Zobrazeno 1 - 10
of 345
pro vyhledávání: '"camel meat"'
Autor:
A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 153-159 (2024)
Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetrat
Externí odkaz:
https://doaj.org/article/f843ef0690d54c16aa8913ce0c09fae1
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractCamel meat contains a high percentage of unsaturated fatty acids that are beneficial for cardiovascular health and controlling cholesterol levels. This aims to evaluate the effect of partially replacing camel meat with chickpea flour (CPF), s
Externí odkaz:
https://doaj.org/article/c7e5026fcec947e3aaa2f070780ce042
Publikováno v:
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux (2024)
Externí odkaz:
https://doaj.org/article/1845eb6c8b18476e913287d1cd3f4ccc
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 154-163 (2024)
In this study, non-targeted metabolomics based on ultra-high performance liquid chromatography Q-Exactive-mass spectrometry (UPLC-Q-Exactive-MS) was used to explore the differences in the metabolite profiles of muscles from Bactrian camels slaughtere
Externí odkaz:
https://doaj.org/article/b2c79a40fdee46728516a55184255e46
Autor:
Samah A. Elkady, Wageh S. Darwish, Ahmad E. Tharwat, Mahmoud A. Said, Dalia E. ElAtriby, Marwa M. Seliem, Ahmed E. Alfifi, Waleed R. El-Ghareeb, Lamiaa M. Reda, Tamer M. Gad
Publikováno v:
Open Veterinary Journal, Vol 14, Iss (1) (Zagazig Veterinary Conference), Pp 571-576 (2024)
Background: Camels are important animals in Egypt and other Arab countries on the basis of the economic value and ethnic culture. E. coli is implicated in several gastrointestinal infections and outbreaks worldwide, especially in developing counties.
Externí odkaz:
https://doaj.org/article/785c8aa0f6de4449958daf4780a35211
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 218-228 (2024)
The differences in the proteomes of camel meat from different age groups were analyzed by tandem mass tag (TMT)-based quantitative proteomics and liquid chromatography tandem mass spectrometry (LC-MS/MS) to identify the key quality-related proteins o
Externí odkaz:
https://doaj.org/article/17467ad19e03434089bfaab53dbf26db
Autor:
Khan, Mohammad Rizwan1 mrkhan@ksu.edu.sa, Naushad, Mu1, Alothman, Zeid Abdullah1, Algamdi, Mohammed Saad1, Alsohaimi, Ibrahim Hotan1, Ghfar, Ayman Abdul1
Publikováno v:
Journal of Food Processing & Preservation. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 9p.
Autor:
Shoman, Aruzhan1, Serikbayeva, Assiya1, Mamayeva, Laura1, Faye, Bernard2, Tultabayeva, Tamara1
Publikováno v:
EurAsian Journal of Biosciences. 2018, Vol. 12 Issue 2, p473-479. 7p.
Autor:
Mouza Bahwan, Waqas N Baba, Oladipupo Adiamo, Hassan Mohammed Hassan, Ume Roobab, Olalere Olusegun Abayomi, Sajid Maqsood
Publikováno v:
Animal Bioscience, Vol 36, Iss 11, Pp 1747-1756 (2023)
Objective The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. Methods Protein composition and their degradat
Externí odkaz:
https://doaj.org/article/1d275ff05abf464e9f74b9d87637d1ad