Herbs and spices come from different parts of the plant are used to impart an aroma and
taste to food. Several herbs have therapeutic properties such as antioxidative, anti …

Ghee (clarified butter fat) is a well relished traditional fat rich dairy product. Ghee preparation
involves concentration of milk fat using of different techniques, followed by heat treated at …

Asparagus (Asparagus racemosus L.) is one of the most significant traditional medicinal
plants, containing phytochemicals that are non‐nutritive but beneficial to health. It contains …

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as
determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor …

In this research, bioactive compounds found in peanut skins (PS), pomegranate peels (PP)
and olive pomace (OP) were extracted using ethanol (80%), ethyl acetate and n-hexane …

Antioxidant activities of butylatedhydroxyanisole (BHA) and orange peel powder extract in
ghee stored at different storage temperatures (T1: 6±2° C; T2: 32±2° C; T3: 60±2° C) were …

Butter is a widely used food product. However, owing to its rich fatty acid content (saturated
and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of …

Ghee (clarified butterfat), a popular dairy product of the Indian subcontinent, develops off‐
flavor during storage due to autoxidation. Addition of rosemary extract (RME), a source of …

Considering the acceptability, nutritional and bio-functionality of Piper betel leaves (PBL), it
was utilized in ghee-based low-fat spread (LFS). In the first phase of the experiment, the …

Potential of ethanolic extract of Terminalia arjuna Wight & Arn bark to enhanced the shelf life
and antioxidant ability of clarified butterfat (ghee) was evaluated using accelerated oxidation …