Zobrazeno 1 - 6
of 6
pro vyhledávání: '"AISSA BOUTEBBA"'
Autor:
ABIR BECHEKER, AISSA BOUTEBBA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 3, Pp 339-352 (2019)
During technological process of manufacture of the monoconcentrated tomato, the crushed fresh tomato is preheated and filtered. The juice obtained is concentrated, pasteurized and then sterilized. In order to evaluate the variations of the physicoche
Externí odkaz:
https://doaj.org/article/4d41a9a0c89c4ff79b3c8d51ece172c8
Autor:
IMÈNE BOUALEG, AISSA BOUTEBBA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 18, Iss 2, Pp 135-143 (2017)
2S albumins are water-soluble seed storage proteins present in dicotyledonous plants, including legumes. In peanuts, 2S albumins have been identified as major allergens. In this work, we aimed to study these water soluble allergenic proteins. They we
Externí odkaz:
https://doaj.org/article/b47c50261dce457e8b39d46f82ee43c5
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 16, Iss 3, Pp 269-283 (2015)
This work is aims to determining the biochemical composition of the flour water chestnut seeds and the development of a nutrient agar for bacteria and fungi in the presence and absence of oxytetracycline. The culture medium consists of the filtrate r
Externí odkaz:
https://doaj.org/article/1fa65774147942e8b7825472939582db
Autor:
Mouhamed Mounir Chentouh, Françoise Codreanu‐Morel, Aissa Boutebba, Stephanie Kler, Dominique Revets, Annette Kuehn, Markus Ollert, Christiane Hilger
Publikováno v:
Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and ImmunologyREFERENCES. 33(12)
Novel protein sources can represent a risk for allergic consumers. The aim of this study was to evaluate the allergenicity of cowpea (Vigna unguiculata), an increasingly consumed legume and potential new industrial food ingredient which may put legum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42819a890aa8bf53cd9c66de47b732bc
https://pubmed.ncbi.nlm.nih.gov/36564874
https://pubmed.ncbi.nlm.nih.gov/36564874
Autor:
Iman Haddad, Aissa Boutebba, Joëlle Vinh, Pascal Poncet, Laurence Guilloux, Hélène Sénéchal, Jean-Pierre Sutra, Hayette Bouakkadia
Publikováno v:
Annales de Biologie Clinique
Annales de Biologie Clinique, John Libbey Eurotext, 2015, 73 (6), pp.690-704. ⟨10.1684/abc.2015.1089⟩
Annales de Biologie Clinique, 2015, 73 (6), pp.690-704. ⟨10.1684/abc.2015.1089⟩
Annales de Biologie Clinique, John Libbey Eurotext, 2015, 73 (6), pp.690-704. ⟨10.1684/abc.2015.1089⟩
Annales de Biologie Clinique, 2015, 73 (6), pp.690-704. ⟨10.1684/abc.2015.1089⟩
International audience; Peanut, soybean, sesame and lentil are members of legumes worldwide consumed by human that can induce food allergy in genetically predisposed individuals. Several protein allergens, mainly water-soluble, have been described. W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62efa5e9ac0499f21e1e95be948e6d7d
https://pubmed.ncbi.nlm.nih.gov/26635049
https://pubmed.ncbi.nlm.nih.gov/26635049
HEAT TREATMENT EFFECTS ON THE BIOCHEMICAL AND NUTRITIONAL CONTENT OF DOUBLE CONCENTRATE TOMATO PASTE
Autor:
Aissa Boutebba, Mahieddine Boumendjel
Publikováno v:
Acta Horticulturae. :429-432
This paper deals with the valuation of the effect of heat treatment on nutrients contents of tomato cans. Increasing heat temperatures reduce significantly Brix values at 110°C. Lane-Eynon method reveals that all forms of major sugar in tomato paste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91c9428facb276dc5bdbe0e18d8a9fa8
https://doi.org/10.17660/actahortic.2003.613.69
https://doi.org/10.17660/actahortic.2003.613.69