Sixty six strains are isolated starting from 18 samples from cow's raw milk in six breeding stations at Constantine. Their identification enabled us to obtain the following species: Sc. thermophilus, Ln. lactis, Ln. ...

Meat sensory quality is very variable and depends on many interrelated pre- and post-slaughter factors. The objective of this thesis is to explain by a mechanistic view the variation of several meat quality traits coming ...

Olive oil is one of the oldest vegetable oils and the only one that can be consumed in its raw form without prior treatment. The well-known health benefits of olive oil are linked to its fatty acid composition in which ...

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, ...

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 ...

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, ...

The first objective of the thesis was to study the effect of whey (sweet and acid) on cooking and sensory quality of gluten-free spaghetti based on a rice-corn formula (2/1). Incorporation levels were 25, 50, 75 and 100%. ...

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 ...

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 ...