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: 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 ...

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: 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: 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 seaweed extracts, abundant in compounds with well-documented antioxidant properties, are increasingly utilized as natural food additives in the food production industry. Objectives: This ...

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: 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 ...