Showing 1 - 20 results of 49 for search '"larding"', query time: 0.11s Refine Results
  1. 1
    Composition and thermal analysis of lard stearin and lard olein
    “…Lard being an edible fat could be used in different forms in food systems. In this study…”
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  2. 2
    Lard uptake and its detection in selected food products deep-fried in lard
    “…Lard uptake and its detection in selected food products deep-fried in lard. Food Res. Int., 36 (9…”
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  3. 3
    Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
    “… the presence of lard/randomized lard as adulterants in refined bleached deodorized (RBD) palm oil. Lard…”
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  4. 4
    Rapid lard identification with portable electronic nose
    “… signifies the capability of our developed electronic nose in rapid lard identification. The developed device…”
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  5. 5
    Comparing the thermo-physical characteristics of lard and selected plant fats
    “…Comparison of thermo-physical properties of lard and plant-fats may help to formulate alternative…”
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  6. 6
    Detection of butter adulteration with lard using differential scanning calorimetry
    “… with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC…”
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  7. 7
    Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review
    “…Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical…”
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  8. 8
    Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
    “…Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard…”
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  9. 9
    The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
    “…A study was carried out to differentiate three different types of cheese lipids from lard using GC…”
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  10. 10
    Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
    “…A study was conducted to determine the presence of enzymatically randomized lard (ERLD…”
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  11. 11
    Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
    “… (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate…”
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  12. 12
    Differentiation of fractionated components of lard from other animal fats using different analytical techniques
    “…A study was conducted to differentiate fractionated components of lard namely lard olein (LO…”
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  13. 13
    Detection of lard mixed with body fats of chicken, lamb and cow by fourier transform infrared spectroscopy
    “…Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard…”
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  14. 14
    Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
    “… guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant…”
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  15. 15
    Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties
    “… to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties…”
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  16. 16
    Differentiation of fractionated components of lard from other animal fats using different analytical techniques
    “…A study was conducted to differentiate fractionated components of lard namely lard olein (LO…”
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  17. 17
    Comparative thermal characteristics and fatty acid composition of mono- and Diacylglycerols of lard and some commercial emulsifiers
    “… from different manufacturers with those of the same derived from lard (LD). The lipid extraction from…”
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  18. 18
    Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
    “…A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas…”
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  19. 19
    The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil
    “…) for monitoring the presence of genuine lard (GLD), beef tallow (BT), chicken fat (CF) as adulterants in canola…”
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  20. 20
    Detection of butter adulteration with lard by employing H-1-NMR spectroscopy and multivariate data analysis
    “… religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance (1H-NMR…”
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