Corpus ID: 20808428

Natural Antioxidant Use in Ghee-A Mini Review

@inproceedings{Hazra2014NaturalAU,
  title={Natural Antioxidant Use in Ghee-A Mini Review},
  author={Tanmay Hazra and P. Parmar},
  year={2014}
}
  • Tanmay Hazra, P. Parmar
  • Published 2014
  • Accepted: 02/08/2014 Abstract Ghee is an anhydrous milk fat, occupies a prominent place in the Indian diet. India produces 900,000 tonnes of marke ted ghee, valued at Rs. 85,000 million. Tropical country like India a lots of ghee has been spoiled due oxidative rancidity. In general practice synthe tic antioxidant has been used but due to carcinogenic effect of these synthe tic antioxidant people are more concern on health and trying to concentrate on natural antioxidant. Various spice, herbs… CONTINUE READING
    3 Citations

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