Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Roua Lajnaf"'
Autor:
Omar A. Alhaj, Roua Lajnaf, Zeineb Jrad, Mohammad A. Alshuniaber, Haitham A. Jahrami, Mohamed F. Serag El-Din
Publikováno v:
Animals, Vol 12, Iss 5, p 615 (2022)
This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra). Ethano
Externí odkaz:
https://doaj.org/article/8b6fa223275c47a2b8304c7412559522
Autor:
Roua, Lajnaf
Publikováno v:
Food Processing and Preservation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=intech______::732ee1b64486fb9a42542af0f155ec04
https://mts.intechopen.com/articles/show/title/introductory-chapter-novel-thermal-and-non-thermal-technologies-for-food-processing
https://mts.intechopen.com/articles/show/title/introductory-chapter-novel-thermal-and-non-thermal-technologies-for-food-processing
Camel milk and its extracted protein fractions were found to provide various potential techno-functional properties which can be used in the food industry. This chapter summarizes existing knowledge on camel milk protein’s chemistry to explain the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9103a1508b2d8379a6765453bcad73d
https://mts.intechopen.com/articles/show/title/chemistry-of-camel-milk-proteins-in-food-processing
https://mts.intechopen.com/articles/show/title/chemistry-of-camel-milk-proteins-in-food-processing
Publikováno v:
Journal of Dairy Research. 88:440-444
The objective of this study was to examine the foaming properties of sodium caseinates (Na-cas) extracted from bovine and camel fresh milks after heating at 70, 80, 90 and 100°C for 30 min at laboratory scale. Experimental results indicated that gre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1bc56d58b4e69e17f5f3cdf36cb77b7
https://doi.org/10.1017/s0022029921000893
https://doi.org/10.1017/s0022029921000893
Autor:
Roua Lajnaf, Sawsan Feki, Salma Ben Ameur, Hamadi Attia, Thouraya Kammoun, Mohamed Ali Ayadi, Hatem Masmoudi
Publikováno v:
International Dairy Journal. 141:105624
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e505aac7d84c455bb045ecf6b21da3b
https://doi.org/10.1016/j.idairyj.2023.105624
https://doi.org/10.1016/j.idairyj.2023.105624
Publikováno v:
Milk Protein-New Research Approaches
Milk proteins are well known for their nutritional and functional properties. However, they are also members of the Big-8 food allergens including egg, fish, shellfish, soy, peanuts, wheat and tree nuts, in terms of prevalence. The most common milk a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bee1eef1114677261e19c610bfa0a1d4
https://doi.org/10.5772/intechopen.102494
https://doi.org/10.5772/intechopen.102494
Publikováno v:
International Dairy Journal. 139:105563
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4e149252ce1a726e138932eb3ee59d2
https://doi.org/10.1016/j.idairyj.2022.105563
https://doi.org/10.1016/j.idairyj.2022.105563
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2021, 86 (1), pp.103-111. ⟨10.1111/1750-3841.15550⟩
Journal of Food Science, Wiley, 2021, 86 (1), pp.103-111. ⟨10.1111/1750-3841.15550⟩
In this study, three skimmed and one whole-fat spray-dried camel milk powders were produced and their characteristics were compared to those of bovine milk powders. The physicochemical analysis of the produced powders indicated that camel milk powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94e267d386518fc8dd01824b84986d90
https://doi.org/10.1111/1750-3841.15550
https://doi.org/10.1111/1750-3841.15550
Milk, well known for its nutritional properties, has also good functional properties as foaming, emulsifying and biological activities due to proteins. Milk proteins are then considered as promising food ingredients due to their particular structural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3b39339f021f6842aedf3a887d0a402
http://www.intechopen.com/articles/show/title/promising-food-ingredients-milk-proteins
http://www.intechopen.com/articles/show/title/promising-food-ingredients-milk-proteins
Autor:
Roua Lajnaf
Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinica