Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]
Food Sci NutrTraditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Worku LA +5 more
europepmc +2 more sources
Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review. [PDF]
Int J Food SciReduced fat yoghurt is the most consumed type of yoghurt in the world, especially in developed countries. The shared opinion according to which it is better for health than plain yoghurt does not have a scientific basis. Many cohort studies instead suggest that full fat dairy products intakes have an inverse association with obesity and overweight ...
Franklin NK, Robert N.
europepmc +2 more sources
Camel Milk as a Functional Food: Nutritional Composition, Health-Promoting Benefits, and Safety Considerations. [PDF]
Food Sci NutrCamel milk contains low lactose, unique casein proteins, high vitamin contents, and diverse bioactive compounds that support metabolic health, immune function, organ protection, gut health, physical development, and brain function. Its benefits are mediated through antioxidant, anti‐inflammatory, insulin‐like effects, and immunomodulatory mechanisms ...
Bereda G, Uthirapathy S, Ahamad J.
europepmc +2 more sources
Assessment of Probiotic and Neutraceutical Properties of Camel Milk Yoghurt
International Journal of Current Microbiology and Applied Sciences, 2018 Lokesh Tak +4 more
exaly +2 more sources
ANTIFUNGAL DISINFECTANTS EFFICIENCY ON ASPERGILLUS STRAINS FROM CAMEL’S MILK AND DRINKING WATER: BIOLOGICAL DETOXIFICATION OF AFLATOXIN-M1 [PDF]
Assiut Veterinary Medical Journal, 2021 This study was conducted to assess the distribution of mold and mycotoxins in raw camel’s milk and water samples and to evaluate the fungicidal activity of three disinfectants and the detoxification capabilities of LAB towards aflatoxin M1 in camel’s ...
HASSAN MAHMOUD DIAB +4 more
doaj +1 more source
Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats [PDF]
مجلة دراسات و بحوث التربیة النوعیة, 2022 The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic fermented camel milk made from camel milk mixed with Oat milk. Fermented camel milk was made from camel milk served
Nahed S. Mohammed, Hanan A. Radwan
doaj +1 more source
Camel milk consumption patterns and perceptions in the UAE: a cross-sectional study
Journal of Nutritional Science, 2022 Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates.
Leila Cheikh Ismail +12 more
doaj +1 more source
Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut. [PDF]
Mol Nutr Food ResABSTRACT Kurut is a traditional acid‐coagulated dairy fermented product from Kazakhstan, China, Turkey, and some Central Asian countries. It can be consumed either fresh, semi‐dried, or dried. In this study, probiotic Lacticaseibacillus rhamnosus GG (LGG) dried kurut was produced with and without the addition of Kluyveromyces marxianus KLU1, a yeast ...
Tuganbay A +4 more
europepmc +2 more sources
Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk
Dairy, 2022 Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products,
Gulzar Ahmad Nayik +5 more
doaj +1 more source
Camel milk: As a New Protein Source to Use for Yoghurt Production
Turkish Journal of Agriculture: Food Science and Technology, 2020 The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed. Although the pH decrease was present, the viscosity of camel milk didn’t change.
Selda Bulca, Atakan Koç
openaire +2 more sources