Handbook of research on health and environmental benefits of camel products:
"This book discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal and plant-based milks and introduces benefits attributed to camel meat. It explores the health benefits of fresh and fermented camel milk in vitro and in vivo as well as the link bet...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA)
IGI Global
[c2020]
|
| Schlagworte: | |
| Online-Zugang: | DE-862 DE-863 |
| Zusammenfassung: | "This book discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal and plant-based milks and introduces benefits attributed to camel meat. It explores the health benefits of fresh and fermented camel milk in vitro and in vivo as well as the link between functional constituents and the functional properties of milk"-- Provided by publisher. |
| Beschreibung: | 27 PDFs (480 Seiten) Also available in print. |
| Format: | Mode of access: World Wide Web. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781799816058 |
| Zugangseinschränkungen: | Restricted to subscribers or individual electronic text purchasers. |
Internformat
MARC
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| 008 | 191214s2020 pau fob 001 0 eng d | ||
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| 035 | |a (OCoLC)1131100435 | ||
| 040 | |a CaBNVSL |b eng |e rda |c CaBNVSL |d CaBNVSL | ||
| 050 | 4 | |a SF401.C2 |b H36 2020e | |
| 060 | 1 | 0 | |a WB 428 |b .H36 2020e |
| 082 | 7 | |a 338.1/76295 |2 23 | |
| 245 | 0 | 0 | |a Handbook of research on health and environmental benefits of camel products |c Omar Amin Alhaj, Bernard Faye, Rajendra Prasad Agrawal, editors. |
| 264 | 1 | |a Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) |b IGI Global |c [c2020] | |
| 300 | |a 27 PDFs (480 Seiten) | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a electronic |2 isbdmedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Chapter 1. Historical background and population of camels -- Chapter 2. Camel milk composition and nutritional value -- Chapter 3. Strategies and technologies for camel milk preservation -- Chapter 4. Microbial aspect of lactic acid bacteria isolated from camel milk -- Chapter 5. Manufacture of dairy and non-dairy camel milk products -- Chapter 6. Manufacture and challenges of camel milk cheese -- Chapter 7. Exploring potential therapeutic properties of camel milk -- Chapter 8. Health-improving and disease-preventing potential of camel milk against chronic diseases and autism: camel milk and chronic diseases -- Chapter 9. Potential anti-diabetic effect of camel milk -- Chapter 10. Effects of industrial processing methods on camel milk composition, nutritional value, and health properties -- Chapter 11. Camel colostrum composition, nutritional value, and nutraceuticals -- Chapter 12. Camel meat production, structure, and quality -- Chapter 13. Camel meat nutrient content and potential health benefits -- Chapter 14. Camel gelatin composition, properties, production, and applications -- Chapter 15. Camel hair structure, properties, and commercial products -- Chapter 16. Camel milk disguised cosmeceutical -- Chapter 17. Interaction between camel farming and environment. | |
| 506 | |a Restricted to subscribers or individual electronic text purchasers. | ||
| 520 | 3 | |a "This book discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal and plant-based milks and introduces benefits attributed to camel meat. It explores the health benefits of fresh and fermented camel milk in vitro and in vivo as well as the link between functional constituents and the functional properties of milk"-- Provided by publisher. | |
| 530 | |a Also available in print. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 588 | 0 | |a Description based on title screen (IGI Global, viewed 12/14/2019). | |
| 650 | 0 | |a Camel meat. | |
| 650 | 0 | |a Camel milk. | |
| 650 | 1 | 2 | |a Camelus. |
| 650 | 1 | 2 | |a Milk. |
| 650 | 2 | 2 | |a Meat. |
| 653 | |a Anti-Diabetic Effect. | ||
| 653 | |a Camel Farming. | ||
| 653 | |a Camel Gelatin. | ||
| 653 | |a Camel Hair. | ||
| 653 | |a Camel History. | ||
| 653 | |a Camel Meat. | ||
| 653 | |a Camel Milk Cheese. | ||
| 653 | |a Camel Milk Composition. | ||
| 653 | |a Camel Milk Preservation. | ||
| 653 | |a Chronic Disease. | ||
| 653 | |a Colostrum Composition. | ||
| 653 | |a Cosmeceutical. | ||
| 653 | |a Disease prevention. | ||
| 653 | |a Industrial Methods Influence. | ||
| 653 | |a Milk Manufacturing. | ||
| 653 | |a Nutraceuticals. | ||
| 653 | |a Nutritional Value. | ||
