Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Raoudha Ellouze Ghorbel"'
Autor:
Fatma Kallel, Fatma Chaari, Amira Bouaziz, Mohamed Jaziri, Monia Mechim, Ali Bougatef, Soumaya Zouari-Ellouzi, Raoudha Ellouze-Ghorbel
Publikováno v:
Environmental Progress & Sustainable Energy. 38:527-533
Autor:
F. Makni, Raoudha Ellouze Ghorbel, Najiba Zeghal, Nejla Soudani, Mouna Turki, Khawla Benjeddou, Tahia Boudawara, Mariem Chaâbane
Publikováno v:
Toxicological & Environmental Chemistry. 97:1253-1264
The protective effect of Nitraria retusa fruit extract against hepatotoxicity induced by penconazole at a dose of 67 mg/kg body weight given intraperitoneally every two days to male Wistar rats was investigated. Penconazole exposure increased malondi
Autor:
Safa Hamdi, Raoudha Ellouze Ghorbel, Tahia Boudawara, Mariem Chaâbane, Nejla Soudani, Najiba Zeghal, Meriem Tir, Kamel Jamoussi, Ons Boudawara
Publikováno v:
Biological Trace Element Research. 169:261-270
The present study was performed to evaluate the protective effect of selenium (Se) against penconazole (PEN)-induced oxidative stress in the cardiac tissue of adult rats. Male Wistar rats were divided into four groups of six each. The first group rep
Autor:
Ameni Kobbi, Raoudha Ellouze Ghorbel, Semia Ellouze Chaabouni, Soumaya Zouari Ellouzi, Sameh Maktouf, Dorra Driss, Mohamed Neifar, Hounaida Kamoun
Publikováno v:
Journal of Food Science and Technology. 52:5754-5762
In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between
Autor:
Sameh Maktouf, Semia Ellouze Chaabouni, Monia Blibech, Manel Affes, Soumaya Zouari Ellouzi, Raoudha Ellouze Ghorbel, Dorra Driss, Hounaida Kamoun
Publikováno v:
Journal of Cereal Science. 60:339-345
Gluten extracted from fresh pasta by-products (PG) was enzymatically hydrolyzed by two different commercial proteases (Alcalase 2.4 L and Pancreatin) to different degrees of hydrolysis (DH 2.0, 4.0 and 8.0%). Commercial gluten (CG) was used as refere
Publikováno v:
Journal of Food Processing and Preservation. 38:1416-1426
In this study, a Box–Behnken design was carried out in order to study the effects of coating agent (locust bean gum [LBG]) concentration (0–1%), frying time (30–120 s) and frying temperature (160–190C) on oil content, moisture content and vol
Publikováno v:
Journal of the Science of Food and Agriculture. 93:3055-3064
Background Statistically based experimental designs were applied to Bacillus subtilis SPB1 biosurfactant extraction. The extracted biosurfactant was tested as an additive in dough formulation. Results The Plackett–Burman screening method showed tha
Publikováno v:
International Journal of Food Science & Technology. 48:1519-1525
Summary The resistance-in-series model was used to analyse flux behaviour, which involved the resistances of membrane itself, the fouling and solute concentration polarisation. Response surface methodology was used to establish the relationships betw
Autor:
Sameh Maktouf, Monia Blibech, Souhail Besbes, Soumaya Zouari, Fatma Chaari, Mohamed Neifar, Raoudha Ellouze-Ghorbel
Publikováno v:
Journal of Food Science and Technology. 52:423-429
Gums extracted from plants are interesting additives in bread and baked products. The objective of this study was to evaluate the effect of galactomannan extracted from Tunisian carob seeds on the rheological characteristics of dough and physical pro
Autor:
Fatma Bhiri, Monia Blibech, Semia Ellouz-Chaabouni, Fatma Chaari, Amel Kamoun, Raoudha Ellouze-Ghorbel
Publikováno v:
Industrial Crops and Products. 40:192-198
A newly isolated Bacterium strain UEB CF was selected from southern Tunisia, exhibiting the highest clear zone on agar plates containing barley flour by staining with Congo red. On the basis of 16S rDNA sequence analysis, this strain was identified a