The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Changes in Fatty Acid Profile of some Processed Food Items during Storage


Affiliations
1 Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
     

   Subscribe/Renew Journal


Several rations in the ready-to-eat (RTE) form have been developed hitherto in the Defence Food Research laboratory to meet the demands of Indian Armed Forces deployed under diverse climatic and environmental situations. With a view to have long shelf-stability, these rations are being prepared using hydrogenated fat as the cooking medium.
User
Notifications

Abstract Views: 273

PDF Views: 0




  • Changes in Fatty Acid Profile of some Processed Food Items during Storage

Abstract Views: 273  |  PDF Views: 0

Authors

K. R. Anilakumar
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
N. S. Nagaraj
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
N. Narayana Prasad
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
P. M. Parameswaraiah
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India
K. Jeevaratnam
Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore - 570 011, India

Abstract


Several rations in the ready-to-eat (RTE) form have been developed hitherto in the Defence Food Research laboratory to meet the demands of Indian Armed Forces deployed under diverse climatic and environmental situations. With a view to have long shelf-stability, these rations are being prepared using hydrogenated fat as the cooking medium.