Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration

• Main Authors: Omar, Dahimi,, Alina, Abdul Rahim,, Mohd Sukri, Hassan,, Shazamawati B. T. Zam, Hashari,, A. Siti, Mashitoh,, S. M., Abdulkarim,, Sami, Saadi,
• Format: Article
• Language: English
• Published: Elsevier Sci Ltd 2015
• Subjects: Chicken fat; PCA; Adulteration; Lard; Beef tallow; DSC

The adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that pe...