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22 résultat(s) recherche sur le tag 'Blé dur' 
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Partager le résultat de cette recherche Interroger des sources externesCaractérisation biochimique et génétique des protéines de réserve des blés durs algériens, Triticum durum Desf, relation avec la qualité
Titre : Caractérisation biochimique et génétique des protéines de réserve des blés durs algériens, Triticum durum Desf, relation avec la qualité Type de document : texte imprimé Auteurs : Univ. de Constantine, Editeur scientifique Année de publication : 1999 Importance : 130 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
BiologieTags : Algérie Blé dur Protéine Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1598 Caractérisation biochimique et génétique des protéines de réserve des blés durs algériens, Triticum durum Desf, relation avec la qualité [texte imprimé] / Univ. de Constantine, Editeur scientifique . - 1999 . - 130 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Algérie Blé dur Protéine Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1598 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité CHE/3246 CHE/3246 Thèse Bibliothèque principale Thèses Disponible
Titre : Utilisation des marqueurs biochimiques dans l'amélioration génétique de la qualité des blés Type de document : texte imprimé Auteurs : Universite de constantine, Editeur scientifique Année de publication : 2001 Importance : 82 f. Note générale : 1 disponible dans la salle de recherche
2 disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
BiologieTags : Blé dur Blé tendre Gliadines gluténines allèle Electrophorèse Diversité génétique qualité Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1733 Utilisation des marqueurs biochimiques dans l'amélioration génétique de la qualité des blés [texte imprimé] / Universite de constantine, Editeur scientifique . - 2001 . - 82 f.
1 disponible dans la salle de recherche
2 disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Blé dur Blé tendre Gliadines gluténines allèle Electrophorèse Diversité génétique qualité Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1733 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/3535 BEN/3535 Thèse Bibliothèque principale Thèses Disponible
Titre : تحسين القمح الصلب(Triticum durum Desf.) : دراسة الميكانيزمات المورفوفيزيولوجية واالبيوكيميائية لتحمل الإجهاد المائي Type de document : texte imprimé Auteurs : راضية بوشارب, Auteur ; حسين غروشة, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Format : 30 سم. Note générale : 2نسخ موجودة مكتبة المركزية
Langues : Arabe (ara) Catégories : Arabe
5 البيولوجياTags : ??????? ?????? ????? ????? ?????????????? ???????????????? ??????????? ??????? water stress durum wheat biochemical morphophysiological phenological yield stress hydrique blé dur biochimique morphophysiologique phénologiques rendement Index. décimale : 570 بيولوجيا Résumé : Although drought stress has been well documented as an effective parameter in decreasing crop production in semi arid regions. The objectives of this study were to detect the effect of water stress in durum wheat (Triticum durum Desf).
The present study was carried out to study the performance of durum wheat. We used in this study ten durum wheat varieties from different sources with two different experiences. The first was on the ground, and the second was conducted in semi-controler conditions.
The first experiment was performed during the agricultural seasons 2011-12, 2012-13, 2013-2014 at the experimental field of the Technical Institute of Field Crops (ITGC) El khroub Constantine, the objectif of this work to study the effect of water stress in natural field conditions, different measures have been taken during plant growth, morphological parameters, phenological, yield and its components. The results showed that the durum wheat response to water stress is associated with the variety, intensity and duration of water stress, the analysis of variance showed highly significant results in most parameters studied. It remains local varieties Bousselem Cirta and more productive compared to other variéties. the second experiment is conducted in a Glass House was located at Chaab el Ressas Constantine University, where we practice different physiological, biochemical measurements and analysis of variance where very significant between genotypes, we recorded a lack of chlorophyll with an increase in the resistance of the stoma by increasing the content of abscisic acid, sodium and potassium, during local varieties showed high adaptation compared to the varieties imported especially the variety Ter-1/3. The results also showed that the drought leads to a lack of water content with respect to the varieties studied, which have been modified by the accumulation of sugars and proline as well as significant differences in molecular weight of the proteins, while the majority of the response to drought stress was different for each variety. The study showed also that the varieties studied responded to water stress by different mechanisms and in proportions between introduced varieties and improved to maintain the vital functions of durum wheat
Diplôme : Doctorat en sciences En ligne : ../theses/biologie/ABOU4135.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10303 تحسين القمح الصلب(Triticum durum Desf.) : دراسة الميكانيزمات المورفوفيزيولوجية واالبيوكيميائية لتحمل الإجهاد المائي [texte imprimé] / راضية بوشارب, Auteur ; حسين غروشة, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2016 . - ; 30 سم.
