Results 21 to 30 of about 657 (128)
Microbiology Indonesia, 2021 This study aimed to assess the changing of bacterial density and the physicochemical aspects during natural fermentation of Sumbawa mare’s milk, and to evaluate the dynamics of bacterial population during the natural fermentation using metagenomic ...
Yoga Dwi Jatmiko +3 more
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Nutritional value and health-promoting properties of mare's milk - a review
Czech Journal of Animal Science, 2017 Recent interest in mare's milk is associated with the fact that it contains a wide variety of valuable nutrients with health-promoting properties. Among milks of many mammal species, it is the mare's milk that is highly appreciated for similarity to ...
Ewa Jastrzębska +3 more
doaj +1 more source
Вопросы современной педиатрии, 2017 Background. Mare's milk is a promising source for making baby food products.Objective. Our aim was to assess the nutritional value, fatty acid and ascorbic acid content in mare's milk and its products as well as the possibility of their use in baby ...
Alexandr V. Yakunin +2 more
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Detection of maple toxins in mare's milk
Journal of Veterinary Internal Medicine, 2021 Background Plants from the Sapindaceae family that are consumed by horses (maple) and humans (ackee and litchi) are known to contain the toxins hypoglycin A and methylenecyclopropylglycine which cause seasonally occurring myopathy in horses and entero ...
Johannes Sander +2 more
doaj +1 more source
HUMAN AND MARE'S MILK - PROTEIN FRACTION AND LIPID COMPOSITION [PDF]
Poljoprivreda, 2014 In human population if the infants are not breast-fed, a substitute for breast milk is nee¬ded. Use of cow's milk can induce allergies during the first 3 years of life. Alternative could be mare's milk. The objectives of this review were to compare human
Vesna Gantner +3 more
doaj
Improving the composition of mare’s milk as a raw material for specialized products [PDF]
BIO Web of ConferencesThis article presents research data conducted to improve the composition of mare’s milk as a safe raw material for food production. The problem of producing specialized products is very acute and requires a solution.
Mironova Irina V. +4 more
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Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris
Heliyon, 2021 Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making.
Zhiger Akishev +5 more
doaj +1 more source
Development of an ice cream recipe using mare's milk and polysaccharides
Vestnik MGTU, 2023 The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have
Saukenova M. M. +4 more
doaj +1 more source
A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation
Food Chemistry International, EarlyView.Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee +4 more
wiley +1 more source
Changes in the Fatty Acid Composition of Milk of Lipizzaner Mares during the Lactation Period
Metabolites, 2022 The composition and properties of the milk fat of mares’ milk is interesting from a nutritional standpoint. The aim of this study was to determine the nutritional value of Lipizzaner mare’s milk for possible human consumption and identity the influence ...
Maja Gregić +6 more
doaj +1 more source