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

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Rohman, Abdul, Rosman, Arieff Salleh, Amin, I., Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohammad Aizat, Khatib, Alfi
• Format: Article
• Language: English; English
• Published: Taylor and Francis Ltd. 2017
• Subjects: QD Chemistry; QP Physiology; TX Home economics
• Online Access: http://irep.iium.edu.my/59212/1/59212_Authentication%20of%20butter%20from%20lard_complete.pdf; http://irep.iium.edu.my/59212/2/59212_Authentication%20of%20butter%20from%20lard_scopus.pdf; http://irep.iium.edu.my/59212/; http://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1233428?journalCode=ljfp20

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