Name of Database: Scopus

Reference Type: Serial Record Number: 497 Author: Machfud, A. K., Khatib, J., Haji-Ahmed, A. A. and Ahmad Dahlan, A. R. Year: 2011 Title: Halal product price indicator portal: Promoting Malaysia's local Halal SMEs Volume: 180 CCIS Pages: 254-262 Type of Work: Conference Paper Short Title: Halal product price indicator portal: Promoting Malaysia's local Halal SMEs DOI: 10.1007/978-3-642-22191-0_23 Abstract: Local Halal small and medium enterprises (SMEs) play an important role in Malaysia's future economy. Currently the popularity of their products is still low compare to those of the large and multinational companies. A Halal Product Price Indicator Portal is proposed to help promote and improve the condition of the SMEs. The portal involves Malaysia Department of Islamic Development (JAKIM) and local Halal SMEs in Malaysia. The main feature of the portal is Halal products price information and comparison functionality. It is believed that the establishment of the portal will encourage people to view it, and in time, will help promote local Halal SMEs and made their products more accessible to customers and eventually contribute to national development. © 2011 Springer-Verlag. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79960377379&doi=10.1007%2f978-3-642-22191- 0_23&partnerID=40&md5=025df255883f9e24499b511b7103b6f7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 480 Author: Lövheim, M. and Axner, M. Year: 2011 Title: Halal-tv: Negotiating the place of religion in Swedish public discourse Journal: Nordic Journal of Religion and Society Volume: 24 Issue: 1 Pages: 57-74 Type of Article: Review Short Title: Halal-tv: Negotiating the place of religion in Swedish public discourse Abstract: In the fall 2008 the program Halal-tv, where three young, Muslim women discussed Swedish society and culture, caused several debates in Swedish media. This article analyzes the first debate taking place in op-ed articles in the Swedish daily Svenska Dagbladet and blog posts linking to these. The analysis focuses on the understandings of the place of religion in public discourse expressed in the debate. The authors conclude that the debate, on the one hand, confirms a polarized understanding of Swedish values as opposed to religious values. On the other hand, there are indications that Halal-tv opened up a space for negotiations of the role of the media in representing religion, and the place of religion in Swedish culture. In analyzing perspectives and issues brought up in the debate this article can contribute to further research on media as arena for negotiations of the place of religion in post-secular society. Notes: Cited By :9 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84861693336&partnerID=40&md5=8442c0a824057507b99265452657ebfb Name of Database: Scopus

Reference Type: Journal Article Record Number: 255 Author: Leal-Ramos, M. Y., Alarcon-Rojo, A. D., Mason, T. J., Paniwnyk, L. and Alarjah, M. Year: 2011 Title: Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken Journal: J Sci Food Agric Volume: 91 Issue: 1 Pages: 130-3 Epub Date: 2010/10/15 Date: Jan 15 Short Title: Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken Alternate Journal: Journal of the science of food and agriculture ISSN: 1097-0010 (Electronic) 0022-5142 (Linking) DOI: 10.1002/jsfa.4162 Accession Number: 20945507 Keywords: Animals Chickens Coloring Agents Food Technology/ methods Islam Meat Methylene Blue Permeability Spectrum Analysis Ultrasonography/methods Abstract: BACKGROUND: Halal foods are often perceived as wholesome products that are specially selected and processed to achieve the highest standards of quality. In this study, dye penetration from an aqueous solution of methylene blue (1 mol L(-1)) was used as a model for the marination process of Halal and non-Halal chicken breast. RESULTS: The effect of dye penetration was evaluated by three techniques: (1) the mass of methylene blue solution in the samples was quantified by mass gain, (2) the amount of dye absorbed was determined by spectroscopy and (3) the penetration distance of dye inside the samples was measured. For non-Halal meat, ultrasound increased the amount of dye inside the samples by 6 and 13% after 15 and 30 min respectively. The effect on Halal meat was much more pronounced, with an increase in dye uptake of over 60% being observed for both time periods. CONCLUSION: Dye penetration is an indication of meat permeability and so can be used as an estimate of marinading of meat. Thus the use of high-power ultrasound has potential in poultry-processing methods, in particular that of Halal chicken marination. Notes: Leal-Ramos, Martha Y Alarcon-Rojo, Alma D Mason, Timothy J Paniwnyk, Larysa Alarjah, Mohammed England J Sci Food Agric. 2011 Jan 15;91(1):130-3. doi: 10.1002/jsfa.4162. Epub 2010 Oct 14. Author Address: Facultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua, Mexico. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 478 Author: Kurokawa, K. Year: 2011 Title: Challenge of the Halal food certificate for food marketing: Implications from the local branding strategy of Thailand Journal: Studies in Regional Science Volume: 41 Issue: 4 Pages: 1045-1054 Type of Article: Article Short Title: Challenge of the Halal food certificate for food marketing: Implications from the local branding strategy of Thailand DOI: 10.2457/srs.41.1045 Abstract: In Thailand, certification of food as Halal is an emerging new business for exporting foods to Muslim countries such as Malaysia and Indonesia. However in Japan, the processes and values of marketing Halal food are still unknown. A global economy has expanded international food flow, especially processed foods such as frozen foods, sweets and snacks. For export to Muslim countries, certification of food as Halal is indispensable. Islamic adherents are 1.57 billion, making up 23% of the world population. Halal foods are even necessary during critical times, for example as relief during the Earthquake response for the Muslim minority in the Sichuan Province of China in 2008. Actually, some Muslims refused to eat non-Halal food even during the state of emergency. Our research motivation was to understand the real needs of Halal foods in non-Muslim countries especially from experiences in Thailand. Our preliminary research verified the following facts (i) Halal food businesses are expanding in non-Muslim societies, (ii) Halal certification is a continuous process of trail and error, (iii) Halal certification provides a good opportunity to up-grade the security of food trade, and (iv) the Halal food logo brings new branding value to a community. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84869791327&doi=10.2457%2fsrs.41.1045&partnerID=40&md5=5b467375ba9574d488c91a4fc8fcec38 Name of Database: Scopus

Reference Type: Journal Article Record Number: 477 Author: Khattak, J. Z. K., Mir, A., Anwar, Z., Wahedi, H. M., Abbas, G., Khattak, H. Z. K. and Ismatullah, H. Year: 2011 Title: Concept of Halal food and biotechnology Journal: Advance Journal of Food Science and Technology Volume: 3 Issue: 5 Pages: 385-389 Type of Article: Article Short Title: Concept of Halal food and biotechnology Abstract: Almost every Muslim either fully practicing Islam or not is seriously concerned about what he or she eats. Muslims observe the divine laws in every aspect of life. There is a complete code of dietary laws present in the Holy Quran for the followers of Islam. Some basic principles are described as all foods are permitted except those mentioned clearly in the Holy Quran. The most recent advancements of biotechnology in field of food industry like status of GMO's, use of genes, enzymes, food additives or enhancer in food in Islam deduced by the Ijma or Qiyas. These if obtained from plant origin would be considered as Halal. If obtained from animals then Islamic Shari'ah put some restrictions about the animal that it should be permitted by Supreme law giver, and should be fit, clean and wholesome for health. The world has become global supermarket with the presence of improved communication and transportation system. Islam is the world second largest religion and more than 1.2 billion Muslims consume Halal products. The need of Halal food increases with the increase of Muslim population globally. The Halal foods should be mentioned clearly by labeling the hidden food ingredients, for example enzymes. The Muslim scholars need to infer opinions with the advancement of biotechnology. © Maxwell Scientific Organization, 2011. Notes: Cited By :12 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 82455188583&partnerID=40&md5=531fb325a4739d15f4febcc8b33e9178 Name of Database: Scopus

Reference Type: Journal Article Record Number: 489 Author: Kereszty, É M. Year: 2011 Title: Duties of the physician in the case of death out-of-hospital Journal: Orvosi Hetilap Volume: 152 Issue: 45 Pages: 1808-1812 Type of Article: Article Short Title: Orvosi teendok a kórházon kívül bekövetkezett halál esetén DOI: 10.1556/OH.2011.29232 Abstract: Concerning a concrete case the author analyses the process of death detection that occurs out-of-hospitals in approximately 50,000 cases per year in Hungary, focusing the declaration of the fact and the type (natural/unnatural) of death. Author presents obligatory tasks of the primary care physician, the importance of the death examination, subtypes of unnatural death, and the role of the physician in the legal procedure performed by the police. The decision making process and its control mechanisms are also presented proving that there is no case in which only one person is entitled to make final decisions. Strength and weakness of the Hungarian legislation are enlightened to argue for the traditional death detection by the primary care physician. The most important conclusion is that the final case summary ("cadaveric epicrisis") made by the primary care doctor would be useful in out-of- hospital death cases for the purpose of quality insurance, health policy planning and malpractice claims raised later. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80054871738&doi=10.1556%2fOH.2011.29232&partnerID=40&md5=3a4d1f3113e82026b60253b15c694d65 Name of Database: Scopus

Reference Type: Journal Article Record Number: 514 Author: Ireland, J. and Rajabzadeh, S. A. Year: 2011 Title: UAE consumer concerns about halal products Journal: Journal of Islamic Marketing Volume: 2 Issue: 3 Pages: 274-283 Type of Article: Article Short Title: UAE consumer concerns about halal products DOI: 10.1108/17590831111164796 Abstract: Purpose: Recent reports indicate that UAE Muslim consumers desire halal certification because they are concerned about the halal status of their purchases. However, to date, research on consumer worries has been anecdotal. The purpose of this paper is to quantify consumer concerns to determine which categories, if any, are problematic as well as the nature of consumer reservations. Design/methodology/approach: The authors developed a list of categories and halal concerns with qualitative methods then presented the resulting questionnaire to a non- probability sample of 300 UAE Muslim consumers. Findings: In total, 86.5 percent of respondents felt "great concern" that at least one category was not halal. On average, subjects felt "great concern" about 5.5 categories. The categories that most distressed them were processed meat products. Indeed, 44 percent of the sample felt "great concern" about hamburgers. On average, women felt "great concern" about more categories (6.4) than men (4.2) largely because they were more worried by toiletries. Research limitations/implications: Future research should generalize results through international samples. Moreover, research should determine if concerns translate into behaviour which would give a measure of the value of halal certification or brands. Practical implications: The finding that virtually all consumers are concerned about the halal status of their products represents a great opportunity for trustworthy firms, brands and institutions. Originality/value: This is the first refereed study of Islamic consumer halal concerns in an Islamic country. The results are surprisingly similar to those to be expected in a European country: a general distrust of the system and a broad desire for assurance. © Emerald Group Publishing Limited. Notes: Cited By :19 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84863466762&doi=10.1108%2f17590831111164796&partnerID=40&md5=5071dec69138ece666736c1cda4677fe Name of Database: Scopus

Reference Type: Journal Article Record Number: 499 Author: Herpandi, Huda, N. and Adzitey, F. Year: 2011 Title: Fish bone and scale as a potential source of halal gelatin Journal: Journal of Fisheries and Aquatic Science Volume: 6 Issue: 4 Pages: 379-389 Type of Article: Article Short Title: Fish bone and scale as a potential source of halal gelatin DOI: 10.3923/jfas.2011.379.389 Abstract: Fish gelatin is an important alternative gelatin which can be considered as Halal and acceptable by all religions. It is made from fish by-products of which fish skin is the most widely used part. The collagen and gelatin- like property offish bones and scales coupled with their readily availability make it a potential source for development into gelatin products. This review discusses the potentials for the development and utilization of fish bones and scales in the production of gelatins. It also looks at the raw materials, processes, properties and the improvement offish gelatins for future commercial use. © 2011 Academic Journals Inc. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79957776525&doi=10.3923%2fjfas.2011.379.389&partnerID=40&md5=da92013a861a2e0bfcbb3096cb4c7b09 Name of Database: Scopus

Reference Type: Journal Article Record Number: 498 Author: Hassan, H. and Bojei, J. Year: 2011 Title: The influences of religious attributes of halal products on export marketing strategy: Preliminary findings Journal: Journal for Global Business Advancement Volume: 4 Issue: 2 Pages: 181-191 Type of Article: Article Short Title: The influences of religious attributes of halal products on export marketing strategy: Preliminary findings DOI: 10.1504/JGBA.2011.041501 Abstract: Marketing halal products in an international setting warrants additional care not only in meeting the specificity of the target markets but also in securing the 'halalness' aspect of the products. In relation to product attributes, Muslim consumers particularly are more sensitive to the integrity of the halal status than other quality aspects of the product. As Islamic values are attached to products, the religious attributes of halal products are expected to play a role in influencing the implementation of the export marketing strategy. Based on face-to-face interviews with the experts from Mufti, HDC and MATRADE office, and also halal food exporters, the qualitative findings have revealed two main dimensions of halal product attributes and seven emerged themes on the export marketing strategies. The findings have given some thought on the development of the export marketing theory, specifically on the marketing programme adaptation in the context of the halal industry. Copyright © 2011 Inderscience Enterprises Ltd. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79960832811&doi=10.1504%2fJGBA.2011.041501&partnerID=40&md5=67d19289ba1c07542d60b88890246cc6 Name of Database: Scopus

Reference Type: Serial Record Number: 505 Author: Han, Q. and Bao, W. Year: 2011 Title: A halal and quality attributes driven animal products formal producing system based on HQESPNM Volume: 344 AICT Pages: 48-55 Type of Work: Conference Paper Short Title: A halal and quality attributes driven animal products formal producing system based on HQESPNM DOI: 10.1007/978-3-642-18333-1_7 Abstract: Usually, halal animal products formal producing system consists of several components that cover major stages including Pre-processing, Processing and Post-processing. In this paper, we present five information systems to implement fundamental functions of formal management, scientific foods management, animal epidemic disease diagnose and prevention, processing standardization and market management, which respectively map to those components mentioned above. As halal animal products formal producing system, there are Halal & Quality attributes existing in all of the five information systems. Thereby, concentrated and systematic controlling of Halal & Quality attributes could improve whole quality of the producing system and ensure products is halal. Addressed to the problem of controlling scheme, first, this paper given a Halal & Quality Elements Extended SPN Model (HQESPNM) in detail. Second, it propose Platform-Independence architecture of the formal producing system based on HQESPNM through infrastructure of database integrate middleware. Finally, this paper given an Electronic-Agriculture Services case through Platform-Specified Software based on SOA to certificate that the model proposed by this paper is feasible for halal animal products system. © 2011 IFIP International Federation for Information Processing. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79951594425&doi=10.1007%2f978-3-642-18333- 1_7&partnerID=40&md5=90458aa0133d7f9a8ec09a2142902347 Name of Database: Scopus

Reference Type: Journal Article Record Number: 506 Author: Gabdrakhmanova, G. F. Year: 2011 Title: The present day market of halal meat products among the tatar Journal: Etnograficeskoe Obozrenie Issue: 1 Pages: 56-70 Type of Article: Article Short Title: The present day market of halal meat products among the tatar Abstract: One of the conspicuous manifestations of Islam in the present day world is the emergence of a specific market of products and services branded as "Halal". The Russian society is no exception. The article examines the structure of the Halal meat product market and its business strategies. The author argues that the Halal market in today's Russia may not necessarily mean monopolization practices within the hands of either an Islamic community or any given ethnic group. On the contrary, it appears to involve participants belonging to a variety of ethnic and religious groups at the levels both of production and of consumption. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84900488029&partnerID=40&md5=f2042b6d292ee6cfd504f591da24fb7e Name of Database: Scopus

Reference Type: Journal Article Record Number: 500 Author: Farrokhi, R. and Jafari Joozani, R. Year: 2011 Title: Identification of pork genome in commercial meat extracts for Halal authentication by SYBR green I real-time PCR Journal: International Journal of Food Science and Technology Volume: 46 Issue: 5 Pages: 951-955 Type of Article: Article Short Title: Identification of pork genome in commercial meat extracts for Halal authentication by SYBR green I real- time PCR DOI: 10.1111/j.1365-2621.2011.02577.x Abstract: The identification of pork DNA in meat extracts is very important for Halal authentication and Muslim consumers demand protection from falsely labelled meat products. A pig-specific SYBR green I real-time PCR assay has been developed to address this issue. Using specific primers for pig mitochondrial DNA, successful amplification has been obtained by DNA extracted from control meat samples. With SYBR green I real-time PCR, the specificity of the amplification was showed by Tm value. Detection limit of the real-time PCR was down to 0.1ng of porcine DNA. An appropriate linearity was obtained by construction of a standard curve based on Ct value and different concentrations of porcine DNA. By conventional PCR, no amplification was shown by porcine DNA less than 0.1ng. The established method was conducted on commercially available meat extracts for detection and quantification of porcine DNA. The results showed the SYBR green I real-time PCR could be considered a robust method for Halal authentication of meat extracts. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. Notes: Cited By :20 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79954461891&doi=10.1111%2fj.1365- 2621.2011.02577.x&partnerID=40&md5=28a4855755165858344a99f073456631 Name of Database: Scopus