2نسخ موجودة مكتبة المركزية
Langues : Arabe (ara)
Catégories : Arabe
5 البيولوجياTags : ??????? ?????? ????? ????? ?????????????? ???????????????? ??????????? ??????? water stress durum wheat biochemical morphophysiological phenological yield stress hydrique blé dur biochimique morphophysiologique phénologiques rendement Index. décimale : 570 بيولوجيا Résumé : Although drought stress has been well documented as an effective parameter in decreasing crop production in semi arid regions. The objectives of this study were to detect the effect of water stress in durum wheat (Triticum durum Desf).
The present study was carried out to study the performance of durum wheat. We used in this study ten durum wheat varieties from different sources with two different experiences. The first was on the ground, and the second was conducted in semi-controler conditions.
The first experiment was performed during the agricultural seasons 2011-12, 2012-13, 2013-2014 at the experimental field of the Technical Institute of Field Crops (ITGC) El khroub Constantine, the objectif of this work to study the effect of water stress in natural field conditions, different measures have been taken during plant growth, morphological parameters, phenological, yield and its components. The results showed that the durum wheat response to water stress is associated with the variety, intensity and duration of water stress, the analysis of variance showed highly significant results in most parameters studied. It remains local varieties Bousselem Cirta and more productive compared to other variéties. the second experiment is conducted in a Glass House was located at Chaab el Ressas Constantine University, where we practice different physiological, biochemical measurements and analysis of variance where very significant between genotypes, we recorded a lack of chlorophyll with an increase in the resistance of the stoma by increasing the content of abscisic acid, sodium and potassium, during local varieties showed high adaptation compared to the varieties imported especially the variety Ter-1/3. The results also showed that the drought leads to a lack of water content with respect to the varieties studied, which have been modified by the accumulation of sugars and proline as well as significant differences in molecular weight of the proteins, while the majority of the response to drought stress was different for each variety. The study showed also that the varieties studied responded to water stress by different mechanisms and in proportions between introduced varieties and improved to maintain the vital functions of durum wheat
Diplôme : Doctorat en sciences En ligne : ../theses/biologie/ABOU4135.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10303 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité بوش/4135 بوش/4135 Thèse Bibliothèque principale Thèses Disponible
Titre : Blé dur fermenté lemzeiet : "étude du nouveau procédé de fermentation à l’extérieur du matmor et caractérisation de l’écosystème (interactions du microbiote avec la matrice)" Type de document : texte imprimé Auteurs : Ryma Merabti, Auteur ; Farida Bekhouche, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 178 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix ?????? ??? ??? ???? ?????? ?????? ??????? ??? ???????? ????? Microbiote -
??????Index. décimale : 640 Industrie Alimentaire Résumé : In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside the matmor inside utensils of different shapes and sizes, by a new fast uncontrolled process. The fermentation of wheat in matmor has been progressively abandoned due to rural exodus and the expansion of modern wheat storage methods.
In order to master this new process and in an approach of making it valuable, we conducted a survey of wheat fermentation conditions applied outside the matmor. Following the obtained results, two types of fermentation (V and E), with and without initial addition of vinegar, were reproduced at laboratory scale in plastic jerrycans of 10 L.
The microbial communities present, in the two samples, were monitored and analysed by conventional microbiological farming methods. The results showed that the fermentation favours the disappearance of fungi flora since the first months with the settlement of a dominant lactic flora. This dominant flora, deriving from the two samples’ types, was defined and monitored by culture-independent (PCR-TTGE) and culture-dependent methods by coupling different molecular methods (ARNr 16S/pheS/rpoA gene sequencing and speciesspecific PCR). 69 isolates were identified as belonging to 16 species represented by 6 genera (Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus).
TTGE revealed similar results us cultutre-dependent methods, with a chracteristic band assigned to Pediococcus.sp. The strain typing of Lactobacillus spp., Pediococcus spp., and Enterococcus spp., by RAPD and PFGE, showed a very important intrsapecies diversity.
To study the effect of LAB’s activity on the matrix changes, we analysed physico-chimical composition and characteristics of fermented wheat. The results showed that fermentation favours the increase of fat acidity, titratable acidity and a significant drop of pH The free amino-acids’ profiles and the volatile compounds were also evaluated using cation exchange chromatography and gas hromatography-mass spectrometry (CG-MS) respectively. 40 volatile aroma compounds and the 25 free amino acids showed a distinct effect of fermentation compared to non-fermented wheat (used as a control sample).Our results demonstrated an increase of proteogenic free amino acids and non-proteogenic ones (mainly ornithine and GABA).The hydrolytic activities of the isolated LAB species, belonging to 24 strains, were also highlighted using the API-ZYM kit.
