Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy

Characterisation and thermal deterioration of desi ghee obtained from buffalo milk is presented for the first time using the potential of Fluorescence spectroscopy. The emission bands in non-heated desi ghee centred at 375 nm is labelled for vitamin D, 390 nm for vitamin K, 440-460 nm for isomers of...

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Veröffentlicht in:	PloS one 2018-05, Vol.13 (5), p.e0197340-e0197340
Hauptverfasser:	Ahmad, Naveed, Saleem, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Animals Antioxidants Biology and Life Sciences Buffalo milk Buffaloes Chlorophyll Cooking Dairy products Emission spectra Emissions Flour Fluorescence Fluorescence spectroscopy Fourier transforms Frying Ghee Ghee - analysis Heating Influence Isomers Lasers Linoleic acid Lipids Medicine and Health Sciences Methods Milk Molecular chains Oils & fats Olive oil Oxidation Physical Sciences Principal components analysis Research and Analysis Methods Spectral signatures Spectroscopy Spectrum analysis Temperature Temperature effects Temperature range Vitamin A Vitamin D Vitamin deficiency Vitamin E Vitamin K Vitamins Wavelengths Yogurt
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