A5075518519- Date Palm Research Studies
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Microencapsulation and Drying Processes
- Pomegranate: compositions and health benefits
- Postharvest Quality and Shelf Life Management
- Food Drying and Modeling
- Banana Cultivation and Research
- Proteins in Food Systems
- Food composition and properties
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Agricultural and Food Sciences
- Polysaccharides and Plant Cell Walls
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Plant Physiology and Cultivation Studies
- Plant Reproductive Biology
- Dyeing and Modifying Textile Fibers
- Insect and Arachnid Ecology and Behavior
- Seed and Plant Biochemistry
- Irrigation Practices and Water Management
- Freezing and Crystallization Processes
- Edible Oils Quality and Analysis
- Archaeological and Geological Studies
University of Liège
2007-2023
Gembloux Agro-Bio Tech
2009-2022
University of Sfax
2011-2022
University of Monastir
2021-2022
Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective this study was to evaluate the effect pear apple date fibres, from cooked fruit co-product, addition on physico-chemical textural sensory properties cereal bars. First, five formulations containing an amount 10% co-products commercial fibre, used as a reference, were elaborated their composition determined. Second, determine acceptability consumer, fibre added (6, 10...
ABSTRACT The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. process carried out at 50C in a 55°Brix solution sucrose. Freezing before involved an increase effective diffusivity reduction time. most significant changes water loss (WL) (46 g/100 g [FS]) solids gain (SG) (7 FS) took place during the first 20 min for After this period, WL SG ranged on average close to 43 8 FS, respectively. Osmotic slower starting from fruits but led higher rate (62 end...
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, 10 g/100 g by-products. To choose best-suited substitute for preparation pasta, sensorial investigated. Interrelationships between all physicochemical parameters investigated using multiple factor...
Summary Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 °C) in a 55°Brix solution sucrose, glucose, and mixture sucrose & glucose (50:50, w/w). The most significant changes water loss solids gain took place during the first 20 min dewatering. During this period, estimated to 46% 37% 41% mix glucose/sucrose solution. increase temperature favoured loss, weight reduction, effective diffusivity. Differential scanning calorimetry data provided...
Abstract This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, 20%) on physicochemical, antioxidant, textural, sensory properties yoghurt. Antioxidant activity, pH, acidity, syneresis, color yoghurt were also evaluated during storage (28 days) 4°C. The principal component analysis (PCA) was performed to assess correlations between formulation their attributes. Data showed that addition seeds reduced pH...
In order to enhance the quality of a meat product, turkey burgers with low-fat and high-fiber level were formulated by incorporation insoluble fibers from Tunisian Deglet Nour date seeds as fiber concentrate (IFC) at 3%, 5%, 10% (w/w). Compared powder (DSP), physicochemical results revealed that IFC presented higher ( <math xmlns="http://www.w3.org/1998/Math/MathML" id="M1"> <mi>P</mi> </math> < 0.05) levels in carbohydrates 88.85% lower values fat (5.94%), protein (3.81%), ash (2.35%)....
Date palm sap (Phoenix dactylifera L.), also known as "legmi", is a fresh juice extracted from date trees. The present study aimed to elucidate the effects of collection time (at beginning tapping period and after seven days collection) on amino acid profile physico-chemical properties both male female Dry matter, protein, acid, sugar profiles were determined using Kjeldahl method, High-Performance Liquid Chromatography (HPLC), Anion-Exchange with Pulsed Amperometric Detection (HPAEC-PAD),...
The main objective was to investigate the effect of ultrasound-assisted osmotic dehydration (UOD) pretreatment on kinetics and physicochemical properties pomegranate seeds using a response surface methodology, in order optimize process. Quality attributes were estimated through assessment physical thermal characteristics. Results showed good correlation experimental values with model. optimum conditions used for UOD (OD) found be 240 min, 60°Brix, 41°C, 29°Brix, 50°C, respectively. led...
The effect of the concentration temperature on antioxidant activity, carotenoid and phenolic compounds date syrup was investigated. Date juice concentrated at 100 ℃ “60 in vacuum”. After concentration, total phenolic, tannin, non-tannin, flavonoid content were determined spectrophotometrically high-performance liquid chromatography used for determination 5-Hydroxymethyl-2-furfuraldehyde content. activity evaluated by various methods including antioxidant, 2,2-diphenyl-1-picrylhydrazyl free...
This work aimed to study the osmotic-dehydration kinetics of pomegranate seeds (PSs) (Punica granatum L.) using three fruit (apple, bitter orange and grape) juice concentrates as osmotic solutions (OSs) (ratio (1/4) m/v, 55° Brix, at 50 °C). The osmodehydration time, pomegranate-seed water loss, solute gain weight reduction were determined during process. equilibrium time periods 20, 60, 80 60 min for sucrose solution, bitter-orange, apple grape concentrates, respectively. physico-chemical,...