Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lilia Belghith-Fendri"'
Autor:
Lilia Belghith Fendri, Fatma Chaari, Fatma Kallel, Mohamed Koubaa, Soumaya Zouari-Ellouzi, Imen Kacem, Semia Ellouz Chaabouni, Dhouha Ghribi-Aydi
Publikováno v:
Journal of Food Measurement and Characterization. 16:4822-4832
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f8b3006332c6eac81fa38299bb4d93c
https://doi.org/10.1007/s11694-022-01547-3
https://doi.org/10.1007/s11694-022-01547-3
Autor:
Fatma Bouaziz, Dhouha Ghribi-Aydi, Claire Boisset Helbert, Khawla Ben Jeddou, Lilia Belghith-Fendri, Fatma Kallel, Semia Ellouz-Chaabouni, Lobna Abdelkefi-Mesrati, Fatma Chaari
Publikováno v:
International Journal of Biological Macromolecules. 116:947-954
A three-variable Box-Behnken design was employed to obtain the best possible combination of extraction time, ratio (raw material/water) and extraction temperature to allow maximum extraction yield of polysaccharides from pea pod (PPP). The preferred
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b937b2536c7cf433279126ecb7bd9624
https://doi.org/10.1016/j.ijbiomac.2018.05.095
https://doi.org/10.1016/j.ijbiomac.2018.05.095
Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality
Autor:
Semia Ellouz Chaabouni, Lobna Abdelkafi, Marwa Maaloul, Fatma Kallel, Lilia Belghith Fendri, Dhouha Ghribi-Aydi, Fatma Chaari
Publikováno v:
LWT. 73:584-591
Pea and broad bean pods fibers were extracted and incorporated with different levels into dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at 1 g/100 g into low bread-making quality flour leads to the increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9e521f653b2502dde89c1dd52654430
https://doi.org/10.1016/j.lwt.2016.06.070
https://doi.org/10.1016/j.lwt.2016.06.070
Autor:
Souhail Besbes, Dhouha Ghribi-Aydi, Fatma Kallel, Soumaya Zouari-Ellouzi, Semia Ellouz-Chaabouni, Lilia Belghith-Fendri, Fatma Chaari, Raoudha Ghorbel
Publikováno v:
Journal of Food Science. 81:C2360-C2366
Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e3d7747ec7a03c30641a4ca0ec99663
https://doi.org/10.1111/1750-3841.13448
https://doi.org/10.1111/1750-3841.13448
Autor:
Raquel P. Herrera, Assila Maatar Ben Salah, Lilia Belghith Fendri, Houcine Naïli, Thierry Bataille
Publikováno v:
Chemistry Central Journal
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
[Background]: Complexes of imidazole derivatives with transition metal ions have attracted much attention because of their biological and pharmacological activities, such as antimicrobial, antifungal, antiallergic, antitumoural and antimetastatic pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75dd7ed8c6e6435436ac7be6179da7c3
http://europepmc.org/articles/PMC5832660
http://europepmc.org/articles/PMC5832660
Autor:
Lilia Belghith-Fendri, Semia Ellouz-Chaabouni, Raoudha Ghorbel, Fatma Chaari, Soumaya Zaouri-Ellouzi, Monia Blibech, Yosra Mehdi, Dorra Driss, Fatma Bouaziz, Fatma Kallel
Publikováno v:
Natural Product Research. 30:1353-1359
The aim of this study was first to ascertain the chemical composition and the physicochemical properties of cereal extracted β-glucan from barley flour. Secondly, to assess the antioxidant properties and the antibacterial properties of extracted β-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4230dd2fc16fa73a180677e402be6aec
https://doi.org/10.1080/14786419.2015.1056185
https://doi.org/10.1080/14786419.2015.1056185
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 116:153-158
Lichenase from Penicillium occitanis Pol6 was immobilized on glutaraldehyde crosslinked chitosan–clay composite beads and used for lichenan hydrolysis. The immobilization yield and lichenase activity were 94.81 ± 4.7% and 72.17 ± 3.6% of initial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f113d7f85407b0720b7f2ec6d84e520f
https://doi.org/10.1016/j.molcatb.2015.03.018
https://doi.org/10.1016/j.molcatb.2015.03.018
Autor:
Semia Ellouz-Chaabouni, Fatma Chaari, Maktouf sameh, Dorra Driss, Soumaya Zaouri Ellouzi, Lilia Belghith-Fendri, Monia Blibech
Publikováno v:
Process Biochemistry. 49:1040-1046
The purification and characterization of an extracellular lichenase from the fungus Penicillium occitanis Pol6 were studied. The strain produced the maximum level of extracellular lichenase (45 ± 5 U ml −1 ) when grown in a medium containing oat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::145e2fc04dda11a065d011ff461da7d7
https://doi.org/10.1016/j.procbio.2014.02.023
https://doi.org/10.1016/j.procbio.2014.02.023
Autor:
Lilia, Belghith-Fendri, Fatma, Chaari, Fatma, Kallel, Soumaya, Zouari-Ellouzi, Raoudha, Ghorbel, Souhail, Besbes, Semia, Ellouz-Chaabouni, Dhouha, Ghribi-Aydi
Publikováno v:
Journal of food science. 81(10)
Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5726f77bddef91cc05c71b1bac07a317
https://pubmed.ncbi.nlm.nih.gov/27650811
https://pubmed.ncbi.nlm.nih.gov/27650811