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Auteur Leila Benatallah Benchikh El Feggoun |
Documents disponibles écrits par cet auteur (4)
Affiner la recherche Interroger des sources externesAptitudes culinaires de quelques variétés de pomme de terre cultivées dans la région de Constantine / Leila Benatallah Benchikh El Feggoun
Titre : Aptitudes culinaires de quelques variétés de pomme de terre cultivées dans la région de Constantine Type de document : texte imprimé Auteurs : Leila Benatallah Benchikh El Feggoun ; Univ. de Constantine, Éditeur scientifique ; A. Agli, Directeur de thèse Année de publication : 2001 Importance : 101 f. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Rhéologie Amidon Pommes de terre Aptitudes culinaires Gel de fécule Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4445 Aptitudes culinaires de quelques variétés de pomme de terre cultivées dans la région de Constantine [texte imprimé] / Leila Benatallah Benchikh El Feggoun ; Univ. de Constantine, Éditeur scientifique ; A. Agli, Directeur de thèse . - 2001 . - 101 f.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C.
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Rhéologie Amidon Pommes de terre Aptitudes culinaires Gel de fécule Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4445 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/3508 BEN/3508 Thèse Bibliothèque principale Thèses Disponible 
Titre : Caractérisation microbiologique de la peau de chèvre utilisée dans la fabrication du fromage traditionnel Algérien « Bouhezza » Type de document : texte imprimé Auteurs : Asma Senoussi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse ; Leila Benatallah Benchikh El Feggoun, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 92 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : جلد الماعز"شكوة" علم الاحياء المجهرية البنية المجهرية Goat skin « Chekoua » microbiology microstructure PCR-TTGE Peau de chèvre « Chekoua » microbiologie Index. décimale : 640 Industrie Alimentaire Résumé : The objective of our work is the characterization ofgoat skinmicroflora and microstructure during its preparation which plays a very important role in ripening.
Bouhezzais a local Algerian traditionalcheese. Its making process requires the exceptional use of treated goat skin or ewe skin called"Chekoua"for draining and ripening.
The draininghappenscontinuously through "Chekoua" perforations. According to tradition, goat skin is treated with salt and juniper and it must be in contact with "lben" for a whole night.
We have made four bags (small chekoutes) from two whole skins. Two were maintained fresh and the other two were air dried. The results showed that the initial Chekouatesmicroflorawere characterized with low bacterial load with the absence of yeast; molds and the pathogenic flora. However, the contact with "lben" provoked an increase of the
microbial load and the apparition of yeasts.
The PCR-Temporal Temperature Gel Electrophoresisshowed a diversification of the bacterial ecosystem with the dominance of lactic bacteria. A microorganisms exchange has been observed between the "Chekoua" and the "lben".
The Microscopic (MEB)observation has revealed that the surface of chekouatesis wrinkled characterized with skin folds. The fibers are thicker and distinct in the fresh skin contrary to the dried skin which has showed nearly merged fibers.Pores diameter varies between 41 to 140µm in the fresh"chekoua" and 34 to 121 µm in the dried one.
In the other hand, the microscopic (MEB and MCBL) observationshowed the microbial enrichment of "chekoua"biofilm after being in contact with"lben".The observed microorganisms arein form of diplococcal, bacilli and yeast. The confocal microscopy (MCBL)revealed the presence of living and dead bacteria in the four bags.Diplôme : Magistère En ligne : ../theses/agronomie/SEN6416.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9443 Caractérisation microbiologique de la peau de chèvre utilisée dans la fabrication du fromage traditionnel Algérien « Bouhezza » [texte imprimé] / Asma Senoussi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse ; Leila Benatallah Benchikh El Feggoun, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 92 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : جلد الماعز"شكوة" علم الاحياء المجهرية البنية المجهرية Goat skin « Chekoua » microbiology microstructure PCR-TTGE Peau de chèvre « Chekoua » microbiologie Index. décimale : 640 Industrie Alimentaire Résumé : The objective of our work is the characterization ofgoat skinmicroflora and microstructure during its preparation which plays a very important role in ripening.
Bouhezzais a local Algerian traditionalcheese. Its making process requires the exceptional use of treated goat skin or ewe skin called"Chekoua"for draining and ripening.
The draininghappenscontinuously through "Chekoua" perforations. According to tradition, goat skin is treated with salt and juniper and it must be in contact with "lben" for a whole night.