Reference Type: Journal Article Record Number: 483 Author: Dator, J. Year: 2011 Title: Response to the Marien-Halal debate Journal: Journal of Futures Studies Volume: 16 Issue: 2 Pages: 105-106 Type of Article: Conference Paper Short Title: Response to the Marien-Halal debate Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84857879316&partnerID=40&md5=cdf35152cd8fc29dd7a0cc06dae8dca2 Name of Database: Scopus

Reference Type: Journal Article Record Number: 511 Author: Campbell, H., Murcott, A. and MacKenzie, A. Year: 2011 Title: Kosher in New York City, halal in Aquitaine: Challenging the relationship between neoliberalism and food auditing Journal: Agriculture and Human Values Volume: 28 Issue: 1 Pages: 67-79 Type of Article: Article Short Title: Kosher in New York City, halal in Aquitaine: Challenging the relationship between neoliberalism and food auditing DOI: 10.1007/s10460-010-9260-3 Abstract: Previous work in the agri-food tradition has framed food auditing as a novelty characteristic of a shift to neoliberal governance in agri-food systems and has tackled the analysis of food "quality" in the same light. This article argues that agri-food scholars' recent interest in the contested qualities of food needs to be situated alongside a much longer history of contested cultural attributions of trust in food relations. It builds on an earlier discussion suggesting that, although neoliberalism has undoubtedly opened up new spaces for audit activity, older political and social dynamics operating around food audits were established long before the neoliberal historical moment. Breaking new ground (as far as is known) by looking further back than the early history of the organic social movement, it examines intersections of religious food auditing, migrant food culture, and commercial dynamics in food systems. Based on secondary sources, two contrasting case studies are presented to illustrate the flux and complexity for: New World Diaspora migrants to New York City of assuring food was kosher; and more recent Maghrebi migrants to southwest France of assuring food is halal. The article concludes by noting that the neoliberal moment stands not as the unique progenitor of a new style of food authority, but rather as the latest response to a wider rupture in the historically contingent arbitration of new forms of trust in food. © 2010 Springer Science+Business Media B.V. Notes: Cited By :15 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-79451475730&doi=10.1007%2fs10460-010-9260- 3&partnerID=40&md5=d5a9bca6e228db322c3f2672d227efbb Name of Database: Scopus

Reference Type: Journal Article Record Number: 495 Author: Burki, S. K. Year: 2011 Title: Haram or Halal? Islamists' use of suicide Attacks as "Jihad" Journal: Terrorism and Political Violence Volume: 23 Issue: 4 Pages: 582-601 Type of Article: Article Short Title: Haram or Halal? Islamists' use of suicide Attacks as "Jihad" DOI: 10.1080/09546553.2011.578185 Abstract: Suicide attacks are an important, and effective, terror tactic in Al Qaeda and other Islamist Movements' (AQOIM) tool kit as they wage jihad al saghir (lesser jihad) against the kuffar (infidels). The successful 9/11 terrorist attacks on American soil would not have been possible without the willingness of 19 young Arab men to commit intihar (suicide). AQOIM's "marketing" of suicide attacks in their propaganda campaigns as "martyrdom operations," leads one to ask: Is the use of suicide as a military tactic in war against the kuffar sanctioned in Islam both scripturally and/or by the interpretations/opinions of Muslim scholars and religious figures, as well as by the Muslim public? This article explores the ongoing jihad (struggle) within Islam on what does and does not constitute "martyrdom operations." It does so by exploring the legality of such acts through the lens of Islamic doctrine (Quran and Hadith), as well as studying the interpretations of respected ulema (scholars) on whether or not suicide attacks are indeed "martyrdom operations" to be praised as "halal," or to be condemned as "haram" (forbidden). © Taylor & Francis Group, LLC. Notes: Cited By :6 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80051485397&doi=10.1080%2f09546553.2011.578185&partnerID=40&md5=bab8497dd9a3fcd85fe68ecad0363265 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 490 Author: Bahrudin, S. S. M., Illyas, M. I. and Desa, M. I. Year of Conference: 2011 Title: Tracking and tracing technology for halal product integrity over the supply chain Short Title: Tracking and tracing technology for halal product integrity over the supply chain DOI: 10.1109/ICEEI.2011.6021678 Proceedings Title: Proceedings of the 2011 International Conference on Electrical Engineering and Informatics, ICEEI 2011 Abstract: In order to accomplish the intent to further develop halal sector in Malaysia, something need to be done to introduce a comprehensive and suitable tracking and tracing technology for sustain the integrity of halal product and to develop a proper technological framework that can support the entire supply chain of halal product process. Tracking and tracing technology for Halal Supply Chain in Malaysia are given less attention. To overcome the halal product integrity issue, and in achieving the objective as halal hub country, Malaysia should setup alternative or solutions. Combinations of ICT technology and halal supply chain world by develop a technology that could be imply in the halal supply chain process framework could be one of the solutions. In information technology (IT) world, technologies suppose be the best formula to be added in to make the world more convenience and effective living by all kind of culture and religion. In introducing the radio frequency identification (RFID) technology to the Halal Supply Chain, there are several type of RFID in the market currently and which one should be identified to be use in this problem area. In fact, before putting the new technology that been discussed, modified original framework also should be count in too. © 2011 IEEE. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80054012526&doi=10.1109%2fICEEI.2011.6021678&partnerID=40&md5=15bd71a2e3accbc7fa5158cda3ccdce7 Name of Database: Scopus

Reference Type: Journal Article Record Number: 507 Author: Adams, I. A. Year: 2011 Title: Globalization: Explaining the dynamics and challenges of the halāl food surge Journal: Intellectual Discourse Volume: 19 Issue: 1 Pages: 123-145 Type of Article: Article Short Title: Globalization: Explaining the dynamics and challenges of the halāl food surge Abstract: Western dietary regulations are not in conformity with Islamic prescriptions for eatable meat (halāl meat). This has led to the mushrooming of privately-driven halāl regimes in many countries. This paper examines the increasing interest in halāl food, analyses the factors behind this surge, its complexities, dynamics, progress and challenges. It investigates the interrelatedness of globalization, religious identity and multiculturalism in the context of halāl, and the growing expression of Islamic cultural identity in a globalized world. A survey and analysis of thirty-six halāl certification agencies in 18 countries, where foods are exported to Muslim countries, show that halāl certification is largely championed by private and non-governmental bodies that seek to entrench Islamic food codes in the national laws. The paper identifies some countries that have institutionalized halāl certification regimes for all food imports and exports. Copyright © IIUM Press. Notes: Cited By :12 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79958848394&partnerID=40&md5=42ca951295eac9e93a6287e38476dd3a Name of Database: Scopus

Reference Type: Journal Article Record Number: 501 Year: 2011 Title: Halal opportunity Journal: Food Manufacture Issue: 5 Type of Article: Note Short Title: Halal opportunity Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79957904928&partnerID=40&md5=2470131ff4ad660f763d651e1ee3f7f6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 526 Author: Zsuzsanna, N. Year: 2010 Title: Interview with Mihaacutejy filé criminalist Journal: Lege Artis Medicinae Volume: 20 Issue: 2 Pages: 152-153 Type of Article: Note Short Title: A halál mint kihŕvás Beszélgetés Filó Mihály büntetojogásszal Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77949279961&partnerID=40&md5=53985693d2d5be88e54b3f0a69eb8e5e Name of Database: Scopus

Reference Type: Journal Article Record Number: 295 Author: Zamree, Shayfull, Rahim, Abd, Rahman, Abdul, Mohd Saad, Prof Madya, Deros, Md, Mohd Sazli, Saad and Muhamad Farizuan, Rosli Year: 2010 Title: Halal Logo Verification Device Short Title: Halal Logo Verification Device

Reference Type: Journal Article Record Number: 519 Author: Zailani, S., Fernando, Y. and Mohamed, A. Year: 2010 Title: Location, star rating and international chain associated with the hoteliers intention for not applying the halal logo certification Journal: European Journal of Social Sciences Volume: 16 Issue: 3 Pages: 401-408 Type of Article: Article Short Title: Location, star rating and international chain associated with the hoteliers intention for not applying the halal logo certification Abstract: It is essential to develop and promote Malaysia's global image as the producer of high quality Halal products and services. This paper, however, tries to explore whether the hotel location, star rating and International chain were differs for hoteliers intention for not applying the Halal logo certification. The total number of the hotels in Malaysia was obtained from the online Malaysia yellow pages and Department of Islamic Development Malaysia (JAKIM). A One-Way Analysis of Variance and t-test was employed to analyze statistically different among each group. Findings of the present study indicate that location, star rating and international chain are statistically different with hotelier's intention for not applying the Halal logo certification. Thus, the government role is important in success implementation of Halal logo certification. The Malaysian government needs to educating and giving awareness among the hotelier on important of Halal certification. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 78449308585&partnerID=40&md5=0eb5f54ee20c7958091bfe51f418cb78 Name of Database: Scopus

Reference Type: Journal Article Record Number: 524 Author: Wilson, J. A. J. and Liu, J. Year: 2010 Title: Shaping the Halal into a brand? Journal: Journal of Islamic Marketing Volume: 1 Issue: 2 Pages: 107-123 Type of Article: Review Short Title: Shaping the Halal into a brand? DOI: 10.1108/17590831011055851 Abstract: Purpose: The purpose of this paper is to review current literature and practices concerning the usage and consumption of Halal, within marketing and branding. Following this, the paper is to both stimulate discussions and encourage further thinking within this field. Design/methodology/approach: The paper uses inductive reasoning and syllogisms, as a basis for conceptual metaphor theory and critical discourse analysis. Evidence gathered from structured and systematic literature reviews - supported by existing empirical data, anecdotal evidence, personal observations and experience is also used. Findings: In business, the doctrine of what is Halal, has culminated in the creation of ingredient brands and in some cases forms of co-branding. However, the Halal's full potential has yet to be harnessed and there remain areas of dissonance and misunderstanding. Reasons offered by the authors are that current applications of brand theory unnecessarily restrict the term Halal and presuppose that there is one interpretation of its meaning. Also, instead of current trends which focus on rate determining steps within functional marketing approaches per se, Halal's competitive advantage is of more significance when delivered via the tacit elements of strategy and management. Research limitations/implications: As a conceptual paper, research is limited at times by a lack of empirical data and attempts necessitating the exploration of wide-ranging cross-disciplinary sources and stakeholder engagements. Originality/value: Growing market interest suggests its significance to both Muslims and non-Muslims. Furthermore, whilst research reveals studies looking at "meat and money" (Halal meat and Islamic finance) centred on functional attributes and monolithic consumption, few explore Halal's figurative and brand elements amongst diverse audiences. © Emerald Group Publishing Limited. Notes: Cited By :94 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79960358332&doi=10.1108%2f17590831011055851&partnerID=40&md5=4e4b606df49fe4acdd1c14806bd9ad20 Name of Database: Scopus

Reference Type: Journal Article Record Number: 293 Author: Shayfull Zamree, Abd Rahim, Rahman, Abdul, Mohd Azaman, Md Deros, Mohd Sazli, Saad and Muhamad Farizuan, Rosli Year: 2010 Title: Halal Product Detector Short Title: Halal Product Detector

Reference Type: Journal Article Record Number: 284 Author: Ouis, Pernilla Year: 2010 Title: Halal-hippiens paradoxer Short Title: Halal-hippiens paradoxer ISSN: 1651-0941

Reference Type: Journal Article Record Number: 291 Author: Noraihah, Mohd Yusof, Marlina, Idris Khan and Mohd Firdaus, Hamzah Year: 2010 Title: Halal Logo Verification Device-Kiosk Short Title: Halal Logo Verification Device-Kiosk

Reference Type: Conference Proceedings Record Number: 522 Author: Lili, N. A. Year of Conference: 2010 Title: Accuracy of determination for virtual animal halal slaughtering: A case study Pages: 482-485 Short Title: Accuracy of determination for virtual animal halal slaughtering: A case study DOI: 10.1109/AMS.2010.98 Proceedings Title: AMS2010: Asia Modelling Symposium 2010 - 4th International Conference on Mathematical Modelling and Computer Simulation Abstract: Virtual slaughtering and dissection is a way to learn about anatomy and dissect animals without harming any real-life animals or feeling ill from that nauseating formaldehyde smell. The virtual slaughtering and dissections also have detailed scientific explanations.We are to develop interactive virtual environments that can simulate several common tasks performed during animal dissection. In this paper, we describe the imaging modality used to reconstruct the cow, provide an overview of the simulation environment and briefly discuss some of the techniques used to manipulate the virtual cow.The system will consists of an anatomically computer model of a cow, a simulation engine capable of providing soft-tissue modeling, rigid body dynamics, collision detection and response, haptic force calculations, and a number of user interface and display devices to interact with the user. The behaviour of the tissue will be modeled by modulating the stiffness coefficients between adjacent internal organs in order to propagate the effects of grasping connected components. This simulation system will be written in C# using Open GL, GLUT and GLUI libraries for visualization and user interface. Several supporting virtual reality tools for grasping, cutting and probing will be used such as haptic devices, non-haptic devices, and display devices. © 2010 IEEE. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77955195641&doi=10.1109%2fAMS.2010.98&partnerID=40&md5=034bdce9a9a98d36114d16c7d1fee9b5 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 517 Author: Han, Q., Ding, J. and Bao, W. Year of Conference: 2010 Title: A performance analysis method for formal producing and quality certification system of Halal animal products based on HESPNM Pages: 413-417 Short Title: A performance analysis method for formal producing and quality certification system of Halal animal products based on HESPNM Proceedings Title: 2010 World Automation Congress, WAC 2010 Abstract: Halal animal products have significant meaning for agriculture in Northwest China and other Moslem regions. Formal producing and quality certification system can improve the producing efficiency of Halal animal products. Performance and cost analysis are the two purposes of animal products producing system modeling, where the Stochastic Petri Net (SPN) is an effective tool for performance analysis, but not adapt for Halal animal products. Based on the fact, firstly, this paper proposed the definition and analysis methodologies of the Halal Elements Extended SPN Model (HESPNM). Secondly, it given Compute-Independence meta-architecture and Platform- Independence architecture of performance calculating software based on HESPNM through methods of Oriented- Object System Analysis and Design. A concrete example about Electronic-Agriculture Services is given for HESPNM modeling through Platform-Specified Software based on MVC. The results show the feasibility and efficiency of the approximate method. In the end, a conclusion that the method proposed by this paper is feasible for normal Halal animal products system. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 78651418554&partnerID=40&md5=dc32ab871dddfd5959e3d969a1aa69a3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 518 Author: Halász, P. and Rajna, P. Year: 2010 Title: Classical neurology: Adieu! Or: What is the future of hungarian neurology, fruitful transformation or preprogrammed death? Journal: Ideggyogyaszati Szemle Volume: 63 Issue: 11-12 Pages: 419-427 Type of Article: Review Short Title: Klasszikus neurológia: Adieu! Avagy: Az ideggyógyászat jövocombining double acute accentje a termékeny átalakulás vagy programozott halál? Abstract: According to our oppinion several ideas, trends and aims of the traditional neurology became outworn. (So together with all the romantic beauty and hierarchic relations: Adieu!). The specialisation within the main body of the profession is unavoidable. A new, high quality, cost-benefit sensitive, institutional system should be built up, non essentially on inpatient, but on outpatient basis, supported by a personal and partnership oriented patient/doctor relationship, with multi-diszciplinatory co-operations and team-work. Education should be also rebuilt accordingly. This analysis of the present situation and recommendations for the future plans was given - since our ages - without any personal interest or attraction. We tried to keep before us only the future of our beloved profession, the preservation of worths, and the exploration of the withdrawing dogmatic views. We invite everybody who is interested in the current questions of our profession to share their oppinion with the whole neurological society and take part in open discussion of these important questions. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79954549279&partnerID=40&md5=5c70e5b1ebf48fdc49d64e6929e5ccb8 Name of Database: Scopus

