Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Nourhène Boudhrioua Mihoubi"'
Publikováno v:
Drying Technology. 40:1210-1231
In this work, a multi objective optimization of batch fluidized drying of two pharmaceutical powders (Group A particles and Group B particles) has been performed using desirability function. Optimi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc9420abafd0a14cea1cb6af8e795967
https://doi.org/10.1080/07373937.2020.1861460
https://doi.org/10.1080/07373937.2020.1861460
Autor:
Nourhène Boudhrioua Mihoubi, Khouloud Hajri, Wissal Dhifi, Maha Benlarbi, Hedya Jemai, Basma Baccouche, Ayachi Zemmal, Imane Hammoun, Emna Amri, Sihem Mbarek, Mariem Jebbari, Rafika Ben Chaouacha-Chekir
Publikováno v:
Archives of Physiology and Biochemistry. 128:593-600
Aldose reductase (AR) is an enzyme implicated in the development of diabetes complications among them diabetic retinopathy. Erythrocyte AR activity was measured in control and diabetic Meriones sha...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e894c5698b64fbda554e51608876e44c
https://doi.org/10.1080/13813455.2019.1708119
https://doi.org/10.1080/13813455.2019.1708119
The pyrolysis of LPW was carried out in a laboratory fixed-bed reactor at final temperature of 300°C, 400°C and 500°C with an incremental heating rate of 10°C/min, under N2 atmosphere. The maximum yields of bio-oil, biochar and gas were 16.66 wt.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62ad83e20cb45e0a329a5fb62ac57661
https://doi.org/10.21203/rs.3.rs-656531/v1
https://doi.org/10.21203/rs.3.rs-656531/v1
Publikováno v:
Drying Technology. 38:1790-1805
A mathematical modeling, based on the two-phase theory of batch fluidized bed drying of type A particles and type B particles pharmaceutical powders, was performed. A perfectly mixed flow bubbling ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b009428b45aa6ee65b4688a558cb17b
https://doi.org/10.1080/07373937.2019.1663867
https://doi.org/10.1080/07373937.2019.1663867
Autor:
Nabil Kechaou, Nourhène Boudhrioua Mihoubi, Françoise Leroi, Frédérique Chevalier, Houwaida Harrabi
Publikováno v:
Journal Of Aquatic Food Product Technology (1049-8850) (Taylor & Francis Inc), 2017, Vol. 26, N. 3, P. 279-295
Biological silages were prepared from shrimp head and octopus viscera by-products recuperated from the Tunisian seafood industry. Physical and biochemical changes and microbiological profiles were determined for raw materials during fermentation and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de4b851edfee274c1cc2d122d71dc2d4
https://doi.org/10.1080/10498850.2016.1145160
https://doi.org/10.1080/10498850.2016.1145160
Autor:
Malek Ben Zid, Sofiène Khorchani, Khaoula Belguith, M'hiri Nouha, Amna Chahbani, Slah Zaidi, Olfa Oussaief, Zeineb Jrad, Nourhène Boudhrioua Mihoubi, Wafa Mkadem, Halima El Hatmi
Publikováno v:
LWT. 132:109885
The purpose of this study was to evaluate the effect physical processes (ultrafiltration (UF) and skimming) processes and Allium roseum powder (AR) fortification on soft dromedary cheese properties. Six batches of cheese were manufactured and named F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00a6b0f39eaeccde520fe440694662bf
https://doi.org/10.1016/j.lwt.2020.109885
https://doi.org/10.1016/j.lwt.2020.109885
Publikováno v:
Journal of Food Processing and Preservation. 38:1682-1689
This study was performed to investigate the effect of different cooking methods (frying, steaming and oven cooking) on proximate composition, mineral contents and fatty acid profiles of common pandora (Pagellus erythrinus) fillets. This investigation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e78fdc3cedb8c588bacc194ec4234dbd
https://doi.org/10.1111/jfpp.12130
https://doi.org/10.1111/jfpp.12130
Publikováno v:
Food Science and Biotechnology. 21:1243-1250
This study was performed to examine the effects of different cooking methods (frying, steaming, oven cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of red mullet (Mullus barbatus) fillets
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeda184db8874ad844e6c6ef027df114
https://doi.org/10.1007/s10068-012-0163-5
https://doi.org/10.1007/s10068-012-0163-5
Publikováno v:
Food Chemistry. 132:1728-1735
The aims of this work were to determine chemical composition and sorption isotherms of Tunisian orange peel and leaves of the “Maltaise” variety. These by-products were found to be rich in fibre, soluble sugars, protein, minerals and phenols. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c69bc9fc68467e244d8a9b88a4da2fb1
https://doi.org/10.1016/j.foodchem.2011.06.059
https://doi.org/10.1016/j.foodchem.2011.06.059
Publikováno v:
Journal of the Marine Biological Association of the United Kingdom. 91:1689-1695
The aim of this work is to study the variation of the global chemical composition of six fish species (Lithognathus mormyrus, Mullus barbatus, Mullus surmuletus, Pagellus erythrinus, Pagrus caeruleostictus and Dentex maroccanus) caught by the trawl o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45565134f821b70b709e8bdb45cf422e
https://doi.org/10.1017/s0025315410000640
https://doi.org/10.1017/s0025315410000640