Výsledky vyhledávání - "Malika Ayadi"

Physical, techno-functional and antioxidant properties of black cumin seeds protein isolate and hydrolysates

Autor: Ines Trigui, Salma Cheikh-Rouhou, Malika Ayadi, Hamadi Attia, Hela Yaich, Ali Bougatef, Assaâd Sila, Fatma Krichen

Publikováno v: Journal of Food Measurement and Characterization. 15:3491-3500

The present work aims to study physical, techno-functional and antioxidant properties of black cumin seeds protein isolate (BCSPI) and its hydrolysates (BCSPH). BCSPI and BCSPH were characterized by high contents of protein (78.4–83.5%). Thermal ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6be5c207de7451131223b6f6d5678ec
https://doi.org/10.1007/s11694-021-00935-5

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Chemical and mineralogical characterization of weathering products in mine wastes, soil, and sediment from the abandoned Pb/Zn mine in Skikda, Algeria

Autor: Mohamed Salah Medjram, Olfa Olfa Chikha, Malika Ayadi Trabelsi, Abdenour Kabir, Karima Mehri, Malika Khelfaoui, Daoiya Zouied

Publikováno v: Environmental Earth Sciences. 79

The Sidi Kamber Zn/Pb mine located 60 km from Skikda is one of the abandoned mining areas of northeastern Algeria for more than 40 years. Currently, this mining area is considered as a real environmental problem. The purpose of this work is to identi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6ea9bb2831ac4b42520a643214d7c038
https://doi.org/10.1007/s12665-020-09043-x

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Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties

Autor: Hamadi Attia, Salma Cheikh-Rouhou, Malika Ayadi, Hela Yaich, Ahmed Zouari, Christophe Blecker, Ines Trigui

Publikováno v: Food Structure. 29:100203

The aim of the present investigation was to determine the chemical composition, the amino-acid profiling, the structural characteristics and the functional properties of protein isolates of two black cumin seeds varieties. Response surface methodolog

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https://doi.org/10.1016/j.foostr.2021.100203

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Overexpression of a Wheat Aquaporin Gene, TdPIP2;1, Enhances Salt and Drought Tolerance in Transgenic Durum Wheat cv. Maali

Autor: Faiçal Brini, Malika Ayadi, Khaled Masmoudi

Publikováno v: International Journal of Molecular Sciences, Vol 20, Iss 10, p 2389 (2019)

In this study, we generated transgenic durum wheat cv. Maali overexpressing the wheat plasma membrane aquaporin TdPIP2;1 gene under the control of PrTdPIP2;1 promoter or under the constitutive PrCaMV35S promoter. Histochemical analysis of the fusion

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eafb06e94b3afef2ab03b781e2c82fa
https://www.mdpi.com/1422-0067/20/10/2389

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Overexpression of a Wheat Aquaporin Gene

Autor: Malika, Ayadi, Faiçal, Brini, Khaled, Masmoudi

Publikováno v: International Journal of Molecular Sciences

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::47f41b771719d27a57c58de3138d74e2
https://pubmed.ncbi.nlm.nih.gov/31091755

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Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology

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

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Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds

Autor: Salma Cheikh-Rouhou, Soizic Chevance, Malika Ayadi, Hamadi Attia, Ines Trigui, Zied Zarai

Publikováno v: International Journal of Biological Macromolecules
International Journal of Biological Macromolecules, 2019, 126, pp.454-465. ⟨10.1016/j.ijbiomac.2018.12.198⟩
International Journal of Biological Macromolecules, Elsevier, 2019, 126, pp.454-465. ⟨10.1016/j.ijbiomac.2018.12.198⟩

The main purpose of this work was to investigate some physiochemical and antioxidant properties of purified proteins of 18 kDa from black cumin seeds. The structural properties of purified proteins were characterized using Fourier Transform-Infrared

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd61902ef0f56360942f4e7e587883dc
https://pubmed.ncbi.nlm.nih.gov/30586588

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Physicochemical properties of water-soluble polysaccharides from black cumin seeds

Autor: Malika Ayadi, Salma Cheikh-Rouhou, Hamadi Attia, Ines Trigui, Ali Bougatef, Hela Yaich, Christophe Blecker, Assaâd Sila

Publikováno v: International journal of biological macromolecules. 117

In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::265938318d1bda9295d8149e487bbaf8
https://pubmed.ncbi.nlm.nih.gov/29864536

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Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH

Autor: Salma Cheikh-Rouhou, Catherine M.G.C. Renard, Mouna Abid, Hamadi Attia, Gérard Cuvelier, Malika Ayadi, Cassandre Leverrier

Publikováno v: Food Hydrocolloids (62), 174-181. (2017)
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2017, 62, pp.174-181. ⟨10.1016/j.foodhyd.2016.08.008⟩

International audience; The gel formation behaviour of four tunisian pomegranate peel powders was investigated at pH 3 in the presence of 30% sucrose and 1 g/L CaCl2. All gels show a rapid formation with G’>G'' , which reveals a typically gel-like

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ec77988a8e628c1b289a0223039ed0
http://prodinra.inra.fr/record/367569

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