The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil-Reference-Cited by-同舟云学术

The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

Published:2002-01 Issue:10 Volume:35 Page:1007-1014
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Marikkar J.M.N.,Ghazali H.M.,Che Man Y.B.,Lai O.M.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Anatomical variation in fatty acid composition and triglyceride distribution in animal depot fats;Chacko;Journal of the American Oil Chemists’ Society,1965

2. Compositional and thermal profile of crude palm oil and its products;Che Man;Journal of the American Oil Chemists’ Society,1999

3. De Man, J. M. (1999). Functionality requirements of fats and oils for food application. Presented at MOSTA Tech-In, Recent Advances in the Sciences of Oils and Fats; Malaysian Oil Scientists’ and Technologists’ Association; Petaling Jaya, Selangor D.E. Malaysia.

4. Meat lipids;Enser,1995

5. Effect of enzymatic interesterification on the melting point of tallow–rapeseed oil mixture;Forssell;Journal of the American Oil Chemists’ Society,1992

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparing Different Chemometric Approaches to Detect Adulteration of Cold-Pressed Flaxseed Oil with Refined Rapeseed Oil Using Differential Scanning Calorimetry;Foods;2023-09-07

2. Future perspectives on aptamer for application in food authentication;Analytical Biochemistry;2022-11

3. Differential scanning calorimetry for authentication of edible fats and oils - What can we learn from the past to face the current challenges?;Journal of Food and Drug Analysis;2022-06-14

4. Adulteration detection technologies used for halal/kosher food products: an overview;Discover Food;2022-04-20

5. Adulteration in Oils and Fats Industry;Recent Advances in Edible Fats and Oils Technology;2022