Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles.

Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns.

Amino acids content and electrophoretic profile of camel milk casein from different camel breeds in Saudi Arabia.

This study aimed to evaluate amino acids content and the electrophoretic profile of camel milk casein from different camel breeds. Milk from three different camel breeds (Majaheim, Wadah and Safrah) as well as cow milk were used in this study. Results showed that ash and moisture contents were significantly higher in camel milk casein of all breeds compared to that of cow milk.

Food-based dietary guidelines for the arab gulf countries.

The concept of food-based dietary guidelines (FBDG) has been promoted by several international organizations. However, there are no FBDG for the countries in the Arab region. As the Arab Gulf countries share similar a socioeconomic and nutrition situation, an attempt was made to develop FBDG for these countries.

Sensory and Microbial Quality of Chicken as Affected by Irradiation and Postirradiation Storage at 4.0°C.

Chickens were subjected to gamma irradiation doses of 2.5, 5.0,7.

Irradiation and Postirradiation Storage at 2 ± 2°C of Tilapia ( Tilapia nilotica × T. aurea ) and Spanish Mackerel ( Scomberomorus commerson ): Sensory and Microbial Assessment.

Tilapia (low-fat farm fish, Tilapia nilotica × T. aurea ) and Spanish mackerel (high-fat seawater fish, Scomberomorus commerson ) were subjected to gamma irradiation doses of 1.5, 3.