Results 81 to 90 of about 11,165 (175)

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

Effects of Geographic Region on the Composition of Bactrian Camel Milk in Mongolia

Animals, 2019
Camel milk is considered as an essential source of nutrition for desert people. However, few studies have investigated how geography affects Bactrian camel milk in Mongolia.
Jing He, Yuchen Xiao, Khongorzul Orgoldol, Liang Ming, Li Yi, Rimutu Ji   +5 more
doaj   +1 more source

AI‐Enabled Next‐Generation Dairy Systems: From Sensors to Smart Processing

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
AI‐enabled Dairy 4.0 technologies integrate big data, IoT, smart sensing, digital twins, and machine learning to address key dairy industry challenges including sustainability, milk quality variability, animal health, traceability, and resource efficiency.
Zeki Erol, Jerina Rugji, Ambreen Hamadani, Henna Hamadani   +3 more
wiley   +1 more source

Nanobodies: A Promising Toolkit for Diagnostic Applications

SmartMat, Volume 7, Issue 3, June 2026.
This review focuses on camelid‐derived nanobodies (VHHs) and explains how their small size and high stability support robust diagnostic design. Applications across ELISA, lateral flow assays, and PET/SPECT imaging are summarized, along with clinical progress such as caplacizumab.
Wei Wu, Abid Ali, Li Sun, Jiahao Hu, Lina Hameed, Saba Shafi, Ali Raza, Khuzin Dinislam, Wenjing Xing, Long Rong, Jie Lin, Jian Ma   +11 more
wiley   +1 more source

Milk Production and Composition in Camel and Its Beneficial Uses: A Review

Turkish Journal of Agriculture: Food Science and Technology, 2019
Globally, 16.9% of milk used by humans is taken from different species other than a cow. These species are sheep, horse, yak, ass, goat, camel and buffalo.
Wajid Ali, Ethem Akyol, Ayhan Ceyhan, Sadia Dilawar, Asia Firdous, Muhammad Zia ul Qasim, Muhammad Moiez Ahmad   +6 more
doaj   +1 more source

Specific properties of camel milk and milk products [PDF]

, 2014
Since 3500-2800 BC milk from different animals like cow, goat, rein deer, horse buffalo, and camel has been a source of nutrition for men in different part of the world.
Gislefoss, Elisabeth
core  

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

Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

, 2020
 Background and objective: The objective of this study was to produce functional low-fat camel milk ice creams enriched with native camel milk casein or its antioxidant hydrolysates produced by chymotrypsin.Material and methods: Native or hydrolyzed ...
Salami, Maryam, Hajian, Nasim, Emam-Djomeh, Zahra, Mohammadian, Mehdi, Moghadam, Maryam   +4 more
core   +1 more source

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