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Full Description
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects.
Features:
Explores the chemistry of ghee from different dairy sources
Discusses ghee functional constituents and their health-enhancing potential
Written by industry experts and international scientists
Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics
Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.
Contents
Section 1. General Aspects. 1. Introduction to ghee Chemistry, technology, and health effects. 2. Standards and labelling of ghee and ghee-derived products. Section 2. Ghee: Physicochemical properties and health aspects. 3. Cow ghee: chemistry, technology, and functional properties. 4. Nutritional and Productive Aspects of Ghee: Effect of including Tithonia diversifolia Flour in the Concentrates of Lactating Cows. 5. Buffalo ghee: chemistry, technology, and functional properties. 6. Camel ghee: chemistry, technology, and functional properties. 7. Camel Ghee: Nutritional Value and Health Aspects. 8. Sheep Ghee: Chemistry, Technology and Functional Properties. 9. Ghee: fatty acids, triacylglycerols, and phospholipids. 10. Acrylamide, trans-fatty acids, and cholesterol oxides in ghee. 11. Ghee aroma compounds and Maillard reaction products. 12. Ghee: Chemistry and physicochemical properties. 13. Ghee microemulsion: chemistry and properties. Section 3: Ghee: Processing and applications. 14. Ghee manufacturing and processing. 15. Quality markers of ghee during storage: oxidative stability, microbial and sensory properties. 16. Novel Ghee Adulteration Detection Methods. 17. Preparation and properties of low-cholesterol ghee. 18. Chemistry and safety of ghee residue.
