Výsledky vyhledávání - "Haleimah Ahmed Abdulla Seraidy"

Short communication: The effect of pectin and sodium alginate on labans made from camel milk and bovine milk

Autor: Alya Ali Hilal Alnaqbi, Ameera Hamad Ali Aljneibi, Haleimah Ahmed Abdulla Seraidy, Bhawna Sobti, Afaf Kamal-Eldin, Fathalla Hamed, Basma Al Zain, Tholkappiyan Ramachandran

Publikováno v: Journal of Dairy Science. 104:5279-5284

Camel milk (CM) is gaining scientific attention due to its potential health and therapeutic benefits. Fermented drinkable yogurts (labans) were prepared from CM and bovine milk (BM) using mixed Streptococcus thermophilus and Lactobacillus delbrueckii

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae5e24fcd5687c82cd31284e48aa480d
https://doi.org/10.3168/jds.2020-19220

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Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Autor: Bhawna Sobti, Aysha Alshamisi, Haleimah Ahmed Abdulla Seraidy, Afaf Kamal-Eldin, Fathalla Hamed, Muna Almeheiri, Mustapha Mbye, Alya Ali Hilal Alnaqbi, Huda Alketbi, Tholkappiyan Ramachandran

Publikováno v: International Journal of Food Properties, Vol 23, Iss 1, Pp 1347-1360 (2020)

This study evaluated the effects of added casein (CN), whey proteins (WPs), calcium chloride (CaCl2), and a hydrocolloid [gum arabic (GA), gelatin (GL), sodium alginate (ALG), or pectin (PC)] on the quality of camel milk yogurts. Maximum viscosity wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e063d31e1189a71e8c80abbea6575899
https://doi.org/10.1080/10942912.2020.1797785

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