A5008316357- Microbial Inactivation Methods
- Ultrasound and Cavitation Phenomena
- Essential Oils and Antimicrobial Activity
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Enzyme Production and Characterization
- Biofuel production and bioconversion
- Natural product bioactivities and synthesis
- Date Palm Research Studies
- Edible Oils Quality and Analysis
- Protein Hydrolysis and Bioactive Peptides
- Microwave-Assisted Synthesis and Applications
- Advanced Chemical Sensor Technologies
- Marine Sponges and Natural Products
- Phytase and its Applications
- Potato Plant Research
- Medical Device Sterilization and Disinfection
- Radiation Effects and Dosimetry
- Heavy Metals in Plants
- Microbial Metabolism and Applications
- Garlic and Onion Studies
- Medicinal Plants and Neuroprotection
- Seaweed-derived Bioactive Compounds
- Phytochemicals and Antioxidant Activities
- Pineapple and bromelain studies
University of Béjaïa
2021-2025
Background: Frying oil lipids are prone to oxidation, so aromatic plants and their essential oils (EOs) have been applied prevent this process. This study aimed incorporate the grapefruit (Citrus x paradisi) EO in sunflower frying protect it against oxidation. Before enrichment, a cytotoxicity test was performed determine non-cytotoxic concentration of EO. Methods: Cell viability evaluated using MTT-based assay. Various concentrations (0.01-0.5 mg/ml) were added cultured cells Human...
Abstract The survival of Escherichia coli ATCC 25922 in orange juice treated with microwave and/or ultrasound was evaluated; Weibull model fitted to curves describe inactivation kinetics; and the effect combined microwave‐ultrasound treatments assessed. Ultrasonic treatment (42 kHz) has no significant on rate reduction (1.3 log for 60 min sonication) E . However, sonication can increase efficiency inactivation. use as pre‐treatment more effective than when used post‐treatment, that is, a 8.0...
The inactivation of Escherichia coli is one the major issues in food industry. present study focuses on application a combined microwave-ultrasound system for optimization ATCC 25922 an orange juice drink. Using response surface methodology (RSM), trials were planned with Box-Behnken Design (BBD) to maximize impact microwave power (A: 300-900 W), treatment time (B: 15-35 s), and ultrasound (C: 10-30 min) E. inactivation. Analysis variance (ANOVA) was carried out expressed mathematical...
The aim of this study is to inactivate Enterococcus faecalis ATCC 29212 present in dairy wastewater effluent using microwave (MW) waves and/or ultrasound (US). ultrasonic bath treatment (35 kHz) had no significant effect on the reduction survival rate (predominant declumping effect). At 650 W treatment, total destruction was completed at 75 s, while 350 a 3 log achieved. Weibull model fitted curves describe inactivation kinetics, and combined microwave-ultrasound treatments evaluated....
This study focused on the isolation of actinobacteria capable producing extracellular keratinase from keratin-rich residues, which led to selection an actinobacterial strain referenced as Streptomyces DZ 06 (ES41). The Plackett–Burman screening plan was used for statistical optimization enzymatic production medium, leading identification five key parameters that achieved a maximum activity 180.1 U/mL. Further refinement using response surface methodology (RSM) with Box–Behnken design...
In the present study, efficiency of combined effect microwave irradiation treatments together with salt concentration was assessed against Escherichia coli and Staphylococcus aureus. Microbial survival has been modeled through a one-step Weibull equation considering non-isothermal profiles during heating treatments. Three sodium chloride concentrations 0.5%, 3.5%, 8.5% (w/v) treated under three power levels (450, 600, 800 W) were studied. Predictive models validated using determination...
Background and aims: The Weibull model was fitted to survival curves in order describe inactivation kinetics, the effect of combined microwave (MW) ultrasound (US) treatments evaluated. Methods: Enterococcus faecalis ATCC 29212 present 40 mL sterile physiological water treated with microwaves at 300W, 600W, 900W and/or ultrasonic probes (amplitude 60 %, 80 % 100 pulse (3s continuous, 3s discontinuous). Results: use an probe 20 kHz displayed no significant impact on patients' ability survive....
Background: Consumers have increasingly high demands in terms of taste, color and texture; they expect foods to be safe, healthy nutritious, more appealing color, texture ready-to-use products such as sauces. Aim: The aim this study was formulate sauces with tomato (TP) garlic (GP) powders resulted from conventional microwave dryings. Material Methods: TP used at 0, 5, 10 15% the formulation sauce GP 20% sauce. For studying effects these on quality sauces, some properties pH, Brix, apparent...
Background and aims: The present work deals with the valorization of date kernel oil Mech-Degla variety by assessment its physicochemical antioxidant properties as well use in formulation margarine. Methods: Kernels’ was extracted using Soxhlet method total phenolic (TP), flavonoid carotenoid contents DPPH• scavenging activity were estimated colorimetric assays. After that, this incorporated into determined parameters pH, salt content, solid melting point, peroxide index. Finally, elaborated...