Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Sarra Cherif"'
Autor:
Estrella Sayas-Barberá, Ana María Martín-Sánchez, Sarra Cherif, Jamel Ben-Abda, José Ángel Pérez-Álvarez
Publikováno v:
Foods, Vol 9, Iss 1, p 102 (2020)
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated dur
Externí odkaz:
https://doaj.org/article/c2375640ecc04d0b8bee5e736cba9995
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 137, pp.110343. ⟨10.1016/j.lwt.2020.110343⟩
LWT-Food Science and Technology, Elsevier, 2021, 137, pp.110343. ⟨10.1016/j.lwt.2020.110343⟩
International audience; The aim of this study was to identify optimal storage conditions able to preserving date palm quality and minimising their loss in the supply chain. Hence, the effect of storage at -18, 0, 2 and 4 ◦C for 3, 6 and 9 months du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d628db196de04076463e35451ddd8c90
https://hal.inrae.fr/hal-03140077
https://hal.inrae.fr/hal-03140077
Autor:
José Ángel Pérez-Álvarez, Jamel Ben-Abda, Ana María Martín-Sánchez, Sarra Cherif, Estrella Sayas-Barberá
Publikováno v:
Foods
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 102 (2020)
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 102 (2020)
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5db3d3573ff9b260c2652fff6cddc270
Publikováno v:
Process Safety and Environmental Protection. 114:25-35
The viability of co-composting as a treatment approach for sewage sludge with organic wastes was investigated in the context of management aspects and the agricultural value of the final product. Two composting cycles (P1 and P2) were performed, in w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df6211c2ae592f683e442ac22f1a025d
https://doi.org/10.1016/j.psep.2017.12.006
https://doi.org/10.1016/j.psep.2017.12.006
Autor:
Jamel Ben-Abda, Sarra Cherif, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Victor Kuri, Ana María Martín-Sánchez
Publikováno v:
Food Chemistry. 154:269-275
The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cbfb877b4902c120696fcf769259bcd
https://doi.org/10.1016/j.foodchem.2013.12.042
https://doi.org/10.1016/j.foodchem.2013.12.042
Autor:
Xavier Barber-Vallés, Jamel Ben-Abda, Ana María Martín-Sánchez, Sarra Cherif, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá
Publikováno v:
Food chemistry. 158
The date agro-industry needs to find appropriate techniques to give value to their co-products. This study analyzes twelve intermediate food products (IFPs) from date co-products, Medjool and Confitera cv. at several ripening stages, blanched and unb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43b0a5445cec451db93466567a498f07
https://pubmed.ncbi.nlm.nih.gov/24731377
https://pubmed.ncbi.nlm.nih.gov/24731377
Autor:
Sayas-Barberá, Estrella, Martín-Sánchez, Ana María, Cherif, Sarra, Ben-Abda, Jamel, Pérez-Álvarez, José Ángel
Publikováno v:
Foods; Jan2020, Vol. 9 Issue 1, p102, 1p
Autor:
Najib Redouane
A travers cette lecture au pluriel de l'oeuvre de Rachid Mimouni, l'auteur poursuit ses recherches déja entamées sur la production romanesque de cet écrivain algérien, en la découpant en un certain nombre de tableaux, isolables par le fait qu'il