Determination of percent content of camel milk in adulterated milk samples by normalized real-time PCR system based on single-copy nuclear genes.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10382
Abstract: BACKGROUND Compared with the traditional qualitative polymerase chain reaction (PCR), which only identifies the category of species, the quantitative PCR method provides a value, which is very important for appropriate penalty enforcement according to the… read more here.
Keywords: milk; system; copy; pcr ... See more keywords
Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture.
Sign Up to like & getrecommendations! Published in 2021 at "Folia microbiologica"
DOI: 10.1007/s12223-021-00885-x
Abstract: This study aimed to isolate lactic acid bacteria (LABs) of technological interest from Moroccan camel milk and select starter or adjunct culture for dairy product manufacturing. The phenotypic and biochemical identification of 47 isolates revealed… read more here.
Keywords: camel milk; acid bacteria; moroccan camel; lactic acid ... See more keywords
Expression and Purification of the Main Component Contained in Camel Milk and Its Antimicrobial Activities Against Bacterial Plant Pathogens
Sign Up to like & getrecommendations! Published in 2018 at "Probiotics and Antimicrobial Proteins"
DOI: 10.1007/s12602-018-9416-9
Abstract: Lactoferrin is the most dominant protein in milk after casein. This protein plays a crucial role in many biological processes including the regulation of iron metabolism, induction and modulation of the immune system, the primary… read more here.
Keywords: milk; camel milk; purification; bacterial plant ... See more keywords
Evaluation of the hepatoprotective effect of combination between fermented camel milk and Rosmarinus officinalis leaves extract against CCl4 induced liver toxicity in mice
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3542-y
Abstract: The present study was conducted to evaluate the in vitro antioxidant activity of fermented camel milk with Lactococcus lactis subsp. cremoris (FCM-LLC) alone, Rosmarinus officinalis extract (R) alone and their combination and to investigate their… read more here.
Keywords: combination; rosmarinus officinalis; camel milk; fermented camel ... See more keywords
Effect of operating parameters on the surface and physico-chemical properties of spray-dried camel milk powders
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2018.09.010
Abstract: Abstract The effect of process variables of spray drying on the surface and physico-chemical properties of camel milk powder was evaluated. A 2 3 full factorial experimental design was used to determine the effects of… read more here.
Keywords: milk; surface physico; chemical properties; camel milk ... See more keywords
Identification of novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides in camel milk protein hydrolysates.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.10.033
Abstract: Nine novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides (FLQY, FQLGASPY, ILDKEGIDY, ILELA, LLQLEAIR, LPVP, LQALHQGQIV, MPVQA and SPVVPF) were identified in camel milk proteins hydrolysed with trypsin. This was achieved using a sequential approach combining… read more here.
Keywords: milk; camel milk; inhibitory peptides; dpp inhibitory ... See more keywords
Novel β-casein derived antioxidant and ACE-inhibitory active peptide from camel milk fermented by Leuconostoc lactis PTCC1899: Identification and molecular docking
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.05.012
Abstract: Abstract Antioxidant and angiotensin-I converting enzyme inhibitory (ACE-I) activities of bioactive peptide fractions from camel milk fermented by Leuconostoc lactis PTCC 1899 were assessed. The fraction m TE mg−1 protein) activities and was purified through… read more here.
Keywords: camel milk; milk fermented; ace; peptide ... See more keywords
Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104691
Abstract: Abstract Historically, camel milk has an important role in human medicine and nutrition. In view of this, we performed an in-depth screening of milk fat fractions obtained from two different types of camels; Camelus dromedarius… read more here.
Keywords: milk; fat fractions; comparative characterisation; milk fat ... See more keywords
Effect of Prosopis cineraria (L) druce pods and camel milk for nutritional enrichment in traditionally fermented minor millet's drink
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2020.100251
Abstract: Abstract Nations around the world are faced with various nutritional challenges in terms of malnutrition and unbalanced nutrition to maintain healthy lifestyles and longevity of their populations. The quest for innovative interventions in existing traditional… read more here.
Keywords: milk; prosopis cineraria; millet; enrichment ... See more keywords
Proteomics and microstructure profiling of Bactrian camel milk protein after homogenization
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112287
Abstract: Abstract In the present study, label-free quantification was used to study the protein changes in camel milk during homogenization. In the control and homogenization groups, we quantified 280 and 264 proteins, respectively between two groups.… read more here.
Keywords: milk; camel milk; homogenization; milk protein ... See more keywords
Isolation of probiotic bacteria from raw camel's milk and their antagonistic effects on two bacteria causing food poisoning
Sign Up to like & getrecommendations! Published in 2019 at "New Microbes and New Infections"
DOI: 10.1016/j.nmni.2018.11.008
Abstract: Lactic acid bacteria (LAB) is one of the main classes of acid-producing organisms in the food industry, and they play a vital part in many food and feed fermentations. We isolated and performed molecular identification… read more here.
Keywords: milk; raw camel; camel milk; lab ... See more keywords