Reference Type: Journal Article Record Number: 520 Author: Golnaz, R., Zainalabidin, M., Mad Nasir, S. and Eddie Chiew, F. C. Year: 2010 Title: Non-muslims' awareness of Halal principles and related food products in Malaysia Journal: International Food Research Journal Volume: 17 Issue: 3 Pages: 667-674 Type of Article: Article Short Title: Non-muslims' awareness of Halal principles and related food products in Malaysia Abstract: Although the Halal concept has not been a major element among non-Muslim consumers living in an Islamic country, whether the non-Muslim consumers are aware of the underlying advantages that come with Halal food products or their viewpoints arising from their religious belief, are some intriguing questions that need to be answered. Thus the objective of the study explore the underlying determinants that are likely to influence non-Muslim consumers' perceptions and attitudes towards Halal concept and Halal food products in Malaysia in lieu of new paradigm in emerging global issues on sustainability, environmental, food safety and animal welfare. A survey was conducted in the Klang Valley where 400 non-Muslim respondents were interviewed via structured questionnaires to gather information on their awareness and attitude towards Halal food products in the Malaysian food market. Descriptive statistic was used to identify the socio-economic/demographic characteristics and attitudes of the respondents toward the Halal food principles. The logit model was used to determine the extent to which selected socio-economic/demographic characteristics influenced the respondents' attitude and understanding on Halal principles and Halal food products. The results of this study suggest that non-Muslim consumers are aware of the existence of Halal food, Halal principles and the advantages of Halal way in slaughtering the animals. This can be shown by their significant awareness that Halal is not only the way Muslim slaughter their animals but also relates to environmental, sustainability, animal welfare and food safety. In general, various socio-economic/demographic factors such as education level, older generation, those who are more religious and the urban dweller seem to more likely to be aware of the advantages of Halal principles. © 2010. Notes: Cited By :25 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77956636009&partnerID=40&md5=fc766c3dd3207fed695229616b32dab5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 521 Author: Gerhardy, H. and Garnier, J. P. Year: 2010 Title: The turnover potential of mutton. The German food trade can make use of the market opportunities of halal- conform products for itself Journal: Fleischwirtschaft Volume: 90 Issue: 8 Pages: 74-76 Type of Article: Article Short Title: Das Absatzpotenzial von Schaffleisch: Der Deutsche LEH Kann die Marktchancen von Halal-konformen Produkten für Sich Nutzen Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77956564815&partnerID=40&md5=9530cfa522e3688f3ed23477b08dd0a1 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 527 Author: Danesh, M. M. S., Chavosh, A. and Nahavandi, M. Year of Conference: 2010 Title: RETRACTED ARTICLE: Comparative analysis of the Muslims' and non-Muslims' satisfaction with Halal products Conference Name: ICAMS 2010 - Proceedings of 2010 IEEE International Conference on Advanced Management Science Volume: 3 Pages: 317-319 Short Title: RETRACTED ARTICLE: Comparative analysis of the Muslims' and non-Muslims' satisfaction with Halal products DOI: 10.1109/ICAMS.2010.5553232 Abstract: This paper intends to identify and introduce the Halal products and services in Malaysia, because marketing of products and services in Malaysia as a Muslim country is very challenging for multinational companies. Malaysian producers believe that the Halal industry is of high potentiality to succeed as a new source of economic growth. Besides, we compared the satisfaction rate with the Halal products and services between two sample groups in Kuala Lumpur. These two groups are from Muslim and non-Muslim people living in a Muslim country where Halal products and services are available in the market. © 2010 IEEE. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77957283822&doi=10.1109%2fICAMS.2010.5553232&partnerID=40&md5=b9309d1f96f45789fd8e79fa71a3ccbc Name of Database: Scopus

Reference Type: Book Section Record Number: 525 Author: Che Man, Y. B. and Sazili, A. Q. Year: 2010 Title: Food Production from the Halal Perspective Book Title: Handbook of Poultry Science and Technology Volume: 1 Pages: 183-215 Short Title: Food Production from the Halal Perspective DOI: 10.1002/9780470504451.ch11 Notes: Cited By :14 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 79951949070&doi=10.1002%2f9780470504451.ch11&partnerID=40&md5=817da3ae8235467369c7667c0a77fb4d Name of Database: Scopus

Reference Type: Journal Article Record Number: 523 Author: Bouckley, B. Year: 2010 Title: New Exova audit reflects halal's move mainstream Journal: Food Manufacture Issue: 8 Type of Article: Article Short Title: New Exova audit reflects halal's move mainstream Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77956588118&partnerID=40&md5=c7a88d25fb7cc57613dc16b0508c0901 Name of Database: Scopus

Reference Type: Serial Record Number: 516 Author: Bon, M. and Hussain, M. Year: 2010 Title: Halal food and tourism: Prospects and challenges Secondary Title: Bridging Tourism Theory and Practice Volume: 2 Pages: 47-59 Type of Work: Article Short Title: Halal food and tourism: Prospects and challenges DOI: 10.1108/S2042-1443(2010)0000002007 Abstract: Halal food despite its undeniable importance for Muslims is largely absent in the tourism development and planning literature. Given the fact that today Muslims represent more than 20% of world population and the number of Muslim tourists has grown significantly over recent years, there is a dire need to investigate the halal food's potential for both the tourism industry and world trade. Furthermore, it is important to investigate at both Muslim and non-Muslim tourism sites how availability of halal food has influenced the selection of a particular destination for vacation by Muslims. Copyright © 2010 by Emerald Group Publishing Limited. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84858747837&doi=10.1108%2fS2042- 1443%282010%290000002007&partnerID=40&md5=97db378a7d2f60efe961789fac2c5280 Name of Database: Scopus

Reference Type: Journal Article Record Number: 528 Author: Battour, M. M., Ismail, M. N. and Battor, M. Year: 2010 Title: Toward a halal tourism market Journal: Tourism Analysis Volume: 15 Issue: 4 Pages: 461-470 Type of Article: Article Short Title: Toward a halal tourism market DOI: 10.3727/108354210X12864727453304 Abstract: This article begins by explaining the concept of Islamic Shariah. It explains the sources of Shariah as well as its higher objectives. The article focuses on the implications of observance of Shariah in the tourism and hospitality industries. Following this is a description of the recent phenomena of "Halal tourism" and "Islamic Hospitality" illustrated through selected examples from Muslim countries in Asia and the Middle East. The development of "Islamically oriented" standards is also discussed giving rise to new concepts such as "Shariah-compliant," which refers to Islamic consideration of being alcohol free, gambling free, and the availability of "Halal" food. Lastly, the article discusses future trends and challenges related to Halal tourism. © 2010 Cognizant Comm. Corp. Notes: Cited By :20 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84874124000&doi=10.3727%2f108354210X12864727453304&partnerID=40&md5=6ca74d8dd8718a271c7d4c1d4e0 b3a37 Name of Database: Scopus

Reference Type: Journal Article Record Number: 273 Author: Akar, Mohd Fazli B Mat Year: 2010 Title: (Halal Label) The Role Of JAKIM Towards Enhancing Public's Trust Short Title: (Halal Label) The Role Of JAKIM Towards Enhancing Public's Trust

Reference Type: Journal Article Record Number: 537 Author: Zana, G. Year: 2009 Title: Death attitude and changes of death image in the Hungarian society. Examination of generational value- judgment and possibilities of measurement. Is death still a taboo? Journal: Orvosi Hetilap Volume: 150 Issue: 25 Pages: 1183-1187 Type of Article: Review Short Title: A halálkép alakulása és változása Magyarországon, a korosztályos értékí télet-különbségek és a lehetséges mérési módszerek vizsgálata. Tabu-e még a halál? DOI: 10.1556/OH.2009.28577 Abstract: The aim of our research is to examine the sociological, anthropological, and psychological aspects of attitudes towards death; review the different approaches as a complex system; present the altered death image and the changes of tendency; analyze and interpret the most significant anxiety generating factors according to gender, age, and occupation; validate the fear of death and attitudes towards death scales in the Hungarian population; review the possibilities of interventions designed to reduce anxiety generating fear of death. Our hypotheses of our quantitative research were the following: women are characterized by a marked fear of death and anxiety; young people are more afraid of death; health care workers have a higher level death anxiety in comparison to other professionals due to the fact that they are face the suddenness and inevitability of death on daily basis, and this itself is an anxiety generating factor. We validated, adapted and calibrated two psychometric scales measuring fear of death and attitudes towards death. According to our findings, both the Neimeyer and Moore Multidimensional Fear of Death Scale and the Lester Attitude Toward Death Scale proved valid and suitable for measuring fear of death and attitudes towards death. The Hungarian version of the scales proved reliable. In accordance with our hypothesis, young people and women are characterized by higher level of fear of death and anxiety. Our hypothesis, namely that fear of death among health care workers higher as the normal population, was not confirmed. Yet, contrary to a segment of preceding measurements, lower level of fear and anxiety was found. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 67650243220&doi=10.1556%2fOH.2009.28577&partnerID=40&md5=5766e8395e91f272851fb5b4e14d9176 Name of Database: Scopus

Reference Type: Journal Article Record Number: 531 Author: Zana, Á and Hegedus, K. Year: 2009 Title: Development of intervention strategies on fear of death and anxiety Journal: Mentalhigiene es Pszichoszomatika Volume: 10 Issue: 4 Pages: 337-347 Type of Article: Article Short Title: Intervenciós stratégiák kialakítása a halál és haldoklás témájában DOI: 10.1556/Mental.10.2009.4.4 Abstract: The death and dying is a taboo in the society. The aim of our study is the examining and reviewing of the possibilities for interventions designed to reduce anxiety generating fear of death. It is our further aim and we hope to make use of recent findings (together with the developed models in operation) and to apply new intervention strategies in order to reduce fear and anxiety, and to develop a healthier and more accepting death image among health care workers as well as in the society. The main subjects are the family, the difference educational levels, medical students and health care workers who deal with terminally ill patients. Regarding the intervention strategies, we show new models as well. © 2009 Akadémiai Kiadó, Budapest. Notes: Cited By :4 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 75449119469&doi=10.1556%2fMental.10.2009.4.4&partnerID=40&md5=6f5cb6074e2f3304e3aa1e4dd7e2cb10 Name of Database: Scopus

Reference Type: Journal Article Record Number: 530 Author: Wan-Hassana, W. M. and Awangb, K. W. Year: 2009 Title: Halal food in New Zealand restaurants: An exploratory study Journal: International Journal of Economics and Management Volume: 3 Issue: 2 Pages: 385-402 Type of Article: Article Short Title: Halal food in New Zealand restaurants: An exploratory study Abstract: Tourism New Zealand (TNZ) believes that New Zealand, as a major exporter and producer of halal slaughtered meat in the world, can become an attractive destination for Muslim travellers. However, research has also shown that Muslim travellers find it difficult searching for halal food in New Zealand, with many having to prepare their own meals while travelling in the country. This paper is based on a survey that was carried out to investigate the management and promotion of halal food in New Zealand restaurants. Data were collected using a questionnaire that was administered through face-to-face interviews. As the total population of halal restaurants in New Zealand was (and still is) unknown, the snowball sampling technique was used, which resulted with a sample of 99 restaurants. Results show that a huge percentage of the sample did not agree that the Muslim tourist market was significant to their business. Many were also reluctant to promote their halal food or put up the 'halal' sign in front of their shop. Notes: Cited By :10 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77953575203&partnerID=40&md5=b31cee3555f8ae53798963693e57f74d Name of Database: Scopus

Reference Type: Journal Article Record Number: 298 Author: van der Velden, S Year: 2009 Title: Halal en de echte systeemcrisis Journal: www. solidariteit. nl Volume: 121 Issue: 7 juni Short Title: Halal en de echte systeemcrisis

Reference Type: Journal Article Record Number: 542 Author: Shikov, A. N., Pozharitskaya, O. N., Makarov, V. G. and Makarova, M. N. Year: 2009 Title: New technology for preparation of herbal extracts and soft halal capsules on its base Journal: American-Eurasian Journal of Sustainable Agriculture Volume: 3 Issue: 2 Pages: 130-134 Type of Article: Article Short Title: New technology for preparation of herbal extracts and soft halal capsules on its base Abstract: The extraction of bioactive components from medicinal plants is a part of phytopharmaceutical and food technology. A broad range of extraction techniques are currently used for preparations of oil herbal extract, most frequently extraction by maceration. Although this is a relatively simple method, it suffers from some drawbacks such as long extraction time, heating of system and possible degradation of biological active compounds, bad hydrodynamic conditions for extraction, low mass exchange and low yield, selective extraction of unpolar compounds, low coefficient of raw plant material utilization etc. Complex methods for the intensification of raw plant material extraction include processing in the so-called rotary-pulsation extractor (RPE) was developed. This technology combines the active hydrodynamic regime, the action of mechanical oscillations in a broad frequency range, and other simultaneously acting factors (dispersion, deformation, cutting, etc.) The technology ensure a much better product quality, extraction of non-polar and middle polarity compounds, provide for increased coefficients of raw material usage, and make possible the use of various extragents including plant oils. We successfully used RPE to obtain the oil extracts of different part of medicinal plants such as chamomile, motherwort, curcuma, cedar of nuts, and various mixtures of herbs. Benefits of new technology are: absence of toxic organic solvents, decrease of time of extraction, obtaining of concentrated extracts, extraction of lipophilic and middle polarity compounds, low temperature of extraction (under 45°C), and low dusting. Original technology for halal soft capsules with herbal oil extracts was developed. Agar polys accharides from Gracilaria species (Rhodophyta, Gracilariaceae) is used for formulation of soft capsules instead gelatin. © 2009, American Eurasian Network for Scientific Information. Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 73249132182&partnerID=40&md5=e7bdcccd041d2dc3e1893eb3299108a1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 532 Author: Othman, R., Ahmad, Z. A. and Zailani, S. Year: 2009 Title: The effect of institutional pressures in the Malaysian halal food industry Journal: International Business Management Volume: 3 Issue: 4 Pages: 80-84 Type of Article: Article Short Title: The effect of institutional pressures in the Malaysian halal food industry Abstract: It is argued that regulatory, social and cultural pressures that have been imposed on organizations play significant roles in determining the internal practices and structures. These mechanisms created and spread common set of values, norms as well as rules, which produced similar practices and structures across organizations that shared similar field. The elements of institutional isomorphism within the halal food industry started to emerge, when the Malaysian government decided to regulate the industry. This need to be done in order to ensure the quality of halal food products is maintained. Due to the increment in the adoption of halal logo, authorities should have a clear understanding of the underlying reasons behind such interest Therefore, the objectives of this small-scale study are to provide greater understanding of the current situation related to the effect of institutional pressures on the inter- organizational imitation within the halal food industry. Findings showed that respondents perceived their companies to face high mimetic (m = 3.783) as well as normative pressures (m = 3.733). This implied that respondents seemed to believe that institutional pressures do exist within the Malaysian halal food industry. © Medwell Journals, 2009. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77950191596&partnerID=40&md5=0c45dbba7f60d2347acf9299bd11b2c5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 540 Author: Örn, P. Year: 2009 Title: Dalia kassem från halal-tv - snart färdig läkare: »Jag tar alltid patienten i hand« Journal: Lakartidningen Volume: 106 Issue: 9 Pages: 609-610 Type of Article: Article Short Title: Dalia kassem från halal-tv - snart färdig läkare: »Jag tar alltid patienten i hand« Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 62549115357&partnerID=40&md5=3e3b59923ff29ad1872ffbbc4030dcde Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 529 Author: Norman, A. A., Nasir, M. H. N. Md, Fauzi, S. S. M. and Azmi, M. Year of Conference: 2009 Title: Consumer acceptance of RFID-enabled services in validating Halal status Pages: 911-915 Short Title: Consumer acceptance of RFID-enabled services in validating Halal status DOI: 10.1109/ISCIT.2009.5340977 Proceedings Title: 2009 9th International Symposium on Communications and Information Technology, ISCIT 2009 Abstract: As Halal is the greatest concert to all Muslims, several measures have been taken by the authorities to educate Muslims about Halal status on food products. Introducing Halal logo is one of the significant approaches. Challenges faced by manufacturers in promoting their products to Muslims consumers made process of securing Halal logo harder. Fake Halal logos are produced massively which then leads to confusion to the consumers. This study is focused on validating Halal status for food products by using Radio Frequency Identification (RFID) technology to enhance existing methods in Malaysia. A preliminary survey was performed to valuate the industry's readiness ti implement RFID technology in Malaysia. A process model and prototype were developed to enhance existing systems. With this method, the authentic Halal logo that is issued by JAKIM can easily be validated, because every stamp that will be embedded into food packages is identified with its own unique identification number. An RFID reader will be placed at retail stores for consumers to validate product's status. User evaluation has been conducted to measure satisfaction in term of usability, efficiency, security, affordability and profitability. Based on the evaluation, all respondents are satisfied with the performance of this new technology and fully support implementing this system globally, as the Malaysian government is now moving towards becoming the world's Halal hub. ©2009 IEEE. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 74549179685&doi=10.1109%2fISCIT.2009.5340977&partnerID=40&md5=5e63a4bcca7cb96b181a5c2e739a5f18 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 534 Author: Noordin, N., Md Noor, N. L., Hashim, M. and Samicho, Z. Year of Conference: 2009 Title: Value chain of Halal certification system: A case of the Malaysia Halal Industry Short Title: Value chain of Halal certification system: A case of the Malaysia Halal Industry Proceedings Title: Proceedings of the European and Mediterranean Conference on Information Systems, EMCIS 2009 Abstract: The Malaysian Standard Halal Food (MS1500:2004) has been cited by Codex Alimentarius Commission as the best example in the world in terms of justification of Halal food. As Malaysia is positioning itself to be the Halal food hub center by 2010, Malaysia needs to act fast to strengthen the Halal certification services. The Malaysia government has appointed the Halal Industry Development Corporation (HDC) as a body to handle local and international Halal certification process. Due to the rapid growth of the Halal industry, it is important to research on the Halal certification because the Halal certificates and logos are the important elements in gaining global market shares and retaining consumers. The objectives of this study are to (1) provide an understanding of Halal certification system in Malaysia and (2) highlight issues on the Halal certification process from a value chain analysis perspective. The study adapted a value chain analysis approach to determine the Halal certification process, the actors, information of Halal and so forth. In this value chain analysis, semi-structured interview and document review are conducted. The open-ended questions such as how, what, when, where, and why are used in this study. The interview involved three experts in the Halal certification process. The three personals were considered expert in the Halal certification process as they were credible and have been given authority by the Malaysian government. The documents such as Halal Manual Procedures, Malaysian Standard Halal Food (MS1500:2004), magazines and newspapers articles, journals and so forth are the prime sources in this study. The results of this study reveal (1) the related agencies and acts of Halal certification system, (2) the current state of Halal Certification and (3) the issues of Halal certification system in Malaysia. The first issue of Halal certification system in Malaysia is inefficiency of Halal certification process. Second issue is conflict of authority and governance between federal government and state government. The findings are important in developing Halal Ecosystem and also provide motivation for researcher to resolve the issues by providing more focus in niche area.. Notes: Cited By :11 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84857761376&partnerID=40&md5=21517dc88922a7772569f228223d17ca Name of Database: Scopus

