Results 61 to 70 of about 385 (124)

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Fermented Milk as an Alternative Therapy for Obesity

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Obesity is a global health concern closely associated with metabolic disorders, including fatty liver disease. Conventional treatment approaches rely on lifestyle modifications and pharmacological interventions, but functional foods, particularly fermented milk, have gained attention as promising alternatives.
Ulan Safitri, Ninik Rustanti, Adriyan Pramono, Suparmi Suparmi, Poulami Jha   +4 more
wiley   +1 more source

Effect of storage period on the physicochemical properties of Sudanese camel (Camelus dromedarius), milk set type yoghurt

International Journal of Life Science and Agriculture Research
The present study was carried out in the laboratory of Dal Group for Food, Department of Quality & New product development (NPD), Khartoum, Sudan, to assess the effect of storage period on physicochemical properties of camel milk set type yoghurt (CMY).
Dr. Adam Ismail Ahmed, M.G.O, Elnazier, S. A, Bakheit   +2 more
openaire   +1 more source

Isolation and characterisation of Enterococcus faecium from camel milk and its potential use for value addition of functional yoghurt

International Journal of Food Science and Technology
Abstract Camel milk is a nutritionally valuable product containing beneficial microorganisms that can enhance product quality, safety, and potential health benefits. This study aimed to isolate and characterise Enterococcus faecium strains from raw camel milk and assess their potential in functional yoghurt production.
Nida Bibi, Sheraz Ahmed, Faiz-Ul Hassan, Zunaira Mushtaq, Zahida Qadeer, Maham Shafiq, Muhammad Rizwan Tariq, Robert Mugabi, Emine Macit, Gulzar Ahmad Nayik   +9 more
openaire   +1 more source

Evaluation of Chemical Composition of Yoghurt Made from Camel and Camel-Sheep Milk Mixtures During Storage

International Journal of Dairy Science, 2015
S.A. Ibrahem, I.E.M. El Zubeir
openaire   +1 more source

Camel milk in the horn of Africa: production systems, physicochemical, and nutritional quality, traditional utilization, safety, and market value chain dynamics. [PDF]

Food Sci Anim Resour
Mahdi Hassan S, Bekele Tola Y, Fikreyesus Forsido S, Arimi J, Abera Teka T, Makiso Urugo M.   +5 more
europepmc   +1 more source

Influence of probiotic bacteria isolated from camels' milk on the physicochemical properties of camels’ milk stirred yoghurt

Research Journal of Animal and Veterinary Sciences, 2018
openaire   +1 more source

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

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

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