This work is interested in studying the development of a technological platform in order to master and innovate in the field of dairy technology, in particular the milk preparation processes, its skimming, homogenization ...

Yogurt is a dairy products most consumed by the community, especially children. This is why it must be subject to strict dietary control, because of the risks that may affect the health of the consumer. Our study was ...

Meat constitutes a very important element in human nutrition because of its’ physico-nutritional characteristics as a principal source of essential nutriments, rather than its’ psycho-emotional effects on society. On another ...

The present research was carried out with the aim of highlighting the drying processes of industrial couscous, the control of these processes and their effects on the quality and conservation of couscous. This work ...

The study of the hygiene quality of these canteens evaluates the quality of hygiene. To analyze the bacteriological quality of foodstuffs in a university restaurant, we studied samples (minced meat before and after ...

In an agrifood context characterized by recurring health crises, regulatory and commercial requirements in terms of labeling and traceability have been considerably reinforced. Our work consists of a field survey on the ...

In Algeria, climate change and drought in recent years have meant that the rains have become erratic and water resources become increasinglyscarcethus creating an imbalance between needs and available resources. There ...

The argan tree is considered ono of the rare species, which is found in certain regions of the world, notably in the south of morocco and the southwest of Algeria. It has great ecological and economic importance, argan oil ...

The experimental study is devoted to the evaluation on the one hand of the inhibitory effects of the aqueous extract of Foeniculum vulgare on the growth of specific yoghurt germs, and on the other hand of the impact of the ...