Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ouarda Aissaoui-Zitoun"'
Autor:
Stefania Carpino, I. Schadt, Teresa Rapisarda, Soraya Hioun, Mohammed Nasreddine Zidoune, Asma Senoussi, Zineddine Saoudi, Ouarda Aissaoui Zitoun Hamama, Haroun Chenchouni
Publikováno v:
Grass and Forage Science. 76:282-299
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2386ed8f11f61a49909e816b15769cd7
https://doi.org/10.1111/gfs.12510
https://doi.org/10.1111/gfs.12510
Autor:
Attia Hamadi, Ferial Aziza Benyahia-Krid, Amani Harkati, Abdellah Zikiou, Mohamed Nasser Eddine Zidoune, El Hocine Siar, Ouarda Aissaoui-Zitoun, Faiza Adoui, Halima Boughellout
The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7d74964c335ea25b64eec2f50fba7f3
https://doi.org/10.9734/bpi/cravs/v3/1956f
https://doi.org/10.9734/bpi/cravs/v3/1956f
Autor:
Ferial Aziza Benyahia-Krid, Amani Harkati, Faiza Adoui, Halima Boughellout, Denis Wodo, Cocou Rogatien Bakou, Mohammed Nassereddine Zidoune, Ouarda Aissaoui-Zitoun
The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera is very used in the preparation of traditional Peulh cheese. Peulh cheese has attracted a lot of interest from stakeholders in the West African dairy industry. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db146d41e6a4577654df899e0377c1a0
Akademický článek
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Autor:
Asma Senoussi, Teresa Rapisarda, Iris Schadt, Haroun Chenchouni, Zineddine Saoudi, Sana Senoussi, Ouarda Aissaoui Zitoun, Mohammed Nasreddine Zidoune, Stefania Carpino
Publikováno v:
International Dairy Journal. 129:105349
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8db5324ff188f004c090f7b22e08158
https://doi.org/10.1016/j.idairyj.2022.105349
https://doi.org/10.1016/j.idairyj.2022.105349
Autor:
Asma Senoussi, Mohammed Nasereddine Zidoune, Vita Maria Marino, Zineddine Saoudi, I. Schadt, Ouarda Aissaoui Zitoun Hamama, Stefania Carpino
Publikováno v:
International Dairy Journal. 119:105067
Traditional Algerian Bouhezza cheese is produced inside animal skin-bags with a fermented, buttermilk-like product, Lben. Two Bouhezza cheeses were simultaneously made in two skin-bags in each of two sequential years. Bags had a defined filling seque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639d4e6b08971a464ad5ab32c9827b76
https://doi.org/10.1016/j.idairyj.2021.105067
https://doi.org/10.1016/j.idairyj.2021.105067
Autor:
Faiza Adoui, Ferial Aziza Benyahia-Krid, Amani Harkati, Mohammed Nassereddine Zidoune, Ouarda Aissaoui-Zitoun, Cocou Rogatien Bakou, Halima Boughellout, Denis Wodo
Publikováno v:
Advances in Dairy Research.
The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera of is very used in the preparation of traditional Peulh cheese. In this study, the fresh leaves of this vegetable were used to coagulate raw milk for the production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd5acc6cb5b65688bf93fef3e053c04
https://doi.org/10.4172/2329-888x.1000163
https://doi.org/10.4172/2329-888x.1000163
Autor:
Ouarda Aissaoui-Zitoun, Abdellah Zikiou, Attia Hamadi, Faiza Adoui, Halima Boughellout, Mohamed Nasser Eddine Zidoune, El Hocine Siar, Ferial Aziza Benyahia-Krid, Amani Harkati
Publikováno v:
Journal of Veterinary Science & Technology. 7
The internal bonds created in milk gelation with chicken pepsin were approached by the use of dissociating agents-sodium dodecyl sulfate (SDS), urea, ethylenediamine tetraacetic acid (EDTA) and compared to those with rennet gel. Gels viscoelasticity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8814a7cc8517c617e8690966fe5ac9e5
https://doi.org/10.4172/2157-7579.1000375
https://doi.org/10.4172/2157-7579.1000375
Autor:
Giuseppe Licitra, Teresa Rapisarda, Mohammed Nasser Eddine Zidoune, Ouarda Aissaoui Zitoun Hamama, Stefania Carpino
Bouhezza is an Algerian ripened cheese manufactured specifically in a goatskin bag with “Lben”, salt and raw milk for several weeks. The aim of this study was to characterize the unknown aromatic profile of the Bouhezza using SMart Nose, gas chro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2209315b349d7a4ef8bd685ecac4e5a3
http://hdl.handle.net/20.500.11769/46738
http://hdl.handle.net/20.500.11769/46738