Search Results - "lard"

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  1. 1
    Composition and thermal analysis of lard stearin and lard olein

    Composition and thermal analysis of lard stearin and lard olein by Yanty, N.A.M., Marikkar, Mohammed Nazrim, Che Man, Y.B., Long , Kamariah

    Published 2011
    “…Lard being an edible fat could be used in different forms in food systems. …”
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  2. 2
    Composition and thermal analysis of lard stearin and lard olein

    Composition and thermal analysis of lard stearin and lard olein by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Che Man, Yaakob, Long, Kamariah

    Published 2011
    “…Lard being an edible fat could be used in different forms in food systems. …”
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  3. 3
    Lard uptake and its detection in selected food products deep-fried in lard

    Lard uptake and its detection in selected food products deep-fried in lard by Marikkar, Mohammed Nazrim, Ghazali, H.M., Long, K., Lai, O.M.

    Published 2003
    “…Lard uptake and its detection in selected food products deep-fried in lard. …”
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  4. 4
    Lard uptake and its detection in selected food products deep-fried in lard

    Lard uptake and its detection in selected food products deep-fried in lard by Marikkar, J.M.N., Ghazali, H.M., Long, K., Lai, O.M.

    Published 2003
    “…Analytical methods for the detection of both pork and lard in food products are in great demand for regulatory purposes. …”
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  5. 5
    Detection of lard in vegetable oils

    Detection of lard in vegetable oils by Che Man, Yaakob, Abdul Rohman

    Published 2011
    “…The presence of animal fats, in particular lard (pig fat), in any product is of real concern to some communities, especially Muslims and Jews, due to the religious prohibition of these commodities. …”
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  6. 6
    Detection of Lard and Interesterified Lard as Adulterants in Some Vegetable Oils and Selected Fried Food Products

    Detection of Lard and Interesterified Lard as Adulterants in Some Vegetable Oils and Selected Fried Food Products by Marikkar, J. M. Mohammed Nazrim

    Published 2004
    Subjects: “…Lard oil…”
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  7. 7
    Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry

    Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry by Marikkar, Mohammed Nazrim, Lai, O.M., Ghazali , H.M., Che Man , Y.B.

    Published 2001
    “…A study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized lard as adulterants in refined bleached deodorized (RBD) palm oil. …”
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  8. 8
    Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry

    Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry by Marikkar, J.M.N., Lai, O.M., Ghazali, H.M., Che Man, Y.B.

    Published 2001
    “…A study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized lard as adulterants in refined-bleached-deodorized (RBD) palm oil. …”
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  9. 9
    Rapid lard identification with portable electronic nose

    Rapid lard identification with portable electronic nose by Latief, Marsad, Khorsidtalab, Aida, Saputra, Irwan, Akmeliawati, Rini, Nordin, Anis Nurashikin, Jaswir, Irwandi, Witjaksono, Gunawan

    Published 2017
    “…A portable reliable device with an ability to identify lard rapidly can be convenient to users concerned about lard adulteration. …”
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  10. 10
    Potential of dielectric spectroscopy measurement for lard detection

    Potential of dielectric spectroscopy measurement for lard detection by Amat Sairin, Masyitah, Ahmad Nizar, Nina Naquiah, Abd Aziz, Samsuzana, Mat Hashim, Dzulkifly, Rokhani, Fakhrul Zaman

    Published 2015
    “…Results show that lard can be distinguished clearly from other animal fat sample group.…”
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  11. 11
    Physicochemical differentiation of lard and fats of beef and chicken

    Physicochemical differentiation of lard and fats of beef and chicken by Abbasiliasi, Sahar, Azir, Marliana, Tan, Joo Shun, Ibrahim, Tengku Azmi, Sazili, Awis qurni, Mustafa, Shuhaimi

    Published 2024
    “…There was no significant difference (P>0.05) between the acid values of lard and beef fat. Similarly, there was no significant differences (P>0.05) either in the moisture/volatile matter content of lard, and fats of beef and chicken. …”
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  12. 12
    Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram

    Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram by Azizan, Nur Inani

    Published 2021
    “…The adulteration of lard in food materials can go undetected or encapsulated, increasing the difficulties in identifying food components within. …”
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  13. 13
    Lard detection in edible oil using dielectric spectroscopy

    Lard detection in edible oil using dielectric spectroscopy by Amat Sairin, Masyitah, Abd Aziz, Samsuzana, Ahmad Nizar, Nina Naquiah, Abdul Latiff, Nurul Adilah, Ismail, Alyani, Mat Hashim, Dzulkifly, Rokhani, Fakhrul Zaman

    Published 2017
    “…In particular, a review on dielectric spectroscopy to study adulteration in fats and oils and recent work on lard detection at both low and high frequency range are discussed. …”
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  14. 14
    Comparing the thermo-physical characteristics of lard and selected plant fats

    Comparing the thermo-physical characteristics of lard and selected plant fats by Abdul Manaf, Yanty Noorzianna, Marikkar, Mohammed Nazrim, Miskandar, Mat Sahri

    Published 2012
    “…Comparison of thermo-physical properties of lard and plant-fats may help to formulate alternative fat substitutes for halal food applications. …”
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  15. 15
    Detection of butter adulteration with lard using differential scanning calorimetry

    Detection of butter adulteration with lard using differential scanning calorimetry by Ahmad Fadzlillah, Nurrrulhidayah, Rosman, Arieff Salleh, Abdul , Rohman, Ismail , Amin, Shuhaimi, Mustafa, Khatib, Alfi

    Published 2015
    “…Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. …”
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  16. 16
    Analysis of lard’s aroma by an electronic nose for rapid Halal authentication.

    Analysis of lard’s aroma by an electronic nose for rapid Halal authentication. by Mokhtar, Nurjuliana, Che Man, Yaakob, Mat Hashim , Dzulkifly

    Published 2011
    “…An electronic nose was successfully used to detect and discriminate lard from other types of animal body fats and samples containing lard. …”
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  17. 17
    Fluorescence dynamics of graphene quantum dots for detecting lard substance

    Fluorescence dynamics of graphene quantum dots for detecting lard substance by M. Azami, H. N., C. Lah, C. H., Amat Sairin, Masyitah, M. Zobir, S. A., Rokhani, Fakhrul Zaman, Abdul Rashid, S., Muhammad Noor, Ahmad Shukri

    Published 2016
    “…Higher fluorescence is observed from 760nm till 860nm showing the dynamics fluorescence changes when lard is applied. These fluorescence dynamics when lard is introduced is due to the functional groups of Carbon-Carbon interaction between GQD and lard.…”
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  18. 18
    Detection of butter adulteration with lard using differential scanning calorimetry

    Detection of butter adulteration with lard using differential scanning calorimetry by Ahmad Fadzlillah, Nurrulhidayah, Rosman, Arieff Salleh, Abdul Rohman, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi

    Published 2015
    “…Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. …”
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  19. 19
    Comparing the thermo-physical characteristics of lard and selected plant fats

    Comparing the thermo-physical characteristics of lard and selected plant fats by Abdul Manaf, Yanty Noorzianna, Marikkar, Jalaldeen Mohammed Nazrim, Mat Sahri, Miskandar

    Published 2012
    “…A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. …”
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  20. 20
    Application of different instrumental techniques for adulteration analysis of butter with lard

    Application of different instrumental techniques for adulteration analysis of butter with lard by Ahmad Fadzlillah, Nurrulhidayah

    Published 2015
    “…In the view of the risk associated with consumption of lard, it is essential to find the most effective, rapid, accurate and sensitive method to identifying the adulterated butter with lard. …”
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