Authentication issues in foods of animal origin and advanced molecular techniques for identification and vulnerability assessment
Background Food ecosystem and safety issues are some of the most critical challenges that
consumers face in day-to-day life. Several vital issues in the food ecosystem have originated …
consumers face in day-to-day life. Several vital issues in the food ecosystem have originated …
[HTML][HTML] Detection of coconut oil in ghee using ATR-FTIR and chemometrics
Ghee, the most valuable fat is sold at a premium price over other fats and oils. Unscrupulous
sellers take this advantage by mixing it with less expensive fats or oils. The addition of …
sellers take this advantage by mixing it with less expensive fats or oils. The addition of …
[HTML][HTML] Tibetan Butter and Indian Ghee: A Review on Their Production and Adulteration
F Chi, Z Tan, Q Wang, L Yang, X Gu - Agriculture, 2024 - mdpi.com
Tibetan butter and Indian ghee are both fat products derived from cow's milk or other dairy
products that are rich in nutrients. Although both Tibetan butter and Indian ghee are primarily …
products that are rich in nutrients. Although both Tibetan butter and Indian ghee are primarily …
Detection of soybean oil adulteration in cow ghee (clarified milk fat): An ultrafast study using flash gas chromatography electronic nose coupled with multivariate …
BACKGROUND Cow ghee is one of the expensive edible fats in the dairy sector. Ghee is
often adulterated with low‐priced edible oils, like soybean oil, owing to its high market …
often adulterated with low‐priced edible oils, like soybean oil, owing to its high market …
[PDF][PDF] Fats and oils adulteration: present scenario and rapid detection techniques
Fats and oils are an essential part of everyday cooking as well as food products
development and their purity are a concern since very early in human history. Adulteration of …
development and their purity are a concern since very early in human history. Adulteration of …
Development of a method employing reversed‐phase thin‐layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oils
N Upadhyay, A Kumar, G Rathod… - International journal of …, 2015 - Wiley Online Library
A systematic study was conducted using reversed‐phase thin‐layer chromatography
wherein unsaponifiable matter of samples namely, pure cow and buffalo milk fats, vegetable …
wherein unsaponifiable matter of samples namely, pure cow and buffalo milk fats, vegetable …
Complete liquification time test coupled with solvent fractionation technique to detect adulteration of foreign fats in ghee
Complete liquification time (CLT) test (min: s) exploits the physical property of milk fat as the
time required by solid fat to melt completely at a defined temperature. It has been used to …
time required by solid fat to melt completely at a defined temperature. It has been used to …
Solvent fractionation technique paired with apparent solidification time (AST) test as a method to detect palm olein and sheep body fat in ghee (clarified milk fat)
K Gandhi - Indian Journal of Dairy Science, 2018 - epubs.icar.org.in
Pure ghee samples and those adulterated with palm olein and sheep body fat dissolved in a
solvent were exposed to two temperatures in a successive manner so as to get two solids …
solvent were exposed to two temperatures in a successive manner so as to get two solids …
[PDF][PDF] Solvent fractionation technique paired with complete liquefaction time (CLT) test to detect bland of palm olein and sheep body fat in ghee
The CLT value (min: sec) for pure cow ghee ranged from 2: 13 to 2: 53 with an average of 2:
32, while that for pure buffalo ghee ranged from 2: 22 to 3: 08 with an average of 2: 43. The …
32, while that for pure buffalo ghee ranged from 2: 22 to 3: 08 with an average of 2: 43. The …
Innovation techniques to assess adulterated ghee: A review
H Kauser, BG Shilpashree, AR Praveen… - Bhartiya Krishi …, 2022 - indianjournals.com
Adulteration in dairy products is not only serious trouble to mortal health but also causes
profitable losses. Ghee, the most precious fat, is vented at a high price over other fats and …
profitable losses. Ghee, the most precious fat, is vented at a high price over other fats and …