Výsledky vyhledávání - "Boudhrioua N"

Exploitation of New Functional Lactic Acid Bacteria Culture for Target Traditional Foods (Filing Patent)

Autor: Achemchem, F., Valero, A., Boudhrioua, N., Gonzales-Barron, U.

Artisanal fermented products have been identified as reservoirs of LAB with high potential and an already well-suited level of adaptation to the physicochemical product conditions. In this sense, the goat dairy products from Portugal, Tunisia and Mor

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Impact and ranking of intervention strategies for the target artisanal fermented foods

Autor: Gonzales-Barron, U., Cadavez, V., Valero, A., Boudhrioua, N., Achemchem, F., Skandamis, P., Kintzios, S., de Cesare, A., Manfreda, G., Tenenhaus-Aziza, F., Guillier, L.

The present report compiles the results of simulation process risk models testing selected scenarios with views to defining the most effective (bio-)intervention strategies or control measures that contribute to reducing the exposure of consumers to

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Effect of different operating conditions on the extraction of phenolic compounds in orange peel

Autor: M’hiri, N., Ioannou, I., Mihoubi Boudhrioua, N., Ghoul, M.

Publikováno v: In Food and Bioproducts Processing October 2015 96:161-170

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Capabilities and features planned for the ArtiSaneFood decision-support tool

Autor: Tenenhaus-Aziza, F., Guillier, L., Skandamis, P., Kintzios, S., Valero, A., Achemchem, F., Boudhrioua, N., Cadavez, V., Gonzales-Barron, U.

This document constitutes D8.1, whose objective is to list the ideal capabilities and features of a food safety decision-support tool for use by artisanal food producers, in order to design the concept of a new and differentiated tool.

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Biopreservation methods as inhibitors of pathogens in enhanced processes of artisanal foods

Autor: Valero, A., Cadavez, V., Achemchem, F., Boudhrioua, N., Kintzios, S., Skandamis, P., Gonzales-Barron, U.

Deliverable 5.4 describes the behaviour of foodborne pathogens regarding the changes observed after the application of specific biopreservation methods during the fate studies, with the purpose of enhancing the microbial safety of the fermented artis

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Report on the First Predictive Dynamic Models of the Viability of Pathogens along Processing of Mediterranean Artisanal Fermented Foods and Report on the Optimised Process Variables to Enhance their Microbiological Safety

Autor: Gonzales-Barron, U., Cadavez, V., Valero, A., Skandamis, P., Kintzios, S., de Cesare, A., Manfreda, G., Tenenhaus-Aziza, F., Guillier, L., Boudhrioua, N., Achemchem, F.

This report combines Deliverables 6.1 and 6.2, whose objectives were to build up predictive microbiology models that describe the viability of the selected pathogens in the target artisanal fermented foods (this is, the data obtained from the fate st

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