The Indian Journal of Nutrition and Dietetics

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Chemical and Nutritive Changes in Ghee during Thermal Oxidation


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

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The various substances that form during heating of fats are volatile chain - scission products, nonvolatile oxidized derivatives and polymeric or cyclic compounds. Such compounds which formed in a fat during heating depend upon the kind of fat and the way it is heated. It is reported.
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  • Chemical and Nutritive Changes in Ghee during Thermal Oxidation

Abstract Views: 165  |  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 various substances that form during heating of fats are volatile chain - scission products, nonvolatile oxidized derivatives and polymeric or cyclic compounds. Such compounds which formed in a fat during heating depend upon the kind of fat and the way it is heated. It is reported.