Journal of Food Engineering and Technology. 11:55-61
بيانات النشر:
Tech Reviews Ltd, 2022.
سنة النشر:
2022
الوصف:
The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physicochemical: pH, acidity, Fat, Dry matter, proteins, and fatty acids composition as well as the antioxidant and anti-inflammatory activities of all samples were determined. The antioxidant activity of camel milk was evaluated by different assays, including free radical-scavenging activity (DPPH and ABTS) and ferric-reducing power assay (FRAP). Results showed that the heat treatment process increased significantly (p
