Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Hela Gliguem"'
Autor:
Hela Gliguem, Dorsaf Ben Hassine, Leila Ben Haj Said, Imene Ben Tekaya, Rami Rahmani, Sihem Bellagha
Publikováno v:
Foods, Vol 10, Iss 6, p 1276 (2021)
This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory a
Externí odkaz:
https://doaj.org/article/8997d3d2e73247409fdd1dc7c6dbc6f2
Publikováno v:
Journal of Food Measurement and Characterization. 16:3344-3353
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c12c0dbfa9550acfe93f31c53d7db6e0
https://doi.org/10.1007/s11694-022-01443-w
https://doi.org/10.1007/s11694-022-01443-w
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 46:79-92
Sprouting is recognized as a green engineering tool for improving cereal's nutritional properties. Thus, the incorporation of sprouts in food formulation would be recommended. However, sprouting also increases the seeds’ water content which shorten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc15cac614257ffa45cc0b9c422fe4ed
https://doi.org/10.35219/foodtechnology.2022.1.07
https://doi.org/10.35219/foodtechnology.2022.1.07
Autor:
Hela Gliguem, Faten Khamassi, Anissa Hanafi, Wafa Hajji, Mounira Hechmi Esseghaier, Sihem Bellagha
Publikováno v:
Acta Scientifci Nutritional Health. 6:03-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a2da27d7b947df458f3b85cba2498d
https://doi.org/10.31080/asnh.2022.06.0972
https://doi.org/10.31080/asnh.2022.06.0972
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4ede1d2b80e3f0549b3e0f60624c2f3
https://doi.org/10.55900/xbeobvtt
https://doi.org/10.55900/xbeobvtt
Autor:
Arun Mujumdar, Sabah Mounir, Ezzeddine Amami, Sihem Bellagha, Colette Besombes, Carmen Tellez Perez, Wafa Hajji, Victor Lefrançois, Tamara Allaf, Mohamed Negm, Chaima Rekik, Maritza Alonzo Macías, Hela Gliguem, Leila Benhajjsaid
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f70456408ba41e5a7d0d2fb9f6bc635
https://doi.org/10.55900/krlezykk
https://doi.org/10.55900/krlezykk
Publikováno v:
Processes
Volume 9
Issue 10
Processes, Vol 9, Iss 1698, p 1698 (2021)
Volume 9
Issue 10
Processes, Vol 9, Iss 1698, p 1698 (2021)
Blue crab (Portunus segnis) proliferation on Tunisian coasts started in 2014/2015. It has heavily impacted the balance of other species, local biodiversity, and fishing activity. Limiting these drawbacks may be achieved through ways promoting crabmea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7153fc06a7d60ca2bbd508fe3bf8c1b
Autor:
Sihem Bellagha, Hela Gliguem, Dorsaf Ben Hassine, Leila Ben Haj Said, Rami Rahmani, Imene Ben Tekaya
Publikováno v:
Foods, Vol 10, Iss 1276, p 1276 (2021)
Foods
Volume 10
Issue 6
Foods
Volume 10
Issue 6
This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffacd5c7615d4b8220b7fb58e2b86bba
https://pubmed.ncbi.nlm.nih.gov/34205038
https://pubmed.ncbi.nlm.nih.gov/34205038
Publikováno v:
Drying Technology. 37:1028-1043
Dehydrofreezing process involves water partial removal before freezing. This treatment has been proposed in order to reduce the negative impacts of conventional or even accelerated freezing...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e542f9d26af2fac77b9499821e5a7d6
https://doi.org/10.1080/07373937.2018.1481867
https://doi.org/10.1080/07373937.2018.1481867
Autor:
Zoltán Naár, Lilla Szalóki-Dorkó, Nagy Gabor Zsolt, Andras Nagy, Zsuzsanna Cserhalmi, Sarra Jribi, Sarra Marzougui, Hajer Debbabi, Ildikó Bata-Vidács, Hela Gliguem
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb3e185e44c49dc34ed71914778eb7e4
https://doi.org/10.4995/ids2018.2018.7377
https://doi.org/10.4995/ids2018.2018.7377