Infrared (IR) spectroscopy refers to the measurement of absorption of different frequencies of
infrared radiations by foods or solids, liquids, and gases placed in the path of an infrared …

Butteroil is valuable product appreciated for its sensory characteristics, economic
importance, and social/cultural significance, as it has similarities in several regions of the …

Ghee, the most valuable fat is sold at a premium price over other fats and oils. Unscrupulous
sellers take this advantage by mixing it with less expensive fats or oils. The addition of …

Tibetan butter and Indian ghee are both fat products derived from cow's milk or other dairy
products that are rich in nutrients. Although both Tibetan butter and Indian ghee are primarily …

Curcumin, the major bioactive component of turmeric (Curcuma longa), was
microencapsulated by spray drying in the matrix of HI-CAP 100 (resistant …

Pure ghee is superior to other fats and oils due to the presence of bioactive lipids and its rich
flavor. Adulteration of ghee with cheaper fats and oils is a prevalent fraudulent practice. ATR …

Mango, king of all fruits, is a good source of carotenoids. The present investigation was
aimed at extraction of carotenoids from mango pulp using bio-refinery concept. Three green …

Abstract Raman spectroscopy bands (1006, 1156 and 1520 cm− 1) representing beta-
carotenoids differentiated cow ghee from buffalo ghee. The band at 1080 cm− 1 represented …

Ghee (anhydrous milk fat), being a costly product, is susceptible to adulteration by
unscrupulous personnel in the market. The presence of mineral oil in ghee was examined …

Milk protein concentrates (MPCs) powders are being used as an ingredient in several food
formulations. Due to higher calcium and casein contents, buffalo milk poses numerous …