Technologie Alimentaire: Recent submissions

  • Caractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes. 
    Mezroua, Lyamine (El Yamine); Agli, Abdel-Nacer (Université Frères Mentouri - Constantine 1, 2019-02-19)
    The objective of this study is to characterize morphological, physicochemical, organoleptic and aromatic properties of eight Algerian date varieties which have low market value, for their valorization: Bent Qbala, Hamraia, ...
  • Néophobie et préférences alimentaires chez des enfants âgés de 6 à 10 ans dans la commune de Constantine. 
    Dridi, Lynda; Oulamara, H. (Université Frères Mentouri - Constantine 1, 2019-01-30)
    The purpose of this paper is to study the neophobia and food preferences of children aged 6 to 10 years old in the commune of Constantine. A cross-sectional survey was conducted among 1202 children enrolled in primary ...
  • Essais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités 
    Laib, Imen; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2018-06-19)
    This study focuses on the optimization of the cooking conditions and the extraction of polyphenols from six vegetables (potato, onion, spinach, aubergine carrot and pepper) and the study of the impact of the cooking ...
  • Marqueurs biologiques de la qualité de la viande 
    Boudida, Yasmine; Boudjellal, Abdelghani (Université Frères Mentouri - Constantine 1, 2017-10-16)
    The tenderizing of meat is an apoptotic phenomenon with post-mortem proteolytic degradation involving caspases. The dynamic control of caspases is modulated by changes in the physicochemical conditions of the cell and ...
  • Lait et produits laitiers 
    Derouiche ép Belamri, Meriem; Zidoune, M.N. (Université Frères Mentouri - Constantine 1, 2017-10-19)
    The present study consists of identifying the various forms of milk utilization and the various traditional practices of consumption, processing and conservation through a survey 199 of 1100 households in Tebessa. To ...
  • Pastification sans gluten par cuisson-extrusion 
    Bouasla, Abdallah; Zidoune, Mohammed Nasreddine; Wójtowicz, Agnieszka (Université Frères Mentouri - Constantine 1, 2017-10-14)
    The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a ...
  • Maladie cœliaque dans la commune de Tébessa 
    Boukezoula - Djamaa Fatima; Zidoune M.N. (Université Frères Mentouri - Constantine 1, 2017-01-01)
    The objectives of this study is to estimate at first the prevalence of celiac disease in the town of Tebessa, to assess the health and nutritional status of celiac population of Tebessa and then to approach dietary regime ...
  • Production de lysine par une souche mutée homoserine Corynebacterium glutamicum 
    Trad-Khodja, Djamel; Kharroub, Karima; Lindley, N D (Université Frères Mentouri - Constantine 1, 2015-10-28)
    Bacterial strains of Corynebacterium glutamicum isolated from various natural environments were initially selected for their capacity to accumulate glutamic acid and then subjected to EMS (Ethyl Methan Sulfonate), chemical ...
  • Blé dur fermenté lemzeiet 
    Merabti, Ryma; Bekhouche, Farida (Université Frères Mentouri - Constantine 1, 2015-11-26)
    In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside ...
  • Biomarqueurs des qualités sensorielles de la viande bovine 
    Gagaoua Mohammed; Picard B; Boudjellal Abdelghani (Université Frères Mentouri - Constantine 1, 2015)
    Meat sensory quality is very variable and depends on many interrelated pre- and post-slaughter factors. The objective of this thesis is to explain by a mechanistic view the variation of several meat quality traits coming ...
  • Fabrication et caractérisation d’un fromage traditionnel algérien « Bouhezza ». 
    Aissaoui Zitoun ép Hamama, Ouarda; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2014-10-16)
    The aim of this work is to characterize the traditional Bouhezza cheese through a survey in the eastern region of Algeria and also experiments on the cheese. The investigation related to the geographical delimitation of ...
  • Peptides antimicrobiens 
    Adoui, Faiza; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2014-10-18)
    The aim of this study is to obtain antimicrobial peptides from bovine and camel casein. The actives peptides are generated by proteolysis of these proteins, inactive in the native state. The hydrolysis is carried out by ...
  • Caractérisation phénotypique et moléculaire des salmonelles isolées à partir des aliments et d’origine humaine responsables de gastro-entérites 
    Ramdani Nadjia; Boukoucha Mourad (Université Frères Mentouri - Constantine 1, 2017-01-01)
    Salmonella bacteria are of the main causes of food contamination and therefore a major etiology of human gastroenteritis. The phenotypic and molecular evolution of these bacteria has not stopped, allowing to the latter to ...
  • Extraction de la pepsine et utilisation dans la coagulation du lait en vue d’une valorisation des proventricules de volailles au profit de la filière lait en Algérie 
    Krid (Née Benyahia) Férial Azziza; Zidoune M.N. (Université Frères Mentouri - Constantine 1, 2013)
    This study aimed the extraction of the pepsin from chicken proventriculus and characterization in order to ensure its use as a rennet substitute in the milk coagulation. For this purpose, we approached the study of its ...
  • Allergies aux protéines du lait de vache en Algérie 
    Boughellout Halima; Zidoune M.N. (Université Frères Mentouri - Constantine 1, 2014-01-01)
  • Couscous et pain sans gluten pour malades coeliaques 
    Benatallah Benchikh El Feggoun, Leila; Zidoune, Mohammed Nasreddine; Michon, Camille (Université Frères Mentouri - Constantine 1, 2009-04-25)
    The purpose of this work is to consider at first prevalence of the celiac disease in some east Algerian cities and to approach the dietetics associated with the diet without gluten with the patients then to formulate and ...
  • L'étiquetage et la traçabilité des denrées alimentaires. 
    Aoufi, Lanouar; Mekhancha, Djamel-Eddine (Université Frères Mentouri - Constantine 1, 2009-05-09)
    The study of this work is based on the revealing of the labelling and the traceability of food products, conversing in two parts. The one theoretical collecting deferential theoretical information concerning the labelling ...
  • Gestion des risques microbiologiques en restauration collective 
    Mezhoud, Sofiane; Mekhancha, Djamel-Eddine (Université Frères Mentouri - Constantine 1, 2009-05-12)
    The process of management of the risks has to rest (base) on a predictive study of the risks on the basis of the analysis of the processes. For this operation, we estimate the information relative to the dangers and the ...
  • Marqueurs biologiques de la qualité de la viande ovine et caractérisation de la mise en place de l’apoptose 
    Becila (Née Hioual) Samira; Ouali Ahmed; Boudjellal Abdelghani (Université Frères Mentouri - Constantine 1, 2009-12-15)
  • Bactéries lactiques isolées de lait de Camelus dromedarius 
    Karam (Née Zadi) Halima; Bensaei Mourad (Université Frères Mentouri - Constantine 1, 1998)

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