Today, one of the world's biggest problems is the assurance of food integrity from farm to
fork. Economically motivated food adulteration and food authenticity problems are …

Lipid analysis is an integral part of food authentication and quality control which provides
consumers with the necessary information to make an informed decision about their lipid …

The saponification value of fats and oils is one of the most common quality indices, reflecting
the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic …

During food quality control, NIR technology enables the rapid and non-destructive
determination of the typical quality characteristics of food categories, their origin, and the …

Butter has become renowned among consumers because of its exceptional flavor and taste.
Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of …

Buriti oil is a vegetable oil extracted from the pulp and seeds of buriti (Mauritia flexuosa L.), a
palm commonly found in the Amazon region, and is used both in popular medicine and in …

The absorption bands in mid-infrared (MIR) spectroscopy correspond to the vibrational
modes of specific functional groups, which make it very useful in the study of organic …

Limited crude petroleum and growing awareness of fossil fuel depletion have enabled the
development of alternative fuels and new energy sources. Biodiesel, also known as fatty …

Fats and oils are taken into account as good sources of nutrients with high caloric value.
However, the processing of fats and oil-based foods with heat treatment is capable of …

This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and
their implications for healthier fat and oil group choices. In this cross‐sectional study, 60 …