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Titre : النظام القانوني لألجيراك و دورها في حماية الجودة Type de document : texte imprimé Auteurs : روميلة بوعرورة, Auteur ; زهية موسى, Directeur de thèse ; جامعة قسنطينة1, Editeur scientifique Année de publication : 2014 Importance : 164 ورقة. Format : 30 سم. Note générale : 2نسخ موجودة في المكتبة المركزية Langues : Arabe (ara) Tags : Globalization Reference Standards Conformity Assessment Bodies Accreditation Quality la mondialisation Références Standards Organismes D'évaluation De Conformité L'accréditation Qualité ??????? ????? ??????? ????? ????? ???????? ???????? ?????? Index. décimale : 340 القانون Résumé : Facing the trade development and economy globalization, the institutions confront a major challenge to improve its products and services and control the costs of production considering the intense
competition. With markets globalization, the companies activity reached a worldwide levels, and the customer-supplier relationship is now based on mutual trust, however this trust can only be confirmed through certificates of compliance as a predefined reference standards to meet the
requirements through the use of different conformity assessment bodies that companies must ensure their effectiveness before choose and deal with them, and therefore, it is question of the Algerian Agency of
Accreditation as responsible for the monitoring and control of conformity assessment bodies, by certifying the experience of this kind of institution and their ability to act impartially, and disposing of all the human, financial and technical resources in order to ensure the performance of
their duties with professionalism, and this can only be achieved by respecting the developed accreditation standards.
This is confirmed by the effective role played by the Algerian Agency of Accreditation which established the principles of quality by ensuring the credibility of certificates of compliance, which prompted these
institutions to compete for obtaining these certifications to increase their participation in the market on a national and international level. And therefore, this was a motivation to adopt an effective strategy in regard to quality, which is the cornerstone of all marketing activities and an
important variable joined the global challenges.Diplôme : Magistère En ligne : ../theses/droit/ABOU3963.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9538 النظام القانوني لألجيراك و دورها في حماية الجودة [texte imprimé] / روميلة بوعرورة, Auteur ; زهية موسى, Directeur de thèse ; جامعة قسنطينة1, Editeur scientifique . - 2014 . - 164 ورقة. ; 30 سم.
2نسخ موجودة في المكتبة المركزية
Langues : Arabe (ara)
Tags : Globalization Reference Standards Conformity Assessment Bodies Accreditation Quality la mondialisation Références Standards Organismes D'évaluation De Conformité L'accréditation Qualité ??????? ????? ??????? ????? ????? ???????? ???????? ?????? Index. décimale : 340 القانون Résumé : Facing the trade development and economy globalization, the institutions confront a major challenge to improve its products and services and control the costs of production considering the intense
competition. With markets globalization, the companies activity reached a worldwide levels, and the customer-supplier relationship is now based on mutual trust, however this trust can only be confirmed through certificates of compliance as a predefined reference standards to meet the
requirements through the use of different conformity assessment bodies that companies must ensure their effectiveness before choose and deal with them, and therefore, it is question of the Algerian Agency of
Accreditation as responsible for the monitoring and control of conformity assessment bodies, by certifying the experience of this kind of institution and their ability to act impartially, and disposing of all the human, financial and technical resources in order to ensure the performance of
their duties with professionalism, and this can only be achieved by respecting the developed accreditation standards.
This is confirmed by the effective role played by the Algerian Agency of Accreditation which established the principles of quality by ensuring the credibility of certificates of compliance, which prompted these
institutions to compete for obtaining these certifications to increase their participation in the market on a national and international level. And therefore, this was a motivation to adopt an effective strategy in regard to quality, which is the cornerstone of all marketing activities and an
important variable joined the global challenges.Diplôme : Magistère En ligne : ../theses/droit/ABOU3963.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9538 Exemplaires
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Titre : Pastification sans gluten par cuisson-extrusion : aptitude de formules à base de riz enrichies en légumes secs Type de document : texte imprimé Auteurs : Abdallah Bouasla, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Agnieszka Wójtowicz, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 150 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles.
Langues : Français (fre) Tags : pâtes sans gluten riz légumes secs cuisson-extrusion teneur en eau VRV qualité rendement EMS gluten-free pasta rice legumes extrusion-cooking moisture content screw speed quality process efficiency SME ????????? ??????? ?? ???????? ????? ?????? ?????? cuisson-extrusion????? ????? ????
????? ?????? ?????? ??????? ?????? ??????????? ??????Index. décimale : 640 Industrie Alimentaire Résumé : The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a rice-yellow pea formula (mass ratio 2/1). The phenolic acid composition, anti-radical activity and some properties of pasta were evaluated, such as pasting properties, water absorption capacity, cooking losses, texture characteristics, microstructure and overall sensory acceptability. The results showed that the moisture content significantly influenced all quality parameters tested except firmness. Screw speed showed a significant effect on only some quality parameters.
The extrusion cooking process with a moisture content of 30% and a screw speed of 80 rpm was suitable for obtaining gluten-free pasta with adequate quality. These pasta had low cooking losses (< 6%), firm texture, low stickiness and a regular and compact internal structure with high scores for overall sensory acceptability (7.6).
