A5085809782- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Identification and Quantification in Food
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Muscle metabolism and nutrition
- Advanced Chemical Sensor Technologies
- Insect Utilization and Effects
- Agriculture and Rural Development Research
- Muscle Physiology and Disorders
- Agriculture Sustainability and Environmental Impact
- Genetic and phenotypic traits in livestock
- Biochemical effects in animals
- Chemical and Physical Properties in Aqueous Solutions
- Enzyme Production and Characterization
- Animal Diversity and Health Studies
- African Botany and Ecology Studies
- Sensory Analysis and Statistical Methods
- Biofuel production and bioconversion
- Aquaculture Nutrition and Growth
- Heat shock proteins research
- Biochemical Analysis and Sensing Techniques
- Pharmacological Effects of Natural Compounds
- Calpain Protease Function and Regulation
- Phytochemicals and Antioxidant Activities
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2025
Physiologie Environnement et Génétique pour l'Animal et les Systèmes d'Elevage
2022-2025
L'Institut Agro
2022-2024
Institut Agro Rennes-Angers
2022-2024
Teagasc - The Irish Agriculture and Food Development Authority
2019-2024
Universidade de Vigo
2023
Indian Veterinary Research Institute
2023
Centro Tecnológico de Automoción de Galicia
2023
Mouloud Mammeri University of Tizi-Ouzou
2021-2023
Visva-Bharati University
2023
A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using three-phase partitioning (TPP) system. The fungal α-amylase, at concentration of 1.936 U per kg flour, used bread-making compared to the commercial enzyme. results showed significant effect prepared bread allowed us improve quality bread. study indicated clearly that is potential candidate future applications industry other food biotechnology applications.
Previous proteomic analyses established a list of proteins biomarkers beef tenderness. The present study quantified the relative abundance 21 these by dot-blot technique in Longissimus thoracis and Semitendinosus muscles 71 young bulls from three breeds: Aberdeen Angus (AA), Limousin (LI), Blond d'Aquitaine (BA). For both overall tenderness was estimated sensory analysis; shear force measured with Warner–Bratzler instrument, an index combining mechanical measurements calculated. Multiple...
Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscles after ≥24 hours. The present study was conducted Longissimus thoracis of 21 Blond d'Aquitaine young bulls to evaluate the relationships between during early known be related tenderness pH decline development. values at 45 min, 3 h, 30 h correlated with three, seven, six biomarkers, respectively. L*a*b* coordinates 24 nine, five, eight Regression models included Hsp proteins explained 47 59%...
The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers) to determine associations between muscle characteristics meat sensory qualities the Longissimus thoracis muscle. Animal types differed all qualities. Many correlations among were consistent for most animal types. Isocitrate dehydrogenase (ICDH) activities allowed discrimination muscles with respect myosin heavy chain (MyHC)-I proportions Lactate (LDH) phosphofructokinase (PFK) positively...
Traditional meat products constitute one of the ancient cultural heritage North-African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria Morocco.Over years, peoples these countries consumed numerous in such a way that biochemical microbial action can take place to help increase shelf life but also enhance flavor nutritional quality products.These ethnic are prepared using different animal sources, all verified be halal, during local events, family celebrations or religious...