Results 41 to 50 of about 8,973 (183)

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Processing Challenges and Opportunities of Camel Dairy Products

International Journal of Food Science, 2017
A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk.
Tesfemariam Berhe, Eyassu Seifu, Richard Ipsen, Mohamed Y. Kurtu, Egon Bech Hansen   +4 more
doaj   +1 more source

Nanoplastics: Methods, Exposure and Effects on Domestic, Farm and Wild Animals

Journal of Applied Toxicology, EarlyView.
ABSTRACT Nanoplastics (NPs) are synthetic polymer particles ranging in size from 1 nm to 1 μm that have been identified as a major concern for ecosystems and organisms due to their plethora of negative effects. The aim of this review is to provide a comprehensive overview of the knowledge relating to exposure and effects of NPs in domestic (i.e., farm ...
B. De Felice, M. Bertazzo, A. F. Tabaran, M. Parolini, R. P. Popa, A. Pintea, L. J. Spicer, A‐L. Nagy, F. Caloni   +8 more
wiley   +1 more source

ISOLATION AND IDENTIFICATION OF LACTIC ACID PRODUCING BACTERIA FROM CAMEL MILK

Pakistan Veterinary Journal, 2002
Lactic acid bacteria (LAB) were isolated from camel milk by culturing the camel milk on specific media and pure culture was obtained by sub culturing. Purification of culture was confirmed by Gram's staining and identified by different bio-chemical tests.
Toqeer Ahmad, Rashida Kanwal, Izhar Hussain Athar1, Najam Ayub
doaj  

Chemical Composition and Proteomics of Camel Milk at Different Lactation Stages [PDF]

Shipin Kexue
In this study, the basic nutritional components and physicochemical indicators of camel milk were measured during the early, middle, late, and dry lactation stages to explore their variation patterns throughout the entire lactation process.
MING Liang, LI Yafei, LÜ Haodi, Hosblig, YI li
doaj   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Camel Milk Processing Opportunities: A Review [PDF]

Journal of Camel Practice and Research
Camel milk occupies a pivotal and essential position in the dietary customs of individuals residing in semi-arid and arid areas. Historically, the promotion and commercial distribution of camel milk have been negligible, primarily due to the absence of processing facilities in areas where camels are raised.
Ayaulym, Rakhmatulina, Altynay, Abuova, Arman, Issimov, Faye, Bernard   +3 more
openaire   +3 more sources

Camels as a Climate‐Resilient Linchpin for Sustainable Development in Global Drylands

Sustainable Development, EarlyView.
ABSTRACT Camels represent a significant, yet underutilized, asset for advancing integrated sustainable development in the world's expanding drylands. Previous reviews have examined camels' physiology, milk composition, or pastoral systems in isolation; this review examines their potential as a climate‐resilient linchpin for food systems by synthesizing
Ayana Angassa, Minyahel Tilahun, Solomon G. Tesfamichael   +2 more
wiley   +1 more source

Study of the Biochemical Biodiversity of Camel Milk

The Scientific World Journal, 2019
Due to its balanced composition in basic nutrients, its richness in vitamins and in minerals, camel milk has a special place in the daily diet of southern populations. The present study aimed at examining some physicochemical and biochemical characteristics of camel milk (Camelus dromedarius) in Morocco. To achieve this aim, three batches of samples of
Sara Bouhaddaoui, Rachida Chabir, Faouzi Errachidi, Lahsen El Ghadraoui, Bouchra El Khalfi, Meryem Benjelloun, Abdelaziz Soukri   +6 more
openaire   +3 more sources

Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks [PDF]

Shipin Kexue
The 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