| 653 | |a Therapeutic Properties. | ||
| 700 | 1 | |a Agrawal, Rajendra Prasad |d 1957- |e editor. | |
| 700 | 1 | |a Alhaj, Omar Amin |d 1979- |e editor. | |
| 700 | 1 | |a Faye, Bernard |e editor. | |
| 710 | 2 | |a IGI Global, |e publisher. | |
| 776 | 0 | |c (Original) |w (DLC)2019031888 | |
| 776 | 0 | 8 | |i Print version: |z 1799816044 |z 9781799816041 |w (DLC) 2019031888 |
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| 966 | 4 | 0 | |l DE-863 |p ZDB-98-IGB |q FWS_PDA_IGB |u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-7998-1604-1 |3 Volltext |
| 912 | |a ZDB-98-IGB | ||
| 049 | |a DE-862 | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-98-IGB-00233687 |
|---|---|
| _version_ | 1826942597241765888 |
| adam_text | |
| any_adam_object | |
| author2 | Agrawal, Rajendra Prasad 1957- Alhaj, Omar Amin 1979- Faye, Bernard |
| author2_role | edt edt edt |
| author2_variant | r p a rp rpa o a a oa oaa b f bf |
| author_facet | Agrawal, Rajendra Prasad 1957- Alhaj, Omar Amin 1979- Faye, Bernard |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | S - Agriculture |
| callnumber-label | SF401 |
| callnumber-raw | SF401.C2 H36 2020e |
| callnumber-search | SF401.C2 H36 2020e |
| callnumber-sort | SF 3401 C2 H36 42020E |
| callnumber-subject | SF - Animal Culture |
| collection | ZDB-98-IGB |
| contents | Chapter 1. Historical background and population of camels -- Chapter 2. Camel milk composition and nutritional value -- Chapter 3. Strategies and technologies for camel milk preservation -- Chapter 4. Microbial aspect of lactic acid bacteria isolated from camel milk -- Chapter 5. Manufacture of dairy and non-dairy camel milk products -- Chapter 6. Manufacture and challenges of camel milk cheese -- Chapter 7. Exploring potential therapeutic properties of camel milk -- Chapter 8. Health-improving and disease-preventing potential of camel milk against chronic diseases and autism: camel milk and chronic diseases -- Chapter 9. Potential anti-diabetic effect of camel milk -- Chapter 10. Effects of industrial processing methods on camel milk composition, nutritional value, and health properties -- Chapter 11. Camel colostrum composition, nutritional value, and nutraceuticals -- Chapter 12. Camel meat production, structure, and quality -- Chapter 13. Camel meat nutrient content and potential health benefits -- Chapter 14. Camel gelatin composition, properties, production, and applications -- Chapter 15. Camel hair structure, properties, and commercial products -- Chapter 16. Camel milk disguised cosmeceutical -- Chapter 17. Interaction between camel farming and environment. |
| ctrlnum | (CaBNVSL)slc00000213 (OCoLC)1131100435 |
| dewey-full | 338.1/76295 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 338 - Production |
| dewey-raw | 338.1/76295 |
| dewey-search | 338.1/76295 |
| dewey-sort | 3338.1 576295 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| format | Electronic eBook |
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| id | ZDB-98-IGB-00233687 |
| illustrated | Not Illustrated |
| indexdate | 2025-03-18T14:30:32Z |
| institution | BVB |
| isbn | 9781799816058 |
| language | English |
| oclc_num | 1131100435 |
| open_access_boolean | |
| owner | DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 27 PDFs (480 Seiten) Also available in print. |
| psigel | ZDB-98-IGB FWS_PDA_IGB ZDB-98-IGB |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | IGI Global |
| record_format | marc |
| spelling | Handbook of research on health and environmental benefits of camel products Omar Amin Alhaj, Bernard Faye, Rajendra Prasad Agrawal, editors. Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) IGI Global [c2020] 27 PDFs (480 Seiten) text rdacontent electronic isbdmedia online resource rdacarrier Includes bibliographical references and index. Chapter 1. Historical background and population of camels -- Chapter 2. Camel milk composition and nutritional value -- Chapter 3. Strategies and technologies for camel milk preservation -- Chapter 4. Microbial aspect of lactic acid bacteria isolated from camel milk -- Chapter 5. Manufacture of dairy and non-dairy camel milk products -- Chapter 6. Manufacture and challenges of camel milk cheese -- Chapter 7. Exploring potential therapeutic properties of camel milk -- Chapter 8. Health-improving and disease-preventing potential of camel milk against chronic diseases and autism: camel milk and chronic diseases -- Chapter 9. Potential anti-diabetic effect of camel milk -- Chapter 10. Effects of industrial