References of "Attia, Hamadi"
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See detailMilk-clotting properties of plant rennets and their enzymatic, rheological and sensory role in cheese making: a Review
Ben Amira, Amal; Besbes, Souhail; Attia, Hamadi et al

in International Journal of Food Properties (in press)

Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese ... [more ▼]

Plant rennets hold an important position amongst various coagulants used in cheese technology. The selection of a suitable plant coagulant is important due to the increasing global demands of cheese alongside reduced supply of calf rennet. Thus, a literature synthesis is presented to investigate recent achievements on their functional properties and enzymatic role in cheese making. Efforts have also been done to compare certain rheological and sensory properties of final products, arising from some plant and animal based rennets. In fact, some coagulants such as actinidin or dubiumin produce cheeses with sensory qualities similar to those produced by animal rennet. Others, like ginger, cucumisin or hieronymain proteases contribute to develop very different textures and flavors, due to excessive proteolytic activity and production of bitter peptides. For milk-clotting enzymes with high non-specific action, several improvement strategies have been developed to produce cheeses with sensory properties close to those of animal rennet. For example, the mixture of coagulants (cardosins/chymosin), the selection of appropriate milk or its ultrafiltration, as well as the increase of salting time of cheese during ripening could be efficient ways to improve texture and reduce bitterness. Concerning cheeses with high yield loss, the whey could be used for a traditional production of whey cheese. To conclude, the selection of appropriate plant rennet with high MCA/PA ratio and the optimization of all coagulation parameters play a central role in manufacturing cheese with superior rheological and sensory properties. [less ▲]

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See detailTechnological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology
Ben Amira, Amal; Mokni, Abir; Yaich, Hela et al

in Food Chemistry (2017), 237

The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to ... [more ▼]

The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550 CAU/mL), were selected as follows: Grinding time 30 s, pH 3, extraction time 50 min and solid to liquid ratio 15 g/100 mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent. [less ▲]

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See detailConcentrés protéiques du pollen du palmier dattier (Phoenix dactilyfera L.): Effet de la sonication sur les propriétés physico-chimiques, thermiques et de surface
Sebii, Haifa; Karra, Sirine; Bchir, Brahim et al

Conference (2017, April 13)

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See detailEffect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
Makhlouf, Ines; Baklouti, Samia; Mokni, Abir et al

Conference (2017, April 12)

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See detailMilk-clotting enzymes from wild cardoon flowers: identification and technological characterization
Ben Amira, Amal; Bauwens, Julien; De Pauw, Edwin ULiege et al

Conference (2017, April 12)

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See detailEffect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers
Ben Amira, Amal ULiege; Makhlouf, Ines; Petrut, Raul Flaviu et al

in Food Chemistry (2017), 225

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See detailIdentification of proteins from wild cardoon flowers (Cynara cardunculus L.) by a proteomic approach
Ben Amira, Amal; Bauwens, Julien ULiege; De Pauw, Edwin ULiege et al

in Journal of Chemical Biology (2017), 10

Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for ... [more ▼]

Proteomic approach was applied to identify total proteins, particularly the enzymatic content, from wild cardoon flowers. As the selection of an appropriate sample preparation method is the key for getting reliable results, two different extraction/precipitation methods (trichloroacetic acid and phenol/ammonium acetate) were tested on fresh and lyophilized flowers. After two-dimensional electrophoresis (2D–E) separations, a better protein pattern was obtained after phenol extraction from lyophilized flowers. Only 46 % of the total analyzed spots resulted in a protein identification by mass spectrometry MALDI-TOF. Four proteases (cardosins A, E, G, and H), which have become a subject of great interest in dairy technology, were identified. They presented molecular weights and isoelectric points very close and high levels of homology between matched peptides sequences. The absence of the other cardosins (B, C, D, and F) could be an advantage, as it reduces the excessive proteolytic activity that causes bitter flavors and texture defects, during cheese making. [less ▲]

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See detailCARACTERISATION STRUCTURALE, FONCTIONNELLE ET ACTIVITE ANTIHYPERTENSIVE DES POLYSACCHARIDES EXTRAITS DES GRAINES DE POIS CHICHE
MOKNI GHRIBI, Abir; SILA, Assaâd; MAKLOUF GAFSI, Ines et al

