Ghee
Chemistry, Technology, and Health Aspects
Mohamed Fawzy Ramadan, Mohamed Fawzy Ramadan
- 360 pagine
- English
- ePUB (disponibile sull'app)
- Disponibile su iOS e Android
Ghee
Chemistry, Technology, and Health Aspects
Mohamed Fawzy Ramadan, Mohamed Fawzy Ramadan
Informazioni sul libro
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.