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Articles 1 - 3 of 3
Full-Text Articles in Food Science
Soft Camel Milk Cheese Effects Of Coagulants And Processing Conditions, Mustapha Mbye
Soft Camel Milk Cheese Effects Of Coagulants And Processing Conditions, Mustapha Mbye
Dissertations
In recent years, camel milk (CM) has been acknowledged for several health benefits, including anti-diabetic, hypoallergic, and other effects. Accordingly, CM may provide a complementary or a healthier alternative to bovine milk (BM). This has led to increased interest in processing CM to products like cheese, yogurt, and powders to extend its shelf-life. However, CM is difficult to coagulate into hard gels, affecting its cheese quality and consumer preference. The current research aimed to investigate the impact of different coagulants (chymosin, Withania coagulans, citric and acetic acid) on CM cheese quality and sensory attributes compared to BM cheese. It …
Date Fruit Fiber Variability In Composition, Tissue Distribution, And Contribution To Hardness Of Date Fruits (Phoenix Dactylifera L.), Navomy George
Date Fruit Fiber Variability In Composition, Tissue Distribution, And Contribution To Hardness Of Date Fruits (Phoenix Dactylifera L.), Navomy George
Dissertations
Date fruit (Phoenix dactylifera L.) is a major desert crop and is an integral part of the United Arab Emirates. This study is on the various aspects of dietary fiber of ten Emirati date varieties. The main objective of this dissertation is to analyze the content and composition of mature date fruits and to study their microstructure. The aspects of biomineralization with particular importance to silica phytoliths and lignification are also studied. Finally, the date fruit dietary composition and microstructure are related to the textural attributes of the fruit. Uppsala method of dietary fiber analysis (AOAC 994.13) is used …
Variability Of The Proximate And Protein Composition Of Camel Milk (Camelus Dromedarius), Huda Musa Elsayed Mohamed
Variability Of The Proximate And Protein Composition Of Camel Milk (Camelus Dromedarius), Huda Musa Elsayed Mohamed
Dissertations
Dromedary camel milk (Camelus dromedarius) has unique physical, nutritional, and technological properties when compared with other milk. Unlike bovine milk, the processing of camel milk into fermented products and its treatment using ultra-high temperatures is technically challenging. Therefore, this research aimed to determine the variability in the proximate composition and the protein composition of camel milk collected from individual animals that are reared under intensive management in the UAE. To determine the proximate composition of samples (n = 217) were analyzed by NIR and MIR spectroscopy methods. The results obtained by the two methods were also compared. The …