Poster (2016, April 22)

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See detailEFFECT OF EXTRACTION pH ON PHYSICO-CHEMICAL, ENZYMATIC AND TECHNOLOGICAL PROPERTIES OF CRUDE EXTRACTS FROM WILD CARDOON (CYNARA CARDUNCULUS L.) FLOWERS
BEN AMIRA, Amal; BESBES, Souhail; ATTIA, Hamadi et al

Conference (2016, March 22)

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See detailÉTUDE DES PROPRIETES RHEOLOGIQUES DES PATES A PAIN SANS GLUTEN
DOUIRI, Sabrine; Blecker, Christophe ULiege; ATTIA, Hamadi et al

Conference (2016, March 22)

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See detailPURIFICATION ET IDENTIFICATION DE PEPTIDES DOUES D’ACTIVITES BIOLOGIQUES A PARTIR DES HYDROLYSATS PROTEIQUES DE POIS CHICHE
MOKNI GHRIBI, Abir; SILA, Assaâd; PRZYBYLSKIC, Rémy et al

Conference (2016, March 22)

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See detailIMPACT OF EXTRACTION CONDITIONS ON CHEMICAL STRUCTURE, THERMAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF ULVAN FROM THE GREEN SEAWEED ULVA LACTUCA
Yaich, Hela; Garna, Haikel; Abbès, Fatma et al

Poster (2016, March 21)

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See detailVALORISATION DES ECARTS DE TRIAGE DE DATTES TUNISIENNES: ETUDE DES ACTIVITES ANTIOXYDANTE, ANTIMICROBIENNE ET CYTOTOXIQUE DES ANTIOXYDANTS DE LA PULPE
KCHAOU, Wissal; ABBÈS, Fatma; BEN MANSOUR, Riadh et al

Conference (2016, March 21)

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See detailPollen du palmier dattier: Propriétés physico-chimiques et techno-fonctionnelles
Sebii, Haifa; Bchir, Brahim; Karra, Sirine et al

Poster (2016, March)

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See detailGamma radiation induced modifications of tapioca starch
Atrous, Hager; Benbettaïeb, Nasreddine; Hosni, Faouzi et al

in Asian Academic Research Journal of Multidisciplinary (2016), 3(3), 187-220

The effect of gamma radiation (3, 5, 10, 20, 35 and 50 kGy) on the morphological, structural, physicochemical, pasting and thermal properties of tapioca starch was studied. Microphotographs of scanning ... [more ▼]

The effect of gamma radiation (3, 5, 10, 20, 35 and 50 kGy) on the morphological, structural, physicochemical, pasting and thermal properties of tapioca starch was studied. Microphotographs of scanning electron microscopy and polarized light microscopy revealed the absence of morphological changes induced by gamma radiation. The X-ray diffraction spectra showed that irradiation treatment did not influence the shape and intensity of X-ray diffraction peaks. The presence of free radicals in the irradiated tapioca starch was confirmed by electron spin resonance spectrometry. Fourier transform infrared spectroscopy showed that the irradiated starch displayed a significant decrease in the intensity of the O–H and C–H stretches, bending modes of water and glycosidic linkages. Irradiation improved the water solubility index of starch granules and depressed the apparent amylose content. An increase in the swelling power was observed after irradiation treatment until 20 kGy, followed by a decrease at higher doses. Brabender viscoamylograph test showed that the maximal consistency of the starch paste decreased significantly with increasing irradiation dose. There was no significant difference in the gelatinization temperatures, as well as the corresponding transition enthalpies among native and irradiated tapioca starch samples, as shown in the differential scanning calorimetry thermograms. [less ▲]

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See detailEffect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
Makhlouf-Gafsi, Ines; Baklouti, Samia; Mokni, Abir et al

in Food Chemistry (2016), 203

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied ... [more ▼]

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n = 0.783) to Newtonian behaviour (n〰1) from 10 to 50 s‾1 respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50 s 1). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups. [less ▲]

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