Results 91 to 100 of about 457,295 (152)

POLYMERIZED WHEY PROTEIN ISOLATES IMPACT ON ORGANOLEPTIC PROPERTIES OF CAMEL MILK STIRRED YOGHURT

Journal of Global Innovations in Agricultural and Social Sciences, 2014
Hafiz Arbab Sakandar, Sarfraz Ahmad, Hafiz Khuram Wasim Aslam, Azam Shakeel, Muhammad Shoaib   +4 more
openaire   +1 more source

Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits. [PDF]

Int J Food Sci
Wijesekara A, Weerasingha V, Jayarathna S, Vidanarachchi JK, Priyashantha H.   +4 more
europepmc   +1 more source

INFOGEST 2.0 Protocol Applied to Animal-Derived Milk and Dairy Products: A Systematic Review of Six Years of Scientific Effort. [PDF]

Foods
De Santis G, Ilori OA, Abrego-Guandique DM, Plastina P, Tucci P, Cione E.   +5 more
europepmc   +1 more source

Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future. [PDF]

Front Nutr
Kumar A, Yadav M, Ali S, Dutta I, T SK, Yadav V, Durage TTD, Alhodieb FS, Alsanie SA.   +8 more
europepmc   +1 more source

Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods. [PDF]

Microorganisms
Alebidi S, Mallek H, Fragasso M, Capozzi V, Abidi F, Essid I, Spano G, Selmi H.   +7 more
europepmc   +1 more source

How to improve the production of fermented camel milk.

, 2009
Camel milk is mostly consumed fresh or fermented, but there has been little research on it, especially on its microbiological aspects. Fermented milk is the result of natural lactic souring over several hours at ambient temperature.
Lodi R, Morandi S
core  

Ultrasound-assisted fermentation of buttermilk by <i>Limosilactobacillus fermentum</i> and <i>Lacticaseibacillus rhamnosus</i>: Effects on bacterial proliferation, antioxidant potential, and enzymatic inhibition. [PDF]

Curr Res Food Sci
Hashemi SMB, Gholamhosseinpour A.
europepmc   +1 more source

A Review on Processing Opportunities for the Development of Camel Dairy Products. [PDF]

Food Sci Anim Resour, 2023
Arain MA, Rasheed S, Jaweria A, Khaskheli GB, Barham GS, Ahmed S.   +5 more
europepmc   +1 more source

Review and documentation of adulteration in camel milk

Source Agritrop Cirad (https://agritrop.cirad.fr/615559/)International audienceCamel milk, valued for its rich nutritional composition and absence of β-lactoglobulin, is increasingly recognized for its health benefits and functional properties.
Faye, Bernard, Kiselev, Sergei, Konuspayeva, Gaukhar, Nagy, Peter   +3 more
core  

Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics. [PDF]

Sci Rep, 2023
El-Menawy RK, Mohamed DM, Ismail MM, Hassan AM.   +3 more
europepmc   +1 more source