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Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review


Citation

Marikkar, Jalaldeen Mohammed Nazrim and Abdul Manaf, Yanty Noorzianna (2014) Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review. International Journal of Food Properties, 17 (2). pp. 321-330. ISSN 1094-2912; ESSN: 1532-2386

Abstract / Synopsis

Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques, such as fractionation, partial hydrogenation, and interesterification. Although the application range of lard in food would have widened, these modification techniques could also change the original identity characteristic properties of lard, which enable its detection in food by various analytical methods. The purpose of this review is to present an update of the current literature in this topic and provide some directions for future research.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Halal Products Research Institute
DOI Number: https://doi.org/10.1080/10942912.2011.631251
Publisher: Taylor & Francis
Keywords: Animal fat; DSC; Interesterified lard; Lard detection; Lard stearin; Lard olein
Depositing User: Nabilah Mustapa
Date Deposited: 07 Aug 2015 09:02
Last Modified: 04 May 2018 16:31
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2011.631251
URI: http://psasir.upm.edu.my/id/eprint/37208
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