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pro vyhledávání: '"Moktar, Hamdi"'
Akademický článek
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Autor:
Bouzaiene, Taroub, Mohamedhen Vall, Mariem, Ziadi, Manel, Ben Rejeb, Ines, Yangui, Islem, Aydi, Abdelkarim, Ouzari, Imene, Moktar, Hamdi
Publikováno v:
Fermentation (Basel); Jul2024, Vol. 10 Issue 7, p339, 11p
Publikováno v:
Process Safety and Environmental Protection. 174:267-275
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c6f89fc20580af0440dbc70b480aecb
https://doi.org/10.1016/j.psep.2023.04.018
https://doi.org/10.1016/j.psep.2023.04.018
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probio
Externí odkaz:
https://doaj.org/article/9d42d68105934a26a49de8a92b00b4ae
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese Whey (HCW) in 2 L and 20 L bioreactors. The specific growth rate μmax was higher in 20 L bior
Externí odkaz:
https://doaj.org/article/a235e8d5cf884be5b080fcb7ea343d1a
Publikováno v:
Foods, Vol 10, Iss 10, p 2353 (2021)
This study proposed the selection of cost-effective additives generated from different activity sectors to enhance and stabilize the start-up, as well as the transitional phases, of semi-continuous food waste (FW) anaerobic digestion. The results sho
Externí odkaz:
https://doaj.org/article/aa5a1e6dfb164d7c9b9c371f99e79602
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
This research was carried for the coproduction of two industrial enzymes: α-amylase and protease via SSF by Rhizopus oryzae on humidified bread waste. Fermentation time, inoculum size, initial moisture content, salt solutions, and the thickness of t
Externí odkaz:
https://doaj.org/article/0510593197224c2cbcc4ef64ccd27b7e
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, anti
Externí odkaz:
https://doaj.org/article/e394fbecfb464a689e42e9e97d025759
Autor:
Faten, Kachouri, Hamida, Ksontini, Soumya, El Abed, Saad, Ibn Souda Koraichi, Hasna, Meftah, Hassan, Latrache, Moktar, Hamdi
Publikováno v:
In Brazilian Journal of Microbiology January-March 2016 47(1):202-209
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07e7bc686ced3fd89b451b9c13c8fbee
https://doi.org/10.1007/s11694-023-01926-4
https://doi.org/10.1007/s11694-023-01926-4