Reference Type: Journal Article Record Number: 256 Author: Murugaiah, C., Noor, Z. M., Mastakim, M., Bilung, L. M., Selamat, J. and Radu, S. Year: 2009 Title: Meat species identification and Halal authentication analysis using mitochondrial DNA Journal: Meat Sci Volume: 83 Issue: 1 Pages: 57-61 Epub Date: 2010/04/27 Date: Sep Short Title: Meat species identification and Halal authentication analysis using mitochondrial DNA Alternate Journal: Meat science ISSN: 0309-1740 (Print) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2009.03.015 Accession Number: 20416658 Abstract: A method utilizing PCR-restriction fragment length polymorphism (RFLP) in the mitochondrial genes was developed for beef (Bos taurus), pork (Sus scrofa), buffalo (Bubalus bubali), quail (Coturnix coturnix), chicken (Gallus gallus), goat (Capra hircus), rabbit (Oryctolagus cuniculus) species identification and Halal authentication. PCR products of 359-bp were successfully obtained from the cyt b gene of these six meats. AluI, BsaJI, RsaI, MseI, and BstUI enzymes were identified as potential restriction endonucleases to differentiate the meats. The genetic differences within the cyt b gene among the meat were successfully confirmed by PCR-RFLP. A reliable typing scheme of species which revealed the genetic differences among the species was developed. Notes: Murugaiah, Chandrika Noor, Zainon Mohd Mastakim, Maimunah Bilung, Lesley Maurice Selamat, Jinap Radu, Son England Meat Sci. 2009 Sep;83(1):57-61. doi: 10.1016/j.meatsci.2009.03.015. Epub 2009 Apr 18. Author Address: School of Health Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 539 Author: Lada, S., Harvey Tanakinjal, G. and Amin, H. Year: 2009 Title: Predicting intention to choose halal products using theory of reasoned action Journal: International Journal of Islamic and Middle Eastern Finance and Management Volume: 2 Issue: 1 Pages: 66-76 Type of Article: Article Short Title: Predicting intention to choose halal products using theory of reasoned action DOI: 10.1108/17538390910946276 Abstract: Purpose – Emphasis on the importance of halal products is now growing. It is fast becoming a new market force and brand identifier and is now moving into the mainstream market, affecting and changing perception on how business should be conducted, including from a marketing point of view. The purpose of this paper is to test the applicability of the theory of reasoned action (TRA) in predicting the intention to choose halal product among Malaysian consumers. Design/methodology/approach – A structured questionnaire was used to elicit responses from consumers using a convenience sampling technique. A total of 485 responses were received. Needless to say, this study extends the applicability of the TRA to study halal product usage among consumers in Malaysia. Findings – The findings indicated that the TRA is a valid model in the prediction of the intention to choose halal products. Attitude (β=0.288, p<0.001) and subjective norm (β=0.814, p<0.001) were found to be positively related to intention, with subjective norm being the more influential predictor. Subjective norm was also positively related to the attitude (β=0.336, p<0.001) to choose halal products. Research limitations/implications – The study contains a limited number of measures in the model. Nevertheless, it provides new information on the emerging issue of halal products. Practical implications – The results will be primarily beneficial to restaurants, fast food restaurants and small and medium enterprises in Malaysia by offering an insight into the intentions of consumers to choose halal products. Originality/value – The paper extends the understanding of TRA to newly emerging contexts such as halal products usage intentions. © 2009, © Emerald Group Publishing Limited. Notes: Cited By :73 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77956955533&doi=10.1108%2f17538390910946276&partnerID=40&md5=a2da3336b547d6cabea130ad76a42f29 Name of Database: Scopus

Reference Type: Journal Article Record Number: 538 Author: Knott, M. Year: 2009 Title: Wholly halal Journal: Food Manufacture Issue: 5 Type of Article: Article Short Title: Wholly halal Abstract: Michelle Knott reported that Muslim population has become an increasingly important market for Halal food manufacturers in the UK. The British Muslim consumers opt for convenience rather than cooking and are also looking to expand the range of cuisines they enjoy beyond the Asian dishes traditionally favored by their elders. Shazan Foods has introduced its microcook range of kebabs and tikka products that are cooked by the company and customers need to microwave it. The food manufacturers planning to launch Halal ranges need to get certificate to give assurance to their customers regarding the quality of its products. Cert-ID's Halal auditing service is based on a standard from the UK Halal Corporation, which is also the standard adopted by Bodycote Lawlabs and EFSIS. Al-Falah offers significant range of premium and standard chilled deli products, such as pastrami, beef salami and sausages and chicken baloney. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77952596508&partnerID=40&md5=242ef88e32a48f5e53c6542938929340 Name of Database: Scopus

Reference Type: Book Section Record Number: 541 Author: Clay, E., Marks, G., Chaudry, M. M., Riaz, M., Siddiqui, H. and Regenstein, J. M. Year: 2009 Title: Kosher and halal meals Book Title: Meals in Science and Practice: Interdisciplinary Research and Business Applications Pages: 594-637 Short Title: Kosher and halal meals DOI: 10.1533/9781845695712.8.594 Abstract: This chapter presents the information necessary for a professional to develop minimal proficiency for appreciating and providing kosher and halal meals, as well as other religiously defined meals. The aim is to sensitize professionals to the cultural, religious, political, economic, and public policy barriers to accessing 'good' meals, which for Muslims and Jews, and most persons of any religious faith, go a long way to making one holy and whole. © 2009 Woodhead Publishing Limited. All rights reserved. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84902224432&doi=10.1533%2f9781845695712.8.594&partnerID=40&md5=3deab6bf4f4f8e35d45a755bf6317eb6 Name of Database: Scopus

Reference Type: Journal Article Record Number: 543 Author: Bonne, K., Vermeir, I. and Verbeke, W. Year: 2009 Title: Impact of religion on halal meat consumption decision making in Belgium Journal: Journal of International Food and Agribusiness Marketing Volume: 21 Issue: 1 Pages: 5-26 Type of Article: Article Short Title: Impact of religion on halal meat consumption decision making in Belgium DOI: 10.1080/08974430802480628 Abstract: This study investigates the determinants of halal meat consumption within a Belgian Muslim migration population using the theory of planned behavior as a conceptual framework, with a focus on the role of self-identity as a Muslim and acculturation in the host country. Cross-sectional data were collected through a survey with 367 Muslims mainly originating from North Africa and living in Belgium. Findings reveal that in general, a positive health attitude toward halal meat predicts the intention to consume halal meat among Muslims. Perceived lack of safety measures or poor belief in the safety controls are shown to be potential barriers preventing Muslim consumers from eating halal meat. Low acculturated Muslims rely strongly on their positive personal attitude toward the health status of halal meat, whereas high acculturated Muslims rely on health attitude, animal welfare attitudes, and safety when intending to consume halal meat. Muslims with a high Muslim self-identity intend to eat halal meat because they believe that it is healthy whereas Muslims with a low Muslim self-identity are rather influenced by religious peers, together with their personal health attitude and availability concerns. Notes: Cited By :14 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 61449213129&doi=10.1080%2f08974430802480628&partnerID=40&md5=5e458e53011583d604c748079395736f Name of Database: Scopus

Reference Type: Journal Article Record Number: 536 Author: Berning, U. Year: 2009 Title: The market reacts to halal-compliant products: The growing marketing area for the meat products industry develops a new lifestyle Journal: Fleischwirtschaft Volume: 89 Issue: 8 Pages: 51 Type of Article: Short Survey Short Title: Der Markt Reagiert auf Halal-Konforme Produkte: Ein Wachsender Vermarktungsbereich für die Fleischwarenindustrie Entwickelt Sich zum Neuen Lifestyle Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 70249103824&partnerID=40&md5=f006b2257cfc992f5f2ea1ac5cee5825 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 533 Author: Belkhatir, M., Bala, S. and Belkhatir, N. Year of Conference: 2009 Title: Business process re-engineering in supply chains examining the case of the expanding Halal industry Volume: ISAS Pages: 77-82 Short Title: Business process re-engineering in supply chains examining the case of the expanding Halal industry Proceedings Title: ICEIS 2009 - 11th International Conference on Enterprise Information Systems, Proceedings Abstract: Due to several issues arising in the rapidly-expanding Halal industry, among them the production of non- genuine or contaminated products and meats, there is a need to develop effective solutions for ensuring authenticity and quality. This paper proposes the specification of a formalized supply chain framework for the production and monitoring of food and products. The latter enforces high-level quality of automated monitoring as well as shorter production cycles through enhanced coordination between the actors and organizations involved. Our proposal is guided by business process support to ensure quality and efficiency of product development and delivery. It moreover meets the requirements of industrial standards by adopting the Capability Maturity Model Integration's highest process maturity level through establishing quantitative process-improvement objectives, proposing the integrated support of engineering processes, enforcing synchronization and coordination, drastic monitoring and exception handling. We then delve into some of the important technologies from the implementation point-of-view and align it with the formalized Halal framework. An Information Technology support instantiation is proposed leading to a use case scenario with technology identification. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 74549151173&partnerID=40&md5=975d0ca56189a5581e66002c99d23506 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 544 Author: Alhashmi, S. M. Year of Conference: 2009 Title: Formalizing the business process: A halal perspective Volume: 1-3 Pages: 1566-1571 Short Title: Formalizing the business process: A halal perspective Proceedings Title: Creating Global Economies through Innovation and Knowledge Management Theory and Practice - Proceedings of the 12th International Business Information Management Association Conference, IBIMA 2009 Abstract: Halal industry is growing at a phenomenal rate but not much work has been done to formalize the business process. Taking this into consideration the primary concern of this paper is to formalize the Halal business process. A business process is a combination of a set of activities with a structure describing their logical order and dependence whose objective is to produce a desired result. This paper puts forward a Halal business process using some of the standard development processes. It is also argued that it must also meet the Requirements of industry standards such as CMMI's process maturity level, the 'optimizing' level concept of continuously improving the performance of processes via incremental and innovative technological improvements. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84898012972&partnerID=40&md5=2030e1e33ef5f55287d1676b5c078349 Name of Database: Scopus

Reference Type: Journal Article Record Number: 535 Year: 2009 Title: Halal food: Cut-throat competition Journal: Economist Volume: 392 Issue: 8649 Type of Article: Short Survey Short Title: Halal food: Cut-throat competition Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77449139090&partnerID=40&md5=88de0b4c5cf85506931f2cd63d58010f Name of Database: Scopus

Reference Type: Book Section Record Number: 546 Author: Wilson, I. D. Year: 2008 Title: 'As long as it's halal': Islamic preman in Jakarta Book Title: Expressing Islam: Religious Life and Politics in Indonesia Pages: 192-210 Short Title: 'As long as it's halal': Islamic preman in Jakarta Notes: Cited By :18 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84872740941&partnerID=40&md5=a65b0c27050eda747ecd779aac5c0953 Name of Database: Scopus

Reference Type: Journal Article Record Number: 548 Author: Othman, R., Mohamad Zailani, S. H. and Ahmad, Z. A. Year: 2008 Title: Production of halal food: Practices of muslim small enterprises in Malaysia Journal: International Journal of Interdisciplinary Social Sciences Volume: 3 Issue: 9 Pages: 69-76 Type of Article: Article Short Title: Production of halal food: Practices of muslim small enterprises in Malaysia Abstract: The purpose of this study was to identify the current practices of producing halal food among small enterprises in Malaysia that are not certified with halal logo. The dimensions for halal food practices such as sources of the ingredients, slaughtering processes, product processing as well as handling and distribution, product storage and display, hygiene and also sanitation, packaging and finally the legal requirements were selected based on the areas specified under the MS 1500:2004 Halal Food Standard. A thorough GAP Analysis has been conducted in order to identify any gaps in the halal practices implemented by the Muslim small food enterprises in Malaysia. This method is chosen because it allows the study to compare the actual practices with the expected practices as recommended by the halal food standard. Furthermore, A GAP analysis will also be able to suggest rooms for further improvement so that the halal status of food produced by small food enterprises is maintained. A number of 40 respondents from 10 small food enterprises were selected. Respondents were selected based on the criteria set by the Malaysian Small and Medium Industries Development Corporation (SMIDEC) and most of the respondents were from southern region of Peninsular Malaysia, which are from Malacca, Johor and Negeri Sembilan. Data were obtained through a set of self administered questionnaire developed based on the dimensions of halal practices stated by the MS 1500:2004 Halal Food Standard. The GAP Analysis revealed that among the seven main halal practices, gaps in the practices were found to exist in sources of the ingredients, product storage and display as well as hygiene and sanitation. Several recommendations to close the practices gaps were also discussed. © Common Ground, Rosly Othman, Suhaiza Hanim Mohamad Zailani, Zainal Ariffin Ahmad, All Rights Reserved. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 78650220277&partnerID=40&md5=cf084576a1637802785904af333bc34b Name of Database: Scopus

Reference Type: Book Record Number: 303 Author: Misri, Deepti Year: 2008 Title: Reading violence: Gender, violence, and* representation in India and Pakistan (1947–present) Publisher: University of Illinois at Urbana-Champaign Short Title: Reading violence: Gender, violence, and* representation in India and Pakistan (1947–present) ISBN: 0549909982

Reference Type: Serial Record Number: 545 Author: Lam, Y. and Alhashmi, S. M. Year: 2008 Title: Simulation of halal food supply chain with certification system: A multi-agent system approach Volume: 5357 LNAI Pages: 259-266 Type of Work: Conference Paper Short Title: Simulation of halal food supply chain with certification system: A multi-agent system approach DOI: 10.1007/978-3-540-89674-6_29 Abstract: Certification of Halal food product supply becomes a challenging task as various validating procedures have to be undergone under the emergence of vast business networks in food supply chain. In order to maintain high quality assurance of every validating procedure, and to fulfill demand from immense religious population, highly efficient method will be needed to monitor, to record and to register, to decide and to certify every actor (agent) and every product in the supply chain. With the multi-agent architecture this research work simulates the Halal food supply chain planning with certification system, which attempts to replicate the actual market place coupled with Halal food quality requirement. Statistical study of the decision making of various agents in the supply chain and the response of certification system will verify the feasibility of the certification framework in supply chain. © 2008 Springer Berlin Heidelberg. Notes: Cited By :8 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-58449100978&doi=10.1007%2f978-3-540-89674- 6_29&partnerID=40&md5=2145b68c6cb4cc97f9593dbaf7883687 Name of Database: Scopus

