Zobrazeno 1 - 10
of 410
pro vyhledávání: '"mare milk"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 191-198 (2024)
In this study, changes in the contents of α-lactalbumin and β-lactoglobulin of fresh mare milk were analyzed after heat treatments at different temperatures and for different durations, and changes in the volatile composition were also analyzed by
Externí odkaz:
https://doaj.org/article/89eb0dd52c3746368a08307c58bce8e1
Autor:
Togzhan Boranbayeva, Zhanna Dossimova, Dulat Zhalеlov, Aruzhan Zhunisbek, Ayazhan Bolat, Aida Abzhaliyeva, Maxat Toishimanov
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Limited studies have examined the effects of geography, climate, and lactation on mare's milk in Kazakhstan. The study aimed to assess the protein components and quality of mare's milk and koumiss from 24 mares in southern Kazakhstan. Milk samples we
Externí odkaz:
https://doaj.org/article/3dc8e47219e549b1ab0f7282304910b2
Autor:
Zhongyuan Ji, Junyu Zhang, Chunxia Deng, Tongjun Guo, Rongwei Han, Yongxin Yang, Changjiang Zang, Yong Chen
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101265- (2024)
Adulteration in dairy products presents food safety challenges, driven by economic factors. Processing may change specific biomarkers, thus affecting their effectiveness in detection. In this study, proteomics and metabolomics approaches were to inve
Externí odkaz:
https://doaj.org/article/31a0e4a306564c04bda134836cdccded
Autor:
Irena Barukčić Jurina, Ivana Blažević, Tamara Jurina, Andreja Leboš Pavunc, Rajka Božanić, Katarina Lisak Jakopović
Publikováno v:
Mljekarstvo, Vol 74, Iss 2, Pp 89-105 (2024)
Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent s
Externí odkaz:
https://doaj.org/article/a32390332cd14732b76212d6d2242336
Publikováno v:
Foods, Vol 13, Iss 22, p 3592 (2024)
Active peptides in mare milk have unique biological activities, but how the bioactive protein in mare’s milk changes under the influence of temperature has not been fully studied. Therefore, in this study, the differential expression of bioactive p
Externí odkaz:
https://doaj.org/article/37287a2c38964dbab145042cbdd1ffc9
Publikováno v:
Foods, Vol 13, Iss 3, p 493 (2024)
Mare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a c
Externí odkaz:
https://doaj.org/article/2ff3f6ad7fcd40b59c9841f02fbcb4f3
Publikováno v:
Molecules, Vol 29, Iss 2, p 528 (2024)
(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence o
Externí odkaz:
https://doaj.org/article/a01fe7c83beb470b87caeccdc9baf7f8
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Accurately determining the macronutrient profile of mare milk is a precursor to studying how milk composition affects foals’ growth and development. This study optimized and validated an extraction and quantification method for mare milk oligosacch
Externí odkaz:
https://doaj.org/article/f473c13fbfce40daa984c8d51b71bfaa
Akademický článek
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Autor:
Logvin, Andrey V., Shevnina, Irina V.
Publikováno v:
Stratum plus. Археология и культурная антропология / Stratum plus. Archaeology and Cultural Anthropology. (2):15-29
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=947384