Journal ArticleDOI
The adulteration of food, lessons from the past, with reference to butter, margarine and fraud
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The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine.Abstract:
The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine. The development of analytical procedures for the authentication of milk fat is outlined, from those based on the characterisation of fatty acids derived from milk fat in the nineteenth century to chromatographic methods in the next century and the recent rapid spectroscopic approaches. The importance of adequate surveillance programmes to reduce the incidence of food fraud is stressed.read more
Citations
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Simultaneous determination of cholesterol, stigmasterol, and β-sitosterol contents in milk and dairy products
Lukáš Kolarič,Peter Šimko +1 more
Journal ArticleDOI
Comparative analysis of butter thermal behavior in combination with bovine tallow.
Journal ArticleDOI
Evaluation of Reichert Meissl Values of Butter Produced in Turkey
Nilgün Paksoy,Serap Kiliç Altun +1 more
TL;DR: In this article, the Reichert-Meissl values of the butter samples were determined in accordance with the Turkish standard (TS1331), and the mean Reichehertmeissl value of the Butter samples were 25.35 ± 6.76.
Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM
TL;DR: In this article, the detection of adulterated ghee with various levels of palm oil and beef tallow with the application of particular chemical characteristics of ghee, palm oil, and Beef tallow namely sterol, and fatty acids profiles by response surface methodology (RSM).
References
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Journal ArticleDOI
Gas-liquid partition chromatography: the separation and micro-estimation of volatile fatty acids from formic acid to dodecanoic acid
A. T. James,A. J. P. Martin +1 more
TL;DR: Modifications necessary to the theory of Martin & Synge (1941) to allow for the compressibility of the mobile phase are presented and the application of the gas-liquid partition chromatogram to the separation of volatile fatty acids is described.
Journal ArticleDOI
A new form of chromatogram employing two liquid phases: A theory of chromatography. 2. Application to the micro-determination of the higher monoamino-acids in proteins.
A. J. P. Martin,R. L. M. Synge +1 more
Book
Pearson's Composition and Analysis of Foods
Ronald S Kirk,Ronald Sawyer +1 more
TL;DR: In this article, the authors propose a standard analytical methods for food commodities EEC directives and regulations food composition and labelling, food aditives and contaminants, UK reports and regulations.
Journal ArticleDOI
Preparation of Milk Fat Methyl Esters by Alcoholysis in an Essentially Nonalcoholic Solution
TL;DR: In this article, the authors show that the mixture of a 10% solution of milk fat in petroleum ether with 1/2 n methanolic potassium hydroxide or sodium methoxide at room temperature results in the almost instantaneous formation of methyl esters from glyceride fatty acids.