Mare's milk as a prospective functional product

dc.contributor.author	Almagul Kushugulova
dc.contributor.author	Samat Kozhakhmetov
dc.contributor.author	Rashida Sattybayeva
dc.contributor.author	Ayaulym Nurgozhina
dc.contributor.author	Arailym Ziyat
dc.contributor.author	Hariom Yadav
dc.contributor.author	Francesco Marotta
dc.date.accessioned	2025-08-06T11:09:21Z
dc.date.available	2025-08-06T11:09:21Z
dc.date.issued	2018
dc.description.abstract	Mare’s milk, traditionally consumed in Central Asia, is gaining attention as a functional food due to its unique nutritional profile and bioactive components. This review examines its composition, probiotic potential, antimicrobial activities, and health benefits. The authors discuss fermentation techniques and the potential for developing mare’s milk-based functional products to promote human health.
dc.identifier.citation	Kushugulova, A., Kozhakhmetov, S., Sattybayeva, R., Nurgozhina, A., Ziyat, A., Yadav, H., & Marotta, F. (2018). Mare’s milk as a prospective functional product. Journal of Functional Foods, 45, 178–186. DOI: 10.1016/j.jff.2018.04.034
dc.identifier.uri	https://nur.nu.edu.kz/handle/123456789/9112
dc.language.iso	en
dc.subject	mare’s milk
dc.subject	functional food
dc.subject	probiotic properties
dc.subject	antimicrobial peptides
dc.subject	fermented dairy
dc.subject	nutritional benefits
dc.title	Mare's milk as a prospective functional product
dc.type	Article

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