Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation


Affiliations
1 National Dairy Research Institute, Karnal, Haryana, India
     

   Subscribe/Renew Journal


The unsaponifiable constituents in ghee are mainly the fat-soluble vitamins and cholesterol. These constituents can be affected by the heat-treatment given to ghee during its use in the cooking and frying of various food products.
User
Notifications

Abstract Views: 32

PDF Views: 0




  • Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation

Abstract Views: 32  |  PDF Views: 0

Authors

B. S. Bector
National Dairy Research Institute, Karnal, Haryana, India
K. M. Narayanan
National Dairy Research Institute, Karnal, Haryana, India

Abstract


The unsaponifiable constituents in ghee are mainly the fat-soluble vitamins and cholesterol. These constituents can be affected by the heat-treatment given to ghee during its use in the cooking and frying of various food products.