Výsledky vyhledávání - "Soumaya Zouari"

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

Autor: Khawla Ben Jeddou, Semia Ellouz-Chaabouni, Fatma Chaari, Oumèma Nouri-Ellouz, Fatma Bouaziz, Soumaya Zouari-Ellouzi, Raoudha Ellouz-Ghorbel

Publikováno v: Food Chemistry. 217:668-677

Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the do

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c08db531ef0904f1265f046784784e6
https://doi.org/10.1016/j.foodchem.2016.08.081

Zobrazit plný text záznamu

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Autor: Souhail Besbes, Dhouha Ghribi-Aydi, Fatma Kallel, Soumaya Zouari-Ellouzi, Semia Ellouz-Chaabouni, Lilia Belghith-Fendri, Fatma Chaari, Raoudha Ghorbel

Publikováno v: Journal of Food Science. 81:C2360-C2366

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e3d7747ec7a03c30641a4ca0ec99663
https://doi.org/10.1111/1750-3841.13448

Zobrazit plný text záznamu

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

Autor: Souhail Besbes, Moncef Chaabouni, Soumaya Zouari-Ellouzi, Raoudha Ghorbel, Fatma Bouaziz, Semia Ellouz Chaabouni, Mohamed Koubaa, Fatma Chaari, Amel Kamoun, Mohamed Neifar

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2016, 65, pp.800-807. ⟨10.1016/j.lwt.2015.09.009⟩

International audience; The aim of this work was to investigate the impact of almond gum as coating agent to decrease the oil absorption and to increase the moisture content of fried potato chips meaning a Box–Behnken design. The studied parameters

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e94bab8c571ae33bb5dd241a4f15a4d0
https://doi.org/10.1016/j.lwt.2015.09.009

Zobrazit plný text záznamu

Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation

Autor: Fatma Bouaziz, Soumaya Zouari-Ellouzi, Anissa Haddar, Fatma Chaari, Dorra Driss, Semia Ellouz Chaabouni, Lilia Belghith, Fatma Kallel, Raoudha Ghorbel

Publikováno v: RSC Advances. 5:6728-6741

A novel polysaccharide (GSP) was isolated from garlic straw (Allium sativum L.) by hot water technique. The structural characterization, antioxidant and antimicrobial activities were investigated. The results showed that GSP was mainly composed of gl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b8aa8c82689d22ce8eb33ad7c44116c3
https://doi.org/10.1039/c4ra11045e

Zobrazit plný text záznamu

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbd9749bd3f10e755d41868a564eeb74
https://doi.org/10.1007/s13197-014-1567-4

Zobrazit plný text záznamu

Suitability of enzymatic hydrolyzates of extracted gluten from fresh pasta by-product used as bread improvers

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1c7077c38a4f40833b7638ee98be463b
https://doi.org/10.1016/j.jcs.2014.05.014

Zobrazit plný text záznamu

Production and in vitro evaluation of xylooligosaccharides generated from corncobs using immobilized Penicillium occitanis xylanase

Autor: Imen Ghazala, Fatma Chaari, Soumaya Zouari-Ellouzi, Raoudha Ghorbel, Fatma Bouaziz, Fatma Kallel, Dorra Driss, Semia Ellouz Chaabouni

Publikováno v: Journal of Molecular Catalysis B: Enzymatic. 102:146-153

Penicillium occitanis xylanase 3 expressed in Pichia pastoris , termed PoXyn3, was immobilized on chitosan with glutaraldehyde by covalent coupling reaction. The immobilization yield and the xylanase activity recovery were 98.8 ± 2.5% and 94.45 ± 3

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::651283372e717ee19ba3b28606d24229
https://doi.org/10.1016/j.molcatb.2014.02.004

Zobrazit plný text záznamu

Akademický článek

GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING.

Autor: GHORBEL, RAOUDHA ELLOUZE¹ raoudha.ellouze@enis.rnu.tn, ELLOUZI, SOUMAYA ZOUARI¹, NEIFAR, MOHAMED¹, ZALILA, KAOUTHAR¹, BLIBECH, MONIA¹, KAMOUN, HOUNEIDA², CHAABOUNI, SEMIA ELLOUZE¹

Publikováno v: Journal of Texture Studies. Jun2010, Vol. 41 Issue 3, p245-261. 17p. 2 Black and White Photographs, 4 Charts, 2 Graphs.

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání