Differentiation of edible fats from selected sources after heating treatments using fourier transform infrared spectroscopy (FTIR) and multivariate analysis-Reference-Cited by-同舟云学术

Differentiation of edible fats from selected sources after heating treatments using fourier transform infrared spectroscopy (FTIR) and multivariate analysis

Published:2018 Issue: Volume: Page:
ISSN:0094-243X
Container-title:AIP Conference Proceedings
language:
Short-container-title:

Author:

Salleh Nor Aishah Mohd,Hassan Mohd Sukri,Jumal Juliana,Harun Farah Wahida,Jaafar Mohd Zuli

Publisher

Author(s)

Link

http://aip.scitation.org/doi/pdf/10.1063/1.5041236

Reference35 articles.

1. P. Joseph, in Oxidative Stab. Shelf Life Foods Contain. Oils Fats (Elsevier, 2016), pp. 233–249.

2. Characterization of oils and fats by 1H NMR and GC/MS fingerprinting: Classification, prediction and detection of adulteration

3. Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

4. Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques

5. Comparing the thermo-physical characteristics of lard and selected plant fats

Cited by 6 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. Halal Food Analysis Using FTIR Spectroscopy Combined with Chemometrics: A Review;Current Nutrition & Food Science;2023-02

2. Differentiation of lard from other animal fats based on n-Alkane profiles using chemometric analysis;Food Research International;2023-02

3. Removal of metals and inorganics from rendered fat using polyamine-modified cellulose nanocrystals;RSC Sustainability;2023

4. Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication;Molecules;2021-10-28

5. The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review;International Journal of Molecular Sciences;2020-07-21