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Auteur Hacène Namoune |
Documents disponibles écrits par cet auteur (9)
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Titre : Caractérisation de l'huile d'olive algérienne : apport des méthodes chimiothérapiques. Type de document : texte imprimé Auteurs : Hamida Benabid, Auteur ; Hacène Namoune, Directeur de thèse ; Douglas N. Rutledge, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2009 Importance : 165 f. Note générale : 01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires Caractérisation Fluorescence Huile d'olive Régions Chimiométrie Olive oil Characterization Areas Chemometrics زيت الزيتون المناطق مصفوفات مضان كيميومتري Index. décimale : 640 Industrie Alimentaire Résumé : Olive oil is one of the oldest vegetable oils and the only one that can be consumed in its raw form without prior treatment. The well-known health benefits of olive oil are linked to its fatty acid composition in which oleic acid is the main component, and the presence of minor biomolecules, such as vitamins and natural antioxidants.
The strong demand for quality virgin olive oil is not only due to its health virtues, but also to its organoleptic properties.
In Algeria, plantations are characterized by great diversity and for the most part, by a traditional olive orchard. The consumption of oil maâsras is today a basic diet in many rural areas of the country. In these regions, oils are considered to be of good quality. The present study on olive oil produced in several olive growing regions of Algeria has the dual purpose of studying the chemical parameters and fatty acid composition by conventional analytical methods, and of characterizing these oils by spectral methods, including 3D- fluorescence spectroscopy.
Different chemometric methods: Principal Component Analysis (PCA), Canonical Discriminant Analysis (CDA), Independent Component Analysis (ICA), and PARAFAC (PARAllel FACtor analysis) are used to treat the data.
The first results indicate that the chemical composition of olive oils from different regions of Algeria is quite variable.
The Principal Component Analysis (PCA) was used for an initial exploratory analysis of the data. The first three latent variables explain 64.1% of the total variance of the samples from the five regions. Then, a Canonical Discriminant Analysis (CDA) showed that the most discriminant variables are K270 and Delta K for oil samples from the region of Constantine, the peroxide and γ-tocopherol for samples from the regions of Tizi Ouzou and Sétif, respectively.
The variations due to the presence of Rayleigh and Raman scattering in excitation– emission fluorescence matrices, distort the PARAFAC model.
A solution to eliminate the artefacts interfering with the relevant information was achieved by applying Independent Component Analysis to the row-wise unfolded array. A PARAFAC model was then built on the refolded array, reconstructed without the independent component(s) related to the “artefact signals”. The PARAFAC components obtained were interpreted by relating them to some compounds present in the analysed samples. The results of multivariate analyses show that the chemical parameters of olive oils contain enough information to distinguish the production areas of studied Algerian oil.Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN5330.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=4438 Caractérisation de l'huile d'olive algérienne : apport des méthodes chimiothérapiques. [texte imprimé] / Hamida Benabid, Auteur ; Hacène Namoune, Directeur de thèse ; Douglas N. Rutledge, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2009 . - 165 f.
01 Disponible à la salle de recherche 02 Disponibles au magazin de la B.U.C. 01 CD
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires Caractérisation Fluorescence Huile d'olive Régions Chimiométrie Olive oil Characterization Areas Chemometrics زيت الزيتون المناطق مصفوفات مضان كيميومتري Index. décimale : 640 Industrie Alimentaire Résumé : Olive oil is one of the oldest vegetable oils and the only one that can be consumed in its raw form without prior treatment. The well-known health benefits of olive oil are linked to its fatty acid composition in which oleic acid is the main component, and the presence of minor biomolecules, such as vitamins and natural antioxidants.
The strong demand for quality virgin olive oil is not only due to its health virtues, but also to its organoleptic properties.
In Algeria, plantations are characterized by great diversity and for the most part, by a traditional olive orchard. The consumption of oil maâsras is today a basic diet in many rural areas of the country. In these regions, oils are considered to be of good quality. The present study on olive oil produced in several olive growing regions of Algeria has the dual purpose of studying the chemical parameters and fatty acid composition by conventional analytical methods, and of characterizing these oils by spectral methods, including 3D- fluorescence spectroscopy.
