Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/9315
Title: Donkey milk: An overview on functionality, technology, and future prospects
Authors: Aspri, Maria 
Economou, Nicole 
Papademas, Photis 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Antibacterial activity;Bioactivity;Donkey milk;Fermentation;Functional foods;Health benefits;Lysozyme
Issue Date: 4-May-2017
Source: Food Reviews International, 2017, vol. 33, no. 3, pp. 316-333
Volume: 33
Issue: 3
Start page: 316
End page: 333
Journal: Food Reviews International 
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: https://hdl.handle.net/20.500.14279/9315
ISSN: 87559129
DOI: 10.1080/87559129.2016.1175014
Rights: © Taylor & Francis
Type: Article
Affiliation : Cyprus University of Technology 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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