Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Monia Ennouri"'
Autor:
Moufida Chaari, Sarra Akermi, Khaoula Elhadef, Monia Ennouri, Lobna Jlaiel, Mohamed Ali Mosrati, Lotfi Mellouli, Walid Elfalleh, Theodoros Varzakas, Slim Smaoui
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e39784- (2024)
Given consumers', environmental and sustainability apprehensions, the meat industry investigated the natural colorant resources. As proof, betalain, Opuntia stricta peels (OSP) pigment, is premeditated in the meat industry. Here, OSP betalains were q
Externí odkaz:
https://doaj.org/article/b86616e1b9894ead90d705e4971c31c8
Autor:
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, Boutheina Ben Akacha, Mariam Fourati, Ahlem Chakchouk Mtibaa, Monia Ennouri, Tanmay Sarkar, Mohammad Ali Shariati, Maksim Rebezov, Slim Abdelkafi, Lotfi Mellouli, Slim Smaoui
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2095 (2022)
Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films
Externí odkaz:
https://doaj.org/article/bfb9f47115624bd683c32522f672cb87
Autor:
Karim Ennouri, Slim Smaoui, Yaakoub Gharbi, Manel Cheffi, Olfa Ben Braiek, Monia Ennouri, Mohamed Ali Triki
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Artificial Intelligence is an emerging technology in the field of agriculture. Artificial Intelligence-based tools and equipment have actually taken the agriculture sector to a different level. This new technology has improved crop production and enh
Externí odkaz:
https://doaj.org/article/831f835dc0964e489682191300402892
Publikováno v:
Membranes, Vol 3, Iss 2, Pp 44-68 (2013)
Microfiltration of model cell suspensions combining macroscopic and microscopic approaches was studied in order to better understand microbial membrane fouling mechanisms. The respective impact of Saccharomyces cerevisiae yeast and Escherichia coli b
Externí odkaz:
https://doaj.org/article/a5ccb48d16be40819fc2201c3cc26665
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d828ff6fbb8f9306e60c80a85b3df26a
https://doi.org/10.1007/s13399-023-04188-8
https://doi.org/10.1007/s13399-023-04188-8
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 2022, 10 (12), pp.4380-4393. ⟨10.1002/fsn3.3032⟩
Food Science & Nutrition, 10(12):4380-4393
Food Science & Nutrition, 2022, 10 (12), pp.4380-4393. ⟨10.1002/fsn3.3032⟩
Food Science & Nutrition, 10(12):4380-4393
In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb678b39cfe8ebd8fd77870c2dd67054
https://univ-artois.hal.science/hal-04138006
https://univ-artois.hal.science/hal-04138006
Publikováno v:
Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, 2021, pp.1-24. ⟨10.1080/10408398.2021.2012124⟩
Critical Reviews in Food Science and Nutrition, 2021, pp.1-24. ⟨10.1080/10408398.2021.2012124⟩
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e166ea1bd7b0a4726ae8d7aad8755323
https://pubmed.ncbi.nlm.nih.gov/34875937
https://pubmed.ncbi.nlm.nih.gov/34875937
Autor:
Monia Ennouri, Olfa Ben Braïek, Yaakoub Gharbi, Karim Ennouri, Slim Smaoui, Mohamed Ali Triki, Manel Cheffi
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Artificial Intelligence is an emerging technology in the field of agriculture. Artificial Intelligence-based tools and equipment have actually taken the agriculture sector to a different level. This new technology has improved crop production and enh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a20b59d26bde28a257af089919b0396
https://doaj.org/article/831f835dc0964e489682191300402892
https://doaj.org/article/831f835dc0964e489682191300402892
Anti-inflammatory activity and phenolic composition of prickly pear ( Opuntia ficus-indica ) flowers
Autor:
Imène Ammar, Massara Mzid, Zouheir Sahnoun, Sana Bardaa, Bahira Harrabi, Monia Ennouri, Hamadi Attia, Maryem Ben Salem
Publikováno v:
Industrial Crops and Products. 112:313-319
The in vivo anti-inflammatory activity of methanolic extract of Prickly pear Opuntia ficus-indica flowers was studied using carrageenan induced rat paw edema model. In order to characterize the extract, the qualitative and quantitative analysis of ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7ce70a1bee88db5fcda0dd3b2ac76dd
https://doi.org/10.1016/j.indcrop.2017.12.028
https://doi.org/10.1016/j.indcrop.2017.12.028
Publikováno v:
Journal of Food Science and Technology. 54:1502-1510
This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus-indica flowers. Two different amounts of O. ficus-indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2734b76303ade67b741f2c9acfea26fa
https://doi.org/10.1007/s13197-017-2581-0
https://doi.org/10.1007/s13197-017-2581-0