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

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

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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