Fourier transform infrared spectroscopy as a technique for multivariate analysis of lard adulteration in food products : a review
Author
Source
Journal of Fatwa Management and Research
Issue
Vol. 17, Issue 1 (31 Jul. 2019), pp.1-13, 13 p.
Publisher
Islamic Science University of Malaysia World Fatwa Management and Research Institute
Publication Date
2019-07-31
Country of Publication
Malaysia
No. of Pages
13
Main Subjects
Abstract EN
The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e.
Judaism and Hinduism.
Due to the advantages of lard such as easily available, cheap and able to produce better quality of food products, the adulteration of food products with lard has become a serious issue.
The complex composition of food products and similar properties of lard as an adulterant make identification of food adulterations a big challenge.
Chemical analysis is one way to authenticate the halal status of the food products which is based on the specific markers present or absent in the products they contain.
This article highlights on the use of Fourier transform infrared (FTIR) spectroscopy to determine the presence of lard combined with multivariate analysis.
This technique also able to quantify the amount of lard in the food products that are claimed to be halal.
American Psychological Association (APA)
Harun, Farah Wahidah. 2019. Fourier transform infrared spectroscopy as a technique for multivariate analysis of lard adulteration in food products : a review. Journal of Fatwa Management and Research،Vol. 17, no. 1, pp.1-13.
https://search.emarefa.net/detail/BIM-1140527
Modern Language Association (MLA)
Harun, Farah Wahidah. Fourier transform infrared spectroscopy as a technique for multivariate analysis of lard adulteration in food products : a review. Journal of Fatwa Management and Research Vol. 17, no. 1 (Jul. 2019), pp.1-13.
https://search.emarefa.net/detail/BIM-1140527
American Medical Association (AMA)
Harun, Farah Wahidah. Fourier transform infrared spectroscopy as a technique for multivariate analysis of lard adulteration in food products : a review. Journal of Fatwa Management and Research. 2019. Vol. 17, no. 1, pp.1-13.
https://search.emarefa.net/detail/BIM-1140527
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1140527