Chemical and Nutritive Changes in Ghee during Thermal Oxidation

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Authors

  • B. S. Bector
     National Dairy Research Institute, Karnal, Haryana ,IN
  • K. M. Narayanan
     National Dairy Research Institute, Karnal, Haryana ,IN

Abstract

The various substances that form during heating of fats are volatile chain - scission products, nonvolatile oxidized derivatives and polymeric or cyclic compounds. Such compounds which formed in a fat during heating depend upon the kind of fat and the way it is heated. It is reported.

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Published

1976-09-01

How to Cite

Bector, B. S., & Narayanan, K. M. (1976). Chemical and Nutritive Changes in Ghee during Thermal Oxidation. The Indian Journal of Nutrition and Dietetics, 13(9), 296–302. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/11648

Issue

Volume 13, Issue 9, September 1976

Section

Original Articles

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