Subject description: In the cheese industry, aspartyl proteases are used as a coagulating agent
and rennet was the first to be used. It is an enzyme extracted from the stomach of young ruminants.
Indeed, it is relatively ...
Agro-industrial wastes are of increasing interest due to their potential applications as cheap substrates
for production of bioactive compounds. To obtain valuable new products, new microbial strains have been
screened ...
Plastics are ubiquitous in our daily lives, and unfortunately, they have also made their way into
our natural environment. Their chemical stability, or lack thereof, is a significant concern.
Biodegradable polymers ...
An inventory of insects visiting Checkpea (Cicer arietinum) flowers was established during three years (2021) in
a plot in the Constantine region (Baaraouia). Four orders of insects were recorded on the flowers: Hymenoptera, ...
Subject description: Camel milk transformation poses significant challenges due to its unique
composition and perceived difficulties in coagulation. This research explores the feasibility of
coagulating camel milk using ...
Subject description: Two types of coffee grounds has been studied; the first type was extracted
by pressure, while the second was obtained by decoction.
Objectives: The aim of our work is to compare the recovered ground ...
Subject description: Edible insects represent an interesting alternative source of proteins and
lipids for human and animal consumption and have the potential to play a significant role in a circular
economy to meet ...
Subject description: Seaweeds are a rich source of natural antioxidants with potent antioxidant
properties. While the one-factor method has limitations in optimizing the phenolic extract, the use of
developed mathematical ...
The industrialization of agriculture through excessive mechanization and the massive, irrational use of
chemical inputs (chemical fertilizers and plant protection products) has led to a significant increase in
agricultural ...
Subject description: The table olives industry produces an immense wastewater volume, and
its characteristics have revealed elevated organics and polyphenol concentrations which are harmful to
the environment.
Objectives: ...
Subject description: In this study, hydrolase enzymes (alpha-amylase, cellulase, and protease)
production from Trichoderma longibrachiatum by solid fermentation was evaluated.
Objectives: The present work focuses on ...
Subject description: Amongst the main global food crops, many cereal species have a
relatively low concentration of the essential amino acid lysine. Many countries, try to develop new
sources of proteins and that by ...
Subject description: The procedure for the extraction of total polyphenols is influenced by several
parameters such as the chemical nature of these compounds, the appropriate extraction method, the
solvent used, particle ...
Subject description: The essential oils of Lavender (Lavandula angustifolia) and Tropical Basil
(Ocimum basilicum) are characteristically high in both linalool and linalyl acetate esters, key
constituents determining ...
Subject description: The seaweed extracts, abundant in compounds with well-documented antioxidant
properties, are increasingly utilized as natural food additives in the food production industry.
Objectives: This ...
Agro-industrial residues are rich in organic matter. This makes such wastes very appropriate for
transformation by biotechnological processes. Among these, the solid-state fermentation (SSF) have
renewed interest ...
Couscous is a traditional cereal product usually prepared using semolina; however, couscous
may be produced with different flours as well as gluten-free flours. In this study, gluten-free
couscous was prepared by ...
Subject description: The subject of the study revolves around the historical use of natural
products in traditional medicine for treating various diseases and health conditions. The focus is on
exploring the bioactive ...
Subject description: In order to improve the conduct of fermentation in enzyme manufacturing
processes, it is essential to realize the kinetics of growth of the microorganism and the kinetics of
production of the enzyme ...
Le phénol est un composé aromatique toxique utilisé ou produit dans de nombreuses industries et, par
conséquent, un composant courant des eaux usées industrielles. Les eaux usées contenant du phénol
sont souvent ...