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

• Main Authors: Fadzillah, N. A., Rohman, A., Salleh, R. A., Amin, I., Shuhaimi, M., Farahwahida, M. Y., Rashidi, O., Aizat, J. M., Khatib, A.
• Format: Article
• Published: Taylor and Francis Inc. 2017
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/77110/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85009948869&doi=10.1080%2f10942912.2016.1233428&partnerID=40&md5=8a5cc4e2be409bfa54cfcb2fdb42832a
• Institution: Universiti Teknologi Malaysia

Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices...