Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition.

Pawar, Nilkanth; Gandhi, Kamal; Purohit, Akash; Arora, Sumit; Singh, R R B

Pawar, Nilkanth; Gandhi, Kamal; Purohit, Akash; Arora, Sumit; Singh, R R B.

Afiliação

Pawar N; Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
Gandhi K; Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
Purohit A; Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
Arora S; Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
Singh RR; Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.

J Food Sci Technol ; 51(10): 2727-33, 2014 Oct.

Article em En | MEDLINE | ID: mdl-25328218

Palavras-chave

Ashwagandha (Withania somnifera) antioxidant activity; Ghee (Butter oil); Phenolic content; Radical-scavenging activity; Rancimat; Shatavari (Asparagus racemosus); Vidarikand (Pueraria tuberosa)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2014 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2014 Tipo de documento: Article