Article published the December 12, 2022
1 INTRODUCTIONCamel is a domesticated animal, which is an important resource of food in many countries of the world including the Middle East. The health benefits of camel milk are associated with its antimicrobial (Abdel-Hamid et al., 2016), dislipedemic (Mohammaddin et al., 2018), antidiabetic (Fallah et al., 2020), and anticancer (Abrhaley & Leta, 2018) properties, and its richness of miner ...
remove_red_eye 10
forum 1
Article published the September 29, 2022
1. IntroductionThroughout the world, dietary starch and proteins are mainly obtained from cereals [1]. Other nutritional components of cereals include fiber, non-starch carbohydrates, lipids, minerals and vitamins [2]. Because of their high nutritive values, good health effects and their availability, cereals have been an essential source of human food for millions of years [3]. In the year 2022, ...
remove_red_eye 9
forum 0
Article published the September 21, 2022
IntroductionCoffee, due to its physiological effects and organoleptic characteristic is widely consumed as non-alcoholic beverage with high economic impact. Like other crops, coffee beans are also prone to microbial infections during production, processing and storage stages [1, 2]. Prevalence of toxigenic Aspergillus and Penicillium spp., on coffee beans has been reported in coffee growing as wel ...
remove_red_eye 14
forum 0
Article published the October 18, 2021
1. IntroductionMycotoxins, the secondary fungal metabolites of toxigenic species are mainly produced by the genera Aspergillus, Penicillium and Fusarium. These toxigenic species predominantly contaminate cereals during pre- and post-harvest storage and many other stages [1]. The production of mycotoxins in grains depends on several factors, including humidity, temperature, water activity, mechanic ...
remove_red_eye 411
forum 0
Article published the July 16, 2020
1. Introduction Mycotoxins are natural contaminants produced by certain filamentous fungi, mainly belonging to the genera Aspergillus, Penicillium, and Fusarium. The contamination of food commodities with toxigenic fungal species, either at pre- or post-harvest (transportation, storage) phases, leads to the accumulation of their toxic secondary metabolites [1,2]. Among a long list of mycotoxins, a ...
remove_red_eye 37
forum 0
This member had joined Engormix
April 28, 2020
equalizer Statistics: Articles(5)
Location:Doha, Ad Dawhah, Qatar
Profile: Academic / scientific
Occupation: Biologist