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 …

Application of microfluidization can influence physicochemical, structural, rheological and
functional properties of the food matrix, significantly. In the present research, effect of high …

Honey and ghee are an essential component of our diet. They play an important role like
anti-inflammatory, antioxidative, antimicrobial, etc. It is written in Charak Samhita that an …

The search for liposomes or lipids was performed on self-generated bilayer lipid hydrations.
The liposome drug delivery system has played an important role in the formation of powerful …

Butter oil is derived from butter and constitutes of triglycerides along with small amounts of
other lipids and fat-soluble components. Food grade lipids can be easily sourced from butter …

Ghee, also synonymously referred to as anhydrous milk fat, milk fat, anhydrous butter oil, or
butter oil, accounts for about 45% of the total milk produced in India. It comprises fatty …

Cow ghee is a dairy product mainly produced through the heat treatment of milk, cream, or
butter until achieving complete water evaporation and non-fat solids removal. Eliminating …

Childhood needs diverse nutritional requirements. Poor appetite, lifestyle changes, and poor
digestion affects child immunity and make them prone to diseases. Kaumarabhritya, a …

Ghee, clarified butter, is the natural animal fat obtained from milk. Use of cow ghee in India is
as old as Indian culture. Cow ghee does not get spoiled for longer periods as it contains no …

BACKGROUND: Rasayana Churna (RC) is an Ayurvedic herbal formulation composed of
Amalaki, Guduchi, and Gokshura. Renowned for its rejuvenating attributes and contribution …