Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Imène AMMAR"'
Publikováno v:
Heliyon, Vol 8, Iss 12, Pp e12164- (2022)
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was con
Externí odkaz:
https://doaj.org/article/27010e1ef27d4de4bb67a718634dddeb
Autor:
Hamadi Attia, Sabine Danthine, Imène Ammar, Christophe Blecker, Marie-Laure Fauconnier, Salma Moalla, Souhail Besbes
Publikováno v:
International Journal of Biological Macromolecules. 183:254-266
Active food packaging films based on chitosan and enriched with Artemisia campestris hydroalcoholic extract (ACHE), aqueous extract (ACAE) and essential oil (ACEO) were developed. The effects of incorporating A. campestris were investigated on the ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6838930198f1c780e70036e5404aa29e
https://doi.org/10.1016/j.ijbiomac.2021.04.113
https://doi.org/10.1016/j.ijbiomac.2021.04.113
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fcf57605df0d920599f654950e58a56
https://doi.org/10.2139/ssrn.4113800
https://doi.org/10.2139/ssrn.4113800
Anti-inflammatory activity and phenolic composition of prickly pear ( Opuntia ficus-indica ) flowers
Autor:
Imène Ammar, Massara Mzid, Zouheir Sahnoun, Sana Bardaa, Bahira Harrabi, Monia Ennouri, Hamadi Attia, Maryem Ben Salem
Publikováno v:
Industrial Crops and Products. 112:313-319
The in vivo anti-inflammatory activity of methanolic extract of Prickly pear Opuntia ficus-indica flowers was studied using carrageenan induced rat paw edema model. In order to characterize the extract, the qualitative and quantitative analysis of ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7ce70a1bee88db5fcda0dd3b2ac76dd
https://doi.org/10.1016/j.indcrop.2017.12.028
https://doi.org/10.1016/j.indcrop.2017.12.028
Publikováno v:
Journal of Food Science and Technology. 54:1502-1510
This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus-indica flowers. Two different amounts of O. ficus-indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2734b76303ade67b741f2c9acfea26fa
https://doi.org/10.1007/s13197-017-2581-0
https://doi.org/10.1007/s13197-017-2581-0
Autor:
Imène Felfoul, Houda Gharsallah, Bilel Hadrich, Malika Ayadi, Imène Ammar, Hamadi Attia, Abir Ben Brahim
Publikováno v:
Food Chemistry. 343:128457
This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::859ca7e97adb04d724a51a3172659183
https://doi.org/10.1016/j.foodchem.2020.128457
https://doi.org/10.1016/j.foodchem.2020.128457
Publikováno v:
Food Bioscience. 35:100579
Arbutus unedo L. fruit is known for its high phenolic content, dietary fibers, and antioxidant capacity. This study evaluated the effect of adding A. unedo fruit extract obtained using a water decoction on the physicochemical, DPPH-scavenging activit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cda4cd4dca5f48d8565be9af2dc6d4d1
https://doi.org/10.1016/j.fbio.2020.100579
https://doi.org/10.1016/j.fbio.2020.100579
Publikováno v:
Industrial Crops and Products. 64:97-104
The effect of different extracting solvents used by two methods on the total polyphenols and flavonoids contents of Opuntia ficus-indica flowers was studied. The antioxidant activity of these extracts was investigated by using DPPH radical scavenging
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2070efec86afef43480866042522859d
https://doi.org/10.1016/j.indcrop.2014.11.030
https://doi.org/10.1016/j.indcrop.2014.11.030
Publikováno v:
Journal of food science and technology. 54(6)
This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus-indica flowers. Two different amounts of O. ficus-indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::72d129a7493aff3d8df0239b81f4b64d
https://pubmed.ncbi.nlm.nih.gov/28559609
https://pubmed.ncbi.nlm.nih.gov/28559609
Publikováno v:
LWT - Food Science and Technology. 59:448-454
Opuntia flowers belonging to two species of prickly pear were evaluated at four flowering stages: vegetative, initial flowering, full flowering and post-flowering stage, for possible use as a potential source in the food enrichment. Chemical composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::566b57bcd669d83146e5b583cf526ea8
https://doi.org/10.1016/j.lwt.2014.05.002
https://doi.org/10.1016/j.lwt.2014.05.002