Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product.

Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat.

Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated.

Results: The highest cooking loss (52.

Behavior of high strength self compacted concrete deep beams with web openings.

Deep beams transfer loads through loading face to supports in an inclined direction and mostly fail in shear. These beams are with a small span-to-depth ratio. Openings are used to facilitate the passage of utility pipes and service ducts.

Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion.

In-depth characterization of protein and lipid fractions from cow and camel milk (four breeds; CM-1 to 4), their functional and thermal properties and bioactivity upon simulated gastro-intestinal digestion was reported. Results revealed that proteins from cow and camel milk showed a noticeable separation on sodium dodecyl sulphate-polyacrylamide gel electrophoresis and high-performance liquid chromatography. Functional properties of whole milk proteins from cow and camel milk at different pH revealed that emulsifying activity index (EAI), foaming capacity (FC) and protein solubility was higher towards acidic and alkaline pH and lowest at isoelectric point (pH = 4).