Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Fairouz Djeghim"'
1
Akademický článek
Breadmaking and protein characteristics of wheat (Triticum aestivum L.) genotypes tolerant against drought and heat in Algeria
Autor: Hamida Mahroug, Adra Mouellef, Hayat Bourekoua, Fairouz Djeghim, Haroun Chenchouni, Abdelkader Benbelkacem, Mohamed Hadef El Okki, Awatif Fetouhi, Nedjla Silini, Ana María Calderón de la Barca
Publikováno v: AIMS Agriculture and Food, Vol 9, Iss 2, Pp 531-550 (2024)
The primary staple of the Algerian population is wheat, and due to climate change, it is necessary to look for wheat genotypes with a high yield, drought and heat tolerance, and disease resistance, in addition to high quality for bread-making and oth
Externí odkaz: https://doaj.org/article/2d3d72deabe84089b733f681993f68d3
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2
Akademický článek
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
Autor: Imene Leulmi, Mohammed Nasreddine Zidoune, Kahina Hafid, Fairouz Djeghim, Hayat Bourekoua, Dariusz Dziki, Renata Różyło
Publikováno v: Foods, Vol 12, Iss 13, p 2467 (2023)
The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected
Externí odkaz: https://doaj.org/article/5ec00d88468749828b6d636066a94317
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3
Akademický článek
Rabbit meat in the east of Algeria: motivation and obstacles to consumption
Autor: Ibtissem Sanah, Samira Becila, Fairouz Djeghim, Abdelghani Boudjellal
Publikováno v: World Rabbit Science, Vol 28, Iss 4, Pp 221-237 (2020)
In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeographic
Externí odkaz: https://doaj.org/article/6eb211bd6e9b40e08f44dca04da85cb4
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4
Akademický článek
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
Autor: Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, Mohammed Nesreddine Zidoune
Publikováno v: Applied Sciences, Vol 11, Iss 10, p 4605 (2021)
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-produ
Externí odkaz: https://doaj.org/article/14a012b07a274bf4af9570a3c48e8cd4
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5
Akademický článek
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7
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
Autor: Różyło, Imene Leulmi, Mohammed Nasreddine Zidoune, Kahina Hafid, Fairouz Djeghim, Hayat Bourekoua, Dariusz Dziki, Renata
Publikováno v: Foods; Volume 12; Issue 13; Pages: 2467
The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::11bf1af67f6f0d498d234c8d43ac3cf1
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8
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
Autor: Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki, Renata Różyło
Publikováno v: Processes; Volume 11; Issue 3; Pages: 813
The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edc038f7dd85b9fbcca10bccb44d2658
https://doi.org/10.3390/pr11030813
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9
Rabbit meat in the east of Algeria: motivation and obstacles to consumption
Autor: Abdelghani Boudjellal, Fairouz Djeghim, Ibtissem Sanah, Samira Becila
Publikováno v: World Rabbit Science, Vol 28, Iss 4, Pp 221-237 (2020)
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[EN] In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeogra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cf2003e6b3be72ed872a1d7b829e961
https://polipapers.upv.es/index.php/wrs/article/view/13419
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10
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
Autor: Agata Bieńczak, Mohammed Nesreddine Zidoune, Renata Różyło, Hayat Bourekoua, Fairouz Djeghim, Wojciech Tanaś
Publikováno v: Applied Sciences, Vol 11, Iss 4605, p 4605 (2021)
Applied Sciences
Volume 11
Issue 10
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-produ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9580e68b44e6d450282205c1fc8e646
https://www.mdpi.com/2076-3417/11/10/4605
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