Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Amel Boussaid"'
Autor:
Amel Boussaid, Moncef Chouaibi, Leila Rezig, Raoudha Hellal, Francesco Donsì, Giovanna Ferrari, Salem Hamdi
Publikováno v:
Arabian Journal of Chemistry, Vol 11, Iss 2, Pp 265-274 (2018)
The present study was undertaken to determine the physicochemical, biochemical, and antioxidant activities of Tunisian honey samples. All the extracted honey samples appeared to conform to the European Legislation (EC Directive 2001/110) for all para
Externí odkaz:
https://doaj.org/article/b0a43db3eaf8474697040ee68a010aa8
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2590-2609 (2018)
This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochem
Externí odkaz:
https://doaj.org/article/2a83138c11e2431db1f4ec1f2b14cc1e
Autor:
Atef Lakoud, Mnasser Hassouna, Leila Rezig, Amel Boussaid, Salem Hamdi, Moncef Chouaibi, Giovanna Ferrari
Publikováno v:
International Journal of Biological Macromolecules. 124:1167-1176
In this study, physicochemical, interfacial and emulsifying properties of Retama reatam and guar galactomannans were comparatively investigated. The results showed that Retama reatam galactomannan is mainly composed of total carbohydrates (95.52%) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25e1e937f662faabf384dd107218e951
https://doi.org/10.1016/j.ijbiomac.2018.12.007
https://doi.org/10.1016/j.ijbiomac.2018.12.007
Publikováno v:
International Journal of Peptide Research and Therapeutics. 25:1509-1521
In this study, response surface methodology, based on Box-Behnken design, was used to optimize the extraction conditions of protein isolate from the defatted seeds of jujube (Zizyphus lotus L.). This research focused on the effect of extraction tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ad435af83af810a84d5860e378a64b0
https://doi.org/10.1007/s10989-018-9796-4
https://doi.org/10.1007/s10989-018-9796-4
Autor:
Francesco Donsì, Giovanna Ferrari, Raoudha Hellal, Leila Rezig, Moncef Chouaibi, Amel Boussaid, Salem Hamdi
Publikováno v:
Arabian Journal of Chemistry, Vol 11, Iss 2, Pp 265-274 (2018)
The present study was undertaken to determine the physicochemical, biochemical, and antioxidant activities of Tunisian honey samples. All the extracted honey samples appeared to con- form to the European Legislation (EC Directive 2001/110) for all pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b24c8187efe31e9f7d02843b86fea1b
http://hdl.handle.net/11386/4577058
http://hdl.handle.net/11386/4577058
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2590-2609 (2018)
This study investigated the physicochemical, rheological and textural properties of nine types of honey from different regions of southern Tunisia. Principal component and cluster analyses were used to classify the honeys into groups. The physicochem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::331c06895e32dafa691cbc4d6bedeb55
http://hdl.handle.net/11386/4724157
http://hdl.handle.net/11386/4724157
Autor:
Moncef Chouaibi, Giovanna Ferrari, Francesco Donsì, Rafik Missaoui, Amel Boussaid, Leila Rezig, Salem Hamdi
Publikováno v:
International Journal of Food Properties. 18:2624-2637
The present study was undertaken to determine the physicochemical, rheological, and thermal properties of six types of Tunisian honey samples from various floral origins (eucalyptus, orange, thyme, mint, rosemary, and horehound). All the honey sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8cd6b11afa7fd911bd862820f595f8a
https://doi.org/10.1080/10942912.2014.1001072
https://doi.org/10.1080/10942912.2014.1001072