Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Dorra Sfayhi"'
Autor:
Imene Kerbouai, Dorra Sfayhi, Khaled Sassi, Hatem Cheikh M’hamed, Houda Jenfaoui, Jouhaina Riahi, Slim Arfaoui, Moncef Chouaibi, Hanen Ben Ismail
Publikováno v:
Agriculture, Vol 13, Iss 4, p 908 (2023)
There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (dur
Externí odkaz:
https://doaj.org/article/57390003d3a94ce6abec15fb93cb086e
Autor:
Youkabed Zarroug, Mouna Boulares, Dorra Sfayhi, Bechir Slimi, Bouthaina Stiti, Kamel Zaieni, Sirine Nefissi, Mohamed Kharrat
Publikováno v:
Polymers, Vol 14, Iss 3, p 556 (2022)
The aim of the present study was to extract starch from acorn (Quercus suber L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches
Externí odkaz:
https://doaj.org/article/ee4afc22b7e144b68dd97e09136ffc11
Akademický článek
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Autor:
Ali Ouji, Moez Amri, Mariem Bouhadida, Noura Omri, Khalil Khamassi, Dorra Sfayhi, Shiv Kumar, Mohamed Kharrat
Publikováno v:
Genetic Resources and Crop Evolution.
In Tunisia, lentil (Lens culinaris subsp. culinaris Medik.) is cultivated in arid and semi-arid areas. Terminal drought and heat stresses during the end of cycle causes significant yield losses. Selection of short cycle varieties could be the best op
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9145edc2ab0cd14bf834294ee0b94ebe
https://doi.org/10.1007/s10722-023-01540-9
https://doi.org/10.1007/s10722-023-01540-9
Optimization of barley flour and inulin addition for pasta formulation using mixture design approach
Autor:
Youkabed Zarroug, Kais Djebali, Dorra Sfayhi, Maissa Khemakhem, Mouna Boulares, Mouldi El Felah, Hassouna Mnasser, Mohamed Kharrat
Publikováno v:
Journal of Food Science. 87:68-79
The aim of the present work was to optimize the formulation of a new functional pasta containing durum wheat semolina, whole barley flour, and inulin ingredients to enhance both the technological and textural properties of this product using the mixt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ba8f2cabe70ea825d3f75aa9c2c4ee0
https://doi.org/10.1111/1750-3841.16009
https://doi.org/10.1111/1750-3841.16009
Autor:
Youkabed Zarroug, Jazia Sriti, Dorra Sfayhi, Bechir Slimi, Wafa Allouch, Kamel Zayani, Khaoula Hammami, Maryam Sowalhia, Mohamed Kharrat
Publikováno v:
Italian Journal of Food Science. 33:84-97
Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6eb99f64147043028fe0c34c4bf2fe7
https://doi.org/10.15586/ijfs.v33i4.2095
https://doi.org/10.15586/ijfs.v33i4.2095
Publikováno v:
North African Journal of Food and Nutrition Research; Vol. 6 No. 13 (2022); 66-74
Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a531aa69159ab6fe71ecbdab86d3f9a4
https://www.ajol.info/index.php/najfnr/article/view/235334
https://www.ajol.info/index.php/najfnr/article/view/235334
Autor:
Youkabed Zarroug, Dorra Sfayhi Terras, Maissa Khemakhem, Ghaith Hamdaoui, Kamel Hessini, Wafa Allouch, Farah Dridi, Nesrine Hadjyahia, Mouldi El Felah, Mohamed Kharrat
Publikováno v:
Journal of Food Safety and Hygiene.
Six varieties of Tunisian durum wheat, barley and oat cultivars namely Maali, Karim, Rihane, Manel, Meliane and Ghzella were analyzed for their physicochemical properties, antioxidant activities and phenolic acids profile. Results showed that there a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8a891fa75847497c318ae418baf9afa
https://doi.org/10.18502/jfsh.v8i2.10672
https://doi.org/10.18502/jfsh.v8i2.10672
Publikováno v:
Starch-Evolution and Recent Advances
Due to the increase of search for new promising ingredients with interesting properties to develop new industrial food products, the valorization of undervalued resources became a challenge. Considering this, various species of genus Quercus acorns r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b016b034be7be7f87539bc428124f4d3
https://doi.org/10.5772/intechopen.101562
https://doi.org/10.5772/intechopen.101562
Publikováno v:
Cereal Chemistry. 98:851-857
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2799c3649e1f99d441594aec6ebe4506
https://doi.org/10.1002/cche.10427
https://doi.org/10.1002/cche.10427