Results 31 to 40 of about 43,576 (231)
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedarius) gariss [PDF]
, 2016 The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation).
Ahmed, Adam Ismail +4 more
core +1 more source
Research Progresses on Nutritional Components and Authenticity Identification of Camel Milk [PDF]
Shipin KexueCamel milk is one of the important specialty dairy sources in northwest China, and rich in various nutrients including proteins, unsaturated fatty acids, amino acids, vitamins, and minerals, which exhibits remarkable antioxidant, anti-inflammatory ...
LI Danlei, KONG Xiabing, YU Yue, HU Qian, ZHANG Jiukai, CHEN Ying
doaj +1 more source
International Journal of Food Studies, 2018 The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following ...
Obakeng Galeboe +2 more
doaj +1 more source
Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks [PDF]
Shipin KexueThe microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy, respectively, and their titratable ...
WANG Dan, ZHANG Ting, ZHAO Qian, ZHANG Wenxiu, ZHANG Wenyi, YAO Guoqiang, WANG Jicheng, BAI Mei
doaj +1 more source
Middle East respiratory syndrome coronavirus in the last two years: Health care workers still at risk [PDF]
, 2019 This article is made available for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source.
Al-Tawfiq, Jaffar A., Memish, Ziad A.
core +1 more source
Antioxidants, 2021 Camel milk is a rich source of vitamin C, lactic acid bacteria (LAB), beta-caseins and milk whey proteins, including lactoferrin, lysozyme, lactoperoxidase, alpha-lactalbumin and immunoglobulin.
Muhammad Zahoor Khan +7 more
doaj +1 more source
Low milk cholesterol in camel milk: true or not? [PDF]
, 2015 Many authors argue that camel milk contains less cholesterol than cow milk while other reported the reverse. To compare the cholesterol content in camel and cow milk in similar farming conditions and to assess the impact of short underfeeding on ...
Al-Massaud, Ali +3 more
core
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Bioinorganic Chemistry and Applications, 2022 Camel milk is better tolerated than the milk of other ruminants, potentially expanding its consumer appeal. It also contains essential vitamins, minerals, and immunoglobulins, providing the milk with antioxidant, antibacterial, and antiviral properties ...
Mahmoud Kandeel, Wael El-Deeb
doaj +1 more source
Journal of Dairy Science, 2022 : Camel milk is a nutritionally rich food that shows anti-inflammatory, immune regulation, and gut microbiota maintenance properties. However, the relationship between camel milk and the intestinal microbiota during colitis is unclear.
Jing He +4 more
doaj +1 more source