Contribution to the study of camel milk fat globule membrane

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 5-6, 2006, Pages 382-390

  Laadhar Karray, Nadia ^a   Danthine, Sabine ^b   Blecker, Christophe ^b   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Camel milk; Chemical composition; Extraction; Milk fat globule membrane; Surface properties

Indexed keywords

LIPID; LONG CHAIN FATTY ACID; MILK FAT; MILK PROTEIN; PHOSPHOLIPID; TRIACYLGLYCEROL; WATER;

AIR; ARTICLE; CAMEL; CONTROLLED STUDY; COW; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; FOOD COMPOSITION; HIGH TEMPERATURE; LOW TEMPERATURE; MELTING POINT; MILK; PHYSICAL CHEMISTRY; THIN LAYER CHROMATOGRAPHY;

ANIMALS; ANTI-INFECTIVE AGENTS; CALORIMETRY, DIFFERENTIAL SCANNING; CAMELS; CHEMISTRY, PHYSICAL; GLYCOLIPIDS; GLYCOPROTEINS; LIPIDS; MILK PROTEINS; PHOSPHOLIPIDS; SURFACE PROPERTIES; TEMPERATURE; TRIGLYCERIDES;

EID: 33751581919     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480600858233     Document Type: Article

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