Volume 6, Issue 1 (2018 2018)                   JRH 2018, 6(1): 62-68 | Back to browse issues page

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Naji-Tabasi S, Zamani H, Feizy J. Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods . JRH 2018; 6 (1) :62-68
URL: http://jrh.mazums.ac.ir/article-1-507-en.html
Department of Food Nanotechnology, Research Institute of Food Sciences and Technology (RIFST), Mashhad, Iran
Abstract:   (3685 Views)
In Islamic ideology, nutrition impacts man's body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as Tayyib to reach all aspects of quality in terms of cleanliness, health, safety, and nutrients. The implementation of such standards depends on precise realization of Quran, knowledge of modern sciences, education, promotion of the culture of Halal and Tayyib, as well as the implementation of safety and quality assurance systems
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Type of Study: Original Research | Subject: Islamic- Iranian Medicine

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