پژوهشنامه حلال
سال چهارم شماره 4 (پیاپی 11، زمستان 1400)

Water holding capacity, emulsification properties, cooking loss and texture are important ‌‌pHysical characteristics of processed meat products. There are several ways to enhance these characteristics, including improving the production methods (such as tumbling, mixing and cooking optimization) and optimizing the formulations. Nowadays, several types of functional ingredients are incorporated in meat products formulation. The main functional ingredients used in meat products are inorganic salts (such as sodium chloride, ‌‌pHos‌pHate, citrate and carbonate), plant proteins (such as soy, wheat and pea proteins), animal proteins (such as caseinate and albumin), starches (such as potato and corn starch) and hydrocolloids (such as carrageenan and alginate). Thus, in this context, the main functional ingredients which have significant effects on the ‌‌pHysical quality of meat products are introduced. In this research, old and new scientific reports are used from various published books and articles.

Nowadays, functional ingredients are used in formulations, in order to enhance the ‌‌pHysical properties of meat products. This material is prepared from different organic and inorganic sources. Common dosages of functional ingredients may be different depending on product type. For instance, sodium ‌‌pHos‌pHate, sodium chloride, potato starch and carrageenan are used respectively 0-0.5, 0.5-2, 1-4 and 0-5 % (w/w).

In order to produce a meat product with acceptable ‌‌pHysical properties, it is essential to use functional ingredients such as inorganic salts, plant proteins and starches.

  The creation of the universe is based on perfectionism. Man, who is the noblest of God's creatures, has the greatest benefit from perfection in the universe. There are four dimensions to human life, the soul, the mind, the body, and the psyche, in which achieving perfection in each of them is considered success to him, but true perfection depends on the balanced growth of these four dimensions. Halal food is one of the most important factors for human growth and perfection in all aspects of his existence.

The present article investigates the effect of halal and haram food on human personality and the formation of his behavior by descriptive research method and using library resources.

The quality of food, when it acquires value, will have a direct impact on the human body and soul. Halal and Tayeb food, in the most important effect, provides the ground for doing righteous deeds, which have very wide effects on human success. Also in the spiritual dimension, good food causes human inner enlightenment and on the contrary, destroys human faith.

According to the definitions of Islam, nourishment includes food, clothing, hearing, sight, speech, behavior, and thought. Each of the types of nourishment mentioned affects one dimension of human beings.

‌‌ The concept of halal is reminiscent of any product that has a high health index. This product includes consumer products, services, or interactive systems. One of the interactive systems between human beings is the legal system based on which human interactions will have order and coherence and the rights of individuals will not be violated. There are many legal systems in the world, most of which are based on liberal thinking. On the other hand, justice is the main pillar of law in all legal systems. The definition of justice from the perspective of liberal schools is changing daily due to shortcomings and inefficiencies. Currently, two theories of distributive justice are highly regarded by jurists around the world. The most important theorist of distributive justice is John Rawls, whose theoretical dimensions of thinking are examined in this article.

The present article tries to explain the concept of halal law by comparative study and descriptive research method and by using library resources by examining the principles of justice, especially distributive justice, and pay attention to the comprehensiveness of halal law.

The results of the research indicate the possibility of establishing halal rights with comprehensive and comprehensive indicators.

Halal rights can be achieved by aiming the promotion of lifestyle and providing human integrity through justice, freedom, leisure, spirituality, etc.

Nutrition is one of the primary things human beings need to survive. Therefore, in religious teachings, especially in the Qur'an, more than 300 verses have been stated about nutrition and its etiquette. 

 This study tries to explain the eating habits from the perspective of religious teachings that are effective in the study of intuitive knowledge by using verses, narrations and related books. This research has been done by library study method and the necessary information has been collected and analyzed; Therefore, the research method in this article is descriptive-analytical.

 The importance of intuitive knowledge and nutrition and observance of its etiquette has been stated in religious texts, especially the Qur'an, and one of the influential factors for studying intuitive knowledge, which is theology, is the observance of nutritional etiquette. In this research, an attempt has been made to present what the author considers to be the main feature in the study of intuitive knowledge related to nutrition. These characteristics, relying on religious teachings, are: halal food, fasting, eating less, having divine intention and motivation in eating, and mentioning Bismillah, all of which have been mentioned as creative factors.

One of the types of human cognition is intuitive cognition, and to reach this stage of cognition, each person must try to remove the veils. One of the underlying factors in achieving intuitive knowledge is nutrition etiquette, which has a special place in the divine teachings, and the preservation and observance of nutrition etiquette in the Qur'an, the narrations of the Infallibles (AS) and the words of religious scholars have been emphasized, including Being halal, fasting, eating less, having divine intention and motivation in nutrition and mentioning Bismillah cause the enlightenment of the heart and the result is the study of intuitive knowledge that is recommended in religious texts.

  Health tourism is based on natural resources (salt lakes, hot springs and minerals, mud, sludge therapy, medicinal plants). This study aims to locate areas prone to developing health tourism (salt) Salt Lake. Aran and Bidgol with emphasis on the construction of salt therapy sites by AHP method and using GIS.

 This research is an applied type and its method is spatial data analysis. The method of data collection is two methods of field studies and the use of basic maps and satellite images. First, the criteria and sub-criteria of the location model for the construction of a salt therapy site were determined. Then, their scoring was done through a hierarchical analysis model and expert opinions. After preparing the layers of the indicators and applying the points obtained from the model to them, the weighted layers of the criteria were obtained, which combined led to the preparation of a suitable layer for the salt therapy site. Finally, to determine the optimal proportional location, the range of proportional layers was classified into 5 priorities. The results showed that the area of floors with the potential to build a salt therapy site includes; No potential 3056, low potential 1919, medium potential 10973; High potential 3413; The potential is very high 1357 square kilometers.

The result of the location model indicates that the acceptable level of the Salt Lake has a high potential for the designed model

 Today, the demand of consumers for using healthier foods that are useful in the treatment and prevention of diseases has increased. The food industry's focus on such pragmatic foods has led to a new generation of products with a new level of beneficial compounds. Also, due to the low intake of essential fatty acids and antioxidants in the daily diet, it is necessary to compensate by consuming foods containing these compounds. In society today, mixed drinks have a special place. Therefore, this study aimed to produce a new beneficial drink using the walnut kernel, based on whey powder and inulin.

 For this purpose, the formulation of this drink includes walnut kernel (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and sensory properties improver (0.1, 0.2 and 0.3 % by weight) was optimized for physicochemical properties (degree brix, viscosity, pH and dry matter) and sensory properties (taste, texture and general acceptance) by the response surface methodology.

 The study of physicochemical properties showed a high effect of whey powder on the viscosity of the produced beverage and a decreasing effect of walnut kernel on the pH and increasing it on the brix of the produced beverages. The results showed the high importance of whey powder in most sensory properties. Also, whey powder-inulin interaction was recognized as the most important interaction in the analysis of interactions on sensory properties.

In general, the results showed that the product containing 5% whey powder, 7% walnut kernel and 0.3% inulin had the best result in terms of physicochemical properties and sensory properties.