Reference Type: Journal Article Record Number: 557 Author: Kiss, L. Year: 2008 Title: Sudden death caused by rupture of the coronary artery in 1737, verified by autopsy--a case report by Daniel Fischer from Késmárk (Hungary) Journal: Orvosi hetilap Volume: 149 Issue: 2 Pages: 89-91 Type of Article: Article Short Title: Boncolással igazolt coronariaruptura okozta hirtelen halál 1737-ben - a késmárki Fischer Dániel kazuisztikája. DOI: 10.1556/OH.2008.H2147 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 41649084847&doi=10.1556%2fOH.2008.H2147&partnerID=40&md5=0924b51042257d39fd4186b2339b5eae Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 549 Author: Junaini, S. N. and Abdullah, J. Year of Conference: 2008 Title: MyMobiHalal 2.0: Malaysian mobile halal product verification using camera phone barcode scanning and MMS Pages: 528-532 Short Title: MyMobiHalal 2.0: Malaysian mobile halal product verification using camera phone barcode scanning and MMS DOI: 10.1109/ICCCE.2008.4580659 Proceedings Title: Proceedings of the International Conference on Computer and Communication Engineering 2008, ICCCE08: Global Links for Human Development Abstract: With the steady growth and affordability of camera phones, more mobile applications are necessary. Nowadays the mobile industry began to pay more attention to barcode applications for domestic users need. This paper describes a mobile-based support application for Muslims to identify the Halal status (prepared in accordance to Islamic law) of the product using mobile device. We argue that our MMS camera phone-based application is an economical and effective way to speed up the Halal verification process as opposed to text entry in SMS. This paper discusses the barcode concept and its applications in consumer product industry. First we analyze the issue of Halal among the Muslim consumers and how mobile technology can be used. Then we discuss the framework and design of our system that we called MyMobiHalal 2.0. ©2008 IEEE. Notes: Cited By :19 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 52249083515&doi=10.1109%2fICCCE.2008.4580659&partnerID=40&md5=b6cdb6f9aa1310aba06ff2d4e150c368 Name of Database: Scopus

Reference Type: Journal Article Record Number: 552 Author: Gregory, N. G., von Wenzlawowicz, M., Alam, R. M., Anil, H. M., Yeşildere, T. and Silva-Fletcher, A. Year: 2008 Title: False aneurysms in carotid arteries of cattle and water buffalo during shechita and halal slaughter Journal: Meat Science Volume: 79 Issue: 2 Pages: 285-288 Type of Article: Article Short Title: False aneurysms in carotid arteries of cattle and water buffalo during shechita and halal slaughter DOI: 10.1016/j.meatsci.2007.09.012 Abstract: It has previously been shown that the cattle brain is supplied with blood via a basi-occipital plexus, in addition to branches from the carotid and basilar arteries. In addition it has been shown during conventional stunning and slaughter that the carotid arteries in cattle can develop false aneurysms at their severed ends and this can curtail exsanguination. This investigation examined whether false aneurysms can occur during religious slaughter, and during bleeding following electrical stunning that simultaneously induced a cardiac arrest. The prevalence of large (>3 cm outer diameter) false aneurysms in cattle carotid arteries was 10% for both shechita and halal slaughter. The prevalence of animals with bilateral false aneurysms (at least 2 cm in one artery and at least 3 cm diameter in the opposite artery) was 7% and 8% for shechita and halal slaughter, respectively. No false aneurysms occurred during bleeding in cattle that were electrically stunned and simultaneously developed a cardiac arrest. The combination of false aneurysms and collateral routes to the brain present a risk of sustained consciousness during religious slaughter in cattle. © 2007 Elsevier Ltd. All rights reserved. Notes: Cited By :19 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 40949137364&doi=10.1016%2fj.meatsci.2007.09.012&partnerID=40&md5=8e50fd683c936738d4277e6190a5d244 Name of Database: Scopus

Reference Type: Journal Article Record Number: 257 Author: Gregory, N. G., von Wenzlawowicz, M., Alam, R. M., Anil, H. M., Yesildere, T. and Silva-Fletcher, A. Year: 2008 Title: False aneurysms in carotid arteries of cattle and water buffalo during shechita and halal slaughter Journal: Meat Sci Volume: 79 Issue: 2 Pages: 285-8 Epub Date: 2008/06/01 Date: Jun Short Title: False aneurysms in carotid arteries of cattle and water buffalo during shechita and halal slaughter Alternate Journal: Meat science ISSN: 0309-1740 (Print) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2007.09.012 Accession Number: 22062756 Abstract: It has previously been shown that the cattle brain is supplied with blood via a basi-occipital plexus, in addition to branches from the carotid and basilar arteries. In addition it has been shown during conventional stunning and slaughter that the carotid arteries in cattle can develop false aneurysms at their severed ends and this can curtail exsanguination. This investigation examined whether false aneurysms can occur during religious slaughter, and during bleeding following electrical stunning that simultaneously induced a cardiac arrest. The prevalence of large (>3cm outer diameter) false aneurysms in cattle carotid arteries was 10% for both shechita and halal slaughter. The prevalence of animals with bilateral false aneurysms (at least 2cm in one artery and at least 3cm diameter in the opposite artery) was 7% and 8% for shechita and halal slaughter, respectively. No false aneurysms occurred during bleeding in cattle that were electrically stunned and simultaneously developed a cardiac arrest. The combination of false aneurysms and collateral routes to the brain present a risk of sustained consciousness during religious slaughter in cattle. Notes: Gregory, Neville G von Wenzlawowicz, Martin Alam, Rashedul M Anil, Haluk M Yesildere, Tahsin Silva-Fletcher, Ayona England Meat Sci. 2008 Jun;79(2):285-8. doi: 10.1016/j.meatsci.2007.09.012. Epub 2007 Oct 1. Author Address: BBSRC & Royal Veterinary College, Hatfield AL9 7TA, UK. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 550 Author: Fischer, J. Year: 2008 Title: Religion, science and markets. Modern halal production, trade and consumption Journal: EMBO Reports Volume: 9 Issue: 9 Pages: 828-831 Type of Article: Article Short Title: Religion, science and markets. Modern halal production, trade and consumption DOI: 10.1038/embor.2008.156 Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 51049114452&doi=10.1038%2fembor.2008.156&partnerID=40&md5=540d0b2cc187122b27e684deb718bde5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 558 Author: Bonne, K. and Verbeke, W. Year: 2008 Title: Religious values informing halal meat production and the control and delivery of halal credence quality Journal: Agriculture and Human Values Volume: 25 Issue: 1 Pages: 35-47 Type of Article: Article Short Title: Religious values informing halal meat production and the control and delivery of halal credence quality DOI: 10.1007/s10460-007-9076-y Abstract: This paper investigates the socio-technical construction, quality control, and coordination of the credence quality attribute "halal" throughout the halal meat chain. The paper is framed within Actor-Network Theory and economic Conventions Theory. Islamic dietary laws or prescriptions, and how these are translated into production and processing standards using a HACCP-like approach, are discussed. Current halal quality coordination is strongly based on civic and domestic logics in which Muslim consumers prefer transacting with Muslim butchers, that is, individuals of known reputation with similar moral and religious obligations. The HACCP-like approach with identification of critical halal control points, as presented in this paper, fits with the industrial quality convention mechanism and ideally yields guaranteed and trustworthy halal credence quality, eventually marked by a halal meat label. The socio- technical construction of halal credence quality, for example with respect to ritual slaughter, and the quality coordination mechanism aimed at reducing halal quality uncertainty among Muslim consumers, for example through labeling, are identified as key attention points in the future research agenda. © Springer Science+Business Media B.V. 2007. Notes: Cited By :78 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-36749076080&doi=10.1007%2fs10460-007-9076- y&partnerID=40&md5=baaa35a8b512a6d413f8f0ec5c4abac3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 258 Author: Bonne, K. and Verbeke, W. Year: 2008 Title: Muslim consumer trust in halal meat status and control in Belgium Journal: Meat Sci Volume: 79 Issue: 1 Pages: 113-23 Epub Date: 2008/05/01 Date: May Short Title: Muslim consumer trust in halal meat status and control in Belgium Alternate Journal: Meat science ISSN: 0309-1740 (Print) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2007.08.007 Accession Number: 22062604 Abstract: This paper focuses on public trust of Belgian Muslims in information sources of halal meat and their confidence in key actors and institutions for monitoring and controlling the halal meat chain. Cross-sectional consumer data were collected through a survey with 367 Muslims during the summer of 2006 in Belgium. Findings reveal that Islamic institutions and especially the Islamic butcher receive in general most confidence for monitoring and controlling the halal status of meat, and for communicating about halal meat. However, based on Muslims' confidence, four distinct market segments were identified: indifferent (29.1%), concerned (9.7%), confident (33.1%) and Islamic idealist (26.7%). These segments differ significantly with respect to trust in information sources and institutions, health and safety perception of halal meat, perceived halal meat consumption barriers, behavioural variables (halal meat consumption frequency and place of purchase), and socio-cultural (acculturation and self- identity) and individual characteristics. Indifferent consumers are rather undecided about who should monitor the halal status of meat, and they are most open to purchasing halal meat in the supermarket. Concerned Muslim consumers display higher confidence in Belgian than in Islamic institutions, which associates with perceiving a lack of information, poor hygiene and safety concern as barriers to purchasing halal meat. Confident consumers display a clear preference for Islamic institutions to monitor and communicate about halal. Islamic idealists, who are typified by younger age, second generation and high Muslim self-identity, differ from the confident consumers through their very low confidence in local Belgian sources and institutions. Notes: Bonne, Karijn Verbeke, Wim England Meat Sci. 2008 May;79(1):113-23. doi: 10.1016/j.meatsci.2007.08.007. Epub 2007 Aug 28. Author Address: Hogeschool Gent, Department of Business Studies and Public Administration, Voskenslaan 270, B- 9000 Gent, Belgium. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 553 Author: Anir, N. A., Nizam, M. D. N. M. H. and Masliyana, A. Year: 2008 Title: The users perceptions and opportunities in Malaysia in introducing RFID system for Halal food tracking Journal: WSEAS Transactions on Information Science and Applications Volume: 5 Issue: 5 Pages: 843-852 Type of Article: Article Short Title: The users perceptions and opportunities in Malaysia in introducing RFID system for Halal food tracking Abstract: The lack of information presented on the food packaging of specific food product usually lead to confusion, thus redundant unsold goods are stacked-up in the shopping market. Barcode, labels and ingredients information by far is not adequate to authenticate the validity of the food information claimed by the manufacturer or food producer. This long-established approach fails to inform the users and no longer fitting in this cyber world. Much work has been carried out to find the best solution to ensure information presented on the food packaging is true yet legitimate. In similar cases by big food store, shows the agility of RFID has assist them to better track their food status. By taking this example, we have carried out some studies to better understand the capability of RFID in tracking Halal status in Malaysia food market. This study is aimed to understand the Malaysian users' perception on implementing a real-time tool in order to feed users with genuine and validated information in the user-buying process. Furthermore, by conducting this study, researcher can better understand and identify the market opportunities to deploy such technology to the Malaysia users. A quantitative approach was chosen to gather data from the users around Klang Valley and Kuala Lumpur, Malaysia. A survey form consisting of 32 questions were distributed to 50 to 60 identified users, where respondents were selected varies from Halal and non-Halal users. Graphs and tables are presented to depict the findings of users' perception on the RFID tag for Halal Tracking in Malaysia. The results show 48% of the users agreed that a real-time system is required for the information dissemination. However, sadly only 34% knows what RFID is and what RFID can do in developing a real-time system for Halal tracking. Approximately 98% of the respondent agrees that a new tracking system is required for information traceability. This result shows clear opportunity introduce new tools, nevertheless solid awareness activities are required to ensure the success of the new system. Notes: Cited By :18 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 48849102051&partnerID=40&md5=f68b57f88aefca7443ddc5027c2129bc Name of Database: Scopus

Reference Type: Journal Article Record Number: 554 Author: Andrea, F. Year: 2008 Title: Halál és a lányka - A másiknak adott válasz Journal: Lege Artis Medicinae Volume: 18 Issue: 4 Pages: 329-333 Type of Article: Article Short Title: Halál és a lányka - A másiknak adott válasz Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 43349094622&partnerID=40&md5=56c2c57ad13ebca64d9ab5f736a007da Name of Database: Scopus

Reference Type: Journal Article Record Number: 551 Author: Ahmed, A. Year: 2008 Title: Marketing of halal meat in the United Kingdom: Supermarkets versus local shops Journal: British Food Journal Volume: 110 Issue: 7 Pages: 655-670 Type of Article: Article Short Title: Marketing of halal meat in the United Kingdom: Supermarkets versus local shops DOI: 10.1108/00070700810887149 Abstract: Purpose - The purpose of this paper is to explore a number of marketing issues, such as consumer buyer behaviour and distribution channels, in relation to buying halal meat (HM) from local shops versus supermarkets in the UK. Design/methodology/approach - A consumer survey (300 participants) and observation of three local halal shops and a Morrisons supermarket were successfully undertaken in London, Brighton and Edinburgh. Findings - The majority of UK Muslims do not trust big supermarkets when buying HM. They will only trust a Muslim selling halal products in their local shops. Most respondents did not know that supermarkets in their local area sold HM. Research limitations/implications - In order to increase the sales of HM ranges, supermarkets need to improve their marketing efforts, for example by advertising in Islamic newspapers, and other relevant sources. Supermarkets need to stock other complementary halal products to get a mass response from this market segment, as well as enhancing/improving their services, for example, there should be sales people who are able to advise customers on particular halal products. Originality/value - The study reveals that the majority of UK Muslims are at odds with most UK shoppers and increasingly prefer to shop at small shops, rather than big supermarkets. The paper helps to emphasise the major issues that frame the current state of marketing HM in the UK; contributes to a better understanding of such an important customer sector; and raises the necessary commitment to restructuring HM business activities in the UK and Europe. © Emerald Group Publishing Limited. Notes: Cited By :42 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 46749105207&doi=10.1108%2f00070700810887149&partnerID=40&md5=88ae13866315e51720fcc097cc6a5e64 Name of Database: Scopus

Reference Type: Journal Article Record Number: 555 Author: Ágnes, Z., Gábor, S. and Katalin, H. Year: 2008 Title: A halálfélelem, a halál iránti attitud és a mentális egészség kapcsolatának korosztályos összehasonlí tó vizsgálata Journal: Lege Artis Medicinae Volume: 18 Issue: 4 Pages: 319-320 Type of Article: Article Short Title: A halálfélelem, a halál iránti attitud és a mentális egészség kapcsolatának korosztályos összehasonlí tó vizsgálata Notes: Cited By :6 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 43149121841&partnerID=40&md5=697388ea2b475e1851d35e8fe52dcb94 Name of Database: Scopus

Reference Type: Journal Article Record Number: 547 Author: Abu, N. K. and Roslin, R. M. Year: 2008 Title: Exploring halal service quality dimension in the Malaysian grocery retail sector Journal: International Journal of Interdisciplinary Social Sciences Volume: 3 Issue: 2 Pages: 33-40 Type of Article: Article Short Title: Exploring halal service quality dimension in the Malaysian grocery retail sector Abstract: Increasing competition in the grocery retail sector in Malaysia has moved many retailers regardless of size, to find competitive edges that could place them ahead of the rest. In Malaysia where 60% of the population is Muslims, compliance to the Islamic regulations on food is an important aspect for retail consumers who shopped in various retail store format. Despite high percentage of Muslims in the country, many grocery stores are foreign owned or operated by non-Muslim Malaysians. Within this scenario, it is imperative that grocery retailers - either foreign or locally owned - address issues related to the needs of the Muslim grocery shoppers. However, halal or compliance to Islamic requirements as a critical retail service quality dimension that affects food shopping is left unexplored. This study is therefore a step at identifying the halal retail service quality dimension that attracts Muslim Malaysian consumers to shop at certain grocery outlets and its implications on strategic retail development. © Common Ground, Nor Khalidah Abu, Rosmimah Mohd Roslin, All Rights Reserved. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 80051490304&partnerID=40&md5=88c1ffb4bf2742c3959e8e4a472a01a1 Name of Database: Scopus

Reference Type: Journal Article Record Number: 556 Year: 2008 Title: An industrial production line of halal pizzas Journal: RPF MAD Issue: 963 Pages: 42-43 Type of Article: Article Short Title: Une ligne industrielle de pizzas halal Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 41149093948&partnerID=40&md5=6eeb428bac08184bb52f670a7a45e063 Name of Database: Scopus

Reference Type: Journal Article Record Number: 560 Author: Ziegler, P. Year: 2007 Title: Germany still a developing country? The Halal label booms in the world market Journal: Fleischwirtschaft Volume: 87 Issue: 9 Pages: 29-32 Type of Article: Article Short Title: Deutschland noch Entwicklungsland? Das Halal-Label auf dem Weltmarkt boomt Abstract: More and more Moslems live their everyday lives in accordance to their religious instructions. That applies especially to the meals which come to the family table at home. Worldwide no segment in the food market grows so rapidly as Halal food. That applies to Moslems in poor Mauritania as well as in the rich Emirates. It applies especially in the big Moslem country Indonesia as well as to the market leader in Malaysia, and also the Islamic Diaspora in North America and in Western Europe observes the rules more often. Germany on the contrary is still a developing country, above all in the export of high valued meat products. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 34548804961&partnerID=40&md5=a4789a08e4b2ef0f46ec31b074ad3ead Name of Database: Scopus

Reference Type: Journal Article Record Number: 559 Author: Von Holleben, K. and Çalkara, Y. Year: 2007 Title: Halal is not equal to slaughtered without anesthesia. On the term "Halal" and on trading with "Halal" meat Journal: Fleischwirtschaft Volume: 87 Issue: 11 Pages: 8-10 Type of Article: Article Short Title: Halal ist nicht Gleich Betäubungslos Geschlachtet zum Begriff "Halal" und zum Handel mit "Halal"-Fleisch Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 36549074656&partnerID=40&md5=764bfca9d89252a99311b5cabc5a4049 Name of Database: Scopus

