1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Κεφάλαια βιβλίων/Book chapters
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/26586
DC FieldValueLanguage
dc.contributor.authorPapademas, Photis-
dc.contributor.authorAspri, Maria-
dc.contributor.authorMalissiova, Eleni-
dc.contributor.authorSalimei, E.-
dc.date.accessioned2022-04-08T05:36:18Z-
dc.date.available2022-04-08T05:36:18Z-
dc.date.issued2022-
dc.identifier.citationEncyclopedia of Dairy Sciences, 2022, pp. 522-529en_US
dc.identifier.isbn978-0-12-818767-8-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/26586-
dc.description.abstractThis article describes the origins and main characteristics of donkey milk i.e., chemical composition, microbiological status as well as the processing methods employed (thermal vs non-thermal), including milk fermentation and innovative products. The functionality/bioactivity of raw milk, fermented milk and the effect of processing are also discussed. Finally clinical studies are presented giving an account on potential positive health benefits to consumers (i.e., infants/children) who suffer from bovine milk allergies.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.rights© Elsevieren_US
dc.subjectDonkey milken_US
dc.subjectNon-bovine milken_US
dc.subjectLysozymeen_US
dc.subjectHealth benefitsen_US
dc.subjectFunctionalityen_US
dc.subjectProcessingen_US
dc.subjectNon-thermalen_US
dc.subjectClinical studiesen_US
dc.subjectInfant nutritionen_US
dc.subjectBioactivityen_US
dc.subjectAntioxidanten_US
dc.subjectAntimicrobialen_US
dc.subjectImmunomodulationen_US
dc.subjectFermentationen_US
dc.titleDonkey Milken_US
dc.typeBook Chapteren_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Thessalyen_US
dc.collaborationUniversity of Camerinoen_US
dc.collaborationUniversity of Moliseen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.countryItalyen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/b978-0-12-818766-1.00365-2en_US
dc.identifier.urlhttp://dx.doi.org/10.1016/b978-0-12-818766-1.00365-2-
cut.common.academicyear2021-2022en_US
dc.identifier.external110276612-
dc.identifier.spage522en_US
dc.identifier.epage529en_US
item.openairetypebookPart-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_3248-
item.languageiso639-1en-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.orcid0000-0001-5876-3922-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Appears in Collections:Κεφάλαια βιβλίων/Book chapters
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