Papers mentioning ghee or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>Wild edible plants are critical for local nutrition, cultural heritage, and livelihoods, yet their diversity and traditional uses are underexplored in Pakistan.... Read full abstract on PubMed →
The study investigated the impact of three processes-curd-butter (CD), cream-butter (CM) and fermented cream-butter (FC) on fatty acid composition and volatile profiles of clarifie... Read full abstract on PubMed →
Although Rice is the staple food of Bangladesh, the practice of cutting and polishing rice to make it look attractive, i.e., thinner, and shinier, leads to serious health concerns.... Read full abstract on PubMed →
peer reviewed[en] BACKGROUD: To clarify the variations in flavor characteristics among various Tibetan sheep breeds (Gangba, Huoerba, Sewa, Duoma and Awang) across different mutton... Read full abstract on PubMed →
Dairy products are a good source of protein, energy and calcium. Unfortunately, because of various misconceptions, they are often avoided by people living with diabetes. This artic... Read full abstract on PubMed →
In Ayurveda, a traditional Indian medicine system, clarified butter is called ghee and is used for food and medicinal purposes. Since butter is subjected to heat to prepare ghee, t... Read full abstract on PubMed →
The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillu... Read full abstract on PubMed →
HYPOTHESIS: The digestion of different milks and milk substitutes leads to the formation of a variety of self-assembled lipid structures, with the structuring of human milk being p... Read full abstract on PubMed →
BACKGROUND: Inflammation is the key mediator for arthritis. Plant based products are most useful for treating various disorders, but at the same time drug absorption is utmost impo... Read full abstract on PubMed →
The present study was undertaken to monitor organochlorine, organophosphate, and synthetic pyrethroid pesticide residues in butter (n = 55) and ghee (n = 56) samples collected from... Read full abstract on PubMed →
BACKGROUND: Fat is the primary source of the volatiles that determine the characteristic flavors of animal products. Because unsaturated fatty acids (UFAs) contribute to changes in... Read full abstract on PubMed →
Strychnos nux vomica Linn.(Loganaceae) commonly known as Nux vomica (Kupeelu), is a poisonous plant and its seeds are used widely in Ayurvedic system of medicine since time immemor... Read full abstract on PubMed →
The effect of detoxification on Strychnos nux-vomica seeds by traditional processing with aloe and ginger juices (B), by frying in cow ghee (C), and by boiling in cow milk (D) was... Read full abstract on PubMed →
Antioxidant capabilities of the spice extract of ginger, oregano, rosemary and turmeric were evaluated by monitoring inhibition of DHA and EPA in a menhaden fish oil model and chol... Read full abstract on PubMed →
Conjugated linoleic acid (CLA) is present primarily in dairy products with many positive nutritional benefits. The predominant CLA isomers, cis-9, trans-11 CLA and trans-10, cis-12... Read full abstract on PubMed →
Lymphocytes are important components of the immune system. Dietary lipids affect the functioning of the immune system. Changes in the lipid composition of the lymphocyte membrane i... Read full abstract on PubMed →
In the present work, effective methods for determining the age of sauce-flavor Baijiu by multivariate data analysis and machine learning techniques were explored. Considering the c... Read full abstract on PubMed →
The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oa... Read full abstract on PubMed →
1,3-Butanediol (1,3-BDO) finds versatile applications in the cosmetic, chemical, and food industries. This study focuses on the metabolic engineering of Escherichia coli K12 to ach... Read full abstract on PubMed →
Volatile organic compound (VOC) emissions from personal care products (PCPs) contribute to poor indoor air quality. Exposure to indoor VOCs is typically determined through ambient... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.