Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product

Author:

Alu’datt Muhammad H.,Rababah Taha,Alhamad Mohammad N.,Obaidat Mohammad M.,Gammoh Sana,Ereifej Khalil,Al-Ismail Khaild,Althnaibat Rami M.,Kubow Stan

Funder

Deanship of Scientific Research at the Jordan University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference13 articles.

1. The chemical composition of Jameed cheese;Abu-Lehia;Ecology of Food and Nutrition,1988

2. Microbial analysis of solar and freeze-dried Jameed produced from cow and sheep milk with the addition of carrageenan mix to the Jameed paste;Al Omari;Pakistan Journal of Nutrition,2008

3. Characterization and biological properties of dry fermented product (Jameed) manufactured from cow milk: Comparison of sun and freeze drying;Alu’datt;Journal of Food Processing and Preservation,2014

4. Anti-oxidant, anti-diabetic and anti-hypertensive effects of extracted phenolics and hydrolyzed peptides from barley protein fractions;Alu’datt;International Journal of Food Properties,2012

5. AOAC. (1984). Official methods of analysis of association of Official Analytical Chemists. In: Horwitz, E. (Ed.), Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International. 1997. 16th ed. Washington, Virginia, USA.

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