Reference Type: Journal Article Record Number: 562 Author: Riaz, M. N. Year: 2007 Title: Halal food production for the cereal industry and the halal certification process Journal: Cereal Foods World Volume: 52 Issue: 4 Pages: 192-195 Type of Article: Article Short Title: Halal food production for the cereal industry and the halal certification process DOI: 10.1094/CFW-52-4-0192 Notes: Cited By :3 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-34547867368&doi=10.1094%2fCFW-52-4- 0192&partnerID=40&md5=63833f5250e6e0c0b8e005a239b56be0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 565 Author: Power, C. and Gatsiounis, I. Year: 2007 Title: Meeting the halal test Journal: Forbes Volume: 179 Issue: 8 Pages: 82-85 Type of Article: Review Short Title: Meeting the halal test Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 34247373094&partnerID=40&md5=193a40cbf910093bddc65ca0f5421bbc Name of Database: Scopus

Reference Type: Journal Article Record Number: 564 Author: Nyiredy, S., Szucs, Z. and Szepesy, L. Year: 2007 Title: Fundamentals of stationary phase optimized selectivity LC (SOS-LC) Journal: Acta Pharmaceutica Hungarica Volume: 77 Issue: 1 Pages: 65-71 Type of Article: Article Short Title: Az állófázis-optimalizált szelektivitá sú folyadékkromatográfia (SOS-LC) alapjai: "Olyan ember számára, aki szellemi életet él, nincs halál." (Tolsztoj) Abstract: A new procedure (SOS-LC) is described for the optimization of the HPLC stationary phase, using serially connected columns and the principle of the "PRISMA" model. In the course of the base measurements the retention factors (k) of the analytes were determined on three different base stationary phases; other parameters were fixed. By use of these data the k values were predicted in the cases of all theoretically combined stationary phases. These predictions resulted in numerous intermediate theoretical separations but only the optimal one was compiled and tested applying other parameters fixed as in the case of the base measurements. The overall selectivity of this separation was better than that of any individual stationary phase. SOS-LC is independent of the mechanism and the scale of separation and will be very advantageous in the case of hyphenated techniques (LC-MS and LC-NMR) due to stable mobile phase background. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 34247278084&partnerID=40&md5=e3d0323491e88ba7a6d67c1c166cdc28 Name of Database: Scopus

Reference Type: Journal Article Record Number: 566 Author: Jašić, M., Basic, M., Sakić, A. and Čengić, F. Year: 2007 Title: The halal status of additives in milk and dairy products Journal: Mljekarstvo Volume: 57 Issue: 2 Pages: 153-159 Type of Article: Article Short Title: Halal status aditiva u mlijeku i mliječnim proizvodima Abstract: The market of halal products in the world keeps growing and there are more and more requests for certifying and proving the halal status of a food product. Halal in Islamic regulations means allowed for eating. Islamic laws related to the food, strictly forbid the use of food originating from pork, alcohol, blood and other products that are not in accordance with Islamic rules. In order to get the halal status, dairy products have to prove that they do not contain raw mater and additives that are forbidden. Level of allowance is related with their status which can be Halal (permitted), Haram (forbidden) and Mashbuh (suspected). In establishing the system for Halal food processing, proactive preventive process approach is used. In validation of the process there are analytical methods to prove the origin of the food. Specially difficult is to prove the presence of additives which during the process experience chemical transformations. The ELISA PCR, HLPC methods are used for the validation. This paper presents additives that are the most common in milk processing and can have Haram (forbidden by Islamic rules) and Mashbuh (suspected) origin. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 34547203453&partnerID=40&md5=b723d8b4184e25294bf2d8cd4e3e6f94 Name of Database: Scopus

Reference Type: Journal Article Record Number: 561 Author: Che Man, Y. B., Aida, A. A., Raha, A. R. and Son, R. Year: 2007 Title: Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for halal verification Journal: Food Control Volume: 18 Issue: 7 Pages: 885-889 Type of Article: Article Short Title: Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for halal verification DOI: 10.1016/j.foodcont.2006.05.004 Abstract: Pork identification in four types of food products, which are sausages and the casings, bread and biscuits, using species-specific polymerase chain reaction (PCR) detection of a conserved region in the mitochondrial (mt) 12S ribosomal RNA (rRNA) gene was developed. Genomic DNA of the food products were successfully extracted except for the casing samples, where no genomic DNA was detected. The extracted genomic DNA was then subjected to PCR amplification targeting the specific regions of the 12S rRNA gene. The genomic DNA from the food products were found to be of good quality and produced clear PCR products on the amplification of 12S rRNA gene of 387 base pairs (bp) from pork species. The species-specific PCR identification yielded excellent results for identification of pork derivatives in food products and it is a potentially reliable and suitable technique in routine food analysis for halal certification. © 2006 Elsevier Ltd. All rights reserved. Notes: Cited By :67 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 33846173903&doi=10.1016%2fj.foodcont.2006.05.004&partnerID=40&md5=103d6576ed5052376b9028d9508d6a17 Name of Database: Scopus

Reference Type: Journal Article Record Number: 563 Author: Bonne, K., Vermeir, I., Bergeaud-Blackler, F. and Verbeke, W. Year: 2007 Title: Determinants of halal meat consumption in France Journal: British Food Journal Volume: 109 Issue: 5 Pages: 367-386 Type of Article: Article Short Title: Determinants of halal meat consumption in France DOI: 10.1108/0070700710746786 Abstract: Purpose - The purpose of this study is to investigate the determinants of halal meat consumption within a Muslim migration population using the theory of planned behaviour as a conceptual framework. The role of self- identity as a Muslim and dietary acculturation in the host culture is explored. Design/methodology/approach - Cross- sectional data were collected through a survey with 576 Muslims mainly originating from North Africa and currently living in France. Data were analysed by means of independent samples' t-tests, correlations and stepwise multiple regression. Findings - A positive personal attitude towards the consumption of halal meat, the influence of peers and the perceived control over consuming halal meat predict the intention to eat halal meat among Muslims. Research implications/limitations - Limitations include the use of a convenience sample and the focus on only two individual characteristics related to religious food consumption, namely self-identity and dietary acculturation. Additional individual characteristics such as trust, values or involvement could improve the predictive power of the model. Practical implications - Practical implications extend to food policy decision-makers and food marketers who might pursue identity - and/or acculturation-related strategies in their distribution and communication efforts targeted at the growing halal food market segment in Western Europe. Originality/value - This study is one of the first studies investigating the determinants of halal meat consumption in general and a first application of the theory of planned behaviour within a food, religion and migration context, i.e. halal meat consumption decisions in a Muslim migration population in France. In general, this study indicates that the predictive power of the classic TPB in this very specific context is limited. © Emerald Group Publishing Limited. Notes: Cited By :72 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 34249068830&doi=10.1108%2f0070700710746786&partnerID=40&md5=90d7aeba2e5baece6222142fb1fd98f3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 567 Author: Aida, A. A., Che Man, Y. B., Raha, A. R. and Son, R. Year: 2007 Title: Detection of pig derivatives in food products for halal authentication by polymerase chain reaction-restriction fragment length polymorphism Journal: Journal of the Science of Food and Agriculture Volume: 87 Issue: 4 Pages: 569-572 Type of Article: Article Short Title: Detection of pig derivatives in food products for halal authentication by polymerase chain reaction- restriction fragment length polymorphism DOI: 10.1002/jsfa.2699 Abstract: A method for detection of the presence of pig derivatives in three types of food products - sausages and casings, bread and biscuits - using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene was developed. Genomic DNA of sausages and casings, bread and biscuits were extracted. The genomic DNA from the food products were found to be of good quality for the sausages and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs (bp). However, no genomic DNA was detected from the casing samples and poor quality of genomic DNA was extracted from bread and biscuits. No amplification of mt cyt b gene was produced from bread and biscuit samples. To differentiate between samples, the amplified PCR products were digested with restriction enzyme (RE) BsaJI, resulting in species-specific RFLP. The cyt b PCR-RFLP species identification assay gave excellent results for detection of pork adulteration in food products and is a potentially reliable technique to avoid species adulteration or fraudulent species substitution for halal authentication. © 2007 Society of Chemical Industry. Notes: Cited By :34 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 33847759912&doi=10.1002%2fjsfa.2699&partnerID=40&md5=e01a13db19db01403fab2503532e0911 Name of Database: Scopus

Reference Type: Journal Article Record Number: 568 Year: 2007 Title: Halal Chocolate Journal: Nutrition & Food Science Volume: 37 Issue: 1 Pages: 456-465 Type of Article: Article Short Title: Halal Chocolate DOI: 10.1108/nfs.2007.01737aab.006 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84996125441&doi=10.1108%2fnfs.2007.01737aab.006&partnerID=40&md5=10a9a25862413faee8165885287e1047 Name of Database: Scopus

Reference Type: Journal Article Record Number: 571 Author: Szucs, A., Lalit, N., Rásonyi, G., Barcs, G., Bóné, B., Halász, P. and Janszky, J. Year: 2006 Title: Sudden death and mortality in epilepsy Journal: Ideggyógyászati szemle Volume: 59 Issue: 9-10 Pages: 321-328 Type of Article: Review Short Title: Hirtelen halál es mortalitás epilepsziában. Abstract: Mortality in epilepsy is 2-3 times higher than in the age- and sex-matched general population. It is the highest in young male epilepsy patients with generalised tonic-clonic seizures living in low socio-economical situation. The main factors of early mortality unrelated to seizures are the neurological conditions underlying epilepsy. Suicide is an important factor first of all in temporal lobe epilepsy. The group of mortality directly related to epilepsy is made up of the high-mortality grand mal status epilepticus rarely seen in treated epilepsy; the accidents related to seizures and sudden unexpected death (SUDEP). The reasons directly related to epilepsy make up about 40 per cent of epilepsy mortality. There is a 20-24-fold increase of the risk of sudden death in epilepsy compared to sudden death in the general population. The main risk of SUDEP is the "severity" of epilepsy signaled by generalized tonic-clonic seizures, resistance to antiepileptic drugs, polytherapy and frequent drug-modifications in adulthood epilepsy. Seizure-dependent autonomic changes as cardiac rhythm and breathing disturbances as well as some antiepileptic drugs and treatment modifications may contribute to the development of SUDEP. The data suggest that the main tools helping to decrease mortality in epilepsy nowadays are as follows: optimal seizure control, effective treatment of concomitant psychiatric conditions and monitoring for potentially dangerous heart dysrhythmias as well as respiration disorders. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 39049184310&partnerID=40&md5=264bd4d73023bdddcbf1ff274d34af32 Name of Database: Scopus

Reference Type: Book Section Record Number: 569 Author: Bonne, K., Vermeir, I., Bergeaud-Blackler, F. and Verbeke, W. Year: 2006 Title: Factors influencing halal meat consumption: An application of the theory of planned behaviour Book Title: Ethics and the Politics of Food: Preprints of the 6th Congress of the European Society for Agricultural and Food Ethics Pages: 263-269 Short Title: Factors influencing halal meat consumption: An application of the theory of planned behaviour DOI: 10.3920/978-90-8686-575-8 Abstract: This study aims at investigating the determinants of halal meat consumption within a Muslim migration population in France using the Theory of Planned Behaviour as a conceptual framework. Also the role of self-identity as a Muslim and dietary acculturation in the host culture is explored. Therefore, a survey with 576 Muslims in France was performed. Data are analysed by means of independent samples' t-tests, correlations and stepwise multiple regression. In general, a positive personal attitude towards the consumption of halal meat, the influence of peers and the perceived control over consuming halal meat predict the intended consumption of halal meat among Muslims. After adding two characteristics that are associated with religious food decisions within a migration context (i.e. self- identity and dietary acculturation), analysis showed that low acculturated Muslims rely completely on their personal attitude towards halal meat, whereas high dietary acculturated Muslims rely on attitude and perceived control when intending to consume halal meat. Muslims with a low Muslim self-identity intend to eat halal meat not only because they find it very important, but also as a personal moral obligation. Muslims with a high Muslim self-identity are more influenced by peers and the degree of control they believe to have over eating halal meat. We can conclude that the more individuals are dietary acculturated and the less they identify with Islam, the more the Theory of Planned Behaviour becomes valid for Muslim consumers in France, or also, the more eating halal meat should be regarded as a reasoned action. © Wageningen Academic Publishers. The Netherlands, 2006. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84899178901&doi=10.3920%2f978-90-8686-575- 8&partnerID=40&md5=11471406c13bee1b65daab3c19394597 Name of Database: Scopus

Reference Type: Journal Article Record Number: 570 Author: Anil, M. H., Yesildere, T., Aksu, H., Matur, E., McKinstry, J. L., Weaver, H. R., Erdogan, O., Hughes, S. and Mason, C. Year: 2006 Title: Comparison of Halal slaughter with captive bolt stunning and neck cutting in cattle: Exsanguination and quality parameters Journal: Animal Welfare Volume: 15 Issue: 4 Pages: 325-330 Type of Article: Article Short Title: Comparison of Halal slaughter with captive bolt stunning and neck cutting in cattle: Exsanguination and quality parameters Abstract: Some supporters of religious slaughter methods claim that efficiency of bleed-out is adversely affected by stunning. Our previous study carried out in sheep at an abattoir comparing the Muslim method of slaughter without stunning with pre-slaughter stunning using a captive bolt or by electrical methods concluded that bleed-out is not adversely affected by stunning, nor improved by a neck cut without stunning. In this paper, a similar study carried out in cattle is reported. In this study, captive bolt stunning followed by neck cutting was compared with the Muslim slaughter method without stunning. The total blood loss, percentage blood loss expressed as a percentage of live weight and percentage loss of estimated total blood were calculated and compared between each group. In addition, the time periods taken to reach 25, 50, 75 and 90% of total blood loss were also calculated. There was no significant difference between the two stunning groups for any of these blood loss variables. The results, subjected to statistical analyses, also showed no apparent difference in the PCV levels and meat quality parameters between treatments. These results confirm the findings with sheep and show that the bleed-out is not adversely affected by captive bolt stunning, nor improved by a neck cut without stunning in cattle. It is anticipated that these findings may help promote the use of stunning methods during Halal slaughter. © 2006 Universities Federation for Animal Welfare. Notes: Cited By :23 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 33750741933&partnerID=40&md5=1f09a3545691b059bea7e57736bd7657 Name of Database: Scopus

Reference Type: Conference Proceedings Record Number: 573 Author: Norman, A. A. B. Year of Conference: 2005 Title: Leveraging radio frequency identification (RFID) technology for halal tracking tag Volume: 1 Short Title: Leveraging radio frequency identification (RFID) technology for halal tracking tag Proceedings Title: Internet and Information Technology in Modern Organizations: Challenges and Answers - Proceedings of the 5th International Business Information Management Association Conference, IBIMA 2005 Abstract: Food consumption in Malaysia has been frequently debated, neither for the question of its nutrition nor for the freshness of the food, but for one ultimate concern: HALAL. Recently, Malaysia's latest claim to be one of the halal hubs in the world was put to test due to the unbelievable result of recent raid carried out by the Malaysia's authority. The finding was appalling and unethical as some so-called halal foods and some of the so-called halal premises do not comply with the regulation set by the Malaysia's authority, thus making the food prepared by this socalled halal premises no longer halal and may not be consume by the Muslims. Stringent inspections were carried out where massive tracking were involved to link the food product with its processor. The commotion pertaining to this issue was immense. Muslim consumers in Malaysia began to question the effectiveness of food tracking in Malaysia's market. The purpose of this paper is to discuss and to identify appropriate solution on halal tag tracking with real time update mechanism for the usage of end users and for the usage within the halal hub participants. The RFID tag tracking technology is proposed in this paper as a tracking tool. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84903650256&partnerID=40&md5=456e5e5291dcfcc79963f1b9d8c16004 Name of Database: Scopus

Reference Type: Journal Article Record Number: 278 Author: Hayatudin, Hayati Year: 2005 Title: Halal: a market in the making Short Title: Halal: a market in the making ISSN: 1823-1411

