Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese

Autor: Aunzar Bashir Lone, Hina F. Bhat, Sunil Kumar, Abderrahmane Aït-Kaddour, Rana Muhammad Aadil, Abdo Hassoun, Zuhaib F. Bhat

Publikováno v: Ultrasonics Sonochemistry, Vol 112, Iss , Pp 107167- (2025)

A bioactive film was developed using cricket (Acheta domestica) protein (Cric-Prot) and Caralluma fimbriata extract-based nanoparticles [Car-Fim-NPs (0.0, 1.0, 2.0, and 3.0 % w/v)] to augment the storage stability and functional value of cheddar chee

Externí odkaz: https://doaj.org/article/be41a9387c554635875aacc33e1f014d

Influence of olive leaf extract on the physicochemical properties of yogurts made from cow, sheep, and goat milk

Autor: Tarchi, Ines ^{a, b}, Koubaa, Mohamed ^c, Ozogul, Fatih ^{d, e}, Bouaziz, Mohamed ^{a, f}, Aït-Kaddour, Abderrahmane ^{b, g, ⁎}

Publikováno v: In Food Bioscience January 2025 63

Effect of olive leaf extract on the quality of Cantal cheese

Autor: Tarchi, Ines ^{a, d}, Bouaziz, Mohamed ^{a, b}, Bhat, Zuhaib F. ^c, Aït-Kaddour, Abderrahmane ^{d, e, ⁎}

Publikováno v: In Food Chemistry: X 30 December 2024 24

From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector.

Autor: Hassoun A; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.; College of Business and Economics, University of Johannesburg, Johannesburg, South Africa., Jagtap S; Division of Engineering Logistics, Department of Mechanical Engineering Sciences, Faculty of Engineering, Lund University, Lund, Sweden.; Sustainable Manufacturing Systems Centre, Cranfield University, Cranfield, UK., Trollman H; School of Business, University of Leicester, Leicester, UK., Garcia-Garcia G; Department of Chemical Engineering, Faculty of Sciences, University of Granada, Granada, Spain., Duong LNK; Bristol Business School, University of the West of England, Bristol, UK., Saxena P; School of Mechanical and Materials Engineering, Indian Institute of Technology Mandi, Mandi, Himachal Pradesh, India., Bouzembrak Y; Information Technology Group, Wageningen University and Research, Wageningen, The Netherlands., Treiblmaier H; School of International Management, Modul University Vienna, Vienna, Austria., Para-López C; Department of Agrifood System Economics, Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain., Carmona-Torres C; Department of Agrifood System Economics, Institute of Agricultural and Fisheries Research and Training (IFAPA), Granada, Spain.; Institute of Regional Development, University of Granada, Rector López Argüeta, s/n. 18071, Granada, Spain., Dev K; ADAPT Centre and Department of Computer Science, Munster Technological University, Cork, Ireland.; Department of Electrical and Computer Engineering, Lebanese American University, Byblos, Lebanon, and Centre for Research Impact & Outcome, Chitkara University Institute of Engineering and Technology, Chitkara University, Rajpura, Punjab, India., Mhlanga D; College of Business and Economics, University of Johannesburg, Johannesburg, South Africa., Aït-Kaddour A; Unité Mixte de Recherche sur le Fromage UMRF, Université Clermont-Auvergne, INRAE, VetAgro Sup, Clermont-Ferrand, France.; Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Nov; Vol. 23 (6), pp. e370040.

Enhancing the lipid stability of foods of animal origin using edible packaging systems

Autor: Bhat, Zuhaib F., Bhat, Hina F., Manzoor, Mehnaza, Abdi, Gholamreza, Aadil, Rana Muhammad, Hassoun, Abdo, Aït-Kaddour, Abderrahmane

Publikováno v: In Food Chemistry: X 30 March 2024 21