Our study focuses on two food oils marketed in Algeria. The objective of this study is to evaluate the impact of frying on both Elio and AFIA oils by monitoring physical parameters (humidity) and chemical (Acid index, ...
This study investigated the effect of ethanol extracts of Thymus vulgaris grown in the Naama region on the two specific germs of yogurt, Streptococcus thermophilus and Lactobacillus bulgaricus.
The extraction of the ...
The purpose of this study was to determine the possibilities of producing soft cheese Camembert type cheese with high moisture content, with reduced sodium without diminishing, technological and organoleptic qualities of ...
Milk is considered a complete and balanced diet because of its richness in several nutrients
(proteins, lipids, mineral salts, lactose and vitamins).
Our study aims to control the physico-chemical parameters and the ...
Defined as the fruit of the vine, the most widely grown grapes in the world. It is considered to be a core of a large number of levuriennes species habitats. So our study aimed to isolate, purify and characterize species ...
Sardine (Sardina Pilchardus) in a state of conservation is appreciated by consumers by its organoleptic characteristics, its nutritional richness on the one hand and its price on the other hand, it is more or less accessible ...
Our study aims to determine the effect of garlic extracts (Allium sativum) on the physicochemical quality, microbiology of a fermented milk type yoghurt steamed during its fermentation at 45 ° C for 4 hours.
The experiment ...