Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 282-289

  Ereifej, Khalil I ^a   Alu'datt, Muhammad H ^a   Alkhalidy, Hana A ^a   Alli, Inteaz ^b   Rababah, Taha ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Camel milk; Fatty acid; Jordan; Protein

Indexed keywords

CAMEL MILK; CHARACTERISATION; JORDAN; LACTOFERRIN; MOLECULAR CHARACTERISTICS; PROTEIN COMPOSITION; SERUM ALBUMIN; TOTAL PROTEIN;

ALUMINUM; PROTEINS; UNSATURATED FATTY ACIDS;

SATURATED FATTY ACIDS;

ALPHA LACTALBUMIN; LACTOFERRIN; LACTOPHORIN A; LACTOPHORIN B; MILK PROTEIN; SATURATED FATTY ACID; SERUM ALBUMIN; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ARTICLE; CAMEL; COMPARATIVE STUDY; JORDAN; LIPID ANALYSIS; LIPID COMPOSITION; METHYLATION; MILK; NONHUMAN; PROTEIN ANALYSIS;

EID: 79951518128     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.112     Document Type: Article

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