Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)-Reference-Cited by-同舟云学术

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Angiotensin converting enzyme-inhibitory activity and antimicrobial effect of fermented camel milk (Camelus dromedarius)

Published:2017-03-06 Issue:1 Volume:71 Page:27-35
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Alhaj Omar A¹,Metwalli Ali A¹²,Ismail Elsayed A¹³,Ali Hatem S¹,Al-Khalifa Abdulrahman S¹,Kanekanian Ara D⁴

Affiliation:

1. Department of Food Science & Nutrition; College of Food and Agricultural Sciences; King Saud University; P.O. Box 2460 Riyadh 11451 Saudi Arabia

2. Dairy Department; Collage of Agriculture; Minia University; Egypt

3. Department of Dairy Science; Faculty of Agriculture; Benha University; Benha 13518 Egypt

4. Centre for Nutrition, Dietetics and Food Science; Cardiff Metropolitan University; Cardiff Wales CF5 2YB UK

Funder

National Plan for Science, Technology and Innovation

King Abdulaziz City for Science and Technology

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12383/fullpdf

Reference36 articles.

1. Growth, viability, and proteolytic activity of bifidobacteria in whole camel milk;Abu-Taraboush;Journal of Dairy Science,1998

2. Compositional, technological and nutritional aspects of dromedary camel milk - a review;Al haj;International Dairy Journal,2010

3. Milk-derived Bioactive Components from Fermentation

4. Heat stability of camel milk proteins after sterilization process;Alhaj;Journal of Camel Practice and Research,2011

5. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan Jben;Benkerroum;Journal of Applied Microbiology,2000

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