Výsledky vyhledávání - "Amna Chahbani"

Microwave drying of garlic (Allium sativum L.) leaves: kinetics modelling and changes in phenolic compounds profile

Autor: Amna Chahbani, Nacim Zouari, Halima Elhatmi, Mourad Jridi, Nahed Fakhfakh

Publikováno v: Heat and Mass Transfer.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9bc7884e64692a12350ec3b714d652e5
https://doi.org/10.1007/s00231-023-03359-7

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Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.)

Autor: Halima El-Hatmi, Mahmoud Mabrouk, Amna Chahbani, Nahed Fakhfakh, Mohamed Amine Balti, Nacim Zouari, Nabil Kechaou

Publikováno v: Food Bioscience. 25:32-38

Microwave power effects (100, 300 and 450 W) on drying kinetics of green peas at an initial 3.06 kg water/kg DM (76.2% wb) was investigated. The density level of microwave power (W/g DM) affected the drying kinetics, bioactive substances and green pe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0944c0a2d287f76c3110b4221af90fcf
https://doi.org/10.1016/j.fbio.2018.07.004

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Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics

Autor: Malek Ben Zid, Sofiène Khorchani, Khaoula Belguith, M'hiri Nouha, Amna Chahbani, Slah Zaidi, Olfa Oussaief, Zeineb Jrad, Nourhène Boudhrioua Mihoubi, Wafa Mkadem, Halima El Hatmi

Publikováno v: LWT. 132:109885

The purpose of this study was to evaluate the effect physical processes (ultrafiltration (UF) and skimming) processes and Allium roseum powder (AR) fortification on soft dromedary cheese properties. Six batches of cheese were manufactured and named F

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00a6b0f39eaeccde520fe440694662bf
https://doi.org/10.1016/j.lwt.2020.109885

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A comprehensive energy-exergy-based assessment and parametric study of a hydrogen production process using steam glycerol reforming

Autor: Marie-Noëlle Pons, Amna Chahbani, Noureddine Hajjaji, Zouhour Khila

Publikováno v: Energy
Energy, Elsevier, 2014, 64, pp.473-483. ⟨10.1016/j.energy.2013.10.023⟩

International audience; Various assessment tools are applied to comprehensively investigate a glycerol-to-hydrogen production system. These tools investigate the chemical reactions, design and simulate the entire hydrogen production process, study th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46784dfdf919552ca6365d1a08215c92
https://hal.univ-lorraine.fr/hal-01276639

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