Composition and thermal analysis of lard stearin and lard olein

Journal of Oleo Science

Volumn 60, Issue 7, 2011, Pages 333-338

  Yanty, N A M ^a   Marikkar, J M N ^a   Che Man, Y B ^a   Long, K ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

Author keywords

DSC; Food adulteration; Lard detection; Lard olein; Lard stearin; Thermal analysis

Indexed keywords

DSC; FOOD ADULTERATION; LARD DETECTION; LARD OLEIN; LARD STEARIN;

ACETONE; CHEMICAL DETECTION; GLYCEROL; PALMITIC ACID; THERMODYNAMIC PROPERTIES;

THERMOANALYSIS;

ACETONE; LARD; OLEIC ACID; PALMITIC ACID DERIVATIVE; SOLVENT; TRIACYLGLYCEROL; TRISTEARIN; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; FAT INTAKE; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SWINE; THERMOGRAVIMETRY;

ACETONE; ANIMALS; DIETARY FATS; MAGNETIC RESONANCE SPECTROSCOPY; OLEIC ACIDS; PALMITIC ACIDS; PLANT OILS; SOLVENTS; SWINE; THERMOGRAVIMETRY; TRIGLYCERIDES;

EID: 79959813893     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.60.333     Document Type: Article

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