Browsing Technologie Alimentaire by Subject "activité antioxydante"

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Essais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités

Laib, Imen; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2018-06-19)

This study focuses on the optimization of the cooking conditions and the extraction of polyphenols from six vegetables (potato, onion, spinach, aubergine carrot and pepper) and the study of the impact of the cooking ...
Impact de deux procédés technologiques (jus et confiture) et du séchage sur les polyphénols et les caroténoïdes de l’abricot.

Derrardja Alla eddine; Derrardja, Alla eddine; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2014-06-22)

Apricot is considered to be a good source of polyphenols and carotenoids. Currently, there is considerable interest in these biologically active components due to their antioxidant properties. However these compounds are ...
Savoirs traditionnels sur le séchage au soleil et la préparation de confiture de figues et effets sur la teneur, le profil, l’activité antioxydante et la bioaccessibilité in vitro des composés phénoliques.

Kehal, Farida; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2022-01-04)

To manage the seasonal production surplus of figs, some families and cooperatives resort to the traditional processing. The impact of these traditional processes has not been sufficiently addressed by the literature. An ...

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