• Isolement de souches bactériennes potentiellement productrices de lipases alcalines, à partir du beurre cru et du beurre fermenté « Dhan » 

  Belhoula, Nora; Bekhouche, Farida (Université Frères Mentouri - Constantine 1, 2017-03-09)

  Considerable interest is carried currently for lipase, mainly to industrial sectors, as well as for the lipolytic flora of the local traditional products. In this context, settles the goal of our work on isolation of ...
• Viande cunicole 

  Sanah, Ibtissem; kharroub, Karima (Université Frères Mentouri - Constantine 1, 2017-03-15)

  The first objective of this research was to study the situation of the cunicultural sector in eastern Algeria by launching a survey with herders, butchers and consumers, the second objective being the comparison of ...
• Mise en évidence des activités hydrolytiques extracellulaires de microorganismes halophiles et halotolérants des environnements hypersalins sahariens 

  Bouras, Biya; Kharroub, Karima (Université Frères Mentouri - Constantine 1, 2017-03-05)

  Halophilic and halotolerant microorganisms in hypersaline environments have developed strategies to adapt to environmental constraints. They thus present original biomolecules, in particular enzymes which enable them to ...
• Effet des procédés technologiques (industriel et artisanal) sur quelques antioxydants de la conserve Harissa. 

  Djabali, Saliha; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2012-01-01)

  The aim of this study is the evaluation of antifungal activity of polyphenols extracted from two varieties of dry bean, presenting white (Tima) and red (MGT djedida) color. Determination of moisture for the two varieties ...
• Activité physique, dépense énergétique et composition corporelle d'une population d'étudiants Algériens. 

  Sersar, Ibrahim; Mekhancha-Dahel, Corinne Colette (Université Frères Mentouri - Constantine 1, 2012-01-01)
• Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure 

  Latreche Bilal; Kharroub Karima (Université Frères Mentouri - Constantine 1, 2017-01-01)

  Dairy products are considered to be a good source of lactic acid bacteria. Currently in Algeria, indigenous lactic flora of local traditional products has given a considerable interest. Thirty lactic acid bacteria were ...
• Hydrolyse des caséines bovines par des protéases végétales en vue de réduire leur allergénicité. 

  Zidoune Mohammed Nasreddine; Lazzouni Imane (Université Frères Mentouri - Constantine 1, 2017-01-01)

  The objective of this work is the hydrolysis of casein bovine by the clarified extract of ficin and the crude extract of thistle flowers in order to study the impact of these on the allergenicity of bovine caseins. The ...
• Utilisation d’ameliorants de l’expansion gazeuse dans la fabrication sans gluten de pains leves traditionnels. 

  Djeghim, Fairouz; Benatallah, Leila (Université Frères Mentouri - Constantine 1, 2015-11-26)

  The main objective of this work was the formulation and manufacturing of leavened gluten free Khobz Eddar -by Corn Field bean Formula (FMF) and rice- field bean Formula (FRF) improved by corn or rice flour pregelatinised ...
• Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza. 

  Boullouf, Amal; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2015-01-01)

  The present study focuses on the study of technological properties of some strains of lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza Bouhezza is a traditional Algerian cheese known in the ...
• Rechta sans gluten à base d’une formule riz-pois protéagineux 

  Betrouche Amel; Benatallah Leila (Université Frères Mentouri - Constantine 1, 2017-01-01)

  The aim of this work is the formulation of gluten free pasta made from Rice and Proteaginous Pea and the incorporation of egg whites and the determination of its impact on the technological feasibility, culinary and ...
• La coagulation du lait par l’extrait des fleurs de cardon (Cynara cardunculus). 

  Zikiou, Abdellah; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2013)

  The aim of the present work is the preparation and the characterization of the cardoon flowers (Cynara cardunculus) extract, as well as the study of its potential use as a calf rennet substitute. The work consisted of the ...
• Fabrication de pain à partir de pâte pré-fermentée et congelée. 

  Falek, Wahiba; Agli, Abdel-Nacer (Université Frères Mentouri - Constantine 1, 2013-01-01)

  The goal of our study is the feasibility of bread baking from prefermented and frozen dough. This manufacture would allow the multiplication of cooking terminals that do not require neither big space nor equipment, other ...
• Utilisation de l’huile essentielle de Citrus limon comme agent conservateur et aromatique dans la crème fraîche 

  Barkat M; Kehal Farida (Université Frères Mentouri - Constantine 1, 2017-01-01)

  This study was conducted in order to enhance the lemon peel (Citrus limon) by using their essential oil as a natural agent for preservation and aromatization in cream in order to diversify the types of existing cream on ...
• Mise au point d’une technique pour le suivi des cinétiques de fermentation de pâtes boulangères avec et sans gluten. 

  Bourekoua, Hayat; Zidoune, Mohamed-Nasreddine (Université Frères Mentouri - Constantine 1, 2013-01-01)

  This study was led in the aim to set off a technique that enable to follow the fermentation kinetics of the fermented pastes, based on the congelation of the lumps in nitrogen liquidates then freeze-drying. The Follow-up ...
• Aptitudes technologiques et culinaires de pâtes alimentaires enrichies au germe de blé. 

  Dib, Ahlem; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2013-06-27)

  The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product. Response surface methodology ...
• Contribution à la caractérisation du fromage Bouhezza 

  Zidoune M.N.; Belbeldi Abdessalem (Université Frères Mentouri - Constantine 1, 2017-01-01)

  Bouhezza is an Algerian traditional cheese, manufactured and consumed in the Chaouia area in the North-East of the country. It is manufactured with milk of cow, goat, ewe or by their mixture. Thus, its manufacture requires ...
• Etude de parametres physico-chimiques et biochimiques en cinetique au cours de la maturation de la viande de dromadaire. 

  Smili, Hanane; Boudjellal, Abdelghani; Adamou, Abdelatif (Université Frères Mentouri - Constantine 1, 2014)

  The aim of this study is to contribute to the determination of the age at slaughter effect’s on dromedary (Camelus dromedarius) meat caractestic during tenderization by the studying physico-chemical, biochemical and ...
• Formulation d'une farine-biscuit de sevrage sans gluten à base de Riz, Maïs et Pois Chiche. 

  Namous, Hadjer; Benatallah Benchikh El Feggoun, Leila (Université Frères Mentouri - Constantine 1, 2013)

  The aim of the study is the formulation of a gluten-free weaning flour-biscuit based on rice, maize and chickpea flours. A physico-chemical characterization of raw materials is realized. A first Plackett-Burman screening ...
• Caractérisation microbiologique de la peau de chèvre utilisée dans la fabrication du fromage traditionnel Algérien « Bouhezza ». 

  Senoussi, Asma; Zidoune, Mohammed Nasreddine; Benatallah Benchikh El Feggoun, Leila (Université Frères Mentouri - Constantine 1, 2013-11-21)

  The objective of our work is the characterization ofgoat skinmicroflora and microstructure during its preparation which plays a very important role in ripening. Bouhezzais a local Algerian traditionalcheese. Its making ...
• L'huile de lentisque (Pistacia Lentiscus L.)dans l'est Algerien 

  Namoune Hacène; Bensalem Ghada (Université Frères Mentouri - Constantine 1, 2017-01-01)

  Pistacia lentiscus L. is an abundant plant species throughout the Mediterranean region, particularly in Algeria. Its mature fruits offer us through the olive oil mastic, whose virtues are important and long-known. In ...

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