Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hacène Namoune"'
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 3, Pp 211-219 (2018)
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a sur
Externí odkaz:
https://doaj.org/article/25c559e8dd144e6d9bab04a57cb1ae5c
Autor:
Souheila Ghaoues, Hacène Namoune
Publikováno v:
Acta Scientifica Naturalis, Vol 8, Iss 1, Pp 80-90 (2021)
The aim of this study was to evaluate the effects of variety and extraction system on the physico-chemical and sensorial characteristics of olive oils produced from three dominant varieties of Algeria (Azeradj, Chemlal and Sigoise). The olive oils we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::254f7f31d4478a464e461330a829fe92
https://doaj.org/article/10cb2685f01b4c6e81d8706503e99a19
https://doaj.org/article/10cb2685f01b4c6e81d8706503e99a19
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 110, pp.40-47. ⟨10.1016/j.lwt.2019.04.058⟩
LWT-Food Science and Technology, Elsevier, 2019, 110, pp.40-47. ⟨10.1016/j.lwt.2019.04.058⟩
International audience; Agglomeration properties of gluten-free cereals such as corn, manioc, amaranth, buckwheat, and quinoa flours were investigated. The different states of agglomeration were identified by the evolution of rheological properties u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d52da868cc0c6d895cf26756057e557
https://doi.org/10.1016/j.lwt.2019.04.058
https://doi.org/10.1016/j.lwt.2019.04.058
Publikováno v:
Acta Alimentaria. 47:333-339
The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion on the phenolic amounts and their antioxidant potential of three prickly pear variety extracts. The total phenolic compounds (phenolic, flavonoid, and proanthocya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9830e239cce00570d76682dcbdc466cc
https://doi.org/10.1556/066.2018.47.3.9
https://doi.org/10.1556/066.2018.47.3.9
Publikováno v:
International Journal of Gastronomy and Food Science. 26:100412
Wheat semolina was replaced by different percentages of barley flour (25, 50, 75 and 100%) for the preparation of artisanal couscous. The rheological behavior was evaluated using a Caleva® mixer torque rheometer. The dry couscous produced were chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::084f6dbf9fd2414eed4da173200ed11a
https://doi.org/10.1016/j.ijgfs.2021.100412
https://doi.org/10.1016/j.ijgfs.2021.100412
Publikováno v:
Journal of Ethnic Foods
Journal of Ethnic Foods, Korea Food Research Institute/Elsevier, 2018, 5 (3), pp.211-219. ⟨10.1016/j.jef.2018.08.002⟩
Journal of Ethnic Foods 3 (5), 211-219. (2018)
Journal of Ethnic Foods, Vol 5, Iss 3, Pp 211-219 (2018)
Journal of Ethnic Foods, Korea Food Research Institute/Elsevier, 2018, 5 (3), pp.211-219. ⟨10.1016/j.jef.2018.08.002⟩
Journal of Ethnic Foods 3 (5), 211-219. (2018)
Journal of Ethnic Foods, Vol 5, Iss 3, Pp 211-219 (2018)
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7a19a4df5e3e905b98136edf0baf6e5
https://hal.archives-ouvertes.fr/hal-01925635/document
https://hal.archives-ouvertes.fr/hal-01925635/document
Publikováno v:
Durum Wheat: Chemistry and Technology
Durum Wheat: Chemistry and Technology, AACC International Press, 2012, 978-1-891127-65-6
Durum Wheat: Chemistry and Technology, AACC International Press, 2012, 978-1-891127-65-6
UMR IATE Axe 2 : Structuration sous contraintes des agropolymères et réactivité des poudres UMR IATE Axe 5 : Application intégrée de la connaissance, de l’information et des technologies permettant d’accroître la qualité et la sécurité d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a9b15330721048baa0ba6c35393692
https://hal.archives-ouvertes.fr/hal-01269020
https://hal.archives-ouvertes.fr/hal-01269020