Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

Autor: Nicolas Joly, Kaies Souidi, David Depraetere, Daniel Wils, Patrick Martin

Publikováno v: Molecules, Vol 26, Iss 1, p 177 (2020)

Total phenolic compounds (TPC) and the chlorogenic acids content of potato by-product extracts of two hydro alcoholic solvents (methanol, ethanol) and two extraction methods (maceration and heating-assisted extraction) were studied. The content of TP

Externí odkaz: https://doaj.org/article/1d7026dd22194145b32b185440649526

Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

Autor: Camelia Elena Iurciuc (Tincu), Catalina Peptu, Alexandru Savin, Leonard-Ionuț Atanase, Kaies Souidi, Grahame Mackenzie, Patrick Martin, Gerard Riess, Marcel Popa

Publikováno v: International Journal of Polymer Science, Vol 2017 (2017)

The purpose of this work is to prepare ionically cross-linked (with CaCl2) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose. The study investigates the influence of ionic cross-linker concentratio

Externí odkaz: https://doaj.org/article/a81dabbdb1db4b76b68ed80ff21718d0

Experimental analysis of natural convection and flow visualization in an asymmetrically heated open vertical channel

Autor: Stéphane Lassue, Yassine Cherif, Laurent Zalewski, Kaies Souidi, Emilio Sassine

Publikováno v: Journal of Thermal Science and Engineering Applications
Journal of Thermal Science and Engineering Applications, 2019, pp.1--34. ⟨10.1115/1.4043533⟩

An experimental device was designed to perform the thermal and dynamic study of natural convection airflow in an open vertical channel. The two side walls of the vertical channel are made of Plexiglas allowing the visualization of the flow via the pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efc2c4c4097e5bd52a7f0d0591949efa
https://hal.archives-ouvertes.fr/hal-03246386

Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation

Autor: Grahame Mackenzie, Catalina Anisoara Peptu, Leonard-Ionuț Atanase, Kaies Souidi, Gérard Riess, Marcel Popa, Camelia Elena Iurciuc, Alexandru Savin, Patrick Martin

Publikováno v: International Journal of Polymer Science, Vol 2017 (2017)

The purpose of this work is to prepare ionically cross-linked (with CaCl2) gellan particles with immobilized yeast cells for their use in repeated fermentation cycles of glucose. The study investigates the influence of ionic cross-linker concentratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229635cae2fbf133b3f65f119c02c829
https://doaj.org/article/a81dabbdb1db4b76b68ed80ff21718d0

Effect of impellers configuration on the gas dispersion in high-viscosity fluid using narrow annular gap unit. Part 1: Experimental approach

Autor: Alain Marcati, Kaies Souidi, Dominique Della Valle, Gholamreza Djelveh, Gheorghita Jinescu, Anamaria Mardaru, Charbel Habchi

Publikováno v: Chemical Engineering Science. 74:287-295

Foamed food has become very popular since the 1990's. In food foaming process the key point is to disperse a high quantity of gas with small bubbles diameter (lower than 50 μm) within a continuous phase. At industrial scale, this operation is genera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c9d78e7c41085d0a25feb83c7888383a
https://doi.org/10.1016/j.ces.2012.02.055