processing methods on camel milk composition, nutritional value, and health properties -- Chapter 11. Camel colostrum composition, nutritional value, and nutraceuticals -- Chapter 12. Camel meat production, structure, and quality -- Chapter 13. Camel meat nutrient content and potential health benefits -- Chapter 14. Camel gelatin composition, properties, production, and applications -- Chapter 15. Camel hair structure, properties, and commercial products -- Chapter 16. Camel milk disguised cosmeceutical -- Chapter 17. Interaction between camel farming and environment. Restricted to subscribers or individual electronic text purchasers. "This book discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal and plant-based milks and introduces benefits attributed to camel meat. It explores the health benefits of fresh and fermented camel milk in vitro and in vivo as well as the link between functional constituents and the functional properties of milk"-- Provided by publisher. Also available in print. Mode of access: World Wide Web. Description based on title screen (IGI Global, viewed 12/14/2019). Camel meat. Camel milk. Camelus. Milk. Meat. Anti-Diabetic Effect. Camel Farming. Camel Gelatin. Camel Hair. Camel History. Camel Meat. Camel Milk Cheese. Camel Milk Composition. Camel Milk Preservation. Chronic Disease. Colostrum Composition. Cosmeceutical. Disease prevention. Industrial Methods Influence. Milk Manufacturing. Nutraceuticals. Nutritional Value. Therapeutic Properties. Agrawal, Rajendra Prasad 1957- editor. Alhaj, Omar Amin 1979- editor. Faye, Bernard editor. IGI Global, publisher. (Original) (DLC)2019031888 Print version: 1799816044 9781799816041 (DLC) 2019031888 |
| spellingShingle | Handbook of research on health and environmental benefits of camel products Chapter 1. Historical background and population of camels -- Chapter 2. Camel milk composition and nutritional value -- Chapter 3. Strategies and technologies for camel milk preservation -- Chapter 4. Microbial aspect of lactic acid bacteria isolated from camel milk -- Chapter 5. Manufacture of dairy and non-dairy camel milk products -- Chapter 6. Manufacture and challenges of camel milk cheese -- Chapter 7. Exploring potential therapeutic properties of camel milk -- Chapter 8. Health-improving and disease-preventing potential of camel milk against chronic diseases and autism: camel milk and chronic diseases -- Chapter 9. Potential anti-diabetic effect of camel milk -- Chapter 10. Effects of industrial processing methods on camel milk composition, nutritional value, and health properties -- Chapter 11. Camel colostrum composition, nutritional value, and nutraceuticals -- Chapter 12. Camel meat production, structure, and quality -- Chapter 13. Camel meat nutrient content and potential health benefits -- Chapter 14. Camel gelatin composition, properties, production, and applications -- Chapter 15. Camel hair structure, properties, and commercial products -- Chapter 16. Camel milk disguised cosmeceutical -- Chapter 17. Interaction between camel farming and environment. Camel meat. Camel milk. Camelus. Milk. Meat. |
| title | Handbook of research on health and environmental benefits of camel products |
| title_auth | Handbook of research on health and environmental benefits of camel products |
| title_exact_search | Handbook of research on health and environmental benefits of camel products |
| title_full | Handbook of research on health and environmental benefits of camel products Omar Amin Alhaj, Bernard Faye, Rajendra Prasad Agrawal, editors. |
| title_fullStr | Handbook of research on health and environmental benefits of camel products Omar Amin Alhaj, Bernard Faye, Rajendra Prasad Agrawal, editors. |
| title_full_unstemmed | Handbook of research on health and environmental benefits of camel products Omar Amin Alhaj, Bernard Faye, Rajendra Prasad Agrawal, editors. |
| title_short | Handbook of research on health and environmental benefits of camel products |
| title_sort | handbook of research on health and environmental benefits of camel products |
| topic | Camel meat. Camel milk. Camelus. Milk. Meat. |
| topic_facet | Camel meat. Camel milk. Camelus. Milk. Meat. |
| work_keys_str_mv | AT agrawalrajendraprasad handbookofresearchonhealthandenvironmentalbenefitsofcamelproducts AT alhajomaramin handbookofresearchonhealthandenvironmentalbenefitsofcamelproducts AT fayebernard handbookofresearchonhealthandenvironmentalbenefitsofcamelproducts AT igiglobal handbookofresearchonhealthandenvironmentalbenefitsofcamelproducts |