Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration

Food Chemistry

Volumn 158, Issue , 2014, Pages 132-138

  Dahimi, Omar ^a   Rahim, Alina Abdul ^a   Abdulkarim, S M ^b   Hassan, Mohd Sukri ^a   Hashari, Shazamawati B T Zam ^a   Siti Mashitoh, A ^a   Saadi, Sami ^b  

^a UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Adulteration; Beef tallow; Chicken fat; DSC; Lard; PCA

Indexed keywords

ANIMALS; DIFFERENTIAL SCANNING CALORIMETRY; PRINCIPAL COMPONENT ANALYSIS;

ADULTERATION; BEEF TALLOWS; CHICKEN FAT; DSC; LARD; PCA;

MEATS;

LARD; TRIACYLGLYCEROL; LIPID;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FAT ADULTERATION; FOOD CONTAMINATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID ANALYSIS; MELTING POINT; MULTIVARIATE ANALYSIS; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; STATISTICAL ANALYSIS; SURFACE PROPERTY; THERMAL ANALYSIS; THERMOGRAPHY; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; MEAT; PROCEDURES;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATTLE; FOOD CONTAMINATION; LIPIDS; MEAT; MULTIVARIATE ANALYSIS; TRIGLYCERIDES;

EID: 84896504546     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.087     Document Type: Article

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