Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yasmine Sahraoui"'
Autor:
Ouarda Djaoudene, Anabela Romano, Yasmine Djedjiga Bradai, Feriel Zebiri, Amina Ouchene, Yasmine Yousfi, Meriem Amrane-Abider, Yasmine Sahraoui-Remini, Khodir Madani
Publikováno v:
Nutrients, Vol 15, Iss 15, p 3320 (2023)
Over the last 20 years, the use of dietary supplements (DS) has continued to grow in many countries. Due to the public health crisis brought on by the COVID-19 pandemic and amidst fears regarding COVID-19 vaccines and their low supply in many regions
Externí odkaz:
https://doaj.org/article/dedb477ba67844078592367f470286c1
Autor:
Ourdia-Nouara Kernou, Amine Belbahi, Yasmine Sahraoui, Kenza Bedjaoui, Kamelia Kerdouche, Akila Amir, Farid Dahmoune, Khodir Madani, Patricia Rijo
Publikováno v:
Molecules, Vol 27, Iss 21, p 7422 (2022)
The aim of this study is to inactivate Enterococcus faecalis ATCC 29212 present in dairy wastewater effluent using microwave (MW) waves and/or ultrasound waves (US). The ultrasonic bath treatment (35 kHz) had no significant effect on the reduction of
Externí odkaz:
https://doaj.org/article/0b43bde819614babbdad592893b9104e
Publikováno v:
RUDN Journal of Agronomy and Animal Industries, Vol 13, Iss 4, Pp 257-286 (2018)
Since Neolithic era, natural pigments have been added to foods and colour of food products is still one of the major concerns of food industry. Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems
Externí odkaz:
https://doaj.org/article/807ff86dd142470aa66b28c688f31897
Publikováno v:
RUDN Journal of Agronomy and Animal Industries, Vol 13, Iss 4, Pp 257-286 (2018)
Since Neolithic era, natural pigments have been added to foods and colour of food products is still one of the major concerns of food industry. Anthocyanins are the most noticeable group among coloured flavonoids, widely existing in the roots, stems
Publikováno v:
Journal of Food Science and Technology. 52:7133-7142
Traditional cheeses manufactured from goat’s milk in Algeria suffers from poor microbial quality, impairing both safety and shelf-life. Lactic acid bacteria may not only improve cheese quality, but also offer an alternative bioprotective approach t