Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yasmine Sahraoui"'
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fa4d222524f672024b7148f54e61fac
https://doi.org/10.22363/2312-797x-2018-13-4-257-286
https://doi.org/10.22363/2312-797x-2018-13-4-257-286
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5f9ed1c68f06f99890c26b727312047
https://doi.org/10.1007/s13197-015-1845-9
https://doi.org/10.1007/s13197-015-1845-9