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Akademický článek
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Akademický článek
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Autor:
Houmy, N., Eseghir, L., Fethi, M., Elfazazi, K., Noutfia, Y., Melhaoui, R., Zerouali, E.H., Elamrani, A.
In eastern Morocco, new cooperatives of citrus fruit technological transformation begin to be installed. The seeds resulting from these transformation processes remain without any valorization. This study concerns the physico-chemical characterizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8e6c97bcf98ec0b38ef4aa1676a9a54
Natural plant extracts are sustainable alternatives to chemical food additives with less side effects. Wild and cultivated artichoke bracts (cynara cardunculus L.) were evaluated for their bioactive content and scavenging activity on two stages (brac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75866352c36b2ba55673a39d89deeda0
Les dattes, fruits du palmier dattier (Phœnix dactylifera), constituent un produit à fort potentiel commercial à l’échelle mondiale et spécifiquement aux pays du Moyen-Orient et de l’Afrique du Nord. Les impacts quantitatifs et qualitatifs d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bab610bf2c28cf9ce66b172a000da030
L’association des légumineuses et des céréales, dans des préparations alimentaires, permet d’une part à notre organisme de disposer de l’ensemble des acides aminés essentiels (en lysines et méthionines) ; et d’autre part, permet aussi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40165c13ab0acd01ce5d87c37c141c08
The transformation of cow milk to butter and cream is one of the many possibilities for diversifying dairy products. In this context, the aim of this study is to contribute in evaluating the effect of milking time on the physicochemical characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84e85df76860b4c7afa7399c634e8075
Pomegranate juice quality depends essentially on its chemical and nutritional components stability. The valuable nutritional components may be reduced during its processing or storage. This study examined the effect of pomegranate arils’ frozen sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd647ec4eeed2e7e63f84f493af39a35
Citrus juices hold the leading position among juices in Moroccan global consumption. The nutritional quality of juice is mainly related to its polyphenols and vitamin C contents, and antioxidant properties. The degradation of these bioactive compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fad1ddf4f6fc225c0548ab796785d070
Prickly pear cladodes could bloom several times during the same season, either naturally or after applying inductive practices such as Scozzolatura technique; this allows extending fruiting season of cactus pear. The study of the effect of the Scozzo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e392958a9a8412fc81e7e9a678813582