Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Ines Essid"'
1
Akademický článek
Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid
Autor: Amira Zioud, Wafa Hajji, Sandra Lobón, Margalida Joy, Juan R. Bertolin, Samir Smeti, Meriem Chabbouh, Sihem Bellagha, Ines Essid
Publikováno v: Foods, Vol 12, Iss 20, p 3837 (2023)
This work aimed to study the effect of three drying methods, namely sun-drying (SD) (T = 32 °C), continuous convective drying (CCD) (T = 35 ± 2 °C) and interval starting accessibility Drying (ISAD) (T = 35 ± 2 °C) with an active time of 30 s (to
Externí odkaz: https://doaj.org/article/37d6dc6706244651821b7e73b269d694
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2
Akademický článek
Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality
Autor: Souha Tibaoui, Hadhami Hajji, Samir Smeti, Ilyes Mekki, Ines Essid, Naziha Atti
Publikováno v: Spanish Journal of Agricultural Research, Vol 18, Iss 4, Pp e0613-e0613 (2021)
Aim of study: Cull ewes are characterized by poor body condition, low body weights and tough meat texture. This work aimed to investigate the effect of distillated myrtle leaves (MDL) intake on body weight (BW) gain; carcass characteristics and meat
Externí odkaz: https://doaj.org/article/1a659b6455d540c39eb155ac62256d1f
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3
Akademický článek
Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
Autor: Souha Tibaoui, Samir Smeti, Ines Essid, Juan Ramón Bertolín, Margalida Joy, Naziha Atti
Publikováno v: Molecules, Vol 25, Iss 21, p 4975 (2020)
The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the
Externí odkaz: https://doaj.org/article/13324c15f07d414481777ff025557223
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5
Improving quality of smoked sardine fillets by soaking in cuttlefish ink
Autor: Ines ESSID, Hassen AROUSSIA, Emna SOUFI, Nawzet BOURIGA, Sonia GHARBI, Sihem BELLAGHA
Publikováno v: Food Science and Technology, Volume: 42, Article number: e65020, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Cuttlefish ink, a by-product of food processing, is a promising source of natural compounds with antioxidant and antimicrobial activities and it can be used as a natural additive for sea food products. Therefore, this work aimed to extend the shelf l
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0964e561cee1724886b6266de560cef
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100960&lng=en&tlng=en
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6
The effect of Rosemary (Rosmarinus officinalisL.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat
Autor: Ines Essid, Yathreb Yagoubi, Souha Tibaoui, Yomna Ben Abdelmalek, Samir Smeti, Naziha Atti
Publikováno v: Journal of Animal Physiology and Animal Nutrition. 104:1294-1304
To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dc70a08f7d2d00a4f0175cc7f45bef7
https://doi.org/10.1111/jpn.13383
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7
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis ) leaves’ intake
Autor: Ines Essid, Juan Ramón Bertolín, Margalida Joy, Souha Tibaoui, Samir Smeti, Naziha Atti
Publikováno v: International Journal of Food Science & Technology. 55:1151-1161
The effects of distilled myrtle leaves (DML) intake on physiochemical traits, fatty acid profile and lipid oxidation of ewe’s sausage (Merguez) were investigated. Twenty‐seven ewes were divided into three homogenous groups. Ewes were fed hay and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f23137b9a858070622e7e2931237841
https://doi.org/10.1111/ijfs.14549
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8
Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets
Autor: Ines Essid, Sabrine Tajine, Sonia Gharbi, Sihem Bellagha
Publikováno v: Journal of Food Science and Technology. 57:713-722
Effects of pomegranate peel and artichoke leaf aqueous extracts on biochemical, microbiological and sensorial quality of sardine fillets was investigated during marination and storage for 90 days. Sardine fillets were marinated with 4% acetic acid, 1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::24418baac6f2ee1a13b0a9e688cbbd55
https://doi.org/10.1007/s13197-019-04104-x
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9
Rehabilitation of Barbarine cull ewes using rosemary residues and linseed: effect on weight gain, carcass characteristics and meat quality
Autor: Samir Smeti, H. Hajji, Ilyes Mekki, Y. Ben Abdelmalek, Naziha Atti, Ines Essid
Publikováno v: Animal, Vol 13, Iss 4, Pp 879-887 (2019)
The cull ewes represent an important part of sheep flock. However, this category of animal is often submitted to under nutrition leading to poor BW and skeletal carcasses. Their rehabilitation using a high energy diet can be an alternative to improve
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69f2fb05a974ab702b69b3fa7fa4abd7
https://doi.org/10.1017/s175173111800215x
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10
Effects of distillated myrtle (Myrtus communis L.) leaves’ intake on cull ewes’ body weight gain, carcass composition and meat quality
Autor: Naziha Atti, Hadhami Hajji, Souha Tibaoui, Ilyes Mekki, Samir Smeti, Ines Essid
Publikováno v: Spanish Journal of Agricultural Research, Vol 18, Iss 4, Pp e0613-e0613 (2021)
Spanish Journal of Agricultural Research; Vol. 18 No. 4 (2020); e0613
Spanish Journal of Agricultural Research; Vol. 18 Núm. 4 (2020); e0613
SJAR. Spanish Journal of Agricultural Research
instname
Spanish Journal of Agricultural Research; Vol 18, No 4 (2020); e0613
Aim of study: Cull ewes are characterized by poor body condition, low body weights and tough meat texture. This work aimed to investigate the effect of distillated myrtle leaves (MDL) intake on body weight (BW) gain; carcass characteristics and meat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eb682f037d96c0cd1bc307d2507d94e
https://revistas.inia.es/index.php/sjar/article/view/16873
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