EVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA FOR ANTIOXIDANT ACTIVITY IN GHEE

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dc.contributor.advisorDr. Amit Kumar Jain
dc.contributor.authorChaudhari Mihirkumar
dc.date.accessioned2021-06-05T08:09:45Z
dc.date.available2021-06-05T08:09:45Z
dc.date.issued2019
dc.description.abstractGhee, a fat rich dairy product, undergoes oxidative deterioration under ambient conditions of storage. Use of natural antioxidants to retard such deterioration gained popularity. Moringa oleifera is considered as good source of natural antioxidants. However, limited work has been reported for utilization of M. oleifera as a possible antioxidant in ghee. Therefore, the present study was undertaken to examine potential of M. oleifera as an antioxidant to control the oxidative deterioration of ghee.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810169601
dc.keywordsMORINGA, OLEIFERA, ANTIOXIDANT, GHEEen_US
dc.language.isoEnglishen_US
dc.publisherDAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Chemistryen_US
dc.themeEVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA FOR ANTIOXIDANT ACTIVITY IN GHEEen_US
dc.these.typeM.Tech.en_US
dc.titleEVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA FOR ANTIOXIDANT ACTIVITY IN GHEEen_US
dc.typeThesisen_US
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