Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious ...

Olive oil is one of the oldest vegetable oils and the only one that can be consumed in its raw form without prior treatment. The well-known health benefits of olive oil are linked to its fatty acid composition in which ...

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, ...

Nowadays, antioxidants have a significant impact on both human health and food processing. This thesis sheds the light on the action of these antioxidants on the oxidative stability of a whey-based spread-type emulsion, ...

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 ...