Results 131 to 140 of about 457,295 (152)

The Main Features and Microbiota Diversity of Fermented Camel Milk. [PDF]

Foods
Bilal Z, Akhmetsadykova S, Baubekova A, Tormo H, Faye B, Konuspayeva G.   +5 more
europepmc   +1 more source

Effect of Butternut Squash (<i>Cucurbita moschata</i>) Seed Powder on the Chemical and Rheological Properties of Stirred Cultured Camel Milk and Yoghurt

Food and Nutrition Sciences
Collins K. Kangogo, Patrick S. Muliro, Joseph O. Anyango   +2 more
openaire   +1 more source

Simultaneous fermentation and enzymatic biocatalysis-a useful process option? [PDF]

Biotechnol Biofuels Bioprod
Oehlenschläger K, Schepp E, Stiefelmaier J, Holtmann D, Ulber R.   +4 more
europepmc   +1 more source

Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract. [PDF]

J Food Sci Technol
Gumber S, Kumar S, Kaushik R, Kumar H, Mehra R.   +4 more
europepmc   +1 more source

Relevance of Milk Composition to Human Longitudinal Growth from Infancy Through Puberty: Facts and Controversies. [PDF]

Nutrients
Borer KT.
europepmc   +1 more source

Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety. [PDF]

Compr Rev Food Sci Food Saf
Hawaz H, Bottari B, Scazzina F, Carini E.   +3 more
europepmc   +1 more source

Quantifying vitamin D intake among Aboriginal and Torres Strait Islander peoples in Australia. [PDF]

Eur J Clin Nutr
Neo B, Tilbrook D, Nannup N, Daly A, Dunlop E, Jacky J, Michie C, Prior C, Farrant B, Shepherd CCJ, Lawrence AS, Tescari E, Black LJ.   +12 more
europepmc   +1 more source

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Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications

Journal of Food Science and Technology, 2023
Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these regions due to its high nutritional value and medicinal properties. It is rich in protein, minerals and vitamins.
Joshua M Arimi
exaly   +3 more sources

Processing, composition and sensory characteristic of yoghurt made from camel milk and camel–sheep milk mixtures

Small Ruminant Research, 2016
Abstract The present study was conducted with the objective of improving the processing properties of camel milk yoghurt by mixing with sheep milk and comparing 2 different starter cultures. Six types of yoghurts were produced from camel and camel–sheep milk mixture as follows: As1, As2, Bs1, Bs2, Cs1 and Cs2.
Shimaa A. Ibrahem, Ibtisam E.M. El Zubeir   +1 more
exaly   +2 more sources

Physicochemical properties of probiotic frozen yoghurt made from camel milk

International Journal of Dairy Technology, 2011
The purpose of this research was to determine and compare the physicochemical properties of probiotic frozen yoghurts made from camel and cow milks. The results showed that the viscosity of frozen yoghurt made from camel milk was significantly higher (P 
Elsayed Ismail
exaly   +2 more sources