1 race amount of the same was also detected in ghee.

2 nce in fat degradation rates in each type of ghee.

3 lytical methods was performed using oxidized ghee.

4 sted to determine peroxide value in oxidized ghee.

5 ible oils and fats (Oils-236; Vanaspati- 45; Ghee-39) were sampled from 107 sampling sites in India a

6 folate), fish curry (1.4mug/100g vitamin D), ghee (968mug/100g retinol) and toor dhal (9.1g/100g diet

7                                          The ghee and SO were characterized for quality parameters an

8                                    DC and CB ghee contained volatile Maillard reaction products, wher

9 atile Maillard reaction products, whereas PS ghee did not.

10  used for determination of peroxide value of ghee during storage, the highest coefficient of correlat

11       Results showed that oxidized vegetable ghee increases the serum total cholesterol, LDL-choleste

12                                              Ghee (milkfat from heat clarification) was made using di

13                                     Oxidized ghee produced toxic effects in the liver and hematologic

14 aillard reaction products found in DC and CB ghee, rapidly decreased during storage, associated with

15 icularly oxidation, occurred in all types of ghee, resulting in increases in aldehydes and free fatty

16                                          Six ghee samples were stored at 80 degrees C to accelerate d

17 o high temperatures to make products such as ghee, the Maillard reaction forms a range of volatile fl

18 on pathways that occur during the cooking of ghee using model systems.

19 ing oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein

20                 Thermally oxidized vegetable ghee was fed to the rabbits for 14 days with specific do

21  palmitic acid (44%) and oleic acid (46%) in ghee, while SO contains oleic acid (56.4%) and linoleic