Lard classification from other animal fats using dielectric spectroscopy technique

QR Code

Lard classification from other animal fats using dielectric spectroscopy technique

Lard adulteration in processed foods is a major public concern as it involves religion and health. Most lard discriminating works require huge lab-based equipment and complex sample preparation. The objective of the present work was to assess the feasibility of dielectric spectroscopy as a method fo...

Full description

Bibliographic Details
Main Authors:	Amat Sairin, Masyitah, Abd Aziz, Samsuzana, Tan, Chin Ping, Mustafa, S., Abd Gani, S. S., Rokhani, Fakhrul Zaman
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/70666/ http://psasir.upm.edu.my/id/eprint/70666/1/4%20-%20IFRJ171150.R1-Final.pdf

Similar Items

Potential of dielectric spectroscopy measurement for lard detection
by: Amat Sairin, Masyitah, et al.
Published: (2015)

Lard detection in edible oil using dielectric spectroscopy
by: Amat Sairin, Masyitah, et al.
Published: (2017)

Study of dielectric permittivity and fatty acid composition for fats and oil in wide frequency spectroscopy measurement at 0.5 – 50 GHz
by: Amat Sairin, Masyitah, et al.
Published: (2016)

Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz
by: Amat Sairin, Masyitah, et al.
Published: (2016)

Investigation on interdigitated electrode design for impedance spectroscopy technique targeting lard detection application
by: Mohamad, Farhana, et al.
Published: (2015)

Analysis and prediction of the major fatty acids in vegetable oils using dielectric spectroscopy at 5–30 MHz
by: Amat Sairin, Masyitah, et al.
Published: (2022)

Correlation between spectral permittivity characteristics and fatty acid methyl ester composition for lard detection in edible oils
by: Amat Sairin, Masyitah
Published: (2017)

Contamination of lard and other animal fat in palm olein used in the frying of meats
by: Idarmawi, Khairatul Munirah
Published: (2016)

Differentiation of fractionated components of lard from other animal fats using different analytical techniques
by: Marikkar, Mohammed Nazrim, et al.
Published: (2017)

Differentiation of fractionated components of lard from other animal fats using different analytical techniques
by: N. Nina Naquiah,, et al.
Published: (2017)

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)

Differentiation of lard from other animal fats based on n-Alkane profiles using chemometric analysis
by: Sapian, Nur Ain Syaqirah, et al.
Published: (2023)

Fluorescence dynamics of graphene quantum dots for detecting lard substance
by: M. Azami, H. N., et al.
Published: (2016)

Differentiation of lard from other animal fats and vegetable oils based on n-Alkane profiles and chemometrics analysis
by: Sapian, Nur Ain Syaqirah
Published: (2019)

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)

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)

Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
by: Khaled, Alfadhl Yahya, et al.
Published: (2014)

Application of a two-dimensional gas chromatography for analysis of lard and other fats and oils
by: Indrasti, Dias
Published: (2010)

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

Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis
by: Marikkar, Mohammed Nazrim, et al.
Published: (2005)

Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis
by: Marikkar, J. M. N., et al.
Published: (2005)

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)

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)

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

Physicochemical differentiation of lard and fats of beef and chicken
by: Abbasiliasi, Sahar, et al.
Published: (2024)

Development of classification models for basal stem rot (BSR) disease in oil palm using dielectric spectroscopy
by: Al-Khaled, Al-Fadhl Yahya Khaled, et al.
Published: (2018)

Artificial intelligence for spectral classification to identify the basal stem rot disease in oil palm using dielectric spectroscopy measurements
by: Khaled, Alfadhl Yahya, et al.
Published: (2021)

Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)

Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2013)

Formulation of fat substitute using plant-based fats simulating the properties of lard
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)

Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying
by: Khaled, Alfadhl Yahya, et al.
Published: (2018)

Spectral features selection and classification of oil palm leaves infected by Basal stem rot (BSR) disease using dielectric spectroscopy
by: Al-Khaled, Alfadhl Yahya Khaled, et al.
Published: (2018)

Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying
by: Ibrahim, N. U. A., et al.
Published: (2016)

Comparing the thermo-physical characteristics of lard and selected plant fats
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2012)

Comparing the thermo-physical characteristics of lard and selected plant fats
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2012)

Classification of basal stem rot disease in oil palm using dielectric spectroscopy
by: Al-Khaled, Al-Fadhl Yahya Khaled
Published: (2018)

Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying
by: Ibrahim, Nur Ul Atikah
Published: (2017)

The optimization of FTIR spectroscopy combined with partial least square for analysis of animal fats in quartenary mixtures.
by: Che Man, Yaakob, et al.
Published: (2011)

Dielectric spectroscopy of palm olein during batch deep frying and their relation with degradation parameters
by: Ibrahim, Nur Ul Atikah, et al.
Published: (2019)