• Contribution a l'elaboration de courbes de croissance locales de la commune de Constantine. 

  Badis, Nadia; Mekhancha-Dahel, Corinne Colette (Université Frères Mentouri - Constantine 1, 2014-03-02)

  The anthropometric reference curves for supervising children should derive from the population or subpopulation in which the child lives. So it would be interesting to compare the individuals of a population living under ...
• Smen/Dhan, beurre fermenté traditionnel 

  Boussekine, Rania; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2022-06-09)

  In Algeria, a wide variety of fermented dairy products are traditionally prepared, these products are part of the Algerian heritage and represents a cultural, medicinal and economic importance. Among these products, Smen ...
• Valorisation des protéines du lactosérum: Impact de l’hydrolyse enzymatique et du traitement par Détente Instantanée Contrôlée (DIC) sur leur propriétés fonctionnelles. 

  Kheroufi, Afaf; Boughellout, Halima; Pintado, M. E. (Université Frères Mentouri - Constantine 1, 2022-07-12)

  Whey is a by-product of the dairy industry rich in organic matter, especially lactose and proteins with very high nutritional and functional value. This whey is the main pollutant of the dairy industry. The milk processing ...
• Dromadaire algérien 

  Smili, Hanane; Becila-Hioual, Samira (Université Frères Mentouri - Constantine 1, 2022-07-13)

  This thesis aims to study the potentialities of the Algerian dromedary in terms of meat production through the study of the situation of camel meat sector in the region of Ouargla and the characterization of meat ...
• Effet de traitements physiques (Homogénéisation à Basses Pressions et Détente Instantanée Contrôlée (DIC)), sur les propriétés physico-chimiques, structurales et fonctionnelles de la farine de riz et aptitude à la panification de formules sans gluten. 

  Boulemkahel, Souad; Benatallah, Leila; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2022-06-27)

  Our present thesis aimed to study in gluten-free (GF) breadmaking on the one hand the effect of Low Pressures Homogenization (LPH) treatment on the physico-chemical and functional properties of two rice flour varieties ...
• Diversification, enrichissement et aptitude technologique en panification sans gluten 

  Djeghim, Fairouz; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2022-07-03)

  Our study has allowed to investigate the effect of the incorporation of various byproducts (orange and apple pomace, tomato peel, placenta and pepper peel, prickly pear peel and prickly pear seed peel), on the physico-chemical, ...
• Etude du lien entre le terroir et les caractéristiques du fromage traditionnel Algérien Bouhezza. 

  Senoussi, Asma; Zidoune, Mohammed Nasreddine; Carpino, Stefania; Aissaoui Zitoun ép Hamama, Ouarda (Université Frères Mentouri - Constantine 1, 2022-06-22)
• Smen/Dhan, beurre fermenté traditionnel 

  Boussekine, Rania; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2022)

  In Algeria, a wide variety of fermented dairy products are traditionally prepared, these products are part of the Algerian heritage and represents a cultural, medicinal and economic importance. Among these products, Smen ...
• Allaitement maternel, alimentation et croissance de nouveaux nés et nourrissons de 1j a 18 mois, algériens sains (Skikda, 2014-2017). 

  Bechiri, Loubna; Boudjellal, Abdelghani (Université Frères Mentouri - Constantine 1, 2022-07-06)

  Regular assessment of the growth and nutrition of infants are essential elements of health care in order to detect problems related to their nutritional status early before they are seriously compromised. The main objective ...
• Les toxi-infections alimentaires collectives dans l’est algerien. 

  Bouza, Abdelkrim; Khelifa, Fodhil (Université Frères Mentouri - Constantine 1, 2009-06-02)
• 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 de la composition en microconstituants des margines issues de la production oléicole et utilisabilité comme complément dans la ration chez la vache laitière. 

  Aggoun-Arhab, Moufida; Barkat, Malika; Graulet, Benoit (Université Frères Mentouri - Constantine 1, 2016-04-28)

  Olive oil production yields a considerable amount of wastewater, a powerful pollutant that is currently discarded but could be considered as a potential source of valuable natural products due to its content in phenolic ...
• 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 ...

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