Different chemometric methods: Principal Component Analysis (PCA), Canonical Discriminant Analysis (CDA), Independent Component Analysis (ICA), and PARAFAC (PARAllel FACtor analysis) are used to treat the data.
The first results indicate that the chemical composition of olive oils from different regions of Algeria is quite variable.
The Principal Component Analysis (PCA) was used for an initial exploratory analysis of the data. The first three latent variables explain 64.1% of the total variance of the samples from the five regions. Then, a Canonical Discriminant Analysis (CDA) showed that the most discriminant variables are K270 and Delta K for oil samples from the region of Constantine, the peroxide and γ-tocopherol for samples from the regions of Tizi Ouzou and Sétif, respectively.
The variations due to the presence of Rayleigh and Raman scattering in excitation– emission fluorescence matrices, distort the PARAFAC model.
A solution to eliminate the artefacts interfering with the relevant information was achieved by applying Independent Component Analysis to the row-wise unfolded array. A PARAFAC model was then built on the refolded array, reconstructed without the independent component(s) related to the “artefact signals”. The PARAFAC components obtained were interpreted by relating them to some compounds present in the analysed samples. The results of multivariate analyses show that the chemical parameters of olive oils contain enough information to distinguish the production areas of studied Algerian oil.Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BEN5330.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=4438 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/5330 BEN/5330 Thèse Bibliothèque principale Thèses Disponible Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). / Loucif Chemache
Titre : Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). Type de document : texte imprimé Auteurs : Loucif Chemache, Auteur ; Hacène Namoune, Directeur de thèse ; Driss Oulahna, Directeur de thèse Mention d'édition : 23 septembre 2020 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2020 Importance : 192 f. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Enquête couscous artisanal agglomération humide semoule de blé dur farine d’orge farines sans gluten Survey traditional couscous wet agglomeration durum wheat semolina barley flour gluten-free flours الاستبيان الكسكس التقليدي تكتل رطب سميد القمح الصلب دقيق الشعير دقيق خال من الغلوتين Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this thesis is to study some conditions of manufacture of traditional couscous. To meet this objective, the study is organized around two main parts; a survey in the Northeast region of Algeria on the manufacture, preparation and consumption of artisanal couscous and the study of three practices identified during the survey (study of the effect of the addition of flour soft wheat with durum wheat semolina and barley flour, the addition of salt in the moist water of hydration and the agglomeration of gluten-free flours (corn, amaranth and buckwheat flours, quinoa and cassava)). Rheological properties during wet agglomeration were analyzed by the evolution of mean torque under water addition and shearing conditions using a Caleva® mixer torque rheometer. Mi-Pro® high shear granulator has been used to produce wet agglomerates, which were characterized by fraction distribution, water content, density, and agglomeration yield. After studying the granulability of gluten-free flours on the granulator scale, rolling tests of these flours were carried out according to the artisanal procedure. The data collected through the survey allowed us to design a traditional couscous-making diagram and several practices were listed as key operations that could greatly influence the quality of couscous. Among these practices, (i) the pre-cooking of the coarse semolina, (ii) the use of salted water as a hydration liquid, (iii) the addition of wheat flour or cornstarch during the finishing step, (iv) combined drying with shade and sun. The addition of wheat flour (WF) to wheat semolina (WS) and barley flour (FO) presents rheological profiles accentuating the cohesive-adhesive inter-granule effect. The optimum rate of the liquid (for maximum cohesion developed) depends on the studied effects: optimal ratio L/S tends to decrease with the salinity and to increase after addition of the FBT. The salinity of the hydration liquid decreases the inter-granular cohesion during solid-liquid mixing (effect on the liquid surface tension and the wettability of the solids) and results in the production of less dense agglomerates of large sizes. The granulation tests of gluten-free flours have demonstrated the technological feasibility of their transformation into couscous grains either at the laboratory scale or at the artisanal scale, except for cassava flour, which does not agglomerate under water addition and shearing conditions. Sensory analysis have shown that manufactured gluten-free couscous have acceptable scores for all organoleptic attributes except for amaranth couscous which has been ranked last due its very sticky nature and less firm texture.Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/CHE7657.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11491 Enquête sur le couscous et effets de quelques paramètres sur sa qualité et sur le phénomène d’agglomération humide de la semoule de blé dur, de la farine d’orge et de farines sans gluten (maïs, sarrasin, quinoa, amarante et manioc). [texte imprimé] / Loucif Chemache, Auteur ; Hacène Namoune, Directeur de thèse ; Driss Oulahna, Directeur de thèse . - 23 septembre 2020 . - جامعة الإخوة منتوري قسنطينة, 2020 . - 192 f.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologies Alimentaires: Sciences Alimentaires Enquête couscous artisanal agglomération humide semoule de blé dur farine d’orge farines sans gluten Survey traditional couscous wet agglomeration durum wheat semolina barley flour gluten-free flours الاستبيان الكسكس التقليدي تكتل رطب سميد القمح الصلب دقيق الشعير دقيق خال من الغلوتين Index. décimale : 640 Industrie Alimentaire Résumé :
The objective of this thesis is to study some conditions of manufacture of traditional couscous. To meet this objective, the study is organized around two main parts; a survey in the Northeast region of Algeria on the manufacture, preparation and consumption of artisanal couscous and the study of three practices identified during the survey (study of the effect of the addition of flour soft wheat with durum wheat semolina and barley flour, the addition of salt in the moist water of hydration and the agglomeration of gluten-free flours (corn, amaranth and buckwheat flours, quinoa and cassava)). Rheological properties during wet agglomeration were analyzed by the evolution of mean torque under water addition and shearing conditions using a Caleva® mixer torque rheometer. Mi-Pro® high shear granulator has been used to produce wet agglomerates, which were characterized by fraction distribution, water content, density, and agglomeration yield. After studying the granulability of gluten-free flours on the granulator scale, rolling tests of these flours were carried out according to the artisanal procedure. The data collected through the survey allowed us to design a traditional couscous-making diagram and several practices were listed as key operations that could greatly influence the quality of couscous. Among these practices, (i) the pre-cooking of the coarse semolina, (ii) the use of salted water as a hydration liquid, (iii) the addition of wheat flour or cornstarch during the finishing step, (iv) combined drying with shade and sun. The addition of wheat flour (WF) to wheat semolina (WS) and barley flour (FO) presents rheological profiles accentuating the cohesive-adhesive inter-granule effect. The optimum rate of the liquid (for maximum cohesion developed) depends on the studied effects: optimal ratio L/S tends to decrease with the salinity and to increase after addition of the FBT. The salinity of the hydration liquid decreases the inter-granular cohesion during solid-liquid mixing (effect on the liquid surface tension and the wettability of the solids) and results in the production of less dense agglomerates of large sizes. The granulation tests of gluten-free flours have demonstrated the technological feasibility of their transformation into couscous grains either at the laboratory scale or at the artisanal scale, except for cassava flour, which does not agglomerate under water addition and shearing conditions. Sensory analysis have shown that manufactured gluten-free couscous have acceptable scores for all organoleptic attributes except for amaranth couscous which has been ranked last due its very sticky nature and less firm texture.Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/CHE7657.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11491 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité CHE/7657 CHE/7657 Thèse Bibliothèque principale Thèses Disponible
Titre : Gâteau traditionnel : technologie de fabrication et impacts de quelques matières grasses sur la qualité du Makroud Type de document : texte imprimé Auteurs : Samira Bouza, Auteur ; Hacène Namoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 109 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Makroud matières grasses texture déformation analyses sensorielles.