This study enabled the exploration of a new fermentation process of wheat with the
determination of a large diversity of colonizing LAB and their interactions with the matrix of fermented wheat.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER6814.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10073 Blé dur fermenté lemzeiet : "étude du nouveau procédé de fermentation à l’extérieur du matmor et caractérisation de l’écosystème (interactions du microbiote avec la matrice)" [texte imprimé] / Ryma Merabti, Auteur ; Farida Bekhouche, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 178 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fermentation Blé dur Vinaigre Ecosystème Bactéries lactiques Diversité Interaction Microbiote-Matrice Durum Wheat Vinegar Ecosystem Lactic Acid BacteriaDiversity Microbiota- Matrix ?????? ??? ??? ???? ?????? ?????? ??????? ??? ???????? ????? Microbiote -
??????Index. décimale : 640 Industrie Alimentaire Résumé : In Algeria, fermented durum wheat lemzeiet is used to produce couscous also named lemzeiet. Historically the fermentation was carried out in underground silos called matmor. Nowadays the wheat’s fermentation is made outside the matmor inside utensils of different shapes and sizes, by a new fast uncontrolled process. The fermentation of wheat in matmor has been progressively abandoned due to rural exodus and the expansion of modern wheat storage methods.
In order to master this new process and in an approach of making it valuable, we conducted a survey of wheat fermentation conditions applied outside the matmor. Following the obtained results, two types of fermentation (V and E), with and without initial addition of vinegar, were reproduced at laboratory scale in plastic jerrycans of 10 L.
The microbial communities present, in the two samples, were monitored and analysed by conventional microbiological farming methods. The results showed that the fermentation favours the disappearance of fungi flora since the first months with the settlement of a dominant lactic flora. This dominant flora, deriving from the two samples’ types, was defined and monitored by culture-independent (PCR-TTGE) and culture-dependent methods by coupling different molecular methods (ARNr 16S/pheS/rpoA gene sequencing and speciesspecific PCR). 69 isolates were identified as belonging to 16 species represented by 6 genera (Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Weissella, and Streptococcus).
TTGE revealed similar results us cultutre-dependent methods, with a chracteristic band assigned to Pediococcus.sp. The strain typing of Lactobacillus spp., Pediococcus spp., and Enterococcus spp., by RAPD and PFGE, showed a very important intrsapecies diversity.
To study the effect of LAB’s activity on the matrix changes, we analysed physico-chimical composition and characteristics of fermented wheat. The results showed that fermentation favours the increase of fat acidity, titratable acidity and a significant drop of pH The free amino-acids’ profiles and the volatile compounds were also evaluated using cation exchange chromatography and gas hromatography-mass spectrometry (CG-MS) respectively. 40 volatile aroma compounds and the 25 free amino acids showed a distinct effect of fermentation compared to non-fermented wheat (used as a control sample).Our results demonstrated an increase of proteogenic free amino acids and non-proteogenic ones (mainly ornithine and GABA).The hydrolytic activities of the isolated LAB species, belonging to 24 strains, were also highlighted using the API-ZYM kit.
This study enabled the exploration of a new fermentation process of wheat with the
determination of a large diversity of colonizing LAB and their interactions with the matrix of fermented wheat.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MER6814.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10073 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MER/6814 MER/6814 Thèse Bibliothèque principale Thèses Disponible
Titre : Ajustement osmotique et maintien de l'activité photosynthétique chez le blé dur (Tricum durum, Desf.), en conditions de déficit hydrique Type de document : texte imprimé Auteurs : Université Mentouri, Editeur scientifique Année de publication : 2002 Importance : 115 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la B.U.C.Langues : Français (fre) Catégories : Français - Anglais
BiologieTags : Blé dur Sucres Stress hydrique Proline Sélection Tolérance Ajustement osmotique Photosynthèse nette Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1398 Ajustement osmotique et maintien de l'activité photosynthétique chez le blé dur (Tricum durum, Desf.), en conditions de déficit hydrique [texte imprimé] / Université Mentouri, Editeur scientifique . - 2002 . - 115 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la B.U.C.
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Blé dur Sucres Stress hydrique Proline Sélection Tolérance Ajustement osmotique Photosynthèse nette Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1398 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité NOU/3744 NOU/3744 Thèse Bibliothèque principale Thèses Disponible 
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