Oxidative stability of ghee incorporated with clove extracts and BHA at elevated temperatures

International Journal of Food Properties

Volumn 17, Issue 7, 2014, Pages 1599-1611

  Shende, Sneha ^a   Patel, Shriyash ^a   Arora, Sumit ^a   Sharma, Vivek ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Clove extract; Deep fat frying; Ghee; Oleoresin; Oxidative stability; Rancimat

Indexed keywords

LINOLEIC ACID; OXIDATION RESISTANCE; PLANTS (BOTANY); STEAM;

CLOVE EXTRACT; DEEP FAT FRYING; GHEE; OLEORESIN; OXIDATIVE STABILITY; RANCIMAT;

RESINS;

EID: 84897440022     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.752382     Document Type: Article

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