Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Asma Kammoun Bejar"'
Autor:
Laxmikant S. Badwaik, Wissal Khezami, Nabil Kechaou, Carmen Tellez Perez, Asma Kammoun Bejar, Ezzeddine Amami, Salma Mezrigui
Publikováno v:
Ultrasonics sonochemistry. 36
The work was planned to produce dietetic dehydrated strawberries with application of ultrasound osmotic dehydration (UOD) as pretreatment. A Box-Behnken design (BBD) were employed to characterize the UOD strawberry process, optimize and investigate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e29f56b49b4155517866c7872e252a41
https://pubmed.ncbi.nlm.nih.gov/28069213
https://pubmed.ncbi.nlm.nih.gov/28069213
Publikováno v:
Food Chemistry. 132:1728-1735
The aims of this work were to determine chemical composition and sorption isotherms of Tunisian orange peel and leaves of the “Maltaise” variety. These by-products were found to be rich in fibre, soluble sugars, protein, minerals and phenols. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c69bc9fc68467e244d8a9b88a4da2fb1
https://doi.org/10.1016/j.foodchem.2011.06.059
https://doi.org/10.1016/j.foodchem.2011.06.059
Autor:
Daoued Mihoubi, Nesrine Ghanem, Nourhène Boudhrioua Mihoubi, Nabil Kechaou, Asma Kammoun Bejar
Publikováno v:
International Journal of Food Engineering. 7
The aims of this work were to determine the desorption isotherms of “Maltaise” orange peel and leaves and to investigate the effect of the infrared drying on the drying kinetics and on the physical and functional properties. The moisture desorpti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78dc587fc0434d389d2d61c79549455e
https://doi.org/10.2202/1556-3758.2222
https://doi.org/10.2202/1556-3758.2222
Publikováno v:
Journal of Food Processing & Technology.
The effect of microwave drying on drying characteristics of “Maltaise” peel and leaves was investigated. The effect of microwave power on color, total phenols and water and oil holding capacities was determined. By increasing microwave powers (10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b3f7b8f34f124a8e589bccef84a483
https://doi.org/10.4172/2157-7110.1000109
https://doi.org/10.4172/2157-7110.1000109