Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy

QR Code

Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differen...

Full description

Bibliographic Details
Main Authors:	Che Man, Y. B., Mirghani, M. E. S.
Format:	Article
Language:	English
Published:	Wiley 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/111912/ http://psasir.upm.edu.my/id/eprint/111912/3/111912.pdf

Similar Items

Detection of lard mixed with body fats of chicken, lamb and cow by fourier transform infrared spectroscopy
by: Che Man, Yakoob, et al.
Published: (2001)

Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
by: Jaswir, Irwandi, et al.
Published: (2003)

Determination of lard in mixture of body fats of mutton and cow by Fourier transform infrared spectroscopy
by: Jaswir, Irwandi, et al.
Published: (2003)

FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken
by: Rohman, Abdul, et al.
Published: (2010)

Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.
by: Che Man, Yaakob, et al.
Published: (2011)

Application of fourier transform infrared spectroscopy edible fats and oils analysis
by: Mirghani, Mohamed Elwathig Saeed
Published: (2011)

Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
by: Che Man, Yakoob, et al.
Published: (2005)

Rapid methods for analysis of edible oils and fats by fourier transform infrared spectroscopy
by: Mirghani, Mohamed Elwathig Saeed
Published: (2010)

Rapid Methods for Analysis of Edible Oils and Fats by Fourier Transform Infrared Spectroscopy
by: Saeed Mirghani, Mohamed Elwathig
Published: (2002)

Fourier transform infrared (FTIR) spectroscopy differentiation of lard and other shortening in puff pastry
by: Mohamed Rani, Wan Siti Farizan, et al.
Published: (2009)

Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2013)

Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
by: Nurrulhidayah, A.F., et al.
Published: (2013)

Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
by: Ahmad Fadzlillah, Nurrulhidayah, et al.
Published: (2013)

Differentiation of lard from other fat in pastry products using fourier transform infrared spectroscopy combined multivariate analysis
by: Mohamed Rani, Wan Siti Farizan
Published: (2014)

Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics
by: Abdul Rohman,, et al.
Published: (2011)

Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy
by: Zainul Abidin, Syahariza
Published: (2006)

Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
by: Sa'ari, Saiful Bahri, et al.
Published: (2016)

Application of fast gas chromatography and fourier transform infrared spectroscopy for analysis of lard adulteration in virgin coconut oil.
by: Tengku Mansor, Tengku Salwani, et al.
Published: (2011)

Monitoring the presence of lard in virgin coconut oil (VCO) using Fourier transform infrared (FTIR) spectroscopy for halal authentication study
by: Rohman, Abdul, et al.
Published: (2009)

Discrimination of lard in extracted ink of printed packaging of foodstuff using Fourier transform infrared spectroscopy and multivariate analysis
by: Ramli, Syazwani, et al.
Published: (2014)

Rapid determinations of moisture content in crude palm oil by fourier transform infrared spectroscopy
by: Che Man, Yakoob, et al.
Published: (2000)

Rapid method for determining moisture content in crude palm oil by Fourier transform infrared spectroscopy
by: Che Man, Y.B., et al.
Published: (2000)

Application of fourier transform infrared spectroscopy for determining some parameters of palm oil
by: Che Man, Yaakob, et al.
Published: (1999)

Application of Fourier transform infrared spectroscopy for authentication of functional food oils
by: Abdul Rohman,, et al.
Published: (2012)

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2013)

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2013)

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
by: Ahmad Fadzlillah, Nurrulhidayah, et al.
Published: (2013)

Quantitative analysis of palm carotene using fourier transform infrared and near infrared spectroscopy
by: Moh, M. H., et al.
Published: (1999)

Determination of iodine value of palm oil by fourier transform infrared spectroscopy
by: Che Man, Y. B., et al.
Published: (1999)

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy
by: Ibrahim, Nor Hayati, et al.
Published: (2005)

Determining α-tocopherol in refined bleached and deodorized palm olein using fourier transform infrared spectroscopy
by: Che Man, Yakoob, et al.
Published: (2005)

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins
by: Mat Hashim, Dzulkifly, et al.
Published: (2010)

Analysis of cod-liver oil adulteration using Fourier Transform Infrared (FTIR) spectroscopy.
by: Abdul Rohman,, et al.
Published: (2009)

Analysis of water content in soap formulation using Fourier Transform Infrared (FTIR) spectroscopy.
by: Abdul Rohman,, et al.
Published: (2009)

Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy
by: Che Man, Y. B., et al.
Published: (1999)

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.
by: Abdul Rohman,, et al.
Published: (2011)

Qualitative analysis of potential adulterants of cheese lipids using Fourier Transform Infrared (FTIR) spectroscopy
by: Mirghani, Mohamed Elwathig Saeed, et al.
Published: (2015)

The authentication of Halal dental materials using rapid Fourier Transform Infrared (FTIR) spectroscopy
by: Abdul Aziz, Azrul Hafiz, et al.
Published: (2017)

Rapid method for determining malondialdehyde as secondary oxidation product in palm olein system by Fourier transform infrared spectroscopy
by: Mirghani, Mohamed Elwathig Saeed, et al.
Published: (2002)

Application of Fourier transform infrared spectroscopy to determine free fatty acid contents in palm olein
by: Che Man, Y.B., et al.
Published: (1999)