المؤلفون: Loucif Chemache, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, Mohammed Gagaoua

المصدر: Journal of Ethnic Foods, Vol 5, Iss 3, Pp 211-219 (2018)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

الوصف: Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durum wheat semolina into coarse semolina (> 500 μm) and fine semolina (

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2352618118300714Test; https://doaj.org/toc/2352-6181Test

الوصول الحر: https://doaj.org/article/25c559e8dd144e6d9bab04a57cb1ae5cTest

المؤلفون: Chawki Bensouici, Hatem Lachlah, Malika Barkat, Mélissa Arris, Rokia Mosbah, Imen Laib, Farida Kehal, Maria Ines Maameri, Mourad Houasnia

المصدر: Nutrition Clinique et Métabolisme. 35:212-221

مصطلحات موضوعية: Nutrition and Dietetics, Endocrinology, Diabetes and Metabolism, Internal Medicine

الوصف: Resume Objectif L’objectif de ce travail est d’etudier l’effet de la digestion in vitro sur la teneur en polyphenols totaux, flavonoides et sur l’activite antioxydante du the vert (Camellia Sinensis L.) issu de l’agriculture biologique. Materiel et methodes L’optimisation des conditions de cuisson du the a ete effectuee par un plan composite centre. Les teneurs en polyphenols totaux et des flavonoides, de la plante non digeree et digeree, ont ete determines par les methodes spectrophotometriques. Les extraits phenoliques du the vert et des lyophilisats digeres ont ete analyses par spectrometrie infrarouge a transformee de Fourier de reflexion totale attenuee. L’evaluation de l’activite antioxydante a ete realisee par trois methodes : DPPH, ABTS et CUPRAC. Resultats La digestion provoque une diminution des taux des polyphenols totaux et des flavonoides. Les spectres obtenus lors de l’analyse ATR-FTIR ont montre des bandes intenses correspondantes aux liaisons O-H, liaison C = C, C-H, C-O, C = C qui confirment la presence des polyphenols. Une diminution progressive de l’intensite des bandes d’absorption a ete observee durant les trois phases de digestion. L’etude de l’effet de la digestion in vitro sur l’activite antioxydante indique une diminution de l’activite antioxydante durant les deux phases de digestion (salivaire et intestinale) et marque une augmentation durant la phase gastrique par rapport a l’extrait de la plante non digeree. Conclusion Cette etude montre que les trois phases de digestion diminuent les taux des polyphenols totaux et des flavonoides. Les deux phases de digestion (salivaire et intestinale) semblent provoquer une diminution de l’activite et une augmentation de cette derniere dans la phase gastrique.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3d71d92c4a031c3e029a7e5fac4c774cTest
https://doi.org/10.1016/j.nupar.2020.12.003Test

المؤلفون: Meriem Benbraham, Loucif Chemache, Esra Capanoglu, Malika Barkat, Makhlouf Chaalal, Farida Kehal

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 15-30 (2021)

مصطلحات موضوعية: in vitro gastrointestinal digestion, 0303 health sciences, Antioxidant, varietal effect, 030309 nutrition & dietetics, Chemistry, medicine.medical_treatment, antioxidant activity, phenolic compounds, 04 agricultural and veterinary sciences, TP368-456, sun-drying effect, 040401 food science, Food processing and manufacture, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, figs, Food science, Food Science

الوصف: Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12a238959e4e07d80998f695060ba8adTest
https://doi.org/10.2478/aucft-2021-0002Test

المؤلفون: Malika Barkat, Farida Kehal, Taous Boudjemia, Imen Laib, Nour Elyakine Haddad

المصدر: Acta Scientifica Naturalis, Vol 7, Iss 3, Pp 11-25 (2020)

مصطلحات موضوعية: Pulmonary and Respiratory Medicine, Antioxidant, in vitro digestion, Science, medicine.medical_treatment, antioxidant activity, 01 natural sciences, Aloe vera, Gastrointestinal digestion, 0404 agricultural biotechnology, medicine, Pediatrics, Perinatology, and Child Health, polyphenols, Geography (General), Traditional medicine, biology, Chemistry, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, In vitro, 0104 chemical sciences, aloe vera, flavonoids, G1-922

الوصف: The aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2012de16f8a585773ee9d7ddaa49779Test
https://doi.org/10.2478/asn-2020-0030Test

المؤلفون: Hacène Namoune, Farida Kehal, Loucif Chemache

المصدر: International Journal of Gastronomy and Food Science. 26:100412

مصطلحات موضوعية: Cultural Studies, Economies of agglomeration, Chemistry, Barley flour, food and beverages, Volume (thermodynamics), Rheology, medicine, Particle size, Food science, Swelling, medicine.symptom, Water content, Flavor, Food Science

الوصف: Wheat semolina was replaced by different percentages of barley flour (25, 50, 75 and 100%) for the preparation of artisanal couscous. The rheological behavior was evaluated using a Caleva® mixer torque rheometer. The dry couscous produced were characterized by determining the water content, the agglomeration yield, the particle size, and the aerated and tapped densities. The culinary and sensory qualities were also assessed by determination of cooking losses, swelling, indices of mass and volume gain, and cooking time. The incorporation of barley flour caused weak cohesive forces between the agglomerated particles (mean torque of 0.802 N m during barley flour wet agglomeration) and increased the optimal hydration rate. The agglomeration yield of barley flour was very low (74.24%), but its mixture with wheat semolina improved yields. The incorporation of barley flour led to significant increase of swelling, weight and volume gain indexes, but decreased the cooking time and couscous becomes more sensitive to heat treatments. Apart from color and flavor, the stickiness, firmness and overall acceptability of couscous were not affected.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::084f6dbf9fd2414eed4da173200ed11aTest
https://doi.org/10.1016/j.ijgfs.2021.100412Test

المؤلفون: Hacène Namoune, Farida Kehal, Mohammed Gagaoua, Loucif Chemache, Makhlouf Chaalal

المساهمون: Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri (Constantine 1), Laboratoire de Biotechnologie et Qualit e des Aliments (BIOQUAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

المصدر: Journal of Ethnic Foods
Journal of Ethnic Foods, Korea Food Research Institute/Elsevier, 2018, 5 (3), pp.211-219. ⟨10.1016/j.jef.2018.08.002⟩
Journal of Ethnic Foods 3 (5), 211-219. (2018)
Journal of Ethnic Foods, Vol 5, Iss 3, Pp 211-219 (2018)

مصطلحات موضوعية: 0301 basic medicine, intermediate consumption, [SDV]Life Sciences [q-bio], Ethnic group, lcsh:TX341-641, fabrication, Consumption (sociology), Couscous-based dishes, 03 medical and health sciences, semolina, 0404 agricultural biotechnology, Socioeconomics, semoule, couscous, 2. Zero hunger, 030109 nutrition & dietetics, Traditional preparation, 04 agricultural and veterinary sciences, 040401 food science, Algeria, Couscous, Semolina, Algérie, Geography, consommation, Anthropology, North african, production, lcsh:Nutrition. Foods and food supply, Food Science

الوصف: Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durum wheat semolina into coarse semolina (> 500 μm) and fine semolina (

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7a19a4df5e3e905b98136edf0baf6e5Test
https://hal.archives-ouvertes.fr/hal-01925635/documentTest