Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Hamida Ksontini"'
Autor:
Faten, Kachouri, Hamida, Ksontini, Soumya, El Abed, Saad, Ibn Souda Koraichi, Hasna, Meftah, Hassan, Latrache, Moktar, Hamdi
Publikováno v:
In Brazilian Journal of Microbiology January-March 2016 47(1):202-209
Publikováno v:
Chemistry Africa.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::500340cf1409f48dbecaf7c40926d22d
https://doi.org/10.1007/s42250-022-00573-4
https://doi.org/10.1007/s42250-022-00573-4
Publikováno v:
Journal of Food Measurement and Characterization. 12:1378-1390
Tomato seed oil (TSO) is one of the most important and valuable products because of their nutritional benefits. This study investigates the effects of different concentrations of TSO on the quality of tomato slices during 7 days of air drying. For th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eec9dd97e6fd8fcdf4ea056bc967e738
https://doi.org/10.1007/s11694-018-9752-1
https://doi.org/10.1007/s11694-018-9752-1
Publikováno v:
International Journal of Peptide Research and Therapeutics. 25:137-150
The aim of this work was to explore the use of protein isolate from tomato seed as a medium for the growth of water kefir mixture culture. Response surface methodology (RSM) and a central composite rotatable design were used to optimize the fermentat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51b2372cba9af8c355bc4f6e34976ffb
https://doi.org/10.1007/s10989-017-9655-8
https://doi.org/10.1007/s10989-017-9655-8
Publikováno v:
Food Biotechnology. 31:94-113
Tomato seed contains proteins of high nutritional value and nutraceutical properties, which can be recovered for application as food additives. In this study, we investigated the use of a Lactobaci...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46dca310ba547d606884846bad2f27f5
https://doi.org/10.1080/08905436.2017.1302888
https://doi.org/10.1080/08905436.2017.1302888
Autor:
Hana B Yaghlane, Moktar Hamdi, Faten Kachouri, Manel Mechmeche, Hamida Ksontini, Khaoula Setti
Publikováno v:
Food Science and Technology International. 23:128-141
The aim of the present study was to evaluate the applicability of using protein-rich isolates from tomato seed as a sole source of nutrition for the growth of lactic acid bacteria. Unstructured mathematical and logistic models were proposed to descri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46ffa863712c3f6ba6899203ccf8d53d
https://doi.org/10.1177/1082013216665706
https://doi.org/10.1177/1082013216665706
Autor:
Moktar Hamdi, Faten Kachouri, Manel Mechmeche, Hamida Ksontini, Khaoula Setti, Moncef Chouabi
Publikováno v:
Food Analytical Methods. 10:809-819
Response surface methodology (RSM) and a central composite rotatable design (CCRD) were used to optimize the extraction conditions of protein isolate from the defatted tomato seed meal, which is a by-product of tomato processing. Water to raw materia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e10c9cb08760477e26317d1367b0fdd1
https://doi.org/10.1007/s12161-016-0644-x
https://doi.org/10.1007/s12161-016-0644-x
Publikováno v:
Desalination and Water Treatment. 57:27125-27137
Olive mill wastewater (OMW) contains a substantial amount of valuable antioxidant phenols that can be recovered for industrial application as food additives. In this study, we investigated the use of Lactobacillus plantarum strain to obtain high-adde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12d38b2c0f8f4c96cdec4824078400cf
https://doi.org/10.1080/19443994.2016.1170637
https://doi.org/10.1080/19443994.2016.1170637
Publikováno v:
Journal of food science and technology. 55(10)
The aim of this work was to explore the use of protein isolate from tomato seed enriched with the sucrose and the ascorbic acid as a medium for the growth of kefir mixture culture to develop a new non-dairy functional food. Unstructured mathematical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c18241ea8842090547f06cae8b34769
https://pubmed.ncbi.nlm.nih.gov/30228389
https://pubmed.ncbi.nlm.nih.gov/30228389
Publikováno v:
Journal of Food Protection. 77:1760-1767
Olives can be contaminated with a wide variety of molds (Aspergillus and/or Penicillium) that can be occurring naturally on fresh and processed olives and could support mycotoxin production. The aim of this work was to investigate aflatoxin B1 (AFB1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faacace3e71eb0d6c527e9d4acf1c53c
https://doi.org/10.4315/0362-028x.jfp-13-360
https://doi.org/10.4315/0362-028x.jfp-13-360