Papers mentioning buffalo or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Inhibition of ruminal hyper-ammonia-producing bacteria (HAB) is gaining importance in recent days for reducing degradation of dietary proteins in the rumen aimed at effective prote... Read full abstract on PubMed →
In this study, the effects of lyophilized colostrum powders (1%; cow, buffalo, sheep, and goat) on the aroma profiles and physicochemical and microbiological properties of kefir we... Read full abstract on PubMed →
<title>Abstract</title> <p>Dangke is a traditional dairy product from Enrekang Regency, South Sulawesi, Indonesia. It is made from buffalo milk and papaya sap and performs like fr... Read full abstract on PubMed →
Fruitiness is a highly desired characteristic in white wines by consumers. Tropical fruit aroma is significant in many white wines, but so far, only volatile thiols have been linke... Read full abstract on PubMed →
Milk fat stands out for its superior quality, due to its bioactive lipids and rich flavor, unlike other plant and animal fats. The current study presents a novel approach to detect... Read full abstract on PubMed →
Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can inc... Read full abstract on PubMed →
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated th... Read full abstract on PubMed →
Water Buffalo Mozzarella (BM) is a typical cheese from Southern Italy with unique flavor profile and texture. It is produced following a traditional back-slopping procedure and re... Read full abstract on PubMed →
The existing treatise targeted to compare the effects of adding different nano-emulsions essential oils (olive, flaxseed, and grapeseed oils) in freezing extender on semen quality... Read full abstract on PubMed →
The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50-NaCl:KCl, III: 50:30:20-NaCl:KCl:MgCl<sub>2</sub>, IV: 50:30:20-NaCl:KCl:CaCl<sub>2</sub>, V: 50:30... Read full abstract on PubMed →
Due to the diversity and limitation of determination methods, published data on the fatty acid (FA) compositions of different milk samples have contributed to inaccurate comparison... Read full abstract on PubMed →
The purpose of this study was identification of some chemical compositions, mineral content and aroma profile of buffalo yogurt samples which were collected from Çukurova markets.... Read full abstract on PubMed →
Fresh roselle are high in moisture and deteriorate easily, which makes drying important for extending shelf-life and increasing availability. This study investigated the influence... Read full abstract on PubMed →
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains)... Read full abstract on PubMed →
The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatog... Read full abstract on PubMed →
The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of... Read full abstract on PubMed →
Cheese provides essential nutrients for human nutrition and health, such as minerals and fatty acids (FA). Its composition varies according to milk origin (e.g., species and breed)... Read full abstract on PubMed →
Raw buffalo milk samples from the agroindustrial zone in upper Egypt were analyzed for the presence of organochlorine and organophosphorus pesticides using gas chromatography-mass... Read full abstract on PubMed →
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often involved in breeding and produce cheeses that appeal essentially to local market... Read full abstract on PubMed →
The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets process... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.