Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Halima El Hatmi"'
Autor:
Khaoula Belguith, Zeineb Jrad, Olfa Oussaief, Mohamed Debara, Talel Bouhemda, Haifa Sebii, Mohamed Hammadi, Halima El Hatmi
Publikováno v:
Foods, Vol 13, Iss 7, p 1032 (2024)
Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the phys
Externí odkaz:
https://doaj.org/article/e41e80161257414fbcbe1ffe5792506b
Autor:
Wafa Mkadem, Valentina Indio, Khaoula Belguith, Olfa Oussaief, Federica Savini, Federica Giacometti, Halima El Hatmi, Andrea Serraino, Alessandra De Cesare, Nourhene Boudhrioua
Publikováno v:
Foods, Vol 12, Iss 9, p 1836 (2023)
Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pil
Externí odkaz:
https://doaj.org/article/312aff502342452ab501d27d13bbdc95
Publikováno v:
Mljekarstvo, Vol 71, Iss 1, Pp 69-78 (2021)
This study aimed to determine the physicochemical properties and antioxidant activities of dromedary skim colostrum and milk powder produced by freeze-drying. Results of the study showed that skim colostrum powder possessed higher protein content com
Externí odkaz:
https://doaj.org/article/351490387dec497598ca408827928c23
Autor:
Olfa Oussaief, Zeineb Jrad, Isabelle Adt, Khaoula Kaddes, Touhami Khorchani, Pascal Degraeve, Halima El Hatmi
Publikováno v:
International Journal of Dairy Technology. 76:126-137
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaa9dedbc8bd41c7bcffb74062bfd95e
https://doi.org/10.1111/1471-0307.12904
https://doi.org/10.1111/1471-0307.12904
Publikováno v:
Journal of Food Measurement and Characterization. 16:4675-4686
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6503153b5accb60ee1464873f8ca6d1a
https://doi.org/10.1007/s11694-022-01559-z
https://doi.org/10.1007/s11694-022-01559-z
Publikováno v:
Mljekarstvo, Vol 65, Iss 3, Pp 159-167 (2015)
The aim of this study was to compare the physicochemical parameters of milk samples of five different species: cow, goat, donkey, camel and human. Also the analysis of whey protein profile in different milk samples was performed by anion-exchange fas
Externí odkaz:
https://doaj.org/article/63e65287adc84716a9a186401a98c6ee
Autor:
Maha Hammouda, Halima El-Hatmi, Mohamed Hammadi, Belgacem Lachiheb, Touhami Khorchani, Mohamed Dbara, Mohamed Chniter, Naziha Ayeb
Publikováno v:
Journal of Animal and Veterinary Advances. 18:291-297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6662fcc1673ffa3ff648827746c913e
https://doi.org/10.36478/javaa.2019.291.297
https://doi.org/10.36478/javaa.2019.291.297
Colostrum is an important source of nutrients and immune factors for the newborn. The nutrient profile and immunological composition of colostrum vary from species to species. The composition and characteristics of the colostrum of human, cows, and g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be2a59d165e59fcc11ff610b1366f003
https://doi.org/10.4018/978-1-6684-3546-5.ch044
https://doi.org/10.4018/978-1-6684-3546-5.ch044
Antioxidant activities of enzymatic‐hydrolysed proteins of dromedary (Camelus dromedarius) colostrum
Publikováno v:
International Journal of Dairy Technology
International Journal of Dairy Technology, Wiley, 2020, 73 (2), pp.333-340. ⟨10.1111/1471-0307.12668⟩
International Journal of Dairy Technology, Wiley, 2020, 73 (2), pp.333-340. ⟨10.1111/1471-0307.12668⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7970076af5cc51e391f49673b0c2178d
https://doi.org/10.1111/1471-0307.12668
https://doi.org/10.1111/1471-0307.12668
Publikováno v:
Journal of Food Measurement and Characterization. 14:1-10
Comparative study of functional properties, radical scavenging and antimicrobial activities of dromedary whey protein and casein hydrolysates was investigated. Dromedary protein hydrolysates were prepared by treatment with digestive proteases (pepsin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::224fb25de3b48f42932986302d1e293b
https://doi.org/10.1007/s11694-019-00261-x
https://doi.org/10.1007/s11694-019-00261-x