This study was conducted in order to establish through a survey diagram traditional manufacturing frik and determine the rate of consumption, frequency of consumption occasions in eastern Algeria. And the identification ...

The aim of this study is the formulation of a gluten-free liquid - dough’s traditional pancakes based on Rice and Field Bean, improved by the white of eggs intended for the food of the Algerian celiac patients. The Rice- ...

This study was driven whose purpose to make know the mode and the diagram of manufacturing of the traditional cake (Makroud) and to study impacts of four kinds of fats (oil, butter, smen and margarine) on the evolution of ...

The aim of this work is the incorporation of spinach in a kind of traditional pasta “Mkartfa” and determination of the impact of the incorporation on technological feasibility, culinary and organoleptic properties of the ...

phenolic compounds to study their antioxidant and antibacterial effects. The best phenolic extract was tested to prevent sardine deterioration. The extraction of polyphénols from leaves and bulbs was carried out by ...

The objective of our work is the development of a method of classification of the pastes suitable for making bread while being based on the chemical dissociation of the molecular interactions. Tests were carried out allowing ...

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 ...

The aim of this study is to contribute to the characterization and valorization of Khliaa Ezir, a traditional cured meat product prepared in Est of Algéria. A survey carried out near 50 households and of a population of ...

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 SERPINA3 or α1-antichymotrypsin is a glycoprotein of the serpins superfamily, a functional inhibitors group of serine and cysteine peptidase-like. In vivo, human SERPINA3 is a plasma protein inhibiting cathepsin G, ...