Cargando…

Ghee as a Source of Vitamin A in Indian Dietaries: The Effect of Cooking on the Vitamin Content of Foods

Detalles Bibliográficos
Autor principal:	Karmakar, G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Thacker 1944
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5218638/ https://www.ncbi.nlm.nih.gov/pubmed/29014020

Ejemplares similares

Studies on the Vitamin-A Content of Ghee
por: Muthanna, M. C., et al.
Publicado: (1941)

Constants of Pure Cow Ghee
por: Brahmachari, B. B.
Publicado: (1927)

The Coadministration of Unoxidized and Oxidized Desi Ghee Ameliorates the Toxic Effects of Thermally Oxidized Ghee in Rabbits
por: Zeb, Alam, et al.
Publicado: (2017)

Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds
por: Liu, Zewen, et al.
Publicado: (2022)

Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand
por: Sridonpai, Piyanut, et al.
Publicado: (2022)

Assessment of ghee adulterated with oils and fats in Bangladesh
por: Ahmed, Shabbir, et al.
Publicado: (2020)

Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran
por: Rezaei, Mohammad, et al.
Publicado: (2021)

Effect of Hydrogenated, Liquid and Ghee Oils on Serum Lipids Profile
por: Mohammadifard, Noushin, et al.
Publicado: (2010)

Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta
por: Lamsal, Bidit, et al.
Publicado: (2020)

Hydrogenated Vegetable Oils: Vegetable Ghee
Publicado: (1949)

A comparative study on chronic administration of Go Ghrita (cow ghee) and Avika Ghrita (ewe ghee) in albino rats
por: Shukla, Dipali J., et al.
Publicado: (2012)

Effects of dietary supplementation with ghee, hydrogenated oil, or olive oil on lipid profile and fatty streak formation in rabbits
por: Hosseini, Mohsen, et al.
Publicado: (2012)

Detection of tallow adulteration in cow ghee by derivative spectrophotometry
por: Jirankalgikar, Nikhil M., et al.
Publicado: (2014)

Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats
por: Annapoorani, A., et al.
Publicado: (2010)

The Vitamine Source, Usual Food Intake at Students
por: Serdarevic, Nafija, et al.
Publicado: (2019)

100 YEARS OF VITAMIN D: Dietary intake and main food sources of vitamin D and calcium in Colombian urban adults
por: Amaya-Montoya, Mateo, et al.
Publicado: (2021)

The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D(3)-Enriched Eggs
por: Clark, Adam, et al.
Publicado: (2023)

The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation
por: Sharma, Hari, et al.
Publicado: (2010)

Dietary intake and main food sources of vitamin D as a function of age, sex, vitamin D status, body composition, and income in an elderly German cohort
por: Jungert, Alexandra, et al.
Publicado: (2014)

Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale
por: Vieira, Carolina, et al.
Publicado: (2021)

A Case of Neurasthenia Apparently Cured by a Diet of Ghee
por: Basu, R. K.
Publicado: (1933)

Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking
por: Sridonpai, Piyanut, et al.
Publicado: (2023)

Vitamin K: food composition and dietary intakes
por: Booth, Sarah L.
Publicado: (2012)

Effects of dietary vitamin E on muscle vitamin E and fatty acid content in Aohan fine-wool sheep
por: Liu, Kun, et al.
Publicado: (2013)

Estimated dietary vitamin D intake and major vitamin D food sources of Koreans: based on the Korea National Health and Nutrition Examination Survey 2016–2019
por: Kim, Ki Nam, et al.
Publicado: (2023)

The Effects of Dietary Fat Content and Triacylglycerol Structures on the Vitamin A Storage in Mice
por: Chen, Guoxun, et al.
Publicado: (2022)

Effects of cow ghee (clarified butter oil) & soybean oil on carcinogen-metabolizing enzymes in rats
por: Rani, Rita, et al.
Publicado: (2012)

Food Sources and Potential Determinants of Dietary Vitamin C Intake in Chinese Adults: A Cross-Sectional Study
por: Jia, Xiaofang, et al.
Publicado: (2018)

The Indian Curds or 'Dahi' as a Source of Vitamin B Complex and Growth Factors
por: Joshi, N. V.
Publicado: (1949)

A Review of Mushrooms as a Potential Source of Dietary Vitamin D
por: Cardwell, Glenn, et al.
Publicado: (2018)

Natural Ghee Enhances the Biochemical and Immunohistochemical Reproductive Performance of Female Rabbits
por: El-Gharrawy, Hassan T., et al.
Publicado: (2022)

The effect of dietary vitamin A supplementation in maternal and its offspring on the early growth performance, liver vitamin A content, and antioxidant index of goslings
por: Liang, J.R., et al.
Publicado: (2019)

Toxicity profile of honey and ghee, when taken together in equal ratio
por: Aditi, Prerana, et al.
Publicado: (2020)

Lipid profile in healthy human volunteers before and after consuming ghee
por: Munisekhar, Kaarna, et al.
Publicado: (2022)

Food “Vitamines”
Publicado: (1913)

Dietary vitamin A intake and its major food sources among rural pregnant women of South-West Bangladesh
por: Ahmed, Eyad, et al.
Publicado: (2023)

Dietary Intake of Vitamin D in the Czech Population: A Comparison with Dietary Reference Values, Main Food Sources Identified by a Total Diet Study
por: Bischofova, Svatava, et al.
Publicado: (2018)

Vitamin B(12)-Containing Plant Food Sources for Vegetarians
por: Watanabe, Fumio, et al.
Publicado: (2014)

Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk
por: Md. Asif, Abu Hena, et al.
Publicado: (2022)

Modification of the Effect of Vitamin E Supplementation on the Mortality of Male Smokers by Age and Dietary Vitamin C
por: Hemilä, Harri, et al.
Publicado: (2009)

Cannot write session to /tmp/vufind_sessions/sess_unm8s2s538qikahn6kopfpv87e