We have made four bags (small chekoutes) from two whole skins. Two were maintained fresh and the other two were air dried. The results showed that the initial Chekouatesmicroflorawere characterized with low bacterial load with the absence of yeast; molds and the pathogenic flora. However, the contact with "lben" provoked an increase of the
microbial load and the apparition of yeasts.
The PCR-Temporal Temperature Gel Electrophoresisshowed a diversification of the bacterial ecosystem with the dominance of lactic bacteria. A microorganisms exchange has been observed between the "Chekoua" and the "lben".
The Microscopic (MEB)observation has revealed that the surface of chekouatesis wrinkled characterized with skin folds. The fibers are thicker and distinct in the fresh skin contrary to the dried skin which has showed nearly merged fibers.Pores diameter varies between 41 to 140µm in the fresh"chekoua" and 34 to 121 µm in the dried one.
In the other hand, the microscopic (MEB and MCBL) observationshowed the microbial enrichment of "chekoua"biofilm after being in contact with"lben".The observed microorganisms arein form of diplococcal, bacilli and yeast. The confocal microscopy (MCBL)revealed the presence of living and dead bacteria in the four bags.Diplôme : Magistère En ligne : ../theses/agronomie/SEN6416.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9443 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SEN/6416 SEN//6416 Thèse Bibliothèque principale Thèses Disponible Documents numériques
texte intégraleAdobe Acrobat PDF
Titre : Couscous et pain sans gluten pour malades coeliaques : aptitude technologique de formules à base de riz et de légumes secs. Type de document : texte imprimé Auteurs : Leila Benatallah Benchikh El Feggoun, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Camille Michon, Directeur de thèse Mention d'édition : 25 avril 2009 Editeur : Constantine : Université Mentouri Constantine Année de publication : 2009 Importance : 176 f. Format : 31 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires coeliaque prévalence formules sans gluten rhéologie méthodologie des surfaces de réponses aptitude technologique couscous pain Celiac prevalence gluten free formulae rheology area response methodology technological aptitude bread السيلياك صيغ بدون غلوتين نسبةالتوقع الريولوجيا منهجيةمساحات الاجوبة القابلية التكنولوجية كسكسي خبز Index. décimale : 640 Industrie Alimentaire Résumé : The purpose of this work is to consider at first prevalence of the celiac disease in some east Algerian cities and to approach the dietetics associated with the diet without gluten with the patients then to formulate and to make two of the wished gluten free foods : the bread and the couscous. The screening aimed at all the celiac patients children and adults frequenting health services (hospitals, UDS, private doctors…) at Jijel, Batna, Khenchla, Guelma and Mila cities. The data collection concerned a maximal period of 13 years (1990-2003). The survey with the concerned population in these cities allowed to list the difficulties lived by the patients and
those met by the speakers of health with regard to the dietary aspects to recommend for the reached subjects by this affection. Average prevalence of at least 0,9%0 was noted on the studied cities, what is not very far from statistics given for north Africa (1,4%0). The survey highlighted a failure in the supply of this population and allowed to list a set of wished food by Algerian celiac, in particular the bread and the couscous. The formulation rice (Oryza sativa japonica )-leguminous associating Chickpea (Cicer arietinum), or Proteaginous Pea (Pisum arvense) or Field bean (Vicia faba) was used for the manufacturing of three Gluten Free Couscous (GFC). The Rice- Field bean Formula was studied on the rheological level and tested for the manufacturing of the Gluten Free Breads (GFB). The GFC were made according
to a traditional home-made. The formulae were compared to a Couscous Control with gluten (CC). The RFF presents the closest productivity of the GFC. The easiness of aggregation of the RFF ingredients is shown by the presence of the highest fraction of big Couscous of RiceField bean (CRF). The GFC absorb less water than the CC. Their loss in dry matter remains lower than the CC and than the couscous made according to a diagram without stage of steam precooking. The sensory analysis places the RFC in the first position after the CC followed by the RCC then by the RPC. The rheological behavior of dough is studied for the RFF with HPMC addition [0-4,5]% as improving and variation of hydration rate [90-93,75]% by elaborating a central composite statistical design with two factors (HPMC and hydration) and five levels. Viscoelastics (G', G" et tan δ) and mechanical (Eapp et IR) properties of doughs are respectively estimated with the CSL2100 rheometer and the TA-XT2i texturometer. The aptitude to make gluten free bread is then verified on HPMC-Hydration couples stemming from answers surface optimization comparatively with the control of soft wheat. The Followups of fermentation kinetics, of tests in Alvéographe Chopin and in CSL2100 and observations by MCBL were realized in order to place the aptitude of the formula in the bread-making. The obtained GFB were also compared on the base of weight losses, of specific volumes, then of the crumbs textural properties and where classified by ACP. The
