The preparation of cheese curds by milk coagulation using thistle flower extracts is an original technology specific to certain Algerian regions. The aim of our study is to characterize the coagulating power of the enzymatic ...

Probiotics offer multiple health benefits, but their survival remains limited under harsh conditions such as gastric acidity, heat, and oxidation. This study aims to compare two encapsulation techniques—extrusion and ...

The aim of the study was to evaluate the effect of strategic supplementation with date kernels, using locally available resources, during lactation of cows of the local breed “Brune de l'Atlas”, on milk quality and the ...

This study focuses on the phytochemical characterization and the evaluation of the antioxidant and anti-inflammatory activities of Gymnemasylvestre leaves collected from the Mostaganem region (Algeria). Gymnemasylvestre ...

The study focused on two aromatic medicinal plants, Tetraclinis articulata, from the Sidi Lakhdar region (Mostaganem), and Thuya occidentalis, from the wilaya of Relizane. The aim was to examine their phytochemical composition ...

This study demonstrates that using indigenous lactic acid flora optimizes the ripening process of traditional J’ben cheese by enhancing its microbiological, physicochemical, and sensory qualities. After 10 days of ripening, ...

This study is part of a valorization approach for Curcuma longa L., a medicinal plant well-known for its therapeutic and nutritional properties. The main objective of this work was to evaluate the antioxidant and antibacterial ...