El Gueddid is a traditional product widely consumed and highly appreciated by algerians, obtained from strips of meat, sheep, beef, goat and camel meat, salted and then dried. This product can be kept for several months ...
In this study, Yarrowia lipolytica was used as a model for lipid accumulation and aroma
production. The objective of our work was to study the behavior and performance of Y. lipolytica
yeast on different substrates either ...
Whey is a by-product of the dairy industry rich in organic matter, especially lactose and
proteins with very high nutritional and functional value. This whey is the main pollutant of the
dairy industry. The milk processing ...
Our present thesis aimed to study in gluten-free (GF) breadmaking on the one hand the effect of Low
Pressures Homogenization (LPH) treatment on the physico-chemical and functional properties of two
rice flour varieties ...
Our study has allowed to investigate the effect of the incorporation of various byproducts (orange and apple pomace, tomato peel, placenta and pepper peel, prickly pear peel
and prickly pear seed peel), on the physico-chemical, ...
Considerable interest is carried currently for lipase, mainly to industrial sectors, as
well as for the lipolytic flora of the local traditional products. In this context, settles the goal
of our work on isolation of ...
The first objective of this research was to study the situation of the cunicultural sector
in eastern Algeria by launching a survey with herders, butchers and consumers, the second
objective being the comparison of ...
Halophilic and halotolerant microorganisms in hypersaline environments have
developed strategies to adapt to environmental constraints. They thus present original
biomolecules, in particular enzymes which enable them to ...
The aim of this study is the evaluation of antifungal activity of polyphenols extracted from two varieties of dry bean, presenting white (Tima) and red (MGT djedida) color. Determination of moisture for the two varieties ...
Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were ...
The objective of this work is the hydrolysis of casein bovine by the clarified extract of ficin and the crude extract of thistle flowers in order to study the impact of these on the allergenicity of bovine caseins.
The ...
The main objective of this work was the formulation and manufacturing of leavened gluten free Khobz Eddar -by Corn Field bean Formula (FMF) and rice- field bean Formula (FRF) improved by corn or rice flour pregelatinised ...
The present study focuses on the study of technological properties of some strains of
lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza
Bouhezza is a traditional Algerian cheese known in the ...
The aim of this work is the formulation of gluten free pasta made from Rice and Proteaginous Pea and the incorporation of egg whites and the determination of its impact on the technological feasibility, culinary and ...
The aim of the present work is the preparation and the characterization of the cardoon flowers (Cynara cardunculus) extract, as well as the study of its potential use as a calf rennet substitute.
The work consisted of the ...
The goal of our study is the feasibility of bread baking from prefermented and frozen dough. This manufacture would allow the multiplication of cooking terminals that do not require neither big space nor equipment, other ...
Barkat M; Kehal Farida(Université Frères Mentouri - Constantine 1, 2017-01-01)
This study was conducted in order to enhance the lemon peel (Citrus limon) by using their essential oil as a natural agent for preservation and aromatization in cream in order to diversify the types of
existing cream on ...