The aim of this thesis was to study the effects induced by Instant Controlled Pressure Drop (DIC) and microwaves on the functional, structural and immunological properties of wheat gluten proteins in order to diversify ...

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 ...

Enzymatic browning generally is an undesirable phenomenon in the food industry. It is considered to be one of the biggest problems during apricot handling, storage, preservation and transformation. Browning reactions in ...

«Khliaa Ezir », a typical Algerian meat product, prepared according to a traditional process based on empirical observations and traditional recipes, consisting of steps of trimming /marinating, cooking/ripening and ageing ...

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, ...

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 ...

The present study consists of identifying the various forms of milk utilization and the various traditional practices of consumption, processing and conservation through a survey 199 of 1100 households in Tebessa. To ...

The objectives of this study is to estimate at first the prevalence of celiac disease in the town of Tebessa, to assess the health and nutritional status of celiac population of Tebessa and then to approach dietary regime ...

In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside ...

The aim of this work is to characterize the traditional Bouhezza cheese through a survey in the eastern region of Algeria and also experiments on the cheese. The investigation related to the geographical delimitation of ...