Extraction of Antioxygenic Principles from Tulsi Leaves and their Effects on Oxidative Stability of Ghee

Journal of Food Science and Technology

Volumn 40, Issue 1, 2003, Pages 52-57

  Merai, Mamta ^a   Boghra, V R ^a   Sharma, R S ^a  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

Author keywords

Butter fat; Fractional extraction; Ghee; Natural antioxygenic compounds; Ocimum sanctum; Phenolics; Tulsi

Indexed keywords

EXTRACTION; FOOD PRODUCTS; OILS AND FATS; OXIDATION; PHENOLIC RESINS; SILICA GEL;

WATER SOLUBLE FRACTION (WSF);

FOOD PROCESSING;

OCIMUM TENUIFLORUM;

EID: 0141606926     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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