Výsledky vyhledávání - "Yasmine BOUDIDA"

Local honey goat milk yoghurt production. Process and quality control

Autor: Yasmine Boudida, Ahmed Chettoum, Nesrine Feknous, Lina Lamis Ouchene, Mahieddine Boumendjel, Amel Boumendjel, Djamel-Eddine Mekhancha, Mahfoud Messarah

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 27 SEP 2021
Food Science and Technology, Volume: 42, Article number: e26621, Published: 27 SEP 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of the present work is to set up a production process of goat milk-based yoghurt. Six (06) kinds of yoghurt have been prepared: a mixed unflavored yoghurt with 50% cow & goat milk, a mixed flavored yoghurt with 50% cow & goat milk, an unflavo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c3833ffb541ec0b969417ae2c248faf
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005047206&tlng=en

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Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries

Autor: Hanane Smili, Yasmine Boudida, Samira Becila, Baaissa Babelhadj, Messaouda Idder, Abdelmajid Chehma, Abdelkader Adamou, Abdelghani Boudjellal, Miguel Angel Sentandreu, Ahmed Ouali

Publikováno v: Food Science and Technology International. :108201322210978

The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d5d1759a7c14c5ad44a039e434074b1a
https://doi.org/10.1177/10820132221097879

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Highlighting the Degradation of Actin in Longissimus dorsi Muscle of Different Species: Bovine, Ovine, Caprine, Poultry and Freshwater Fish

Autor: Yasmine Boudida, Hasina Rasolofoharitseheno, Mouhammed Gagaoua, Wisdom Michael Mompi

Publikováno v: British Biotechnology Journal. 7:169-176

This research is aimed at highlighting the degradation of actin in the Longissimus dorsi muscle of five species, namely, bovine, ovine, caprine, poultry, and freshwater fish. To reveal the degradation of actin, by Western blotting, the myofibrillar p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2cc29f9524a1b5366bd4d5e1f594f50c
https://doi.org/10.9734/bbj/2015/17054

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Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

Autor: Yasmine Boudida, Ahmed Ouali, Abdelghani Boudjellal, Mohammed Gagaoua, Carlos Hernan Herrera-Mendez, Samira Becila, Miguel Angel Sentandreu

Publikováno v: Meat Science
Meat Science, Elsevier, 2013, 95 (4), pp.854-870. ⟨10.1016/j.meatsci.2013.05.010⟩

International audience; Biomarkers of the meat quality are of prime importance for meat industry, which has to satisfy consumers' expectations and, for them, meat tenderness is and will remain the primary and most important quality attribute. The ten

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ef76dbef998912426090d855b10cfef
https://doi.org/10.1016/j.meatsci.2013.05.010

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Cells shrinkage and phosphatidylserine externalization in post mortem muscle by fluorescence microscopy

Autor: Miguel Angel Sentandreu, Yasmine Boudida, Brigitte Picard, H. Smili, Abdelghani Boudjellal, H. Boudchicha, Carlos Hernan Herrera-Mendez, Kahina Hafid, Ahmed Ouali, Samira Becila, Roland Labas, R. Belachehabe, Mohammed Gagaoua, Thierry Astruc

Publikováno v: 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. ⟨10.1007/978-3-319-46601-9_7⟩
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. Editions Springer, 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), 186 (Chapter 7), 2017, Springer Proceedings in Physics. 〈10.1007/978-3-319-46601-9_7〉
Springer Proceedings in Physics ISBN: 9783319466002

Postmortem (PM) meat tenderization is a complex biochemical process that involves multiple endogenous proteolytic enzymes and that is not completely understood. Cell death by apoptosis is recently proposed as a novel mechanism in this process. The si

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38ad8333f764e75a45d48ce834236016
https://hal.archives-ouvertes.fr/hal-01606895

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Caspases and thrombin activity regulation by specific serpin inhibitors in bovine skeletal muscle

Autor: Abdelghani Boudjellal, Yasmine Boudida, Samira Becila, Miguel Angel Sentandreu, Kahina Hafid, Mohammed Gagaoua, Ahmed Ouali, Brigitte Picard

Publikováno v: Applied Biochemistry and Biotechnology
Applied Biochemistry and Biotechnology, Humana Press, 2015, 177, pp.279-303. ⟨10.1007/s12010-015-1762-4⟩

International audience; In living cells, after activation, protein inhibitors constitute the last step of proteases activity regulation. This review intends to provide original information about a group of bovine muscle serine proteases inhibitors be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f75e7f97146b746eb815f3a7442e5639
https://hal.inrae.fr/hal-02637540

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Serine Protease Inhibitors as Good Predictors of Meat Tenderness: Which Are They and What Are Their Functions?

Autor: Mohammed Gagaoua, Carlos Hernan Herrera-Mendez, Yasmine Boudida, Abdelghani Boudjellal, Miguel Angel Sentandreu, Ahmed Ouali, Brigitte Picard, Samira Becila

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2016, 56 (6), pp.957-972. ⟨10.1080/10408398.2012.741630⟩

International audience; Since years, serine proteases and their inhibitors were an enigma to meat scientists. They were indeed considered to be extracellular and to play no role in postmortem muscle proteolysis. In the 1990's, we observed that protea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dea4639f92a21620088ca616fde8086b
https://pubmed.ncbi.nlm.nih.gov/25085261

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New Caspases' inhibitors belonging to the serpin superfamily : a novel key control point of apoptosis in mammalian tissues

Autor: Mohammed Gagaoua, Abdelghani Boudjellal, Ahmed Ouali, Brigitte Picard, Samira Becila, Miguel Angel Sentandreu, Yasmine Boudida

Publikováno v: Advances in Bioscience and Biotechnology
Advances in Bioscience and Biotechnology, 2012, 3 (6), pp.740-750. ⟨10.4236/abb.2012.326095⟩
Advances in Bioscience and Biotechnology 6 (3), 740-750. (2012)

The present report overviews a new family of bovine serpins able to inhibit pseudo-irreversibly initiator and effector caspases, a group of cysteine proteases in charge of cell dismantling during apoptosis, a finely regulated cell death process. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ade7657ede3ec1b5a36436e171f0f2e
https://hal.inrae.fr/hal-02646139/document

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