Fats deformation sensory analyses
مقرود مواد دسمة البنية تشوه تحليل حسيIndex. décimale : 640 Industrie Alimentaire Résumé : This study was driven whose purpose to make know the mode and the diagram of manufacturing of the traditional cake (Makroud) and to study impacts of four kinds of fats (oil, butter, smen and margarine) on the evolution of the phisico-chemical parameters and the technological and organoleptic characteristics of the cake. This work also emphasizes the determination of the possible correlations enter the phisico-chemical parameters and the sensory characteristics.
The obtained results showed that the fat oils has a remarkable effect on the increase of the weight and the sizes compared with the other fats margarine, butter and smen.
The statistical study to let to show that the nature and the type of the fat don’t influence the volume. Besides, the results of the of the fall at a height of 100 cm reveal that the Makroud prepared with oil resists better the deformation contrary to that with the smen which defoms and of crumble completely. The sensory appreciation shows that the Makroud prepared with the margarine (A) is classified in first position, but that prepared with oil is classified the last one.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6766.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9847 Gâteau traditionnel : technologie de fabrication et impacts de quelques matières grasses sur la qualité du Makroud [texte imprimé] / Samira Bouza, Auteur ; Hacène Namoune, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 109 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Makroud matières grasses texture déformation analyses sensorielles.
Fats deformation sensory analyses
مقرود مواد دسمة البنية تشوه تحليل حسيIndex. décimale : 640 Industrie Alimentaire Résumé : This study was driven whose purpose to make know the mode and the diagram of manufacturing of the traditional cake (Makroud) and to study impacts of four kinds of fats (oil, butter, smen and margarine) on the evolution of the phisico-chemical parameters and the technological and organoleptic characteristics of the cake. This work also emphasizes the determination of the possible correlations enter the phisico-chemical parameters and the sensory characteristics.
The obtained results showed that the fat oils has a remarkable effect on the increase of the weight and the sizes compared with the other fats margarine, butter and smen.
The statistical study to let to show that the nature and the type of the fat don’t influence the volume. Besides, the results of the of the fall at a height of 100 cm reveal that the Makroud prepared with oil resists better the deformation contrary to that with the smen which defoms and of crumble completely. The sensory appreciation shows that the Makroud prepared with the margarine (A) is classified in first position, but that prepared with oil is classified the last one.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6766.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9847 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6766 BOU/6766 Thèse Bibliothèque principale Thèses Disponible
Titre : L'huile de lentisque (Pistacia Lentiscus L.)dans l'est Algerien : Caracteristiques physico-chimiques et composition en acides gras Type de document : texte imprimé Auteurs : Ghada Bensalem, Auteur ; Hacène Namoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 126 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pistacia Lentiscus Huile de lentisque Paramètre physico-chimiques Acides
Gras Chlorophylles mastic oil, physicochemical parameter, Fatty Acids,
Chlorophylls زيت الضرو مقاييس فيزيائية وكيميائية أحماض دهنية يخضورIndex. décimale : 640 Industrie Alimentaire Résumé : Pistacia lentiscus L. is an abundant plant species throughout the Mediterranean region, particularly in Algeria. Its mature fruits offer us through the olive oil mastic, whose virtues are important and long-known. In Algeria, the olive cultivation practiced mainly in the eastern region remains small-scale, seasonal and unprofitable. Mastic oil mainly used as a medicinal product seen its wealth of active molecules is sold at high prices.
Due to the progressive exploitation of the fruit of this species, and the interest paid to it more en more Algerian families, mastic oil has become a hot topic in the sphere of scientific research.
In this work, we are interested in the characterization of this little known oil, and that, by measuring its physicochemical parameters and biochemical composition including Fatty Acids (GC) from the collected oil samples different regions (Jijel, Skikda and Guelma) and extracted by different traditional methods.
Our results show that if the geographical origin does not influence the physico-chemical parameters or composition Fatty Acid and Chlorophylls, the extraction method can affect the acid indices, peroxide and on moisture in oil, even between families using the same method of extraction.
