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Characterization of desi ghee obtained from different extraction methods using Raman spectroscopy

  • Published:2019-12 Issue: Volume:223 Page:117311
  • ISSN:1386-1425
  • Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
  • language:en
  • Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Ahmad Naveed,Saleem M.ORCID

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference37 articles.

1. Heating effects on Desi Ghee using Raman Spectroscopy;Ahmad;Appl. Spectrosc.,2018

2. Changes in Maillard reaction products in ghee during storage;Andrewes;Food Chem.,2012

3. National Nutrient Database for Standard Reference. Baisc Report 01003, Butter Oil, Anhydrous;United States Department of Agricultural,2018

4. A review paper: current knowledge of ghee and related products;Sserunjogi;Int. Dairy J.,1998

5. Fast determination of milk fat content using Raman spectroscopy;El-Abassy;Vib. Spectrosc.,2011

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1. Identification of Adulterated Cooking Oil by Raman Spectroscopy;Food Analytical Methods;2024-04-17

2. Surface-Enhanced Raman Spectroscopy Analysis of Goat, Lamb and Pork Fats;2022 IEEE Symposium on Wireless Technology & Applications (ISWTA);2022-08-17

3. Characterization of Fresh Milk Products Based on Multidimensional Raman Spectroscopy;Journal of Applied Spectroscopy;2021-01

4. Raman spectroscopy based characterization of cow, goat and buffalo fats;Journal of Food Science and Technology;2020-05-21

5. Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee;Journal of Fluorescence;2020-01
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