Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

• Main Authors: Ahmad Fadzlillah, Nurrulhidayah, , Abdul Rohman, Rosman, Arieff Salleh, Amin, I, Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohd Aizat, Khatib, Alfi
• Format: Article
• Language: English; English
• Published: Taylor & Francis 2017
• Subjects: BL Religion; BP1 Islam; QD Chemistry; TP248.13 Biotechnology
• Online Access: http://irep.iium.edu.my/57561/1/IJFP2017.pdf; http://irep.iium.edu.my/57561/2/57561-Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution_SCOPUS-in-press.pdf; http://irep.iium.edu.my/57561/; http://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1233428

Food authentication is an interesting issue for all parties in food industry, including fats and oils industry. Some unethical players try to blend high quality food such as butter with lower one like lard, therefore the analytical methods capable of analyzing the adulteration practice must be de...