Ghee: Chemistry, Technology, and Health Aspects

By: Mohamed Fawzy Ramadan

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Synopsis: 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.

Book Quality:: Publisher Quality
Book Size:: 376 Pages
ISBN-13:: 9781000953299
Related ISBNs:: 9781032133102, 9781003228608, 9781032119137
Publisher:: CRC Press
Date of Addition:: 10/02/23
Copyrighted By:: selection and editorial matter, Mohamed Fawzy Ramadan, individual chapters, the contributors
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Mohamed Fawzy Ramadan