Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram

• Main Author: Azizan, Nur Inani
• Format: Thesis
• Language: English
• Published: 2021
• Subjects: Food additives - Analysis; Food of animal origin - Fat content
• Online Access: http://psasir.upm.edu.my/id/eprint/104660/1/NUR%20INANI%20BINTI%20AZIZAN%20-%20IR.pdf; http://psasir.upm.edu.my/id/eprint/104660/
• Institution: Universiti Putra Malaysia

The adulteration of lard in food materials can go undetected or encapsulated, increasing the difficulties in identifying food components within. Therefore, a reliable technique for detecting lard adulteration in starch-based foods is required to protect consumers from potential food adulteration. Th...