Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Zeineb Jrad"'
Autor:
Omar A. Alhaj, Zeineb Jrad, Olfa Oussaief, Haitham A. Jahrami, Leena Ahmad, Mohammad A. Alshuniaber, Bhavbhuti M. Mehta
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e40162- (2024)
This study aims to compare the characterization of three Lactobacillus strains (L. helveticus, L. acidophilus, and L. paracasei subsp. paracasei) in camel milk and bovine milk during fermentation. Our finding showed that the average total viable coun
Externí odkaz:
https://doaj.org/article/fa8cd8941f55427ca628481ba91aea0f
Autor:
Khaoula Belguith, Zeineb Jrad, Olfa Oussaief, Mohamed Debara, Talel Bouhemda, Haifa Sebii, Mohamed Hammadi, Halima El Hatmi
Publikováno v:
Foods, Vol 13, Iss 7, p 1032 (2024)
Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the phys
Externí odkaz:
https://doaj.org/article/e41e80161257414fbcbe1ffe5792506b
Publikováno v:
Mljekarstvo, Vol 71, Iss 1, Pp 69-78 (2021)
This study aimed to determine the physicochemical properties and antioxidant activities of dromedary skim colostrum and milk powder produced by freeze-drying. Results of the study showed that skim colostrum powder possessed higher protein content com
Externí odkaz:
https://doaj.org/article/351490387dec497598ca408827928c23
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 147-158 (2020)
Research background. Milk protein hydrolysates have received particular attention due to their health-promoting effects. Dromedary milk differs from the milk of other dairy animals in the composition and structure of its protein components, which giv
Externí odkaz:
https://doaj.org/article/7c2d23aee5dc4a5db05b36a03f7aed22
Autor:
Halima El-Hatmi, Olfa Oussaief, Imen Hammadi, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani, Zeineb Jrad
Publikováno v:
Animals, Vol 13, Iss 3, p 442 (2023)
Camel milk industrialization faces technological problems related to the presence of colostrum in milk. The determination of color parameters may serve to differentiate between colostrum and milk. This work aimed to study the relationship between the
Externí odkaz:
https://doaj.org/article/4d01bd60e0874c498f21ca76b4a46a82
Autor:
Omar A. Alhaj, Roua Lajnaf, Zeineb Jrad, Mohammad A. Alshuniaber, Haitham A. Jahrami, Mohamed F. Serag El-Din
Publikováno v:
Animals, Vol 12, Iss 5, p 615 (2022)
This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra). Ethano
Externí odkaz:
https://doaj.org/article/8b6fa223275c47a2b8304c7412559522
Publikováno v:
Mljekarstvo, Vol 65, Iss 3, Pp 159-167 (2015)
The aim of this study was to compare the physicochemical parameters of milk samples of five different species: cow, goat, donkey, camel and human. Also the analysis of whey protein profile in different milk samples was performed by anion-exchange fas
Externí odkaz:
https://doaj.org/article/63e65287adc84716a9a186401a98c6ee
Autor:
Zeineb Jrad, Jean-Michel Girardet, Isabelle Adt, Nadia Oulahal, Pascal Degraeve, Touhami Khorchani
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 287-294 (2014)
The effect of a successive in vitro hydrolysis by pepsin and pancreatin on the free radical scavenging activity of camel milk casein was investigated in order to assess the effect of gastro-intestinal digestion. Hydrolysis of camel casein was control
Externí odkaz:
https://doaj.org/article/6dcd9c0ed7c74653a39d8496fc090264
Autor:
Olfa Oussaief, Zeineb Jrad, Isabelle Adt, Khaoula Kaddes, Touhami Khorchani, Pascal Degraeve, Halima El Hatmi
Publikováno v:
International Journal of Dairy Technology. 76:126-137
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaa9dedbc8bd41c7bcffb74062bfd95e
https://doi.org/10.1111/1471-0307.12904
https://doi.org/10.1111/1471-0307.12904
Publikováno v:
Journal of Food Measurement and Characterization. 16:4675-4686
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6503153b5accb60ee1464873f8ca6d1a
https://doi.org/10.1007/s11694-022-01559-z
https://doi.org/10.1007/s11694-022-01559-z