Volume 15 (2024)
Volume 14 (2023)
Volume 13 (2022)
Volume 12 (2021)
Volume 11 (2020)
Volume 10 (2019)
Volume 9 (2018)
Volume 8 (2017)
Volume 7 (2016)
Volume 6 (2015)
Volume 5 (2014)
Volume 4 (2013)
Volume 3 (2012)
Volume 2 (2011)
Volume 1 (2010)
Food Hygiene
Microbiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk

Saideh Saljooghi; Ladan Mansouri-Najand; Hadi Ebrahimnejad; Farideh Doostan; Nasrin Askari

Volume 8, Issue 4 , December 2017, , Pages 313-317

Abstract
  The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter ...  Read More

Effect of Camel Milk on Oxidative Stresses in Experimentally Induced Diabetic Rabbits

El-Said El-Sherbini El-Said; Gehad Ramadan El-Sayed; Esraa Tantawy

Volume 1, Issue 1 , June 2010, , Pages 30-43

Abstract
  Camel milk has an importance in the treatment of diabetes. It has been shown that the patients who drink camel milk daily, their need to insulin decrease. Therefore, this study aimed to investigate the effect of camel milk in comparison with insulin treatment in experimentally-induced diabetes. This ...  Read More