Département de biologiehttp://e-biblio.univ-mosta.dz/handle/123456789/17342024-03-29T09:32:56Z2024-03-29T09:32:56ZCancer du sang ; étude phénotypique et biologique de la leucémie Lymphoïde chroniqueGAHEM, AMELhttp://e-biblio.univ-mosta.dz/handle/123456789/261312024-03-14T08:01:06Z2023-06-26T00:00:00ZCancer du sang ; étude phénotypique et biologique de la leucémie Lymphoïde chronique
GAHEM, AMEL
Chronic lymphocytic leukemia is the most common leukemia in adults in the West, with a clear male predominance. It results from a proliferation with malignant monoclonal accumulation of mature B lymphocytes with invasion of the bone marrow, blood and other hematopoietic organs. The disease is linked as much to a lack of apoptosis as to excessive proliferation.
In our work, we carried out an epidemiological study including the patients diagnosed at the level of hematological service CHU of Mostaganem over a period of 3 years (2020 - 2023) by means of an exploitation sheet including epidemiological criteria, clinical, therapeutic and evolutionary out of 20 patients recruited, we noted a slight male predominance (sex ratio equal to 1.85) and The distribution of cases according to age allows us to note a high frequency for the age group from 40 to 50 years for patients with CLL, Family situation and blood group (O+ positive 50%) has no impact on the pathology, but it has an immense importance in terms of moral support for these patients.
Biologically, the rate of lymphocytes is very high and this in all patients and for the different stages of CLL, while red blood cells and platelets represent a normal rate in the early stages of the disease, this rate decreases progressively. as the disease progresses leading to anemia and thrombocytopenia,
Clinically At diagnosis, 5 patients were at binet stage A, 4 patients were at stage B, 11 patients were at stage C.
Chronic Lymphoid Leukemia (CLL) is a blood disease with a heterogeneous clinical course: one third of patients will never require treatment, one third is symptomatic and requires treatment from the outset and the last third will be treated during follow-up.
This heterogeneity is related to the characteristics of the tumor cell, in particular
2023-06-26T00:00:00ZActivité antibactérienne des feuilles d’Argania spinosa et de la Moringa oleifera sur la viande de poulet hachéBENKRITLY, Nessimhttp://e-biblio.univ-mosta.dz/handle/123456789/255632024-02-05T11:09:32Z2023-01-01T00:00:00ZActivité antibactérienne des feuilles d’Argania spinosa et de la Moringa oleifera sur la viande de poulet haché
BENKRITLY, Nessim
Our work consists of studying the preservation of ground chicken meat by adding leaf
powders from two trees: Argan and Moringa, in fact these two trees are characterized by
several interesting benefits and virtues for human health. The minced chicken meat samples
taken from the butcher are added with leaf powders from the two trees and the evolution of
bacterial contamination is followed over time. In this work we have highlighted the
antibacterial effect of the leaves of these trees on the preservation of meat in order to
subsequently find an alternative natural preservative without having harmful side effects for
the consumer. The results obtained show the presence of an antibacterial effect, which opens
the possibility of using these tree powders as an alternative to antibiotics to limit the spread of
bacteria in food products, particularly meat products.
2023-01-01T00:00:00ZImportance de la consommation de jus d’orange, effet de la conservation par le froid sur les qualités de jus d’orange.TOUAMI, NadjetBAADOUD, Rachahttp://e-biblio.univ-mosta.dz/handle/123456789/254712024-01-17T12:31:43Z2023-10-10T00:00:00ZImportance de la consommation de jus d’orange, effet de la conservation par le froid sur les qualités de jus d’orange.
TOUAMI, Nadjet; BAADOUD, Racha
The objective of this thesis is treating the methods of orange juice preservation and especially cold storage, focusing on their effectiveness and their implications. In a practical study on orange juice, it was observed that the method, shelf life, and storage conditions influence the quality of the juice and contribute to its alteration. After 6 weeks of storage at 4°C, the juice showed a significant decrease in vitamin C, sugar and therefore in dry matter and polyphenols. In addition, the flavonoid content also decreased more markedly in the juice. As well as the change of other parameters such as tannins, mineral matter, titratable acidity and PH. In conclusion, proper management of preservation methods is crucial to maintain the quality of food and especially orange juice, especially with regard to beneficial compounds such as polyphenols and flavonoids, and vitamin C.
2023-10-10T00:00:00ZFormulation des pâtes alimentaires enrichies avec germe de blé cas de TlitliABBOU, HouriaBRAHIM, Naimahttp://e-biblio.univ-mosta.dz/handle/123456789/254512024-01-15T11:10:59Z2023-07-15T00:00:00ZFormulation des pâtes alimentaires enrichies avec germe de blé cas de Tlitli
ABBOU, Houria; BRAHIM, Naima
The aim of this study is to formulate an improved food dough with wheat germ. This
formulation will be evaluated on several levels, technological suitability and feasibility,
culinary improvements, sensory characteristics and consumer acceptability. By incorporating
3% wheat germ into the formula, we have found that the composition of the finished product is
closer to the standards required for a commercial quality accessible to Algerian consumers.
Enriching our formula with 3% wheat germ results in a 1.5-fold increase in protein content, a
1.78-fold decrease in lipid content and a 1.04-fold reduction in carbohydrate content. The
results of the organoleptic quality test showed that Tlitli dough enriched with wheat germ had
good color, a smooth appearance, good firmness, a pleasant characteristic taste, and a shorter
cooking time than commercial Tlitli. Analysis of the production and cost costs of our trials
shows maximized profit for production, marketing and the consumer. These results show that
our product will be highly competitive on the market. Based on data collected through an
online questionnaire, it appears that Algerian consumers are showing interest in the arrival on
the market of a range of pasta products enriched with an organic product, a by-product of cereal
processing, of marketable quality and at a reasonable price.
2023-07-15T00:00:00Z