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Showing 1 to 14 of 14 for “"Sciences des denrées alimentaires"”.
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Etude des propriétés de surface et techno-fonctionnelles des fractions protéose-peptones
The total proteose-peptone fractions are complex heterogeneous mixture of thermoresistant proteins of whey. The general objective of this work was to contribute to a better knowledge and understanding of surface properties and techno-functional properties (foaming and emulsifying properties) and …
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Contribution à l'étude du vieillissement physico-chimique de produits prégélatinisés obtenus par technologie roller et développement d'une méthode d'analyse de leurs volatils par TD-GC-MS
… Then the method was validated for three aldehydes, for a range between 0 and 10 000 ng. Eventually, it was applied on the studied products
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Contribution à l’étude des fibres alimentaires chez le chien : effets sur les paramètres fécaux, la digestibilité des nutriments et les métabolites sanguins
… constituée de 6 articles de revue sur les effets des fibres alimentaires et de 6 articles originaux détaillant les résultats d'essais expérimentaux chez des Beagles en bonne santé ou obèses. Les fibres alimentaires forment une classe de susbtances variées qui ont de larges applications dans …
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Etude de l'activité antifongique des bactéries lactiques isolées de produits alimentaires fermentés et caractérisation de leurs métabolites inhibiteurs
… cibaria FMF4B16 and Weissella paramesenteroides LC11 were selected among 116 for their strongest inhibitory activity and their broad inhibitory spectrum against food moulds. The 4-fold concentrated supernatant of L. plantarum VE56 and W. paramesenteroides LC11 had the strongest inhibitory …
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Use of Bacillus subtilis starter cultures during red sorghum malting
Bacillus subtilis was used to inhibit mould growth during red sorghum malting. Improved conditions for achieving good malt properties were studied and mathematical models are proposed for the induction and the repression phases of α- and β-amylase synthesis. The problems associated with the …
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Modelling the behaviour of Listeria monocytogenes in cheese
Cheese is a complex biological system where environmental dynamics take place between pH, moisture, water activity and temperature. Bacteria growing in or on cheese behave differently depending on the cheese types or in the processing step. In this work, the behaviour of Listeria monocytogenes …
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Study on the processing technology of iced roasted sweet potato and its sensory characteristics and nutritional peculiarities
… due to its seasonality, thus reducing consumers’ desire to buy it. Therefore, a new iced roasted sweet potato product which has a long shelf-life, good taste, and high nutritional value should be developed to meet the needs of consumers. Firstly, we studied on changes in nutritional and functional …
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Contribution au classement des fruits par analyse d'images numériques. Application au tri en ligne des pommes Golden delicious et Jonagold.
… characterised with shape, colour and texture descriptors. The fruit grading into four classes (Extra, A, B and cull) according to European standards is obtained by using a cluster analysis on the segmented regions. The results obtained are favourable and make it possible to envisage the …
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Valorisation des variétés de dattes secondaires tunisiennes par l’application de traitement hydrothermique
… dattier (Phoenix dactylifera L.) est l'un des fruits les plus abondants dans le monde. Près de 2000 cultivars de palmier dattier sont connus, mais seulement certains d'entre eux sont évalués pour leur performance et leur qualité de fruit. Ce travail est une contribution à la valorisation …