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. |Ghee Chemistry Technology and Health Aspects | Food & Nutrition
