Results 91 to 100 of about 459,806 (212)

YY-11, a camel milk-derived peptide, inhibits TGF-β-mediated atherogenic signaling in human vascular smooth muscle cells

, 2021
Atherosclerosis, the major underlying pathology of cardiovascular disease, commences with the binding and trapping of lipids on modified proteoglycans, with hyperelongated glycosaminoglycan chains.
Bansal, N, Afroz, R, Moyle, P, Mohamad, R, Hussain, H, Wattoo, FH, Cao, Y, Kamato, D, Zhou, Y, Little, PJ   +9 more
core   +1 more source

Exploring Commercially Available Camel Milk Dairy Products: Medicinal, Nutritional and Antimicrobial Properties [PDF]

Research and Innovation in Food Science and Technology
Camel has become a focus of interest for scientists and breeders due to its exceptional ability to produce significant quantities of milk for extended periods in regions with arid climates.
Ayman Khaliq, Ahmad Rabbani
doaj   +1 more source

Camel Milk; A Nutritious Superfood for Health Complications [PDF]

, 2023
The camel is an essential food resource for arid and semi-arid environments in food security conditions. Camel milk is a unique source of nutrients with therapeutic properties.
Jain, Rajesh, Singh, Mamta, Al Juwarey, Mekdad, Rehman, Asif Ur, Mohammadabadi, Tahereh   +4 more
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Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with
Jelena Zagorska, Kristine Majore, Aidana Yessenova, Fatima Dikhanbayeva, Ayaulym Rakhmatulina, Nurbek Aralbayev, Dinara Tlevlessova   +6 more
core   +1 more source

Impact of camel milk incorporation on proximate nutritional composition and overall quality of rice and buckwheat-based gluten-free bread

Cogent Food & Agriculture
Camel milk is high in proteins, vitamins, and minerals, and its use in gluten-free products can help to compensate for the loss of vital nutrients in wheat-based bread.
Junaid Abid, Saleha Ahmed, Wajid Syed, Mahmood Basil A. Al-Rawi, Moluleki Maphosa   +4 more
doaj   +1 more source

Nutritional and Therapeutic Characteristics of Camel Milk in Children: A Systematic Review

Electronic Physician, 2015
Introduction: Camel milk is the closest to a human mother’s milk. Camel milk is different from other milks, however, having low sugar and cholesterol, high minerals (sodium, potassium, iron, copper, zinc and magnesium, and vitamin C).
Said Zibaee, Syed Musa al-reza Hosseini, Mahdi Yousefi, Ali Taghipour, Mohammad Ali Kiani, Mohammad Reza Noras   +5 more
doaj   +1 more source

Fatty acids composition of dromedary and bactrian camel milk in Kazakhstan

, 2006
The fatty acid composition is probably linked to one of the health effects attributed to camel milk. In the present paper, the fatty acid compositions of dromedary camel, bactrian camel and hybrids are analysed in Kazakhstan where all these species ...
Montet, Didier, Serikbaeva, Asia, Faye, Bernard, Narmuratova, Meiramkul, Loiseau, Gérard, Barouh, Nathalie, Konuspayeva, Gaukhar   +6 more
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The Prevalence of Brucella spp. in camel milk marketed from North Eastern Province, Kenya

, 2012
The camel is the dominant livestock in North Eastern province where it provides sustenance to many people especially during the frequent dry periods when other animals die or are unthrifty.
Wanjohi, M, Bebora, L, Gitao, C G
core  

Plasmin Activity in Camel Milk

LWT - Food Science and Technology, 1994
Abstract Plasmin and plasminogen were detected in individual camel milks using a fluorogenic substrate. The results obtained suggested that camel milk may contain less plasmin and plasminogen in early lactation than normally found in cow milk. The proteolytic activity of camel plasmin on camel casein was comparable to the proteolytic activity of ...
A. Baer, I. Ryba, Z. Farah
openaire   +1 more source

Making of pasteurized Lfrik (fermented Moroccan camel milk) by selected lactic starters

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2018
Traditional Moroccan Lfrik is processed by spontaneous fermentation of whole raw camel milk at ambient temperature. In this study, pasteurized Lfrik was made using pasteurized camel milk inoculated with strains of Lactococcus and Leuconostoc obtained ...
Maha ALAOUI ISMAILI, Mohamed ZAHAR, Abed HAMAMA, Bouchta SAIDI   +3 more
doaj