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1 nce in fat degradation rates in each type of ghee.
2 race amount of the same was also detected in 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                                              Ghee, a traditional fermented dairy product and dietary
8 e influence of fatty-acid composition of cow-ghee and edible oils on intestinal absorption of lutein
9                                          The ghee and SO were characterized for quality parameters an
10                     Large EZs formed next to ghee, coconut oil, lard, organic clarified butter, and '
11                                          Cow-ghee, composed of 69.28% saturated fatty-acids, has the
12                                    DC and CB ghee contained volatile Maillard reaction products, wher
13                                     Notably, ghee derived from JM exhibited higher levels of function
14 atile Maillard reaction products, whereas PS ghee did not.
15  used for determination of peroxide value of ghee during storage, the highest coefficient of correlat
16                                In India, cow-ghee has been used in traditional medicinal preparations
17 FFAs, and critical VOCs compared to Holstein ghee (HG).
18                                          Cow-ghee improved oral bioavailability of lutein by 2.02, 1.
19       Results showed that oxidized vegetable ghee increases the serum total cholesterol, LDL-choleste
20                                              Ghee (milkfat from heat clarification) was made using di
21   However, reports exploring the role of cow-ghee, naturally rich in saturated fatty acids, in carote
22                                     Oxidized ghee produced toxic effects in the liver and hematologic
23  (VOC) release and microbial dynamics during ghee production from Holstein milk (HM) and Jersey milk
24 aillard reaction products found in DC and CB ghee, rapidly decreased during storage, associated with
25 icularly oxidation, occurred in all types of ghee, resulting in increases in aldehydes and free fatty
26                                          Six ghee samples were stored at 80 degrees C to accelerate d
27 tein level in the mice administered with cow-ghee significantly (p < 0.05) reached the maximum (C(max
28                                         Cold ghee surfaces produced especially large EZs.
29 o high temperatures to make products such as ghee, the Maillard reaction forms a range of volatile fl
30 on pathways that occur during the cooking of ghee using model systems.
31     This study aims to characterize superior ghee varieties and elucidate factors driving the product
32 ing oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein
33                 Thermally oxidized vegetable ghee was fed to the rabbits for 14 days with specific do
34  palmitic acid (44%) and oleic acid (46%) in ghee, while SO contains oleic acid (56.4%) and linoleic