Results 41 to 50 of about 657 (128)

Study of the qualitative composition of combined milk

Алматы технологиялық университетінің хабаршысы, 2022
The article presents the results of a study of combined milk. According to the organoleptic evaluation, combinations of cow's and mare's milk were selected in the ratio of 50:50 and 80:20, according to the revealed physico-chemical indicator, a positive ...
G. A. Kozhabekova, R. B. Mukhtarkhanova, A. U. Shingisov   +2 more
doaj   +1 more source

The Quality of Clarity: Lessons from the Sixty‐Year Struggle to Maintain the Purity of Lake Taupō

Kōtuitui: New Zealand Journal of Social Sciences Online, Volume 21, Issue 2, June 2026.
Sixty years of effort to protect the exceptionally clear water of Lake Taupō, the largest lake in Aotearoa New Zealand, show how environmental memory can help manage a cultural and natural resource. I describe how water clarity and quality in this lake have been protected, through managing soil erosion and phosphorus flows during the 1960s–1980s, and ...
Jonathan West
wiley   +1 more source

A Novel Function of Nonadecanoic Acid in Regulating Glucose Homeostasis

Advanced Science, Volume 13, Issue 26, 8 May 2026.
This study identifies the odd‐chain fatty acid C19:0 as an endogenous ligand of GPR120 that promotes glucose homeostasis via Gαq signaling. In obesity, elevated palmitic acid suppresses endogenous C19:0 production through a miRNA–PPARα–HACL1 pathway, offering a promising direction for understanding the role of OCFAs in human health.
Yanting Hou, Yinghua Ma, Qin Liu, Dingling Ma, Yuxin Tong, Lili Xu, Xiaolong Chu, Jingzhou Wang, Maodi Liang, Mengyuan Zhao, Huizi Zhang, Yurui Su, Jianxin Xie, Cuizhe Wang, Jun Zhang   +14 more
wiley   +1 more source

RESEARCH OF PHYSICAL AND CHEMICAL PROPERTIES OF ICE-CREAM FROM CATNES MILK

Алматы технологиялық университетінің хабаршысы, 2021
The article presents the results of the study of physicochemical properties, photographs of ash and spectrograms of the mineral composition of ice cream from cow and mare's milk, obtained on an ICP-MC mass spectrometer.
A. U. Shingisov, M. K. Alimardanova, R. B. Mukhtarkhanova, U. U. Tastemirova   +3 more
doaj  

Development of soft cheese of functional orientation [PDF]

BIO Web of Conferences
Traditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis ...
Timakova Roza T., Iliukhina Iuliia V.
doaj   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional 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.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Review: Physiologically functional components of mare's milk

MANAS: Journal of Engineering, 2015
Mare's milk popularity as a health-promoting food product is continuously increasing. The reason for this phenomenon is the historical traditions of the Kyrgyz people in use of mare milk for therapeutic purposes and scientifically based approaches in ...
A. Mazhitova, A. Kulmyrzaev
doaj  

Thoroughbred mare's milk exhibits a unique and diverse free oligosaccharide profile

FEBS Open Bio, 2018
The Thoroughbred is among the most valuable horse breeds, and its husbandry is a major industry. Mare's milk plays a major role in the health of neonatal foals. Although the main components of mare's milk are broadly characterized, free oligosaccharides (
Sercan Karav, Jaime Salcedo, Steven A. Frese, Daniela Barile   +3 more
doaj   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Development of Fermented Mare’s Milk Using Mixed Probiotic Cultures

Media Peternakan, 2016
Mare’s milk has good nutrient composition for human being in the form of natural milk or milk products. It can be used to replace cow’s milk, especially in the regions outside of Java Island which are rarely found dairy cow.
T. W. Murti, E. Robiyati, H. L. Jundi, F. Ramadhani, B. Rustamadji, Y. Y. Suranindyah   +5 more
doaj   +1 more source