Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Amal Ben Amira"'
Autor:
Maha Borchani, Manel Masmoudi, Amal Ben Amira, Souhail Besbes, Christophe Blecker, Hamadi Attia
Publikováno v:
Journal of Food Measurement and Characterization. 16:3557-3567
Autor:
Ines Makhlouf-Gafsi, Hajer Bougatef, Amal Ben Amira, Sabine Danthine, Ali Bougatef, Hamadi Attia, Christophe Blecker, Souhail Besbes
Publikováno v:
Waste and Biomass Valorization. 13:3999-4012
Autor:
Hamadi Attia, Amal Ben Amira, Christophe Blecker, Anthony Arguelles Arias, Patrick Fickers, Souhail Besbes
Publikováno v:
J Food Sci Technol
The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to exce
Autor:
Mohamed Bouaziz, Christophe Blecker, Aurore Richel, Hamadi Attia, Amal Ben Amira, Haikel Garna, Hela Yaich, Souhail Besbes, Fatma Abbès
Publikováno v:
International Journal of Biological Macromolecules. 105:1430-1439
The present work aims to evaluate the effect of an acid extraction as well as a combined enzymatic-chemical extraction on structural, thermal and antioxidant properties of the sulphated polysaccharide 'ulvan' from the green seaweed Ulva lactuca. Stru
Autor:
Christophe Blecker, Saoussen Bouacida, Hayet Ben Haj Koubaier, Amal Ben Amira, Nabiha Bouzouita
Publikováno v:
International Journal of Food Science & Technology. 52:2248-2255
In this study, pasta with dried Eruca vesicaria leaves commonly known as Rocket salad and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, colour and consumer acceptance. Results sho
Autor:
Christophe Blecker, Souhail Besbes, Julien Bauwens, Amal Ben Amira, Frédéric Francis, Hamadi Attia, Raul Flaviu Petrut, Ines Makhlouf
Publikováno v:
Food Chemistry. 225:258-266
In the present paper, techno-functional properties of rennet derived from C. cardunculus, prepared at various pH (from 3 to 6), were investigated. It was found that the extract prepared at pH 3 had the best milk-clotting properties (MCA/PA ratio). It
Publikováno v:
International Journal of Food Properties. 20:S76-S93
Plant rennets hold an important position among various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a lite
Identification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a proteomic approach
Autor:
Hamadi Attia, Amal Ben Amira, Julien Bauwens, Christophe Blecker, Frédéric Francis, Souhail Besbes, Edwin De Pauw
Publikováno v:
Journal of Chemical Biology. 10:25-33
Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/p
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 24(8)
The aim of this study was to evaluate the physicochemical properties of Spirulina colored soluble protein fractions extracted from spray-dried Spirulina powder. Three fractions, including the blue soluble Spirulina protein, the green soluble Spirulin
Autor:
S. Besbes, Mehdi Triki, Hamadi Attia, Ahmed Zouari, Amal Ben Amira, Abir Mokni Ghribi, Marwa Bejar, Massara Lahiani, Ines Maklouf Gafsi
Publikováno v:
Meat science. 143
The influence of different Chickpea Protein Concentrates (CPC) addition at different levels (CPC: 1.5, 2.5 and 5% (w/w)) on physico-chemical, textural and hedonic properties of formulated and cooked sausage "Merguez" were investigated. The obtained r