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dc.contributor.authorBakry, Ibrahim A.; email: ibrahimbakry@zu.edu.eg
dc.contributor.authorYang, Lan; email: sunnylan07@126.com
dc.contributor.authorFarag, Mohamed A.; orcid: 0000-0001-5139-1863; email: mohamed.alifarag@aucegypt.edu
dc.contributor.authorKorma, Sameh A.; orcid: 0000-0001-8385-2599; email: sameh.hosny@zu.edu.eg
dc.contributor.authorKhalifa, Ibrahim; orcid: 0000-0002-7648-2961; email: Ibrahiem.khalifa@fagr.bu.edu.eg
dc.contributor.authorCacciotti, Ilaria; orcid: 0000-0002-3478-6510; email: ilaria.cacciotti@unicusano.it
dc.contributor.authorZiedan, Noha I.; email: n.ziedan@chester.ac.uk
dc.contributor.authorJin, Jun; email: wangxg1002@gmail.com
dc.contributor.authorJin, Qingzhe; email: jqzwuxi@163.com
dc.contributor.authorWei, Wei; orcid: 0000-0001-7836-7812; email: weiw@jiangnan.edu.cn
dc.contributor.authorWang, Xingguo; email: xingguow@jiangnan.edu.cn
dc.date.accessioned2021-09-14T23:12:09Z
dc.date.available2021-09-14T23:12:09Z
dc.date.issued2021-09-13
dc.identifierhttps://chesterrep.openrepository.com/bitstream/handle/10034/625859/foods-10-02158.xml?sequence=2
dc.identifierhttps://chesterrep.openrepository.com/bitstream/handle/10034/625859/additional-files.zip?sequence=3
dc.identifierhttps://chesterrep.openrepository.com/bitstream/handle/10034/625859/foods-10-02158.pdf?sequence=4
dc.identifier.citationFoods, volume 10, issue 9, page e2158
dc.identifier.urihttp://hdl.handle.net/10034/625859
dc.descriptionFrom MDPI via Jisc Publications Router
dc.descriptionHistory: accepted 2021-09-06, pub-electronic 2021-09-13
dc.descriptionPublication status: Published
dc.descriptionFunder: National Natural Science Foundation of China; Grant(s): 31701558
dc.descriptionFunder: Fundamental Research Funds for the Central Universities; Grant(s): JUSRP12004
dc.descriptionFunder: China Postdoctoral Science Foundation; Grant(s): 2021M691291
dc.description.abstractRecently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow’s milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat’s composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
dc.languageen
dc.publisherMDPI
dc.rightsLicence for this article: https://creativecommons.org/licenses/by/4.0/
dc.sourceeissn: 2304-8158
dc.subjectcamel milk
dc.subjectmilk fat globules
dc.subjectcholesterol
dc.subjectfatty acids
dc.subjectphospholipids
dc.subjecthealth-promoting benefits
dc.titleA Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat
dc.typearticle
dc.date.updated2021-09-14T23:12:09Z
dc.date.accepted2021-09-06


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