The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

The term halal refers to what ispermitted by Islamic law. It is a basic need for Muslims and
encompasses all materials used in everyday life including cosmetics. Muslims want to be …

With the increasing awareness of food safety and quality, consumers continuously demand
the reassurance of origin and content of their foods. Furthermore, manufacturers must be …

Adulteration of food products has become a common issue in many countries. Adulteration
is the act of intentionally take the form of substitution of one species for another whereby the …

Edible oils and fats are crucial components of everyday cooking and the production of food
products, but their purity has been a major issue for a long time. High-quality edible oils are …

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas
Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass …

The objective of this study was to investigate the effects of chain length and saturation of fatty
acid in fat (butter, soybean oil, lard) on emulsification properties of pork myofibrillar protein …

Pig derivatives such as lard and pork in any food system are prohibited for consumption by
Muslims and Jews. For this reason, analytical methods offering accurate and reproducible …

The composition of triacylglycerol (TAG) for the differentiation of lard and other animal fats
(beef, mutton, and chicken fats) as well as cod liver oil (CLO) has been investigated using …

Lard from six different adipose tissues (three abdominal cavity, two subcutaneous tissue,
one intermuscular tissue) was investigated in term of physicochemical properties …