Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Amel, DOUMANDJI"'
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Akademický článek
Anticholesterolemic activity of Moringa oleifera leaves methanolic extract in Triton X-100 induced hypercholesterolemic mice. [Activité anticholestérolémiante de l’extrait méthanolique de la poudre de feuilles de Moringa oleifera sur l’hypercholestérolémie aiguë induite par le Triton X-100 chez des souris.]
Autor: Yassamine R. SAIDI, Amel DOUMANDJI
Publikováno v: Nutrition & Santé, Vol 12, Iss 01, Pp 31-37 (2023)
Introduction. Moringa oleifera L. is a medicinal plant reported to have thera- peutic potency. Objective. The aim of this work was to study the effect of M. oleifera extract, at a dose of 800 mg/kg, on induced hypercholesterolemia in mice. Material a
Externí odkaz: https://doaj.org/article/abd3f734b5b943c7a30593ed32e0c7a0
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2
Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp
Autor: Suming Li, Moncef Nasri, Imene Chentir, Amel Doumandji, Hela Kchaou, Marwa Hamdi, Mourad Jridi
Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 89, pp.715-725. ⟨10.1016/j.foodhyd.2018.11.034⟩
International audience; Biofunctional films based on bovine gelatin (G) incorporated with a food grade phycocyanin (PC) extract at various concentrations (1.25%, 2.5%, 6.25% and 12.5%; w/w) were developed. PC incorporation maintained the original sol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ecf9e8cb53a0587c228783d48859e86
https://doi.org/10.1016/j.foodhyd.2018.11.034
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3
Akademický článek
Characterization and screening of the potential probiotic lactic acid bacteria and Bifidobacterium strains isolated of different biotopes.
Autor: Imane, Hamouda Ali1,2 imenehamouda@univ-blida.dz, Amel, Doumandji2
Publikováno v: Mediterranean Journal of Nutrition & Metabolism. 2018, Vol. 11 Issue 2, p145-173. 29p.
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4
Effect of ultrasound treatment on protein content and functional properties of Spirulina powder grown in Algeria
Autor: Amel Doumandji, Nabil Boukhari, Ali Ferradji, Feriel Sabrine Ait chaouche
Publikováno v: Mediterranean Journal of Nutrition and Metabolism. 11:235-249
There is an important interest to research new protein sources. In this context, Microalgae, particularly Spirulina (Arthrospira platensis), seems to be a good alternative due to its wealthy nutritional composition. The aim of this study is to optimi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a2d8bf0e493af7064d5a0480b4856dc5
https://doi.org/10.3233/mnm-180220
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6
Induced change in Arthrospira sp. (Spirulina) intracellular and extracellular metabolites using multifactor stress combination approach
Autor: Mourad Jridi, Amel Doumandji, Fatma Zili, Imene Chentir, Giorgos Markou, Hatem Ben Ouada, Jihene Ammar
Publikováno v: Journal of Applied Phycology. 30:1563-1574
The interactive effects of light intensity, NaCl, nitrogen, and phosphorus on intracellular biomass content and extracellular polymeric substance production were assessed for Arthrospira sp. (Spirulina) in a two-phase culture process using principal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::143b1043e5962cced854e5afb1190287
https://doi.org/10.1007/s10811-017-1348-3
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7
Stability, bio-functionality and bio-activity of crude phycocyanin from a two-phase cultured Saharian Arthrospira sp. strain
Autor: Suming Li, Amel Doumandji, Marwa Hamdi, Imene Chentir, Giorgos Markou, Moncef Nasri
Publikováno v: Algal Research-Biomass, Biofuels and Bioproducts
Algal Research-Biomass, Biofuels and Bioproducts, Elsevier, 2018, 35, pp.395-406. ⟨10.1016/j.algal.2018.09.013⟩
International audience; Crude phycocyanin extract (PC-E) from a two-phase cultured Saharian Arthrospira sp. strain with a purity grade of 1.24 (reagent grade) was characterized regarding its stability, bio-functionality and bio-activity. PC-E showed
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d5bd8c5fc97e28041859b74b222af3d
https://hal.umontpellier.fr/hal-01913712
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9
Akademický článek
EVALUATION OF NUTRITIONAL AND SENSORY PROPERTIES OF BREAD ENRICHED WITH SPIRULINA.
Autor: Hafsa, Yaiche Achour1 hafsa_yah@hotmail.fr, Amel, Doumandji1, Samia, Sadi2, Sidahmed, Saadi1
Publikováno v: Annals: Food Science & Technology. 2014, Vol. 15 Issue 2, p270-275. 6p.
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10
Enhancement of extracellular polymeric substances (EPS) production in Spirulina (Arthrospira sp.) by two-step cultivation process and partial characterization of their polysaccharidic moiety
Autor: Mourad Jridi, Moncef Nasri, Amel Doumandji, Abelkader HadjSadok, Marwa Hamdi, Hatem Ben Ouada, Imene Chentir
Publikováno v: International journal of biological macromolecules. 105(Pt 2)
The interactive effects of light intensity and NaCl concentration were investigated for Spirulina two-step cultivation process using Full Factorial Design. In the experiment interval, light intensity had no effect while the NaCl concentration had sig
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06c8737cf8db8b51256a5cb20f0f7e97
https://pubmed.ncbi.nlm.nih.gov/28688944
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