Institut de la nutrition, de l'alimentation et des technologies agro alimentaires: التقديمات الحديثة

  • Fric 
    Namoune H.; Bounneche Hayette (Université Frères Mentouri - Constantine 1, 2014)
    This study was conducted in order to establish through a survey diagram traditional manufacturing frik and determine the rate of consumption, frequency of consumption occasions in eastern Algeria. And the identification ...
  • Mise au point d’une méthode d’approche des interactions impliquées dans la constitution d’agglomérats de couscous 
    Boudouira Nassira; Zidoune Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2017-01-01)
    The aim of our work is the development of a new method of classification of the couscous while being based on the chemical dissociation of the molecular interactions implied in their agglomerates. To meet this aim, we ...
  • Pates sans gluten pour malades coeliaques Algeriens 
    Benatallah Leila; Bouziane Keltoum (Université Frères Mentouri - Constantine 1, 2017-01-01)
    The aim of this study is the formulation of a gluten-free liquid - dough’s traditional pancakes based on Rice and Field Bean, improved by the white of eggs intended for the food of the Algerian celiac patients. The Rice- ...
  • Effet de deux modes de cuisson et de la durée de stockage à température ambiante sur la teneur en polyphénols totaux de quatre espèces de légumes 
    Barkat Malika; Kadri Fouzia (Université Frères Mentouri - Constantine 1, 2017-01-01)
    This study aims to evaluate the total polyphenol content and antioxidant activity of four species of vegetables: potato, carrot, cabbage and spinach, and to highlight the impact of storage time at ambient temperature and ...
  • Gâteau traditionnel 
    Namoune Hacène; Bouza Samira (Université Frères Mentouri - Constantine 1, 2014)
    This study was driven whose purpose to make know the mode and the diagram of manufacturing of the traditional cake (Makroud) and to study impacts of four kinds of fats (oil, butter, smen and margarine) on the evolution of ...
  • Effet de l'âge à l’abattage sur les caractéristiques de la carcasse et la qualité de la viande des poules pondeuses de réformes de la souche ISA (F15) 
    Boudjellal Abdelghani; Hafid Kahina (Université Frères Mentouri - Constantine 1, 2017-01-01)
    The intense production of eggs in Algeria, leads to an overabundant and availability of spent hens. Hens’ meat is perceived and judged to be very tough and undesirable for direct consumption; henceit is entirely oriented ...
  • Pâte traditionnelle algérienne aux épinards 
    Brahimi Fatima; Namoune Hacène (Université Frères Mentouri - Constantine 1, 2017-01-01)
    The aim of this work is the incorporation of spinach in a kind of traditional pasta “Mkartfa” and determination of the impact of the incorporation on technological feasibility, culinary and organoleptic properties of the ...
  • Préparations alimentaires à base de dattes en Algérie 
    Belguedj, Naïma; Agli, Abdel-Nacer (Université Frères Mentouri - Constantine 1, 2014-12-11)
    The objective of this work is through a descriptive survey in the Wilaya of Biskra, which has substantial in dates (3.770.000 quintals) production and expertise in processing of dates remains rooted in particular urban ...
  • Etude des activités antioxydante et antibactérienne des polyphénols d’Allium triquetrum L. en vue de leur application sur la sardine commune 
    Himed èp Idir Hayat; Boulekbache Lila (Université Frères Mentouri - Constantine 1, 2017-01-01)
    phenolic compounds to study their antioxidant and antibacterial effects. The best phenolic extract was tested to prevent sardine deterioration. The extraction of polyphénols from leaves and bulbs was carried out by ...
  • Perceptions des consommateurs vis-a-vis des allegations nutritionnelles 
    Achour, Farès; Agli, Abdel-Nacer (Université Frères Mentouri - Constantine 1, 2014-12-14)
    The aim of our work is to describe perceptions of the Algerian consumers with respect to the nutrition claims. The food products put on the market with a nutrition claims were inventoried and to analyze opposite the ...
