Results 31 to 40 of about 385 (124)

NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE [PDF]

Journal of Food and Dairy Sciences, 2013
             Thisstudywas aimed to evaluate the nutritional quality and compare the general physic-chemical characteristics and microbial properties of camel milk in North Sinai Governorate.
M. Shahein, M. Hashim, W. Nasr
doaj   +1 more source

Banana Frozen Yoghurt from Camel Milk

Pakistan Journal of Nutrition, 2010
This study is conducted in the dairy laboratory of the faculty of Agricultural Technology and Fish Sciences, Al-Neelain University. The objective of this study was to investigate the possibility of manufacture frozen yoghurt from camel milk with banana flavor and investigate the suitable levels of banana which were 10, 12 and 14%. pH value, fat%, total
Salma Kh Ahmed, Rea Haroun, Mohamed O. Eisa   +2 more
openaire   +1 more source

Bioactive Peptide-Enriched Requeson: A Functional Dairy Product From Whey Fermentation. [PDF]

Food Sci Nutr
This study presents the production of functional Requeson from whey using lactic fermentation. Proteolysis induced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus promotes the generation of bioactive peptides. The product is evaluated for antioxidant, ACE‐inhibitory, DPP‐IV inhibitory, mineral chelating, and antimicrobial ...
Patlan-Velázquez LF, González-Olivares LG, García-Garibay M, Alatorre-Santamaría S, Gómez-Ruiz L, Rodríguez-Serrano G, Carrasco-Navarro U, Cruz-Guerrero A.   +7 more
europepmc   +2 more sources

The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk

International Journal of Food Science, 2021
Functional foods play an important role in human health by prevention of disease. A variety of functional foods are produced around the world. Recently, the consumption of dairy products containing probiotic bacteria and prebiotics (synbiotic) has ...
Younes Safdari, Mohsen Vazifedoost, Zohreh Didar, Bahareh Hajirostamloo   +3 more
doaj   +1 more source

EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK. [PDF]

Journal of Food and Dairy Sciences, 2015
            In the present work, the influence of milk supplementation on physiochemical, microbiological and sensory properties of probiotic camel's yoghurt during refrigerated storage period of 21 d was studied.
A. Ibrahim
doaj   +1 more source

Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt [PDF]

Journal of Food and Dairy Sciences, 2017
Silicon plays an important role in bone formation and connective tissue metabolism. Although biological interest in this element has recently been increased, limited information exists about the silicon concentration of foods.
Magda Abd El Aziz, Mounira Ahmed, M. El Nawawy, W. Azer, H. Sobhy   +4 more
doaj   +1 more source

PRODUCTION OF FUNCTIONAL BIO - YOGHURT MADE FROM CAMEL MILK, SKIM MILK RETENTATE AND FORTIFIED WITH SWEET POTATO POWDER [PDF]

Egyptian Journal of Agricultural Research, 2019
the goal of this study was done to estimate the effect of partially replacement of camel's milk with skim milk retentate (SMR) as well as fortification with sweet potato powder (SPP) on the physicochemical, rheological, microbiological, microstructure and sensory properties of the resultant bio- yoghurt, during the storage.
Hatem Omar, AMAL EL-NIMER, Mohamed Ahmed, Hasan HASSAAN   +3 more
openaire   +1 more source

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment [PDF]

Food Science & Nutrition, 2021
AbstractIn this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated.
Mojtaba Azari‐Anpar, Morteza Khomeiri, Amir Daraei Garmakhany, Sorour Lotfi‐Shirazi   +3 more
openaire   +2 more sources

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

Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]

Food Sci Nutr
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Ashraf N, Arshad Z, Din A, Ul Ain HB, Alum EU, Tufail T.   +5 more
europepmc   +2 more sources