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Akademický článek

Comparative chemical composition and antioxidant activity of olive leaves Olea europaea L. of Tunisian and Algerian varieties

Autor: Imene Khelouf, Iness Jabri Karoui, Atef Lakoud, Majdi Hammami, Manef Abderrabba

Publikováno v: Heliyon, Vol 9, Iss 12, Pp e22217- (2023)

The main objective of this research was to understand the effect of different solvents (ethanol, ethyl acetate, and hexane) on the extraction of bioactive compounds in addition to the antioxidant activity of eight Tunisian and Algerian olive leaf (Ol

Externí odkaz: https://doaj.org/article/51cfc9cf25a04450a9e1641c92458ef5

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Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties

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

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Experimental investigation and numerical modeling of the hydration operation of date fruits

Autor: Atef Lakoud, Mnasser Hassouna, Sébastien Curet

Publikováno v: International Journal of Modeling, Simulation, and Scientific Computing
International Journal of Modeling, Simulation, and Scientific Computing, World Scientific Publishing, 2017, 8, ⟨10.1142/S1793962317400037⟩
International Journal of Modeling, Simulation, and Scientific Computing, World Scientific Publishing, 2016, ⟨10.1142/S1793962317400037⟩

Hydration represents the main unit operation in the industrial thermal process of dry dates. In this work, Tunisian Deglet Nour dates were hydrated experimentally at a laboratory scale by using saturated air as it is commonly undertaken in industry.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::160dd6ef417a17f05601bd1345e3e809
https://hal.archives-ouvertes.fr/hal-02332209

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