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Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9081
Abstract: BACKGROUND Annexin A9 (ANXA9) is a specific fatty acid transport protein. The ANXA9 gene is expressed in various tissues, including secretory tissue and the mammary glands. The association between the three single nucleotide polymorphisms (SNPs)…
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Keywords:
milk;
sheep milk;
anxa9 gene;
gene ... See more keywords
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Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129290
Abstract: The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron…
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Keywords:
sheep milk;
milk kefir;
antagonistic activity;
activity ... See more keywords
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Published in 2018 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2017.10.005
Abstract: Abstract The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt characteristics were compared with those…
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Keywords:
milk;
frozen sheep;
fermentation profile;
sheep milk ... See more keywords
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Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.02.013
Abstract: Abstract The impact of freezing (1 month + thawing at 7 or 25 °C) and extended refrigeration (4 days, 7 °C) on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk were assessed. Refrigerated storage resulted in…
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Keywords:
milk;
microstructural characteristics;
storage;
physicochemical microstructural ... See more keywords
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Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.05.002
Abstract: Abstract The relationships between milk composition, coagulation properties and cheese-making traits in sheep milk were characterised. Ten traits related to milk coagulation (RCTeq, kCF, CFp), cheese yield (%CYCURD, %CYSOLIDS, %CYWATER), and curd nutrients recovery or…
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Keywords:
composition coagulation;
milk;
making traits;
sheep milk ... See more keywords
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Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.05.018
Abstract: Abstract The influence of temperature, frequency, composition and physicochemical characteristics of sheep milk on its dielectric properties was evaluated as well as the performance of different chemometric methods to predict the dielectric properties and classify…
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Keywords:
whole semi;
milk;
dielectric properties;
sheep milk ... See more keywords
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Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2018.05.039
Abstract: Abstract Fermentation of milk is considered to improve ease of digestion. The protein composition of sheep milk differs from cow milk. We hypothesized that sheep milk would produce bioactive properties with different effects on gastrointestinal…
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Keywords:
milk;
sheep milk;
transit;
fermentation ... See more keywords
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Published in 2019 at "Small Ruminant Research"
DOI: 10.1016/j.smallrumres.2019.10.002
Abstract: Abstract Modern human diet and changes in lifestyle are emerging as a challenge in developing countries resulting to endless ailments. Thus, in modern spectra of human health, bioactive foods play a pivotal role. Under the…
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Keywords:
milk;
sheep milk;
functional food;
milk pertinent ... See more keywords
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Published in 2021 at "Small Ruminant Research"
DOI: 10.1016/j.smallrumres.2021.106419
Abstract: Abstract Milk and dairy foods from grazing animals contain a series of bioactive compounds that are important for human health such as fatty acids, vitamins, and sterols of animal and vegetal origin. To the best…
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Keywords:
milk cheese;
content;
milk;
profile sheep ... See more keywords
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Published in 2017 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12250
Abstract: Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be…
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Keywords:
sheep milk;
milk;
development sheep;
functional food ... See more keywords
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Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14137
Abstract: An in silico approach was used for hydrolysis of sheep milk proteins (α-s1, α-s2, β-casein, κ-Cn, α-lactalbumin, and β-lactoglobulin) by gastrointestinal enzymes in order to generate bioactive peptides (BAPs) that can inhibit ACE and DPP-IV.…
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Keywords:
molecular docking;
milk proteins;
bioactive peptides;
sheep milk ... See more keywords