Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Bertrand Matthaus"'
Autor:
Bertrand Matthaus, Mehmet Musa Özcan
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 145-150 (2011)
The lipid compositions of the seed oils of some Nigella species were investigated. The total oil content of the seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis of the Nigella seed oils revealed the content of linoleic acid to
Externí odkaz:
https://doaj.org/article/4c7aa346df814ab98f051ddbb7ac7d94
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 Matthaus, Mehmet Musa Özcan
WOS: 000330238700090
Pine seed (Pinus pinea L.) oil was evaluated for oil content, fatty acid composition, tocopherol and sterol contents. The main identified fatty acids were palmitic acid (4.43 %), oleic acid (18.78 %), linoleic acid (60.39 %)
Pine seed (Pinus pinea L.) oil was evaluated for oil content, fatty acid composition, tocopherol and sterol contents. The main identified fatty acids were palmitic acid (4.43 %), oleic acid (18.78 %), linoleic acid (60.39 %)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b90f5df65165e48c1ae8ab90cf2ce84
https://hdl.handle.net/20.500.12395/29516
https://hdl.handle.net/20.500.12395/29516
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