Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatographic data coupled with multivariate data analysis
- 30 June 2005
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 91 (1), 5-14
- https://doi.org/10.1016/j.foodchem.2004.01.080
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oilFood Research International, 2002
- Detection of lard and randomized lard as adulterants in refined‐bleached‐deodorized palm oil by differential scanning calorimetryJournal of Oil & Fat Industries, 2001
- Reversed phase liquid chromatographic determination of triacylglycerol composition in sesame oils and the chemometric detection of adulterationAnalytica Chimica Acta, 2001
- Differential scanning calorimetric analysis of edible oils: Comparison of thermal properties and chemical compositionJournal of Oil & Fat Industries, 2000
- Determination of iodine value of palm oil based on triglyceride compositionJournal of Oil & Fat Industries, 1998
- Compositional and thermal characterization of genuine and randomized lard: A comparative studyJournal of Oil & Fat Industries, 1996
- Characterization of peanuts by DSC for country of originThermochimica Acta, 1993
- Characterization of tropical oils by DSCThermochimica Acta, 1992
- Detection of olive oil adulteration with canola oil from triacylglycerol analysis by reversed‐phase high‐performance liquid chromatographyJournal of Oil & Fat Industries, 1992
- Detection of olive oil adulteration with linoleic acid-rich oils by reversed-phase high-performance liquid chromatographyJournal of Chromatography A, 1986