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

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2727-2733

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

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

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

Indexed keywords

ANTIOXIDANTS; DAIRIES; LINOLEIC ACID;

BUTTER OIL; PHENOLIC CONTENT; RADICAL SCAVENGING ACTIVITY; RANCIMAT; SHATAVARI (ASPARAGUS RACEMOSUS); VIDARIKAND (PUERARIA TUBEROSA); WITHANIA SOMNIFERA;

PLANT EXTRACTS;

EID: 84920257350     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0781-1     Document Type: Article

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