Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil-Reference-Cited by-同舟云学术

Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil

Published:2022-12-27 Issue:1 Volume:26 Page:167-178
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Akram Usman¹,Sahar Amna¹²,Sameen Aysha³,Muhammad Niaz⁴^ORCID,Ahmad Muhammad Haseeb⁵^ORCID,Khan Muhammad Issa²,Usman Muhammad²,Rahman Hafiz Ubaid ur⁶

Affiliation:

1. Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan

2. National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan

3. Department of Food Science and Technology, Govt. College Women University, Faisalabad, Pakistan

4. National Agriculture Education College, Kabul, Afghanistan

5. Department of Food Sciences, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistan

6. School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2158860

Reference23 articles.

1. Kamthania, M., Saxena, J., Saxena, K., Sharma, D. K. Milk Adulteration: Methods of Detection &remedial Measures. International Journal of Engineering and Technical Research. 2014, 1, 15–20.

2. New records of endoparasites infecting Hypsiboas albopunctatus (Anura: Hylidae) in a savanna area in Brasília, Brazil

3. Aroma-active compounds of butter: a review

4. Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics

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