Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Manel Masmoudi"'
Autor:
Manel Masmoudi, Arwa Baccouche, Maha Borchani, Souhail Besbes, Christophe Blecker, Hamadi Attia
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100024- (2021)
Screw pressed prickly pear seed cakes from four Tunisian varieties were analyzed for their chemical and some functional and antioxidant properties, along with the physico-chemical characteristics of the extracted oils. This extraction yielded 40.14 t
Externí odkaz:
https://doaj.org/article/163409cf482242478d499336876f94f5
Publikováno v:
Journal of Chemistry, Vol 2014 (2014)
Externí odkaz:
https://doaj.org/article/c2de5bd0e6b44fb4b4c52f7e3cbf400d
Autor:
Maha Borchani, Manel Masmoudi, Amal Ben Amira, Souhail Besbes, Christophe Blecker, Hamadi Attia
Publikováno v:
Journal of Food Measurement and Characterization. 16:3557-3567
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4906ca5e70ed3a7ac02943dd72392a1
https://doi.org/10.1007/s11694-022-01467-2
https://doi.org/10.1007/s11694-022-01467-2
Autor:
Manel Masmoudi
Publikováno v:
Journal of Nature, Science & Technology. 2:1-6
Dietary fibers constitute an important element of a healthy diet. This study is a contribution to valorize Tunisian lemon (Citrus limon L.) by-products (LB) by preparation of a lemon fiber concentrate (LFC). The suitability of this by-product as a so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52350fc3c3208907be4714f738c9c098
https://doi.org/10.36937/janset.2022.6536
https://doi.org/10.36937/janset.2022.6536
Publikováno v:
J Food Sci Technol
The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f931d6d9d2ac6d291ef1ac8f184c40d3
https://doi.org/10.1007/s13197-020-04652-7
https://doi.org/10.1007/s13197-020-04652-7
Autor:
Maha Borchani, Manel Masmoudi, Hamadi Attia, Hela Yaich, Christophe Blecker, Souhail Besbes, Fatma Abbès
Publikováno v:
Waste and Biomass Valorization. 12:1749-1760
Proteins were extracted from a prickly pear seed cake using the Osborne extraction method. Physico-chemical, antioxidant and functional properties of the major protein fractions (albumin and glutelin) were studied. Glutelin fraction presented good am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81667efc7bbefc158bcff0d2d45788c6
https://doi.org/10.1007/s12649-020-01111-4
https://doi.org/10.1007/s12649-020-01111-4
Autor:
Hamadi Attia, Christophe Blecker, Arwa Baccouche, Souhail Besbes, Maha Borchani, Manel Masmoudi
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100024-(2021)
Screw pressed prickly pear seed cakes from four Tunisian varieties were analyzed for their chemical and some functional and antioxidant properties, along with the physico-chemical characteristics of the extracted oils. This extraction yielded 40.14 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbe5fb7e7f48fa3c3618a1dae1e6dbe3
http://www.sciencedirect.com/science/article/pii/S277250222100024X
http://www.sciencedirect.com/science/article/pii/S277250222100024X
Autor:
Fatma Jedidi, Christophe Blecker, Raoudha Ghorbel, Hamadi Attia, Riadh Ben Salah, Souhail Besbes, Manel Masmoudi
Publikováno v:
Scopus-Elsevier
Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in terms of chemical composition and techno-functi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4d2613ac2dd9972a50a1d5f0b2f1168
https://doi.org/10.38212/2224-6614.2220
https://doi.org/10.38212/2224-6614.2220
Autor:
Hamadi Attia, Marwa Khlifi, Mohamed Bouaziz, Souhail Besbes, Dalanda Yahyaoui, Manel Masmoudi
Publikováno v:
Food chemistry. 328
Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C) (0–0.3%) on the height and textural parameters of the formulated acorn flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2614722bb511d5effce8823a478bcb25
https://pubmed.ncbi.nlm.nih.gov/32464554
https://pubmed.ncbi.nlm.nih.gov/32464554
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