The intense production of eggs in Algeria, leads to an overabundant and availability of spent hens. Hens’ meat is perceived and judged to be very tough and undesirable for direct consumption; henceit is entirely oriented ...

The objective of this work is through a descriptive survey in the Wilaya of Biskra, which has substantial in dates (3.770.000 quintals) production and expertise in processing of dates remains rooted in particular urban ...

The aim of our work is to describe perceptions of the Algerian consumers with respect to the nutrition claims. The food products put on the market with a nutrition claims were inventoried and to analyze opposite the ...

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, ...

Study objectives: Evaluation of food, nutritional status, calcium intake and calcemia in a population of young adults. Methodology: A descriptive sectional survey was conducted on 418 subjects aged between 18 and 26 ...