Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Rami Harkouss"'
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Akademický článek
Membrane-Based Technologies: A Comprehensive Review for Efficient and Environmentally Friendly Treatment of Produced Water in Oil and Gas Industries
Autor: Rami Harkouss, Aya Jaafar, Zahrah Ghannam
Publikováno v: Journal of Sustainable Development of Energy, Water and Environment Systems, Vol 12, Iss 4, Pp 1-21 (2024)
The global freshwater shortage presents a modern challenge, prompting water management strategies in various sectors, notably the oil and gas industry. Addressing the escalating water cut from petroleum wells is paramount. This review delves into com
Externí odkaz: https://doaj.org/article/388d7bd22b1c4c718de91d6e6e5f912e
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2
Pipeline Modelling for the Lebanese Offshore: Cases in the Oil and Gas Industry
Autor: Rami Harkouss
Publikováno v: August. 5:59-70
Lebanon must build a pipeline system to carry the hydrocarbons from offshore to the shore. With no available studies and not much experience in this domain, designing a pipeline system in Lebanon is a topic of great concern. In this research, a proto
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e586b27cb0cb7f191dd738484e4c0ce
https://doi.org/10.48103/jjeci582022
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5
Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process
Autor: Pierre-Sylvain Mirade, Jason Sicard, Rami Harkouss, Jean-Dominique Daudin, Cyril Chevarin
Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2018, 218, pp.69-79. ⟨10.1016/j.jfoodeng.2017.09.004⟩
With the objective of developing a valuable tool to help professionals find new technological approaches to reducing salt content in dry-cured hams, the aim of this study was to build a 3D multi-physical finite element-based model that would estimate
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::835676dadeee3a8af0252e32b5d69c53
https://hal.inrae.fr/hal-02622385
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6
Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index
Autor: Pierre-Sylvain Mirade, Philippe Gatellier, Rami Harkouss
Publikováno v: Meat Science 2 (92), 84-88. (2012)
Meat Science
Meat Science, Elsevier, 2012, 92 (2), pp.84-88. ⟨10.1016/j.meatsci.2012.04.017⟩
A method was adapted to determine proteolytic activity in dry-cured ham using fluorescamine-specific labelling of N-terminal alpha-amino groups of peptides and amino acids. Fluorescence of the complex was measured using a microplate procedure and opt
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dd1103e8e9f719e7142d23af1b41c18
https://doi.org/10.1016/j.meatsci.2012.04.017
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7
An overview of Extended Reach Drilling: Focus on design considerations and drag analysis
Autor: Kamel F. Bou Hamdan, Rami Harkouss, Hadi Abou Chakra
Publikováno v: 2015 International Mediterranean Gas and Oil Conference (MedGO).
Extended Reach Drilling is one process that is almost being used in every drilling operation. Since most of the reservoirs contain hydrocarbons that are either very deep into the formation or are covered with very troublesome formations, sidetracking
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a59f182553fdbdae26186f038ea70996
https://doi.org/10.1109/medgo.2015.7330328
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8
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process
Autor: Thierry Astruc, Pierre-Sylvain Mirade, Stéphane Portanguen, André Lebert, Rami Harkouss, Olivier Loison, Emilie Parafita, Philippe Gatellier, Hassan Safa
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2015, 166, pp.522-530. ⟨10.1016/j.foodchem.2014.06.013⟩
Food Chemistry (166), 522-530. (2015)
Food Chemistry, 2015, 166, pp.522-530. ⟨10.1016/j.foodchem.2014.06.013⟩
International audience; Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quali
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6fdba90ee40eaedbc0bd528fda8370d
https://hal.uca.fr/hal-02120652
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9
Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content
Autor: André Lebert, Pierre-Sylvain Mirade, Rami Harkouss, Philippe Gatellier, Hassan Safa
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2014, 151, pp.7-14. ⟨10.1016/j.foodchem.2013.10.164⟩
Food Chemistry, 2014, 151, pp.7-14. ⟨10.1016/j.foodchem.2013.10.164⟩
International audience; Throughout dry-cured ham production, salt and water content, pH and temperature are key factors affecting proteolysis, one of the main biochemical processes influencing sensory properties and final quality of the product. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37b304b94f0dff545ee6acf27788556c
https://pubmed.ncbi.nlm.nih.gov/24423495
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