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

Jump To References Section

Authors

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

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2003-05-01

How to Cite

Anilakumar, K. R., Nagaraj, N. S., Narayana Prasad, N., Parameswaraiah, P. M., & Jeevaratnam, K. (2003). Changes in Fatty Acid Profile of some Processed Food Items during Storage. The Indian Journal of Nutrition and Dietetics, 40(5), 168–173. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6786

Issue

Volume 40, Issue 5, May 2003

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).