Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques, such as fractionation, partial hydrogenation...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37208/ http://psasir.upm.edu.my/id/eprint/37208/1/Effect%20of%20chemical%20and%20enzymatic%20modifications%20on%20the%20identity%20characteristics%20of%20lard.pdf |
| _version_ | 1848848546876358656 |
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| author | Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna |
| author_facet | Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna |
| author_sort | Marikkar, Jalaldeen Mohammed Nazrim |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques, such as fractionation, partial hydrogenation, and interesterification. Although the application range of lard in food would have widened, these modification techniques could also change the original identity characteristic properties of lard, which enable its detection in food by various analytical methods. The purpose of this review is to present an update of the current literature in this topic and provide some directions for future research. |
| first_indexed | 2025-11-15T09:36:13Z |
| format | Article |
| id | upm-37208 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:36:13Z |
| publishDate | 2014 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-372082018-05-04T08:31:58Z http://psasir.upm.edu.my/id/eprint/37208/ Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques, such as fractionation, partial hydrogenation, and interesterification. Although the application range of lard in food would have widened, these modification techniques could also change the original identity characteristic properties of lard, which enable its detection in food by various analytical methods. The purpose of this review is to present an update of the current literature in this topic and provide some directions for future research. Taylor & Francis 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37208/1/Effect%20of%20chemical%20and%20enzymatic%20modifications%20on%20the%20identity%20characteristics%20of%20lard.pdf Marikkar, Jalaldeen Mohammed Nazrim and Abdul Manaf, Yanty Noorzianna (2014) Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review. International Journal of Food Properties, 17 (2). pp. 321-330. ISSN 1094-2912; ESSN: 1532-2386 10.1080/10942912.2011.631251 |
| spellingShingle | Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| title | Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| title_full | Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| title_fullStr | Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| title_full_unstemmed | Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| title_short | Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| title_sort | effect of chemical and enzymatic modifications on the identity characteristics of lard: a review |
| url | http://psasir.upm.edu.my/id/eprint/37208/ http://psasir.upm.edu.my/id/eprint/37208/ http://psasir.upm.edu.my/id/eprint/37208/1/Effect%20of%20chemical%20and%20enzymatic%20modifications%20on%20the%20identity%20characteristics%20of%20lard.pdf |