The main objective of This Work is to study the characteristics and the internal and external quality of the eggs and the morpho-weight parameters to compare between the eggs of local hens (LH) and those of selected strains ...

Milk plays a major role in nutrition for all ages, thanks to its balanced composition of basic elements. Physical, chemical and microbiological analyses are carried out to detect any alterations or contamination by germs ...

The objective of this work is to design a new food product, namely a fermented milk such as steamed yogurt based on fennel seed extract rich in bioactive compounds of interest to health and which could be a ready project ...

Our experimental study is based on the effect of variation of the incorporation rates of water extract of Thymus vulgaris on the evolution of the microbiological and organoleptic physico-chemical parameters of firm ...

Water, a simple molecule, is indispensable for the continuity of all kinds of life and the development of populations. The increase in water requirements and the availability of good quality water remains a topical challenge, ...

The aim of this study is to see the effect of microbial enzyme PROBIND® CH 2.0 transglutaminase extracted from bacteria Streptomyces mobaraensis formerly called Streptoverticillium mobaraense in the camembert quality, this ...

The aim of this study was to evaluate the effects of adding phenolic compounds from fennel seeds (Foeniculum vulgare) as a natural food additive on the physicochemical, microbiological, organoleptic quality and stability ...

This study is a first contribution to the investigation of the effect of adding pollen grain flour harvested in Mostaganem-Algeria on the quality of fermented milk during type yogurt 21 days of storage. The experiment was ...

Cow's milkis a complete nutritive food, it contains most of the necessary elements for the development and maintenance of body’s functions, rich in minerals (especially calcium except of iron), proteins, vitamins and fats. ...