Despite the differences between samples on Fatty Acids values, it is reported that the levels of Oleic Acid, Palmitic Acid, Linoleic Acid, are the highest in all cases analyzed, although their values vary from one sample to another, and are respectively 44.5%, 28.5%, 22% on average. Note also the appearance of the Trans form (C18: 1 trans) in all samples with high doses (up 2%).
Finally, it appears from this study presents a great advantage given its composition in fatty acids mono and polyunsaturated, elaborate nutritional and technological value.
Diplôme : Magistère En ligne : ../theses/agronomie/BEN6786.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9942 L'huile de lentisque (Pistacia Lentiscus L.)dans l'est Algerien : Caracteristiques physico-chimiques et composition en acides gras [texte imprimé] / Ghada Bensalem, Auteur ; Hacène Namoune, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 126 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Pistacia Lentiscus Huile de lentisque Paramètre physico-chimiques Acides
Gras Chlorophylles mastic oil, physicochemical parameter, Fatty Acids,
Chlorophylls زيت الضرو مقاييس فيزيائية وكيميائية أحماض دهنية يخضورIndex. décimale : 640 Industrie Alimentaire Résumé : Pistacia lentiscus L. is an abundant plant species throughout the Mediterranean region, particularly in Algeria. Its mature fruits offer us through the olive oil mastic, whose virtues are important and long-known. In Algeria, the olive cultivation practiced mainly in the eastern region remains small-scale, seasonal and unprofitable. Mastic oil mainly used as a medicinal product seen its wealth of active molecules is sold at high prices.
Due to the progressive exploitation of the fruit of this species, and the interest paid to it more en more Algerian families, mastic oil has become a hot topic in the sphere of scientific research.
In this work, we are interested in the characterization of this little known oil, and that, by measuring its physicochemical parameters and biochemical composition including Fatty Acids (GC) from the collected oil samples different regions (Jijel, Skikda and Guelma) and extracted by different traditional methods.
Our results show that if the geographical origin does not influence the physico-chemical parameters or composition Fatty Acid and Chlorophylls, the extraction method can affect the acid indices, peroxide and on moisture in oil, even between families using the same method of extraction.
Despite the differences between samples on Fatty Acids values, it is reported that the levels of Oleic Acid, Palmitic Acid, Linoleic Acid, are the highest in all cases analyzed, although their values vary from one sample to another, and are respectively 44.5%, 28.5%, 22% on average. Note also the appearance of the Trans form (C18: 1 trans) in all samples with high doses (up 2%).
Finally, it appears from this study presents a great advantage given its composition in fatty acids mono and polyunsaturated, elaborate nutritional and technological value.
Diplôme : Magistère En ligne : ../theses/agronomie/BEN6786.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9942 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/6786 BEN/6786 Thèse Bibliothèque principale Thèses Disponible
Titre : Influence des conditions des fabrications et des modes de préparation sur la qualité du couscous industriel et artisanal Type de document : texte imprimé Auteurs : Lakhdar Yousfi ; Univ. de Constantine, Éditeur scientifique ; Hacène Namoune, Directeur de thèse Année de publication : 2002 Importance : 141 f. Note générale : 1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Optimisation qualité Enqu¼te Habitudes culinaires Couscous industriel Couscous artisanal Etapes de fabrication Procédé de fabrication Taux de réhydratation Temps de cuisson Matière grasse Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4465 Influence des conditions des fabrications et des modes de préparation sur la qualité du couscous industriel et artisanal [texte imprimé] / Lakhdar Yousfi ; Univ. de Constantine, Éditeur scientifique ; Hacène Namoune, Directeur de thèse . - 2002 . - 141 f.
1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Optimisation qualité Enqu¼te Habitudes culinaires Couscous industriel Couscous artisanal Etapes de fabrication Procédé de fabrication Taux de réhydratation Temps de cuisson Matière grasse Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4465 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité YOU/3704 YOU/3704 Thèse Bibliothèque principale Thèses Disponible PermalinkPermalinkPermalinkPermalink
