Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine milk cheeses-Reference-Cited by-同舟云学术

Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine milk cheeses

Published:2023-06 Issue: Volume:31 Page:123-132
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Mbye Mustapha,Ayyash Mutamed,Mohamed Huda,Abu-Jdayil Basim,Kamleh Rabih,Kamal-Eldin Afaf

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference75 articles.

1. The texture of camel milk cheese: effects of milk composition, coagulants, and processing conditions;Mbye;Front. Nutr.,2022

2. Fermented camel milk: a review on its bio-functional properties;Solanki;Emir J. Food Agric. [Internet],2018

3. Effect of camel milk on blood sugar and lipid profile of patients with type 2 diabetes: a pilot clinical trial;Ejtahed;Int. J. Endocrinol. Metab. [Internet],2015

4. Effect of camel milk on glycemic control and insulin requirement in patients with type 1 diabetes: 2-years randomized controlled trial;Agrawal;Eur. J. Clin. Nutr. [Internet],2011

5. Camel milk as an adjuvant therapy for the treatment of type 1 diabetes: verification of a traditional ethnomedical practice;Mohamad;J. Med. Food [Internet],2009

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation;International Dairy Journal;2025-01

2. Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine yogurts;NFS Journal;2024-06

3. Differences in the Growth, Acidification, and Proteolytic Activities of Lactobacillus Helveticus, Lactobacillus Delbrueckii Subsp. Bulgaricus, and Streptococcus Salivarius Subsp. Thermophilus in Camel and Bovine Milk Fermentation;2024