• Contribution à l’étude d’un produit carné traditionnel 

  Benlacheheb, Radhia; Becila-Hioual, Samira (Université Frères Mentouri Constantine 1, 2022-07-12)

  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 ...
• Etude et caractérisation des lipides et γ-décalactone accumulés par la levure oléagineuse Yarrowia lipolytica. 

  AL Mualad, Wadie Nabil Abdo; Bouchedja née Benzeghda, Doria Naila (Université Frères Mentouri Constantine 1, 2022-11-20)

  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 ...
• Valorisation des protéines du lactosérum: Impact de l’hydrolyse enzymatique et du traitement par Détente Instantanée Contrôlée (DIC) sur leur propriétés fonctionnelles. 

  Kheroufi, Afaf; Boughellout, Halima; Pintado, M. E. (Université Frères Mentouri - Constantine 1, 2022-07-12)

  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 ...
• Effet de traitements physiques (Homogénéisation à Basses Pressions et Détente Instantanée Contrôlée (DIC)), sur les propriétés physico-chimiques, structurales et fonctionnelles de la farine de riz et aptitude à la panification de formules sans gluten. 

  Boulemkahel, Souad; Benatallah, Leila; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2022-06-27)

  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 ...
• Diversification, enrichissement et aptitude technologique en panification sans gluten 

  Djeghim, Fairouz; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2022-07-03)

  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, ...
• Etude du lien entre le terroir et les caractéristiques du fromage traditionnel Algérien Bouhezza. 

  Senoussi, Asma; Zidoune, Mohammed Nasreddine; Carpino, Stefania; Aissaoui Zitoun ép Hamama, Ouarda (Université Frères Mentouri - Constantine 1, 2022-06-22)
• Etude de l’effet des conditions pré-abattage et niveau de stress sur la qualité de la viande de poulet de chair 

  Harkati, Ameni; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2022-10-07)

  Chicken production is the first among Algerian poultry production. However, pre-slaughter handlings were not standardized and changed according to technological, economic and religious factors. This leads to variability ...
• 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 ...
• Panification sans gluten 

  Fetouhi, Aouatef; Benatallah, Leila; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2021-10-14)

  This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions ...
• Proteases of fig: extraction, immobilization and application. 

  Siar, El-Hocine; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2021-07-01)

  Immobilization and chemical modification of the free or immobilized enzyme are among the most proposed solutions to overcome same enzyme limitations and improve the performance. In this work, Ficin extract was immobilized ...
• Pâtes alimentaires sans gluten traditionnelles type « Rechta » : formulation avec améliorants naturels. 

  Dib, Ahlem; Benatallah, Leila (Université Frères Mentouri - Constantine 1, 2021-04-11)

  The objective of this study was to diversify the diet of Algerian celiac patients through the manufacture of traditional laminated pasta type ""Rechta"". The use of hydro-thermally treated flours, the addition of hydrocolloids ...
• Attendrissement artificiel des viandes 

  Hafid ep. Boulouh, Kahina; Becila-Hioual, Samira (Université Frères Mentouri - Constantine 1, 2021-04-22)

  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 ...
• Savoirs traditionnels sur les plantes aromatiques des parcours de caprins dans les Aurès (Batna, Algérie) et étude expérimentale de l’influence d’Artemisia herba alba sur le profil en composés phénoliques du lait de chèvre. 

  Bouguerra, Ali; Barkat, Malika; Cornu, Agnès (Université Frères Mentouri - Constantine 1, 2021-02-25)

  The secondary metabolites of aromatic and medicinal plants have received a lot of attention in recent years due to their ability to biological activities. These compounds would be of dual interest for the health of ruminants ...
• Traitement par détente instantanée contrôlée ou micro-ondes des protéines de blé 

  Mahroug, Hamida; Benatallah, Leila; Igrejas, Gilberto (Université Frères Mentouri - Constantine 1, 2021-01-14)

  The aim of this thesis was to study the effects induced by Instant Controlled Pressure Drop (DIC) and microwaves on the functional, structural and immunological properties of wheat gluten proteins in order to diversify ...
• Valorisation de fleurs de cardon algérien 

  Zikiou, Abdellah; Zidoune, Mohammed Nasreddine; Barros, Marlene (Université Frères Mentouri - Constantine 1, 2021-01-26)

  This study aims to promote traditional Algerian practices and the socio-economic valorization of spontaneous the Algerian cardoon (Cynara cardunculus var sylvestris) and the cultivated one (Cynara cardunculus var atlilis), ...
• Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). 

  Chemache, Loucif; Namoune, Hacène; Oulahna, Driss (Université Frères Mentouri - Constantine 1, 2020)

  The objective of this thesis is to study some conditions of manufacture of traditional couscous. To meet this objective, the study is organized around two main parts; a survey in the Northeast region of Algeria on the ...
• Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). 

  Chemache, Loucif; Namoune, Hacène; Oulahna, Driss (Université Frères Mentouri - Constantine 1, 2020-09-23)

  The objective of this thesis is to study some conditions of manufacture of traditional couscous. To meet this objective, the study is organized around two main parts; a survey in the Northeast region of Algeria on the ...
• Purification, caractérisation et essais d’inhibition de la polyphénol-oxydase de l’abricot par des combinaisons 

  Derardja, Ala eddine; Barkat, Malika; Rompel, Annette (Université Frères Mentouri - Constantine 1, 2020-06-28)

  Enzymatic browning generally is an undesirable phenomenon in the food industry. It is considered to be one of the biggest problems during apricot handling, storage, preservation and transformation. Browning reactions in ...
• A la recherche de marqueurs biologiques de la qualité de la viande 

  Boudjellal, Abdelghani; Ait-amar, H. (Université Frères Mentouri - Constantine 1, 2007-12-16)

  Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious ...
• Valorisation d’un produit carné traditionnel Algérien 

  Boudechicha ép Meradji, Hiba- Ryma; Boudjellal, Abdelghani (Université Frères Mentouri - Constantine 1, 2020)

  «Khliaa Ezir », a typical Algerian meat product, prepared according to a traditional process based on empirical observations and traditional recipes, consisting of steps of trimming /marinating, cooking/ripening and ageing ...

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