Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry-Reference-Cited by-同舟云学术

Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry

Published:2016-10-17 Issue:2 Volume:70 Page:297-303
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Upadhyay Neelam¹,Goyal Ankit²,Kumar Anil³,Lal Darshan⁴

Affiliation:

1. Dairy Technology Division; National Dairy Research Institute; Karnal Haryana 132 001 India

2. Mansinhbhai Institute of Dairy and Food Technology; Mehsana Gujarat 384 002 India

3. Center for Rural Development Technology; Indian Institute of Technology Delhi; New Delhi 110 016 India

4. Dairy Chemistry Division; National Dairy Research Institute; Karnal Haryana 132 001 India

Funder

National Dairy Research Institute

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12336/fullpdf

Reference28 articles.

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2. Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles;Amrutha Kala;International Journal of Dairy Technology,2013

3. Some application of differential thermal analysis to oils and fats;Berger;Journal of Food Science and Technology,1966

4. Detection of adulteration of fats by thin layer chromatography of trisaturated glycerides: I. Detection of hydrogenated groundnut oil, tallow and Mohua (Mowrah) oil in butter fat (ghee);Chakrabarty;Journal of Chromatography A,1968

5. Detection of animal fats in butter by differential scanning calorimetry: a pilot study;Coni;Journal of the American Oil Chemists’ Society,1994

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