Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/9315
Title: Donkey milk: An overview on functionality, technology, and future prospects
Authors: Aspri, Maria 
Economou, Nicole 
Papademas, Photis 
Keywords: Antibacterial activity;Bioactivity;Donkey milk;Fermentation;Functional foods;Health benefits;Lysozyme
Category: Animal and Dairy Science
Field: Agricultural Sciences
Issue Date: 4-May-2017
Publisher: Taylor and Francis Inc.
Source: Food Reviews International Volume 33, Issue 3, 4 May 2017, Pages 316-333
metadata.dc.doi: http://dx.doi.org/10.1080/87559129.2016.1175014
Abstract: Milks from nontraditional animal species (i.e., donkey, camel, and buffalo) are recently gaining momentum mainly due to the fact that they are considered suitable to supplement the needs of special population groups (i.e., infants, the elderly). Research on donkey milk has dramatically increased over the past few years; therefore, this review aims to critically summarize the current research, offering an insight into its unique functional properties, namely, antimicrobial activity, immunomodulation, and hypoallergenicity, especially highlighting their effect on human health. The microbiological and chemical safety, the nutritional profile, and donkey milk’s technology are also discussed. Moreover, new promising research grounds are proposed to be explored in order to add to existing knowledge.
URI: http://ktisis.cut.ac.cy/handle/10488/9315
ISSN: 87559129
Rights: © 2017 Taylor & Francis.
Type: Article
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