Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Amel SBOUI"'
Publikováno v:
Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 11, Iss 3 (2023)
L’objectif de ce travail est de transformer le lait de chamelle élevée dans un système extensif en Kéfir. La pasteurisation (63°C pendant 30 min) du lait, l’incubation avec trois doses des grains de kéfir (2, 5 et 10%) et à différents tem
Externí odkaz:
https://doaj.org/article/94a56df7eaf9469cbf0c9dad69556e63
Publikováno v:
Journal of Chemistry, Vol 2022 (2022)
The efficacy of camel milk to treat diabetes has been shown recently, especially in experimental animals and in patients with diabetes type 1 (T1DM), whereas studies on patients with type 2 diabetes mellitus (T2DM) are limited. In this clinical trial
Externí odkaz:
https://doaj.org/article/e2690823c1904390aef58357c6ceb80a
Autor:
Imen Fguiri, Moufida Atigui, Amel Sboui, Arroum Samira, Chayma Marzougui, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani
Publikováno v:
Journal of Chemistry, Vol 2021 (2021)
The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts fr
Externí odkaz:
https://doaj.org/article/b73c700ac68c490f8accc7560dbc6283
Autor:
Touhami Khorchani, Mohamed Hammadi, Slah Zaidi, Mohamed Dbara, Abir Omrani, Amel Sboui, Maha Hamouda
Publikováno v:
Journal of Food Engineering and Technology. 11:55-61
The present research was conducted to study heat treatment's effect on camel milk’s physicochemical and biological activities. Milk samples were heated at 63°C for 30 minutes, 90°C for 3 minutes, and 100°C for 3 minutes. After heating, the physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e54b047d18d402abf2d6aac08d1b47bb
https://doi.org/10.32732/jfet.2022.11.2.55
https://doi.org/10.32732/jfet.2022.11.2.55
Autor:
Maha, Hamouda, Amel, Sboui, Imed, Salhi, Abir, Omrani, Mohamed, Hammadi, Jean Pierre, Souchard, Jalloul, Bouajila, Touhami, Khorchani
Publikováno v:
Cellular and Molecular Biology. 68:194-199
This study aimed to evaluate the effect of various heating temperatures on the antioxidant activities of camel milk caseins. The samples were processed with three different heat treatments: Pasteurization at low and high temperatures and boiling. Fre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85ab9721c3e5b6107fca6aff9dd96044
https://doi.org/10.14715/cmb/2022.68.7.32
https://doi.org/10.14715/cmb/2022.68.7.32
Autor:
Imen Fguiri, Amel Sboui, Moufida Atigui, Samira Arroum, Naziha ayeb, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::669697ed91d4ae746424e7486f00b72d
https://doi.org/10.18805/ajdfr.drf-275
https://doi.org/10.18805/ajdfr.drf-275
Autor:
Imen, Fguiri, Manel, Ziadi, Amel, Sboui, Naziha, Ayeb, Moufida, Atigui, Samira, Arroum, Mohamed, Hammadi, Touhami, Khorchani
Publikováno v:
Milk Protein-New Research Approaches
The aim of this work is to study the effect of lactation stage and camel farming system on microbiological, physicochemical parameters, and identification of lactic acid bacteria (LAB) of camel milk. Samples were collected from four camels in semi-in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7078ab7558908d8d378b089467f269b0
https://doi.org/10.5772/intechopen.101298
https://doi.org/10.5772/intechopen.101298
Autor:
Mohamed Hammadi, Touhami Khorchani, Imen Fguiri, Arroum Samira, Mohamed Dbara, Moufida Atigui, Chayma Marzougui, Amel Sboui
Publikováno v:
Journal of Chemistry, Vol 2021 (2021)
The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9a82f0531038e4937531cf325ec6290
https://doi.org/10.1155/2021/6680246
https://doi.org/10.1155/2021/6680246
This research was conducted aiming to improve the coagulation abilities of camel milk using an enzymatic extract from the Kaolin Layer (EKL) of chicken gizzards as a substitute to commercial rennet. The crude extract was prepared by dissolving dry Ka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f284172d1b77807eb6f1518bce8cdc9
https://doi.org/10.9734/bpi/raavs/v1/9387d
https://doi.org/10.9734/bpi/raavs/v1/9387d