Food Science
Camel Milk
100%
Antioxidant
74%
Bioactive Peptides
65%
Bioactive Compound
54%
Milk Protein
48%
Nutraceutical
45%
Phenolic Compound
40%
Functional Food
33%
Cholesterol
33%
Date Palm
28%
Antioxidant Capacity
27%
Probiotics
26%
Enzymatic Hydrolysis
25%
Camel Meat
23%
Peroxide Value
22%
Casein
22%
Nutritive Value
20%
Polyphenol
19%
Flavonoid
17%
Response Surface Methodology
16%
Food Packaging
16%
Cow Milk
15%
Amino Acids
13%
Amaranth
11%
Natural Antioxidant
11%
Bovine Milk
10%
Spray Drying
10%
Sodium
10%
Lactalbumin
9%
Lactobacillus
8%
Pediococcus
8%
Model Food
7%
Salmonella typhimurium
7%
Chicken Meat
7%
Quercetin
7%
Fermented Milk
7%
High Performance Liquid Chromatography
7%
Liquid Chromatography Mass Spectrometry
7%
Reverse Phase High Performance Liquid Chromatography
7%
Cooking Quality
6%
Edible Film
6%
Polyunsaturated Fatty Acid
6%
Traditional Food
5%
Meat Product
5%
Nutrition
5%
Dairy Product
5%
Food Packaging Material
5%
Alkaloid
5%
Vegetable Protein
5%
Goat Milk
5%
Fourier Transform Infrared Spectroscopy
5%
Lactoferrin
5%
Keyphrases
Camel Whey Protein
11%
Date Seeds
11%
Bioactive Properties
9%
Antioxidant System
7%
Goat Skin
7%
Reinforcing Agent
7%
Tannic Acid
7%
Preventive Effect
7%
Protein Hydrolysate
7%
Gelatin Hydrolysate
7%
Camel Skin Gelatin
7%
Green Extraction
7%
Date Palm
7%
Phoenix Dactylifera
7%
Hydrolysis Time
7%
Cholesterol Esterase
6%
Dipeptidyl peptidase-IV (DPP-IV)
6%
Antihypercholesterolemic
5%
Date Fruit
5%
Enzyme Substrates
5%
Whey Protein Concentrate
5%