Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides
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DOI: 10.3390/antiox13030335
Abstract: Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant exopolysaccharides (EPS). The aim of this study was to investigate whether the… read more here.
Keywords: ewe goat; cow ewe; comparison milk; milk ... See more keywords
Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells
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DOI: 10.3390/molecules27061995
Abstract: Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well… read more here.
Keywords: cow ewe; bioactive compounds; crocin; antiproliferative effect ... See more keywords