Reference Type: Journal Article Record Number: 572 Author: Aida, A. A., Man, Y. B. C., Wong, C. M. V. L., Raha, A. R. and Son, R. Year: 2005 Title: Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication Journal: Meat Science Volume: 69 Issue: 1 Pages: 47-52 Type of Article: Article Short Title: Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication DOI: 10.1016/j.meatsci.2004.06.020 Abstract: A method for species identification from pork and lard samples using polymerase chain reaction (PCR) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene has been developed. Genomic DNA of pork and lard were extracted using Qiagen DNeasy® Tissue Kits and subjected to PCR amplification targeting the mt cyt b gene. The genomic DNA from lard was found to be of good quality and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs. To distinguish between species, the amplified PCR products were cut with restriction enzyme BsaJI resulting in porcine-specific restriction fragment length polymorphisms (RFLP). The cyt b PCR-RFLP species identification assay yielded excellent results for identification of pig species. It is a potentially reliable technique for detection of pig meat and fat from other animals for Halal authentication. © 2004 Elsevier Ltd. All rights reserved. Notes: Cited By :86 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 5744222297&doi=10.1016%2fj.meatsci.2004.06.020&partnerID=40&md5=0d557a68533c002750d9a4ae6c1d9904 Name of Database: Scopus

Reference Type: Journal Article Record Number: 259 Author: Aida, A. A., Che Man, Y. B., Wong, C. M., Raha, A. R. and Son, R. Year: 2005 Title: Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication Journal: Meat Sci Volume: 69 Issue: 1 Pages: 47-52 Epub Date: 2005/01/01 Date: Jan Short Title: Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication Alternate Journal: Meat science ISSN: 0309-1740 (Print) 0309-1740 (Linking) DOI: 10.1016/j.meatsci.2004.06.020 Accession Number: 22062638 Abstract: A method for species identification from pork and lard samples using polymerase chain reaction (PCR) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene has been developed. Genomic DNA of pork and lard were extracted using Qiagen DNeasy((R)) Tissue Kits and subjected to PCR amplification targeting the mt cyt b gene. The genomic DNA from lard was found to be of good quality and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs. To distinguish between species, the amplified PCR products were cut with restriction enzyme BsaJI resulting in porcine-specific restriction fragment length polymorphisms (RFLP). The cyt b PCR-RFLP species identification assay yielded excellent results for identification of pig species. It is a potentially reliable technique for detection of pig meat and fat from other animals for Halal authentication. Notes: Aida, A A Che Man, Y B Wong, C M V L Raha, A R Son, R England Meat Sci. 2005 Jan;69(1):47-52. doi: 10.1016/j.meatsci.2004.06.020. Author Address: Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 575 Author: Riaz, M. N. and Chaudry, M. M. Year: 2004 Title: The value of Halal food production Journal: INFORM - International News on Fats, Oils and Related Materials Volume: 15 Issue: 11 Pages: 698-700 Type of Article: Article Short Title: The value of Halal food production Abstract: Islam is the world's second largest and fastest-growing religion. This large Muslim community has high requirement for Halal foods, or foods that meet the Islamic dietary code. In fact it is estimated that the international Halal food trade exceeds $150 billion per year and continues to grow, opening doors of economic opportunities. In producing Halal foods, there are two main considerations, and these include the use of proper ingredients and the avoidance of cross contamination. Halal certification is also important as it is the sole identifying mark that the product meets the Halal requirements. Notes: Cited By :7 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 10244221052&partnerID=40&md5=a626924abcd70c06eaf6aab5a54b5685 Name of Database: Scopus

Reference Type: Journal Article Record Number: 576 Author: Nasir, N. S. Year: 2004 Title: "Halal-ing" the child: Reframing identities of resistance in an urban muslim school Journal: Harvard Educational Review Volume: 74 Issue: 2 Pages: 153-174 Type of Article: Review Short Title: "Halal-ing" the child: Reframing identities of resistance in an urban muslim school Abstract: In this article, Na'ilah Suad Nasir expands the literature on resistance theory by exploring the institutional response to classic "resistant" or "oppositional" student behavior. Using the case of one boy in an urban Muslim school who displays these resistant behaviors, she shows how the ideational artifacts of family and spirituality are enacted within the school context to support his growth. Nasir draws on data from extensive interviews and observations at the school site to paint a rich and complex picture of the dynamics at play when students appear to resist school. Rather than framing resistance as the property of the child, Nasir looks at how resistance can be co- created in cultural settings and offers a potentially helpful perspective on how to construct schools in which resistant behavior does not become the norm. Notes: Cited By :15 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 2642520625&partnerID=40&md5=5b1857225c1203b168dab577bbd436c3 Name of Database: Scopus

Reference Type: Journal Article Record Number: 574 Author: James, R. Year: 2004 Title: Introduction Halal pizza: Food and culture in a busy world Journal: Australian Journal of Anthropology Volume: 15 Issue: 1 Pages: 1-11 Type of Article: Editorial Short Title: Introduction Halal pizza: Food and culture in a busy world DOI: 10.1111/j.1835-9310.2004.tb00361.x Abstract: This article introduces a collection of seven papers that offer anthropological examinations of contemporary food-related practices in the Australasian-Pacific region. The collection is based on those presented in the panel 'Eat me! An anthropological examination of food' at the Australian Anthropological Society Annual Conference, La Trobe University, Melbourne, 2001. I set out the ethnographic terrain of food in processes of contemporary Australian cultural production, introduce the articles and then briefly discuss the three key themes of the collection. These are the trajectory of grand processes, such as colonialism, in the intimate movements of daily life; the reproduction of social forms via socialities relating to food and commensality; and the (sensory) manifestation and embodiment of epistemes (such as gender) in food- and consumption-related values and practices. Notes: Cited By :5 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-43249187244&doi=10.1111%2fj.1835- 9310.2004.tb00361.x&partnerID=40&md5=4d957187b766348c2f6aece481f79dbe Name of Database: Scopus

Reference Type: Book Section Record Number: 577 Author: Wan Hassan, M. and Hall, C. M. Year: 2003 Title: The demand for halal food among Muslim travellers in New Zealand Book Title: Food Tourism Around The World Pages: 81-101 Short Title: The demand for halal food among Muslim travellers in New Zealand DOI: 10.4324/9780080477862 Notes: Cited By :10 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84906609447&doi=10.4324%2f9780080477862&partnerID=40&md5=5a9bc3f73280587a0197581c2af74289 Name of Database: Scopus

Reference Type: Journal Article Record Number: 261 Author: Schiermeier, Q. and Kerstholt, M. Year: 2002 Title: Anger at halal law imperils German research Journal: Nature Volume: 416 Issue: 6879 Pages: 355 Epub Date: 2002/03/29 Date: Mar 28 Short Title: Anger at halal law imperils German research Alternate Journal: Nature ISSN: 0028-0836 (Print) 0028-0836 (Linking) DOI: 10.1038/416355a Accession Number: 11919589 Keywords: Animal Experimentation Animal Rights/ legislation & jurisprudence Animals Animals, Laboratory Christianity Germany Politics Religion and Science Research/ legislation & jurisprudence Notes: Schiermeier, Quirin Kerstholt, Marion News England KIE: 104054 Nature. 2002 Mar 28;416(6879):355. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 287 Author: Halal, William Year: 2002 Title: The Lifecycle of Evolution: Power, Progress, and Purpose in the Advance of Civilization Journal: World Futures: The Journal of General Evolution Volume: 58 Issue: 4 Pages: 310-328 Short Title: The Lifecycle of Evolution: Power, Progress, and Purpose in the Advance of Civilization ISSN: 0260-4027

Reference Type: Journal Article Record Number: 579 Author: Éva, K., Gizella, V. and Miklós, B. Year: 2002 Title: Death. Legal regulation and practice in Hungary Journal: Orvoskepzes Volume: 77 Issue: 1 Pages: 69-75 Type of Article: Review Short Title: A halál jogi jelentosége. A halottakkal kapcsolatos szabályok Abstract: According to the development of the civil society, there are a lot of questions related to death, death certification, legal regulation, autopsy regulation, etc. Authors are summarizing the necessary knowledge on this issue, which regulation is harmonized with the EU law. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 38549155518&partnerID=40&md5=a37930b42bcd4743bd74d1a5e2889d47 Name of Database: Scopus

Reference Type: Journal Article Record Number: 260 Author: Eliasi, J. R. and Dwyer, J. T. Year: 2002 Title: Kosher and Halal: religious observances affecting dietary intakes Journal: J Am Diet Assoc Volume: 102 Issue: 7 Pages: 911-3 Epub Date: 2002/07/31 Date: Jul Short Title: Kosher and Halal: religious observances affecting dietary intakes Alternate Journal: Journal of the American Dietetic Association ISSN: 0002-8223 (Print) 0002-8223 (Linking) Accession Number: 12146548 Keywords: Cooking/ methods Diet/ standards Eating Humans Islam Judaism United States Notes: Eliasi, Jennifer R Dwyer, Johanna T United States J Am Diet Assoc. 2002 Jul;102(7):911-3. Author Address: Program for AIDS Treatment and Health, Brooklyn Hospital Center, New York, USA. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 578 Year: 2002 Title: Erratum: Kosher and Halal: Religious observances affecting dietary intakes (Journal of the American Dietetic Association (July 2002) (912)) Journal: Journal of the American Dietetic Association Volume: 102 Issue: 10 Pages: 1401 Type of Article: Erratum Short Title: Erratum: Kosher and Halal: Religious observances affecting dietary intakes (Journal of the American Dietetic Association (July 2002) (912)) DOI: 10.1016/S0002-8223(02)90310-X Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-20144388967&doi=10.1016%2fS0002- 8223%2802%2990310-X&partnerID=40&md5=ad779abc5ec4ac5fd4be0e66c6f98733 Name of Database: Scopus

Reference Type: Journal Article Record Number: 581 Author: Czinner, A. Year: 2001 Title: Risk factors for sudden infant death in the practice of Hungarian neonatal departments Journal: Orvosi hetilap Volume: 142 Issue: 15 Pages: 791-793 Type of Article: Article Short Title: A csecsemókori hirtelen halál rizikófaktorainak felmérése hazai újszülöttosztályok gyakorlatában. Abstract: Sudden infant Death Syndrome (SIDS) is recognized to be one of the main causes of postneonatal mortality. The WHO Regional Office for Europe was carrying out in 1999 a study at maternity level in SIDS. The study instrument for conducting this survey was a simple questionnaire, and the basis was the fact, that the SIDS has been strongly associated with prone infant sleeping position. The sleep practices are often established as a result of initial advice given to mothers by a nurse or doctors in the maternity hospital. 84 Hungarian maternity unit and hospital participated in this study. The Hungarian results are presented in this paper. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 17544397723&partnerID=40&md5=c8a518d02b903aa1eb521118bf6d203b Name of Database: Scopus

Reference Type: Journal Article Record Number: 580 Author: Ayan, A. H. Year: 2001 Title: Halal food with specific reference to Australian exports Journal: Food Australia Volume: 53 Issue: 11 Pages: 498-500 Type of Article: Article Short Title: Halal food with specific reference to Australian exports Abstract: A proactive strategy would enable Australia to capture a significant share of the global Halal market of 1.4 billion consumers. This paper explains the principles, rules and procedures required for food exports to Muslim markets. Notes: Cited By :2 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0035605105&partnerID=40&md5=ede4adbc67cdbab3e610c1a9b745fa06 Name of Database: Scopus

Reference Type: Journal Article Record Number: 265 Author: Ayan, AH Year: 2001 Title: Halal food with specific reference to Australian exports Journal: Food Australia Volume: 53 Issue: 11 Pages: 498-500 Short Title: Halal food with specific reference to Australian exports ISSN: 1032-5298

Reference Type: Journal Article Record Number: 583 Author: Szili-Török, T. and Powell, A. Year: 2000 Title: Right bundle branch block and ST-segment elevation in right precordial leads: a marker for sudden cardiac death Journal: Orvosi hetilap Volume: 141 Issue: 12 Pages: 615-617 Type of Article: Article Short Title: Jobb Tawara-szár-blokk és ST-eleváció a jobb mellkasi elvezetésekben: a hirtelen halál markere. Abstract: The authors present a patient with a specific ECG pattern and a history of syncope and malignant ventricular arrhythmias. Patients without demonstrable structural heart disease and an ECG pattern of RBBB and ST segment elevation in leads V1 through V3 are at risk for sudden cardiac death. They demonstrate the role of cardiac electrophysiology study including programmed ventricular stimulation and pharmacological testing in evaluation of patients with possible Brugada syndrome. The authors emphasize the role of implantable cardioverter defibrillator (ICD) therapy in treatment of patients with Brugada syndrome. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 17344374853&partnerID=40&md5=e3acdfb0b1ac6e1477bf3e35819cbe42 Name of Database: Scopus

Reference Type: Journal Article Record Number: 582 Year: 2000 Title: Databank. Halal baby foods Journal: Nutrition & Food Science Volume: 30 Issue: 3 Pages: 20-23 Type of Article: Article Short Title: Databank. Halal baby foods DOI: 10.1108/nfs.2000.01730caf.006 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85001157392&doi=10.1108%2fnfs.2000.01730caf.006&partnerID=40&md5=eb4b9b557d2586872c064f6c2777ee6d Name of Database: Scopus

Reference Type: Journal Article Record Number: 584 Author: Lozsádi, K. Year: 1999 Title: Life, death and the beyond Journal: Orvosi hetilap Volume: 140 Issue: 38 Pages: 2123-2124 Type of Article: Article Short Title: Elet-halál-túlvilág. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0033584566&partnerID=40&md5=d7016b62fca2d715415114ab8a1eeeee Name of Database: Scopus

Reference Type: Journal Article Record Number: 262 Author: Little, C., Gillespie, I., de Louvois, J. and Mitchell, R. Year: 1999 Title: Microbiological investigation of halal butchery products and butchers' premises Journal: Commun Dis Public Health Volume: 2 Issue: 2 Pages: 114-8 Epub Date: 1999/07/14 Date: Jun Short Title: Microbiological investigation of halal butchery products and butchers' premises Alternate Journal: Communicable disease and public health ISSN: 1462-1843 (Print) 1462-1843 (Linking) Accession Number: 10402745 Keywords: Abattoirs/standards Animals Campylobacter/ isolation & purification Cattle Chickens England Escherichia coli O157/ isolation & purification Food Microbiology Food-Processing Industry/standards Humans Islam Meat/ microbiology/standards Meat-Packing Industry/standards Salmonella/ isolation & purification Sheep Abstract: Halal butchers' premises were investigated as they had not been represented in a recent study of butchery products and butchers' premises conducted by the Local Authorities Coordinating Body on Food and Trading Standards and the PHLS. This study examined 183 raw prepared meats and 212 environmental samples from 105 halal butcher premises. Only raw meats were prepared on 97 of the premises visited; and the types of meat prepared on the remaining eight premises was not specified. Four halal butchers sold cooked meats prepared elsewhere. Salmonella spp. and Campylobacter spp. were detected in 12 (7%) and 52 (28%) of the 183 raw meat products, respectively. Five raw prepared meats (3%) contained both salmonella and campylobacter. Vero cytotoxin producing Escherichia coli O157 was isolated from a raw meat product that also contained campylobacter. No cooked meat products were available for collection. The physical separation of raw and unwrapped cooked meat products in premises that prepared raw and sold cooked meats was not recorded. Apron cloths were the most heavily contaminated environmental samples examined; hygiene indicator microorganisms indicated an increased risk of cross contamination. Managers in 85 premises had received no food hygiene training and 88 premises had no hazard analysis system in place. Improvements are needed to reduce the risk of cross contamination. Notes: Little, C Gillespie, I de Louvois, J Mitchell, R England Commun Dis Public Health. 1999 Jun;2(2):114-8. Author Address: PHLS Environmental Surveillance Unit, PHLS Communicable Disease Surveillance Centre, London. [email protected] Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 585 Author: Janos, M. Year: 1999 Title: Extraordinary life and strange death Journal: Lege artis medicinae : uj magyar orvosi hirmondo Volume: 9 Issue: 7-8 Pages: 606-609 Type of Article: Article Short Title: Egy rendkivuli elet es kulonos halal. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0033155883&partnerID=40&md5=68b9e8548f2d3f886840aaeaaea790cc Name of Database: Scopus

Reference Type: Journal Article Record Number: 586 Author: Hirsch, A., Sáringer, A. and Czinner, A. Year: 1999 Title: Polysomnographic screening of infants at risk for SIDS Journal: Orvosi hetilap Volume: 140 Issue: 2 Pages: 67-72 Type of Article: Review Short Title: A csecsemökori hirtelen halál szempontjából veszélyeztetett csecsemök szürése poliszomnográfiával. Abstract: The authors present a Sudden Infant Death Syndrome prevention program. The study analyses the data of 92 children having participated in the complex prevention program, including polysomnography, between May 1997 and February 1998. The role of polysomnography and its use as a clinical method is described through the statistical analysis of the results of the study. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0033540136&partnerID=40&md5=d5e8b0116cae7448161c11e39bf30729 Name of Database: Scopus

Reference Type: Journal Article Record Number: 297 Author: Ali, Baharudin Year: 1998 Title: 'Halal'food must be confirmed Short Title: 'Halal'food must be confirmed ISSN: 0419-0386

