Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes, and whereas butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Impact cover topics focusing on ghee chemistry and physicochemical properties, ghee processing and applications, as well as ghee biosafety and health effects.
Features:
- Explores the chemistry of ghee from different dairy sources
- Discusses ghee functional constituents and their health-enhancing potential
- Written by industry experts and international scientists
- Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics
Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the field of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the Research and Development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oils companies reformulating their products or developing new healthy products.
About the Author: Prof. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Zagazig University (Egypt). Since 2013, Prof. Mohamed F. Ramadan is a Professor of Biochemistry at Umm Al-Qura University (Saudi Arabia). Prof. Hassanien obtained his Ph.D. (Dr. rer. nat.) in Food Chemistry from Berlin University of Technology (Germany, 2004). As a post-doctoral researcher, Prof. Ramadan continued his research in ranked universities in different countries such University of Helsinki (Finland), Max-Rubner Institute (Germany), Berlin University of Technology (Germany), and University of Maryland (USA). In 2010, he was invited to be Visiting Professor (100% research) at King Saud University in Saudi Arabia. In 2012, he was invited to be Visiting Professor (100% teaching) in the School of Biomedicine, Far Eastern Federal University in Vladivostok, Russian Federation. Prof. Ramadan published more than 250 peer-reviewed papers and reviews in internationally recognized journals with high impact factors. He edited several books and reference work (recent h-index is 39). He was participated and invited speaker in several international conferences. Several funding national and international agencies funded his research. In his research group, Prof. Hassanien has supervised the M.Sc. and Ph.D. thesis of 15 students. He is an active member of several academic bodies and associations. Since 2003, Prof. Hassanien is a reviewer and editor in several highly-cited international journals. Prof. Hassanien received Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences (2006), Egyptian State Prize for Encouragement in Agricultural Sciences (2009), European Young Lipid Scientist Award (2009), AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology and Innovation (2012), TWAS-ARO Young Arab Scientist (YAS) Prize in Scientific and Technological Achievement (2013), and Atta-ur-Rahman Prize in Chemistry (2014). Prof. Hassanien's current research interests are the chemistry of bioactive compounds and the impact of processing on the functionality and properties of food components.
