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

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, A., Rohman, Rosman, Arief Salleh, Ismail, Amin, Mustafa, Shuhaimi, Mohd Yusof, Farahwahida, O., Rashidi, J., Mohammad Aizat, Khatib, Alfi
• Format: Article
• Language: English
• Published: Taylor & Francis 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/60972/1/Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution%20of%20nuclear%20magnetic%20resonance%20spectroscopy%20and%20high-performance%20liquid%20chromatography.pdf; http://psasir.upm.edu.my/id/eprint/60972/; https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1233428?needAccess=true

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...