Zobrazeno 1 - 10
of 236
pro vyhledávání: '"Bertrand Matthäus"'
Autor:
Abderrahim Asbbane, Zahra Bousaid, Dominique Guillaume, Said El Harkaoui, Bertrand Matthäus, Zoubida Charrouf, Khang Wen Goh, Nanthida Srasom, Abdelahakim Bouayahya, Saïd Gharby
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Subquality argan kernels are 30% cheaper than the regular kernels mandatory used to prepare edible argan oil. The use of these argan kernels for the preparation of argan oil intended to be a cosmetic ingredient, after bleaching and deodoriza
Externí odkaz:
https://doaj.org/article/53c24eb607f4446a8128950b8009101a
Autor:
Issmail Nounah, Said El Harkaoui, Ahmed Hajib, Said Gharby, Hicham Harhar, Abdelhakim Bouyahya, Giovanni Caprioli, Filippo Maggi, Bertrand Matthäus, Zoubida Charrouf
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101445- (2024)
The aim of this study was the valorisation of cactus (or prickly pear, Opuntia ficus-indica) seeds growing in six different regions of Morocco. Moisture, proteins, lipids profile, total polyphenols content, oxidative stability, and antioxidant activi
Externí odkaz:
https://doaj.org/article/53567c19da924e1db68a5265fdeaecfa
Autor:
Rabha Aissa, Abderrahim Asbbane, Samira Oubannin, Laila Bijla, Zahra Bousaid, Otmane Hallouch, Said El Harkaoui, Bertrand Matthäus, El Hassan Sakar, Saïd Gharby
Publikováno v:
Analytica, Vol 4, Iss 4, Pp 500-512 (2023)
Argan kernels, fruits regurgitated by goats, are 30% cheaper than the regular kernels used to prepare food argan oil. The use of such argan kernels as a cosmetic ingredient, after refining, is thus economically attractive. The oxidative stability of
Externí odkaz:
https://doaj.org/article/691fd458584346f88aa6aa4960804eaa
Autor:
Said El Harkaoui, Asma El Kaourat, Hanae El Monfalouti, Badr Eddine Kartah, Abdalbasit Adam Mariod, Zoubida Charrouf, Sascha Rohn, Stephan Drusch, Bertrand Matthäus
Publikováno v:
Foods, Vol 13, Iss 7, p 1135 (2024)
With the increasing impacts of climate change, establishing more sustainable and robust plants such as desert dates (Balanites aegyptiaca) seems to be necessary. Known for its resilience in arid conditions, this tree has the potential to become a mor
Externí odkaz:
https://doaj.org/article/566d842021cc4288b5128794abc07d5f
Autor:
Bertrand Matthäus, Mehmet Musa Özcan
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 39, Iss 2, Pp 203-206 (2020)
In this study, the sterol contents of almond kernel oils collected from naturally growing almond trees in Mersin province were determined. Generally, the sterol contents of almond oil samples varied depending on almond types. The major sterols in alm
Externí odkaz:
https://doaj.org/article/25bbef4aaf3a4a88b8261e7df6e55079
Autor:
Bertrand Matthäus, Mehmet Musa Özcan
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 37, Iss 5, Pp 151-155 (2018)
In this study, the oil contents, fatty acid composition and tocopherol contents of sesame seed and oils belong to different countries were determined. The oil contents of materials changed between 49.22% (India) and 56.16% (Nigeria-Kanu). The major s
Externí odkaz:
https://doaj.org/article/91f2f7a2dbb6471cb4177539ea05a4a8
Fatty Acid Composition, Tocopherol and Sterol Contents in Linseed (Linum usitatissimum L.) Varieties
Autor:
Bertrand Matthäus, Mehmet Musa Özcan
Publikováno v:
Iranian Journal of Chemistry & Chemical Engineering, Vol 36, Iss 3, Pp 147-152 (2017)
The oil contents of linseeds were determined between 39.9% (Antares) and 43.3% (Railinus). The oleic acid contents of seed oils varied between 0.8% (Maroc) and 24.8 (Railinus). The linoleic acid contents of linseed oil change between 10.2% (Avangard)
Externí odkaz:
https://doaj.org/article/27e35e879ffc478c9e572cd93c7a641f
Publikováno v:
Foods, Vol 10, Iss 2, p 479 (2021)
In the presented study a non-targeted approach using high-performance liquid chromatography coupled to electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC-ESI-qToF-MS) combined with chemometric techniques was used to build a sta
Externí odkaz:
https://doaj.org/article/2aef87f4bb1d4696a851508f2c1b07c9
Publikováno v:
Foods, Vol 9, Iss 9, p 1273 (2020)
Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed. These compounds change the physical, nutritional and sensory pr
Externí odkaz:
https://doaj.org/article/9773d00cddac4235a7eca72238b68de8
Autor:
Issmail Nounah, Malika Chbani, Bertrand Matthäus, Zoubida Charrouf, Ahmed Hajib, Ina Willenberg
Publikováno v:
Foods, Vol 9, Iss 9, p 1280 (2020)
Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with
Externí odkaz:
https://doaj.org/article/b16e3df082ce43fc969cd156b7fe23a6