  • Les ferments locaux et leurs applications en technologie laitière. 
    Bouhanna, Imène; Idoui, Tayeb (Université Frères Mentouri - Constantine 1, 2014-01-01)
    The yoghourt industry in Algeria is strongly dependent on the external markets of the raw materials in particular the starters used for this purpose. The present study was related to the assessment of technological ...
  • Panification à base de blé tendre ou de riz-fèrole(sans gluten) 
    Fetouhi, Aouatef; Benatallah, Leila (Université Frères Mentouri - Constantine 1, 2014-06-25)
    The objective of our work is the development of a method of classification of the pastes suitable for making bread while being based on the chemical dissociation of the molecular interactions. Tests were carried out allowing ...
  • Panification sans gluten à base de riz et féverole 
    Boulemkahel, Souad; Benatallah, Leila (Université Frères Mentouri - Constantine 1, 2014-06-22)
    The aim of this study is the formulation of a gluten-free bread based on Rice and Field Bean flours, improved by the combination of two hydrocolloids (HPMC-Xanthane) intended for the food of the Algerian coeliaques ...
  • Impact de deux procédés technologiques (jus et confiture) et du séchage sur les polyphénols et les caroténoïdes de l’abricot. 
    Derrardja Alla eddine; Derrardja, Alla eddine; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2014-06-22)
    Apricot is considered to be a good source of polyphenols and carotenoids. Currently, there is considerable interest in these biologically active components due to their antioxidant properties. However these compounds are ...
  • Utilisation de la pepsine de poulet et de la ficine du figuier comme agents coagulants du lait. 
    Siar, El-Hocine; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2014-06-25)
    The aim of the present work is the characterization of extracted ficin from fig latex (Ficus carica) and the extracted pepsin from chicken proventriculus. This characterization mainly targeted the determination of activity ...
  • Khliaa Ezir, un produit carné traditionnel Algérien 
    Boudechicha ép Meradji, Hiba- Ryma; Boudjellal, Abdelghani (Université Frères Mentouri - Constantine 1, 2014-01-01)
    The aim of this study is to contribute to the characterization and valorization of Khliaa Ezir, a traditional cured meat product prepared in Est of Algéria. A survey carried out near 50 households and of a population of ...
  • Enquête sur la consommation des polyphénols auprès d’un échantillon de 200 personnes de la région de Constantine. 
    Becila, Fatima Zohra; Barkat, Malika (Université Frères Mentouri - Constantine 1, 2014)
    The organism produces free radicals daily. They may result from the action of certain chemical components of our environment (X-rays and UV light) of air pollutants (N, NO2), drugs, smoke, tobacco, alcohol, dietary ...
  • Aptitude technologique de trois formules à base de riz pour la fabrication de pain sans gluten. 
    Benkara Mostefa, Sabrina; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2012-01-01)
    The objective of this research is to contribute to the manufacture of gluten-free bread, by testing the technological aptitude of a formulation containing rice and of dry legumes with a mass report/ratio of 2/1 respectively. ...
  • Caractérisation microbiologique et de la protéolyse du fromage traditionnel Algérien'Bouhezza' de ferme. 
    Saoudi, Zineddine; Zidoune, Mohammed Nasreddine (Université Frères Mentouri - Constantine 1, 2012)
    Bouhezza is a traditional cheese known in the area of "chaouia", in the east of Algeria. The aim of this study was to contribute to the characterization of microbiological and proteolysis of Bouhezza cheese of farm. Six ...
  • Serpines A3 bovines 
    Gagaoua, Mohammed; Boudjellal, Abdelghani; Ouali, Ahmed (Université Frères Mentouri - Constantine 1, 2011-01-01)
    The SERPINA3 or α1-antichymotrypsin is a glycoprotein of the serpins superfamily, a functional inhibitors group of serine and cysteine peptidase-like. In vivo, human SERPINA3 is a plasma protein inhibiting cathepsin G, ...

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