Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

Autor: Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova, Randah Miqbil Alqurashi, Yana Cahyana, Abderrahmane Aït-Kaddour

Publikováno v: Chemosensors, Vol 11, Iss 3, p 178 (2023)

The aim of the present study is to evaluate the potential of mid-infrared spectroscopy in combination with two-dimensional correlation spectroscopy (2DCOS) and partial least squares discriminant analysis (PLS-DA) to monitor molecular structure evolut

Externí odkaz: https://doaj.org/article/ce5587c57a674dd788df24bd923b7c13

Evaluation of the Adulteration of Camel Milk by Non-Camel Milks Using Multispectral Image, Fluorescence and Infrared Spectroscopy

Autor: Oumayma Boukria, Boudalia Sofiane, Zuhaib Bhat, Abdo Hassoun, Abderrahmane AIT KADDOUR

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::948fd758ea5142c60539924d86103d6a
https://doi.org/10.2139/ssrn.4377282

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Autor: Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, Abderrahmane Aït-Kaddour

Publikováno v: Foods, Vol 9, Iss 9, p 1309 (2020)

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describ

Externí odkaz: https://doaj.org/article/4a60a5018b4b489fa30d04c2feecbf84

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

Autor: Oumayma Boukria, Havva Tümay Temiz, Amna Sahar, M. Loudiyi, Abderrahmane Aït-Kaddour, Abdo Hassoun, Muhammad Ahmad

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2022, 62 (11), pp.3063-3087. ⟨10.1080/10408398.2020.1862754⟩
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2020, pp.1-25. ⟨10.1080/10408398.2020.1862754⟩

International audience; The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81babbf080ec09154585b7594c5b3f32
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03096876

2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

Autor: Françoise Leriche, Jasur Safarov, El Mestafa El Hadrami, Abderrahmane Aït-Kaddour, Oumayma Boukria, Shaxnoza Sultanova

Publikováno v: Foods
Foods, MDPI, 2020, 9 (6), pp.724. ⟨10.3390/foods9060724⟩
Foods, Vol 9, Iss 724, p 724 (2020)
Volume 9
Issue 6

Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel&rsquo
s milk (CaM) and cow&rsquo
s mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d01a0955ac14ed7a9bdfe205d5887fa1
https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081570