Reference Type: Journal Article Record Number: 587 Author: Chaudry, M. M. and Regenstein, J. M. Year: 1994 Title: Implications of biotechnology and genetic engineering for kosher and halal foods Journal: Trends in Food Science and Technology Volume: 5 Issue: 5 Pages: 165-168 Type of Article: Article Short Title: Implications of biotechnology and genetic engineering for kosher and halal foods DOI: 10.1016/0924-2244(94)90122-8 Notes: Cited By :10 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-0028133719&doi=10.1016%2f0924- 2244%2894%2990122-8&partnerID=40&md5=d021ecd7efc9e106073409080b3b2932 Name of Database: Scopus

Reference Type: Journal Article Record Number: 588 Author: Petrányi, G. Year: 1991 Title: Prevention of avoidable untimely death Journal: Orvosi hetilap Volume: 132 Issue: 36 Pages: 1993-1995 Type of Article: Article Short Title: Az elkerülhetö, idö elötti halál megelözése. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0026419997&partnerID=40&md5=71b8f8eec9f221ecd5a28a10a4e13269 Name of Database: Scopus

Reference Type: Journal Article Record Number: 263 Author: Madhok, R. and Bhopal, R. S. Year: 1990 Title: Jhatka and halal meat Journal: Lancet Volume: 336 Issue: 8722 Pages: 1075 Epub Date: 1990/10/27 Date: Oct 27 Short Title: Jhatka and halal meat Alternate Journal: Lancet (London, England) ISSN: 0140-6736 (Print) 0140-6736 (Linking) Accession Number: 1977055 Keywords: Cultural Characteristics Feeding Behavior/ ethnology Food Handling/ methods Humans Meat Religion Notes: Madhok, R Bhopal, R S Comparative Study Letter England Lancet. 1990 Oct 27;336(8722):1075. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 589 Author: Madhok, R. and Bhopal, RajinderS Year: 1990 Title: Jhatka and halal meat Journal: The Lancet Volume: 336 Issue: 8722 Pages: 1075 Type of Article: Letter Short Title: Jhatka and halal meat DOI: 10.1016/0140-6736(90)92553-T Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-0024999642&doi=10.1016%2f0140- 6736%2890%2992553-T&partnerID=40&md5=af8a202772512e7654151af5e11fd251 Name of Database: Scopus

Reference Type: Journal Article Record Number: 590 Author: Czeizel, E. Year: 1988 Title: Possible genetic causes of sudden infant death Journal: Orvosi hetilap Volume: 129 Issue: 13 Pages: 693 Type of Article: Letter Short Title: A csecsemökori hirtelen halál esetleges genetikai okai. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0024298231&partnerID=40&md5=c164f80384204163e489fc254619b483 Name of Database: Scopus

Reference Type: Journal Article Record Number: 591 Author: Csatai, T. Year: 1988 Title: Criteria of the definition of sudden infant death and difficulties of their evaluation Journal: Orvosi hetilap Volume: 129 Issue: 13 Pages: 693-694 Type of Article: Letter Short Title: A csecsemökori hirtelen halál fogalmának kritériumairól és azok értékelésének nehézségeiröl. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 18344415194&partnerID=40&md5=cbacfb621d539696df9a2f437227f619 Name of Database: Scopus

Reference Type: Journal Article Record Number: 592 Author: Schuler, D. and Klinger, A. Year: 1987 Title: Sudden infant death Journal: Orvosi hetilap Volume: 128 Issue: 44 Pages: 2295-2299 Type of Article: Article Short Title: Csecsemökori hirtelen halál. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0023447983&partnerID=40&md5=552f0853b028ac435209936c2e76f355 Name of Database: Scopus

Reference Type: Journal Article Record Number: 594 Author: Leigh, P. and Delany, M. Year: 1987 Title: Erratum: Use of thoracic stick in halal slaughter of bobby calves Journal: New Zealand Veterinary Journal Volume: 35 Issue: 9 Pages: 154 Type of Article: Article Short Title: Erratum: Use of thoracic stick in halal slaughter of bobby calves DOI: 10.1080/00480169.1987.35421 Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84951581075&doi=10.1080%2f00480169.1987.35421&partnerID=40&md5=26ab3c9177a661c19b624844152c674a Name of Database: Scopus

Reference Type: Journal Article Record Number: 264 Author: Leigh, P. and Delany, M. Year: 1987 Title: Use of 'thoracic stick' in halal slaughter of bobby calves Journal: N Z Vet J Volume: 35 Issue: 8 Pages: 124-5 Epub Date: 1987/08/01 Date: Aug Short Title: Use of 'thoracic stick' in halal slaughter of bobby calves Alternate Journal: New Zealand veterinary journal ISSN: 0048-0169 (Print) 0048-0169 (Linking) DOI: 10.1080/00480169.1987.35409 Accession Number: 16031402 Abstract: Throat cutting associated with halal slaughter of bobby calves fails to sever the vertebral arteries supplying the brain. Such slaughter may be inhumane due to calves recovering from the stun before permanent insensibility, due to blood loss, occurs. Interruption of the vertebral arteries may be achieved by severance of the brachiocephalic trunk or penetration of the heart by the use of a 'thoracic stick', an incision with a knife through the thoracic inlet. Notes: Leigh, P Delany, M England N Z Vet J. 1987 Aug;35(8):124-5. Author Address: Meat Research Institute of New Zealand Ltd, P.O. Box 617, Hamilton. Database Provider: NLM Language: eng

Reference Type: Journal Article Record Number: 593 Author: Bugovics, E. and Othman, S. H. Year: 1987 Title: Sudden death in syphilitic aortitis Journal: Orvosi hetilap Volume: 128 Issue: 41 Pages: 2157-2158 Type of Article: Article Short Title: Hirtelen halál aortitis syphilitica miatt. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0023651384&partnerID=40&md5=febc4c65bf3cfa0fb88aec26965f010d Name of Database: Scopus

Reference Type: Journal Article Record Number: 595 Year: 1987 Title: Sleep and sleep disorders in connection with sudden infant death Journal: Orvosi hetilap Volume: 128 Issue: 7 Pages: 385-386 Type of Article: Letter Short Title: A csecsemökori hirtelen halál alvás- és alvászavar-vonatkozái. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0023653912&partnerID=40&md5=e9324c05362663cb236a912383f55501 Name of Database: Scopus

Reference Type: Journal Article Record Number: 596 Author: Kiss Szabó, A. Year: 1986 Title: Current terminological and etiologic problems of sudden infant death Journal: Orvosi hetilap Volume: 127 Issue: 40 Pages: 2419-2424 Type of Article: Article Short Title: A csecsemökori hirtelen halál terminologiai és etiologiai problémái napjainkban. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0023042716&partnerID=40&md5=6a09c92720e79ef458a7f5878f7a59f5 Name of Database: Scopus

Reference Type: Journal Article Record Number: 597 Author: Kálmán, Z. Year: 1981 Title: Sudden infant death Journal: Orvosi hetilap Volume: 122 Issue: 11 Pages: 667-668 Type of Article: Letter Short Title: A csecsemökori hirtelen halál problémái. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0019880678&partnerID=40&md5=46ecbf1c4af6f86b574e6933e6e24701 Name of Database: Scopus

Reference Type: Journal Article Record Number: 599 Author: Szerbák, E. Year: 1980 Title: Not Available Journal: Orvostorteneti kozlemenyek Volume: 89-91 Issue: 26 no 1-3 Pages: 175-190 Type of Article: Article Short Title: Halál, temetés és búcsúztatás a XIX. század eleji Magyarországon. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0019237503&partnerID=40&md5=9a1751d69eae0facacd59ec7452dfc15 Name of Database: Scopus

Reference Type: Journal Article Record Number: 598 Author: Kálmán, Z. Year: 1980 Title: The effect of the sudden infant death syndrome on the family Journal: Orvosi hetilap Volume: 121 Issue: 49 Pages: 2992-2996 Type of Article: Article Short Title: A "csecsemökori hirtelen halál szindróma" hatása a családra. Notes: Cited By :1 Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0019319052&partnerID=40&md5=bc1fce4975e3d2b7f4c8899284420557 Name of Database: Scopus

Reference Type: Journal Article Record Number: 600 Author: Kósa, F. and Virágos Kis, E. Year: 1978 Title: Sudden death after "home electrotherapy" Journal: Morphologiai es igazsagugyi orvosi szemle Volume: 18 Issue: 4 Pages: 311-312 Type of Article: Article Short Title: "Házi elektromos kezelés" utáni hirtelen halál. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0018025082&partnerID=40&md5=defbb013463f9150e611a7edc017c71e Name of Database: Scopus

Reference Type: Journal Article Record Number: 601 Author: Fazekasi, G., Kosa, F., Viragos Kis, E. and Basch, A. Year: 1974 Title: Free and total histamine levels in postmortem burnings ofp567l16w8=MEGITELESEBEN rats Journal: Morphologiai es Igazsagugyi Orvosi Szemle Volume: 14 Issue: 1 Pages: 22-27 Short Title: A HALAL UTANI EGESI SERULES SZABAD ES OSSZHISTAMIN TARTALMA ALLATKISERLETEKBEN Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0016017644&partnerID=40&md5=df8fde5d21af02682ceff51395cbfd3c Name of Database: Scopus

Reference Type: Journal Article Record Number: 602 Author: Kósa, F. and Mészáros, E. Year: 1971 Title: Sudden death caused by hemodynamic insufficiency in dissecting aortic aneurysm Journal: Orvosi hetilap Volume: 112 Issue: 18 Pages: 1046-1047 Type of Article: Article Short Title: Hirtelen halál haemodynamikai insufficientia miatt aneurysma dissecans aortae-ban. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0015207933&partnerID=40&md5=adaf0688f6138fb4801858affd543c9d Name of Database: Scopus

Reference Type: Journal Article Record Number: 603 Author: Magyar, I. Year: 1970 Title: The physician and death Journal: Orvosi hetilap Volume: 111 Issue: 51 Pages: 3011-3014 Type of Article: Article Short Title: Az orvos és a halál. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0014956915&partnerID=40&md5=2300b18a54f9bffaf676b08559ee6de9 Name of Database: Scopus

Reference Type: Journal Article Record Number: 604 Author: Bobest, M. and Budvári, R. Year: 1968 Title: Amniotic fluid embolism causing unexpected intrapartum death Journal: Orvosi hetilap Volume: 109 Issue: 5 Pages: 258-260 Type of Article: Article Short Title: Magzatvízembólia, mint váratlan szülési halál oka. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 0014402341&partnerID=40&md5=5a79b95eb17e40dbf4d0867fed985bde Name of Database: Scopus

Reference Type: Journal Article Record Number: 605 Author: Takacsy, L. Year: 1959 Title: Sudden death during surgery caused by coronary thrombosis simulating esophageal perforation Journal: Orvosi hetilap Volume: 100 Issue: 1 Pages: 30-32 Type of Article: Article Short Title: Mütéti hirtelen halál oesophagus perforatio tüneteit utánzó coronaria thrombosis következtében Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84965082698&partnerID=40&md5=12c2e65aaf31e87bc5bb923d3372e02e Name of Database: Scopus

Reference Type: Journal Article Record Number: 606 Author: Fazekas, I. G., Kovacs, L. and Rengei, B. Year: 1958 Title: Postmortem changes in blood ether concentration in over-anesthetized dogs Journal: Kísérletes orvostudomány Volume: 10 Issue: 2-3 Pages: 147-154 Type of Article: Article Short Title: A vér-aether-concentratio halál utál utáni változása túlaltatott kutyákban. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 70449233462&partnerID=40&md5=1c734d7d7103bf34de7c351b3b9a80df Name of Database: Scopus

Reference Type: Journal Article Record Number: 607 Author: Jakobovits, A. Year: 1957 Title: Cause of death and anatomical distribution of metastases in uterine cancer Journal: Magyar nöorvosok lapja Volume: 20 Issue: 3 Pages: 166-169 Type of Article: Article Short Title: A halál oka és az áttétek anatómial megoszlása méhrákban Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84961024305&partnerID=40&md5=b5fe1fc9e2fb1d915c282911a8739f7c Name of Database: Scopus

Reference Type: Journal Article Record Number: 608 Author: Fazekas, I. G., Rengei, B., Harmath, F. and Kurai, J. Year: 1956 Title: Determination of ether concentration in blood and in organs by Widmark's method after lethal ether anesthesia in animal experiments Journal: Kísérletes orvostudomány Volume: 8 Issue: 1 Pages: 22-33 Type of Article: Article Short Title: A vér és szervek aetherconcentratiója Widmark-módszerrel túlaltatásos halál eseten állatkísérletekben. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77049314713&partnerID=40&md5=fd5329d55a878ff93809eaa4d004ecbb Name of Database: Scopus

Reference Type: Journal Article Record Number: 609 Author: Fazekas, I. G. Year: 1956 Title: Alcohol determination in blood in case of sudden death Journal: Kísérletes orvostudomány Volume: 8 Issue: 1 Pages: 92-98 Type of Article: Article Short Title: Véralkoholvizsgálatok hirtelen halál eseteiben. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77049300616&partnerID=40&md5=87bc72063fc5aa25c902f8466aac5938 Name of Database: Scopus

Reference Type: Journal Article Record Number: 610 Author: Szucs, O. and Arvay, A. Year: 1955 Title: Determination of ammonium contents in the stomach mucosa in postmortem diagnosis of uremia Journal: Kísérletes orvostudomány Volume: 7 Issue: 1 Pages: 110-113 Type of Article: Article Short Title: A gyomornyálkahárta ammoniatartalmának értékel hetósége az uraemia halál utáni diagnosisában. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77049227871&partnerID=40&md5=e03976f416bdc27fac07bb089f602f94 Name of Database: Scopus

Reference Type: Journal Article Record Number: 611 Author: Smogyi, E. Year: 1954 Title: Pulmonary changes in sudden death in infant Journal: Gyermekgyógyászat : az Orvosegészségügyi Szakszervezet Gyermekorvos Szakcsoportjának folyóirata = Pediatriia Volume: 5 Issue: 12 Pages: 372-376 Type of Article: Article Short Title: Tapasztalatok a csecsemökori hirtelen halál tüdöelváltozásaival kapcsolaban. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77049199672&partnerID=40&md5=4ed723d6270cb9b9b6f2d7a24a6f2208 Name of Database: Scopus

Reference Type: Journal Article Record Number: 613 Author: Kerkovits, G. and Feher, M. Year: 1954 Title: [Ependymal cyst of the third cerebral ventricle as a cause of sudden death] Journal: Orvosi hetilap Volume: 95 Issue: 11 Pages: 303-305 Type of Article: Article Short Title: Harmadik agykamrai ependymacysta mint hirtelen halál-ok Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 84924828507&partnerID=40&md5=c43434ba16c59068a9302387ebcc8ea0 Name of Database: Scopus

Reference Type: Journal Article Record Number: 612 Author: Fazekas, I. G. Year: 1954 Title: Sudden death caused by barium in the blood circulation after perforation of the urethra Journal: Orvosi hetilap Volume: 95 Issue: 24 Pages: 669-672 Type of Article: Article Short Title: Hirtelen halál müvi húgycsöátfúródáson át a vérkeringésbe jutó röntgenpép hatására (baryumsulphat- shock). Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77049168779&partnerID=40&md5=2203e0561b1ed81d757bdf84ccbfa095 Name of Database: Scopus

Reference Type: Journal Article Record Number: 614 Author: Fazekas, I. G. Year: 1952 Title: Sudden death resulting from laryngeal injury caused by bronchoscopy Journal: Orvosi hetilap Volume: 93 Issue: 27 Pages: 793-795 Type of Article: Article Short Title: Hirtelen halál csotükrözés okozta gégesérülés következtében. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77951356537&partnerID=40&md5=dbce491440e166677419c82a60f4beea Name of Database: Scopus

Reference Type: Journal Article Record Number: 615 Author: Lelkes, Z. Year: 1951 Title: Rare case of death due to cold exposure Journal: Orvosi hetilap Volume: 92 Issue: 38 Pages: 1239 Type of Article: Article Short Title: Lehüléses halál ritka esete. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77951325042&partnerID=40&md5=aca173eb24d8b5c091832f3e47b48629 Name of Database: Scopus

Reference Type: Journal Article Record Number: 616 Author: Racz, L. Year: 1950 Title: Fatal cases of electric shock; resuscitation Journal: Orvosi hetilap Volume: 91 Issue: 34 Pages: 1046-1047 Type of Article: Article Short Title: Aramütéses halál; újjáélesztés. Notes: Export Date: 15 July 2017 URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0- 77049335319&partnerID=40&md5=48db492ebe924d1350632cf1bdf63b7c Name of Database: Scopus

Reference Type: Journal Article Record Number: 292 Author: Akbaba, Atilla and Çavuşoğlu, Fatih Title: HELAL OTEL KAVRAMI VE TÜRKİYE’DE HELAL OTEL SERTİFİKASYONU Short Title: HELAL OTEL KAVRAMI VE TÜRKİYE’DE HELAL OTEL SERTİFİKASYONU