GFB were finally sensorially characterized by Friedman test rank classification. The
[HPMC-Hydration] couples which move closer most the GFB to the control of soft wheat are : [3,32-90,47] % followed by [2,78-93,18]%Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN6108.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5997 Couscous et pain sans gluten pour malades coeliaques : aptitude technologique de formules à base de riz et de légumes secs. [texte imprimé] / Leila Benatallah Benchikh El Feggoun, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Camille Michon, Directeur de thèse . - 25 avril 2009 . - Constantine : Université Mentouri Constantine, 2009 . - 176 f. ; 31 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires coeliaque prévalence formules sans gluten rhéologie méthodologie des surfaces de réponses aptitude technologique couscous pain Celiac prevalence gluten free formulae rheology area response methodology technological aptitude bread السيلياك صيغ بدون غلوتين نسبةالتوقع الريولوجيا منهجيةمساحات الاجوبة القابلية التكنولوجية كسكسي خبز Index. décimale : 640 Industrie Alimentaire Résumé : The purpose of this work is to consider at first prevalence of the celiac disease in some east Algerian cities and to approach the dietetics associated with the diet without gluten with the patients then to formulate and to make two of the wished gluten free foods : the bread and the couscous. The screening aimed at all the celiac patients children and adults frequenting health services (hospitals, UDS, private doctors…) at Jijel, Batna, Khenchla, Guelma and Mila cities. The data collection concerned a maximal period of 13 years (1990-2003). The survey with the concerned population in these cities allowed to list the difficulties lived by the patients and
those met by the speakers of health with regard to the dietary aspects to recommend for the reached subjects by this affection. Average prevalence of at least 0,9%0 was noted on the studied cities, what is not very far from statistics given for north Africa (1,4%0). The survey highlighted a failure in the supply of this population and allowed to list a set of wished food by Algerian celiac, in particular the bread and the couscous. The formulation rice (Oryza sativa japonica )-leguminous associating Chickpea (Cicer arietinum), or Proteaginous Pea (Pisum arvense) or Field bean (Vicia faba) was used for the manufacturing of three Gluten Free Couscous (GFC). The Rice- Field bean Formula was studied on the rheological level and tested for the manufacturing of the Gluten Free Breads (GFB). The GFC were made according
to a traditional home-made. The formulae were compared to a Couscous Control with gluten (CC). The RFF presents the closest productivity of the GFC. The easiness of aggregation of the RFF ingredients is shown by the presence of the highest fraction of big Couscous of RiceField bean (CRF). The GFC absorb less water than the CC. Their loss in dry matter remains lower than the CC and than the couscous made according to a diagram without stage of steam precooking. The sensory analysis places the RFC in the first position after the CC followed by the RCC then by the RPC. The rheological behavior of dough is studied for the RFF with HPMC addition [0-4,5]% as improving and variation of hydration rate [90-93,75]% by elaborating a central composite statistical design with two factors (HPMC and hydration) and five levels. Viscoelastics (G', G" et tan δ) and mechanical (Eapp et IR) properties of doughs are respectively estimated with the CSL2100 rheometer and the TA-XT2i texturometer. The aptitude to make gluten free bread is then verified on HPMC-Hydration couples stemming from answers surface optimization comparatively with the control of soft wheat. The Followups of fermentation kinetics, of tests in Alvéographe Chopin and in CSL2100 and observations by MCBL were realized in order to place the aptitude of the formula in the bread-making. The obtained GFB were also compared on the base of weight losses, of specific volumes, then of the crumbs textural properties and where classified by ACP. The
GFB were finally sensorially characterized by Friedman test rank classification. The
[HPMC-Hydration] couples which move closer most the GFB to the control of soft wheat are : [3,32-90,47] % followed by [2,78-93,18]%Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN6108.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=5997 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/6108 BEN/6108 Thèse Bibliothèque principale Thèses Disponible
Titre : Formulation d'une farine-biscuit de sevrage sans gluten à base de Riz, Maïs et Pois Chiche Type de document : texte imprimé Auteurs : Hadjer Namous, Auteur ; Leila Benatallah Benchikh El Feggoun, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 90 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Flour-biscuit weaning gluten free Plackett-Burman central composite specific volume rehydration speed Farine-biscuit,sevrage,sans gluten,volume spécifique,vitesse de réhydratation طحين -بسكويت فطام خالي من الغلوتين التركيبة المركزية الحجم النوعي سرعة التبلل Index. décimale : 640 Industrie Alimentaire Résumé : The aim of the study is the formulation of a gluten-free weaning flour-biscuit based on rice, maize and chickpea flours.
