Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Samir Hadjal"'
Autor:
Meriem AMRANE-ABIDER, Cristina NERÍN, Elena CANELLAS, Brahim ZEROUAL, Samir HADJAL, Hayette LOUAILECHE
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 23-35 (2018)
This study was carried out to optimize Microwave-assisted extraction (MAE) process and assess the possibility of using Opuntia ficus-indica (OFI) seeds as natural antioxidant additives in food. Box–Behnken design was used to optimize total phenolic
Externí odkaz:
https://doaj.org/article/0f17cee8cff64a4fbdec1f9bf3897a33
Autor:
Siham Ayouaz, Djazia Bensadia, Fatiha Hamitri-Guerfi, Dimas Rahadian Aji Muhammad, Khokha Mouhoubi, Radia Arab, Youcef Rahmani, Sara Guemouni, Samir Hadjal, Khodir Madani
Publikováno v:
The North African Journal of Food and Nutrition Research. 6:165-177
Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::165dc13037da78aaec07880c6fab3f8a
https://doi.org/10.51745/najfnr.6.14.165-177
https://doi.org/10.51745/najfnr.6.14.165-177
Autor:
Aicha Benbouriche, Hayate Haddadi-Guemghar, Mostapha Bachir-bey, Lila Boulekbache-Makhlouf, Samir Hadjal, Louiza Kouadri, Djamila Mehidi-Terki, Morad Hamitri, Khodir Madani
Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance due to its richness in poly-unsaturated fatty acids. This study aims to improve the thermo-stability of refined soybean oil by blending it with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f862a26873b8570991765b3196bba56e
https://doi.org/10.22541/au.164926629.90492066/v1
https://doi.org/10.22541/au.164926629.90492066/v1
Autor:
Sabrina Sait, Alberto Romero, Myriam Tazarourte, Lynda Arkoub-Djermoune, Lila Boulekbache-Makhlouf, Samir Hadjal, Khodir Madani, Hocine Remini, Kahina Djaoud
Publikováno v:
Current Nutrition & Food Science. 16:530-542
Background: In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that of commercial dates. The present work aims to valorize this common date vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28a1913ec96c4b5d3e62ae57ed6bf0a1
https://doi.org/10.2174/1573401315666190115160950
https://doi.org/10.2174/1573401315666190115160950
Autor:
Cristina Nerín, Khodir Madani, Magdalena Wrona, Samir Hadjal, Fatiha Brahmi, Ghania Kaanin-Boudraa, Lila Boulekbache-Makhlouf
Publikováno v:
Journal of Food Processing and Preservation. 45
Grapefruit (Citrus × paradisi, Algerian variety) essential oil obtained by hydro‐distillation was evaluated as a substitute for vitamin E for margarine. The obtained IC₅₀ values were: 39.92 ± 0.18, 15.09 ± 0.02, and 4.42 ± 0.03 mg/ml by the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c223de8f90677b25df1c20f1c1a5663
https://doi.org/10.1111/jfpp.15374
https://doi.org/10.1111/jfpp.15374
Autor:
Thinhinane Hamidchi, Saida Bentayeb Ait Lounis, Mohamed Benalia, Damia Mazi, Samir Hadjal, Lakhdar Mekimene, Samia Boualit
Publikováno v:
Mediterranean Journal of Nutrition and Metabolism. 11:331-342
BACKGROUND: Margarine is a widely consumed product in Algeria. Few or no studies have been conducted to estimate its safety and nutritional quality. OBJECTIVES: This study aims to evaluate some algerian margarines. Particular interest is given to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee0573ece90970c13bf2b79752052488
https://doi.org/10.3233/mnm-18208
https://doi.org/10.3233/mnm-18208
Autor:
Khodir Madani, Enrique Sentandreu, Kahina Hafid, Miguel Angel Sentandreu, Abdelghani Boudjellal, Mohammed Gagaoua, Samir Hadjal, Khellaf Aliane, Irena Vovk, Koudougou Désiré Nanema, Anis Chikhoune, Mitja Križman, Ahamat Souleymane Souleymane
Publikováno v:
Arabian Journal for Science and Engineering. 42:2247-2260
This study was designed within the scope of industrial exploitation of antioxidant extracts from Hibiscus sabdariffa. Efficiency in the extraction of antioxidants (total phenolics, flavonoids and anthocyanins) from calyces was assessed through differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d02e30261bacca1d5f0e03aab709ebf
https://doi.org/10.1007/s13369-017-2428-z
https://doi.org/10.1007/s13369-017-2428-z
Autor:
Nadia Chougui, Brahim Zeroual, Fatima Naraoui, Romain Larbat, Naima Djerroud, Khellaf Aliane, Samir Hadjal
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2015, 173, pp.382-390. ⟨10.1016/j.foodchem.2014.10.025⟩
Food Chemistry (173), 382-390. (2015)
Food Chemistry, Elsevier, 2015, 173, pp.382-390. ⟨10.1016/j.foodchem.2014.10.025⟩
Food Chemistry (173), 382-390. (2015)
International audience; This study falls within the framework of the industrial exploitation of by-products of the prickly pear (Opuntia ficus-indica). The study aims to evaluate the use of hydro-ethanolic extract of prickly pear peels as a substitut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b58b71c7527bec2601d1bea14abbc0c
https://hal.univ-lorraine.fr/hal-01475926
https://hal.univ-lorraine.fr/hal-01475926