The objective of this research is to contribute to the manufacture of gluten-free bread, by testing the technological aptitude of a formulation containing rice and of dry legumes with a mass report/ratio of 2/1 respectively. ...

The main objective of this work is to study the tenderizing effect of plant proteases; papain (papaya) and ficin (tree fig) and animal proteases; pepsin (chicken proventriculi), purified by three phase partitioning system ...

In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside ...

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 ...

Bouhezza is a traditional cheese known in the area of "chaouia", in the east of Algeria. The aim of this study was to contribute to the characterization of microbiological and proteolysis of Bouhezza cheese of farm. Six ...

The objective of this study is to characterize morphological, physicochemical, organoleptic and aromatic properties of eight Algerian date varieties which have low market value, for their valorization: Bent Qbala, Hamraia, ...

Bouhezza is an Algerian traditional cheese, manufactured and consumed in the Chaouia area in the North-East of the country. It is manufactured with milk of cow, goat, ewe or by their mixture. Thus, its manufacture requires ...