A physico-chemical characterization of raw materials is realized. A first Plackett-Burman screening design was used for the selection of factors with positive effect from the 11 studied ones: rice flour, maize flour, chickpea flour, hydration water, sugar, fat, salt, sodium bicarbonate, ammonium bicarbonate, resting time after molding and kneading time, on the specific volume and rehydration speed of the gluten free flour-biscuit. A second experimental design, central composite design, was used to optimize the selected factors of the first design in order to obtain the best specific volume and rehydration speed. These factors are: chickpea flour (50g), maize flour (50g) and hydration water (60 ml/100g). The optima were characterized from a technological and nutritional point of view.
While the specific volume of the optimum point (1.70 cm3/g) is close to that of the witness flour-biscuit sample (2.12 cm3/g), the later presents a rehydration speed (9.01 ml/s) higher than that of our optimal gluten free flour-biscuit (6.22 ml/s). On the other hand, density energy is higher (604.12 kcal) in our gluten free flour-biscuit versus 577.78 kcal for the witness flour-biscuit. The optimum point representing the optimal formula is balanced in amino-acids and this is because of the ratio of 1/3 rice flour, 1/3 maize flour and 1/3 chickpea flour.
Sensory analysis demonstrated that in the form of biscuit there is no significant difference between our optimal gluten free flour-biscuit and the commercial biscuit with regard to the crumbliness, the crustiness and the overall acceptability.
The organoleptic qualities of our gluten free flour-biscuit are inferior compared to those of the commercial biscuit and infant flour.Diplôme : Magistère En ligne : ../these/agronomie/NAM6447.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9482 Formulation d'une farine-biscuit de sevrage sans gluten à base de Riz, Maïs et Pois Chiche [texte imprimé] / Hadjer Namous, Auteur ; Leila Benatallah Benchikh El Feggoun, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 90 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Flour-biscuit weaning gluten free Plackett-Burman central composite specific volume rehydration speed Farine-biscuit,sevrage,sans gluten,volume spécifique,vitesse de réhydratation طحين -بسكويت فطام خالي من الغلوتين التركيبة المركزية الحجم النوعي سرعة التبلل Index. décimale : 640 Industrie Alimentaire Résumé : The aim of the study is the formulation of a gluten-free weaning flour-biscuit based on rice, maize and chickpea flours.
A physico-chemical characterization of raw materials is realized. A first Plackett-Burman screening design was used for the selection of factors with positive effect from the 11 studied ones: rice flour, maize flour, chickpea flour, hydration water, sugar, fat, salt, sodium bicarbonate, ammonium bicarbonate, resting time after molding and kneading time, on the specific volume and rehydration speed of the gluten free flour-biscuit. A second experimental design, central composite design, was used to optimize the selected factors of the first design in order to obtain the best specific volume and rehydration speed. These factors are: chickpea flour (50g), maize flour (50g) and hydration water (60 ml/100g). The optima were characterized from a technological and nutritional point of view.
While the specific volume of the optimum point (1.70 cm3/g) is close to that of the witness flour-biscuit sample (2.12 cm3/g), the later presents a rehydration speed (9.01 ml/s) higher than that of our optimal gluten free flour-biscuit (6.22 ml/s). On the other hand, density energy is higher (604.12 kcal) in our gluten free flour-biscuit versus 577.78 kcal for the witness flour-biscuit. The optimum point representing the optimal formula is balanced in amino-acids and this is because of the ratio of 1/3 rice flour, 1/3 maize flour and 1/3 chickpea flour.
Sensory analysis demonstrated that in the form of biscuit there is no significant difference between our optimal gluten free flour-biscuit and the commercial biscuit with regard to the crumbliness, the crustiness and the overall acceptability.
The organoleptic qualities of our gluten free flour-biscuit are inferior compared to those of the commercial biscuit and infant flour.Diplôme : Magistère En ligne : ../these/agronomie/NAM6447.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9482 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité NAM/6447 NAM/6447 Thèse Bibliothèque principale Thèses Disponible Documents numériques
texte intégraleAdobe Acrobat PDF
