Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hela Kechaou"'
Publikováno v:
Journal of Oasis Agriculture and Sustainable Development, Vol 3, Iss 1 (2021)
Le caroubier présente plusieurs intérêts pour toutes ses composantes, surtout pour ses fruits (gousses de caroube ou caroube). Plusieurs recherches scientifiques ont démontré que le fruit de caroube est riche en éléments nutritifs et composés
Externí odkaz:
https://doaj.org/article/7e792b22629d41a0b386e3d9edc4c645
Autor:
Ali Salem, Ola Abdelhedi, Haifa Sebii, Nahed Fakhfakh, Mourad Jr, Hela Kechaou, Moncef Nasri, Frederic Debeaufort, Nacim Zouari
The effect of TiO2 on structural properties of gelatin films, obtained by solution casting method, was investigated. The results showed that TiO2 incorporation improved the UV barrier efficacy and increased the films opacity. The formation of new int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1bfccf302987e0628062db48ee0e6fd
https://doi.org/10.21203/rs.3.rs-1239574/v1
https://doi.org/10.21203/rs.3.rs-1239574/v1
Publikováno v:
International Journal of Biological Macromolecules. 105:1384-1390
Gelatins from grey triggerfish skin were extracted with different methods. The treatment by pepsin (PG) improved the yield of extraction when compared with untreated gelatin (UG) and acidic gelatin (AG). The outputs of gelatins AG, UG and PG, obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45052bebf2bfb963fb82b3eafaf9306c
https://doi.org/10.1016/j.ijbiomac.2017.08.181
https://doi.org/10.1016/j.ijbiomac.2017.08.181
Publikováno v:
Journal of Food Measurement and Characterization. 11:1440-1448
Tunisian carob pods were used to produce molasses and powders, which were then analyzed for their composional and functional properties. Molasses were made from carob juice by boiling until three different concentrations (60, 70 and 80 °Brix), while
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2fbacd36c3eb42a959fee3406ec0066
https://doi.org/10.1007/s11694-017-9523-4
https://doi.org/10.1007/s11694-017-9523-4
Publikováno v:
Food Hydrocolloids. 103:105688
The physicochemical, thermal and mechanical properties of blood orange peel pectin (BOPP) film blended with fish gelatin (F-G), at different ratios, were investigated. BOPP was first, tested for its antioxidant capacity, monitored through the β-caro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d592e20cf0f6eb72aa58b4eaa9b93118
https://doi.org/10.1016/j.foodhyd.2020.105688
https://doi.org/10.1016/j.foodhyd.2020.105688
Publikováno v:
Journal of Oasis Agriculture and Sustainable Development, Vol 3, Iss 1, Pp 20-25 (2021)
The carob tree has several advantages for all its components, especially for its fruits (carob pods). Several scientific studies have shown that the carob fruit is rich in nutrients and phytochemicals, which explains its use as a raw material for the
Externí odkaz:
https://doaj.org/article/54126afe91ca4a3e80a8cf9ced3cb796