Detection of Lard in Cocoa Butter—Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performa...

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Detalles Bibliográficos
Autores principales: Azir, Marliana, Abbasiliasi, Sahar, Tengku Ibrahim, Tengku Azmi, Manaf, Yanty Noorzianna Abdul, Sazili, Awis Qurni, Mustafa, Shuhaimi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704142/
https://www.ncbi.nlm.nih.gov/pubmed/29120362
http://dx.doi.org/10.3390/foods6110098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704142/
https://www.ncbi.nlm.nih.gov/pubmed/29120362
http://dx.doi.org/10.3390/foods6110098

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