Zobrazeno 1 - 10
of 340
pro vyhledávání: '"Aït Kaddour, A."'
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
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101966- (2024)
This study aimed to evaluate the impact of olive leaf extract (OLE) on the quality of Cantal cheese. The cheeses were fortified with different concentrations (Control, 1, 2, and 3 %) of OLE and analysed for quality during storage. The cheeses were ev
Externí odkaz:
https://doaj.org/article/b7c7bd973d1d4049b4c4c562ac98fd83
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
Autor:
Lone, Aunzar Bashir, Bhat, Hina F., Kumar, Sunil, Aït-Kaddour, Abderrahmane, Aadil, Rana Muhammad, Hassoun, Abdo, Bhat, Zuhaib F.
Publikováno v:
In Ultrasonics Sonochemistry January 2025 112
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
Autor:
Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Tarchi, Inès, Loudiyi, Mohammed, Boukria, Oumayma, Cahyana, Yana, Ozogul, Fatih, Khwaldia, Khaoula
Publikováno v:
In Science of the Total Environment 10 December 2024 955
Autor:
Tarchi, Ines, Boudalia, Sofiane, Ozogul, Fatih, Câmara, José S., Bhat, Zuhaib F., Hassoun, Abdo, Perestrelo, Rosa, Bouaziz, Mohamed, Nurmilah, Siti, Cahyana, Yana, Aït-Kaddour, Abderrahmane
Publikováno v:
In Food Bioscience April 2024 58
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
Autor:
Cahyana, Yana, Annisa, Nadia Dewi Nur, Khoerunnisa, Tiara Kurnia, Sulastri, Sri, Marta, Herlina, Rialita, Tita, Yuliana, Tri, Aït-Kaddour, Abderrahmane, Şumnu, Gülüm
Publikováno v:
In International Journal of Biological Macromolecules February 2024 258 Part 1
Autor:
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, Gholamreza Abdi, Rana Muhammad Aadil, Abdo Hassoun, Abderrahmane Aït-Kaddour
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101185- (2024)
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxi
Externí odkaz:
https://doaj.org/article/4ab3c82b9523454e91331bdeab9be230