After selecting the best processing conditions (moisture content of 30% at 80 rpm), the effect of addition level (10%, 20% and 30%) of legumes flours (yellow pea, chickpea and red lentil) on pasta quality has been approached by chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking losses, water absorption index, water solubility index and color), texture characteristics (hardness, firmness and adhesiveness), sensory quality and microstructure of pasta. The results revealed that the addition of legumes decreased expansion ratio, hardness and brightness, and increased the yellowness, firmness and stickiness, without affecting the minimum preparation time (8-9 min). The results also showed that gluten-free pasta had low cooking losses (< 6%) and acceptable scores for all sensory attributes and overall sensory acceptability. Concerning the microstructure, all gluten-free pasta had a compact internal structure. Formulas containing up to 30% of legumes flours can be used successfully for the processing of good quality gluten-free pasta.
The final objective of the thesis was to determine the effect of processing conditions variation (water content and VRV) and formulation variation on the efficiency of the extrusion cooking process and the energy consumption during the processing of
gluten-free pasta based on rice-legumes formulas. The process efficiency varied between 10.56 and 16.80 kg/h, and the specific mechanical energy (SME) varied between 0.14 and 0.35 kWh/kg. The results obtained showed that screw speed had a significant effect on process efficiency and SME values, which increased as the screw speed increased. The moisture content of the formulas also had a significant effect on process efficiency and on SME mainly at low screw speed. The process efficiency increased with the increase of the moisture content while inverse observations were noted for the SME. On the contrary, the variation in the type of legumes and its addition level did not affect the measured parameters.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7169.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10588 Pastification sans gluten par cuisson-extrusion : aptitude de formules à base de riz enrichies en légumes secs [texte imprimé] / Abdallah Bouasla, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Agnieszka Wójtowicz, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2017 . - 150 f. ; 30 cm.
2 copies imprimées disponibles.
Langues : Français (fre)
Tags : pâtes sans gluten riz légumes secs cuisson-extrusion teneur en eau VRV qualité rendement EMS gluten-free pasta rice legumes extrusion-cooking moisture content screw speed quality process efficiency SME ????????? ??????? ?? ???????? ????? ?????? ?????? cuisson-extrusion????? ????? ????
????? ?????? ?????? ??????? ?????? ??????????? ??????Index. décimale : 640 Industrie Alimentaire Résumé : The first objective of the thesis was to study the effect of the moisture content of the formula (28%, 30% and 32%) and the screw speed (60, 80 and 100 rpm) on some quality parameters of gluten-free pasta made from a rice-yellow pea formula (mass ratio 2/1). The phenolic acid composition, anti-radical activity and some properties of pasta were evaluated, such as pasting properties, water absorption capacity, cooking losses, texture characteristics, microstructure and overall sensory acceptability. The results showed that the moisture content significantly influenced all quality parameters tested except firmness. Screw speed showed a significant effect on only some quality parameters.
The extrusion cooking process with a moisture content of 30% and a screw speed of 80 rpm was suitable for obtaining gluten-free pasta with adequate quality. These pasta had low cooking losses (< 6%), firm texture, low stickiness and a regular and compact internal structure with high scores for overall sensory acceptability (7.6).
After selecting the best processing conditions (moisture content of 30% at 80 rpm), the effect of addition level (10%, 20% and 30%) of legumes flours (yellow pea, chickpea and red lentil) on pasta quality has been approached by chemical composition, physical properties (expansion ratio, minimal preparation time, water absorption capacity, cooking losses, water absorption index, water solubility index and color), texture characteristics (hardness, firmness and adhesiveness), sensory quality and microstructure of pasta. The results revealed that the addition of legumes decreased expansion ratio, hardness and brightness, and increased the yellowness, firmness and stickiness, without affecting the minimum preparation time (8-9 min). The results also showed that gluten-free pasta had low cooking losses (< 6%) and acceptable scores for all sensory attributes and overall sensory acceptability. Concerning the microstructure, all gluten-free pasta had a compact internal structure. Formulas containing up to 30% of legumes flours can be used successfully for the processing of good quality gluten-free pasta.
The final objective of the thesis was to determine the effect of processing conditions variation (water content and VRV) and formulation variation on the efficiency of the extrusion cooking process and the energy consumption during the processing of
gluten-free pasta based on rice-legumes formulas. The process efficiency varied between 10.56 and 16.80 kg/h, and the specific mechanical energy (SME) varied between 0.14 and 0.35 kWh/kg. The results obtained showed that screw speed had a significant effect on process efficiency and SME values, which increased as the screw speed increased. The moisture content of the formulas also had a significant effect on process efficiency and on SME mainly at low screw speed. The process efficiency increased with the increase of the moisture content while inverse observations were noted for the SME. On the contrary, the variation in the type of legumes and its addition level did not affect the measured parameters.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/BOU7169.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10588 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire Promoting writing proficiency through a reading-based method to improve EFL students’ academic achievement / Nassira Boudrsa
Titre : Promoting writing proficiency through a reading-based method to improve EFL students’ academic achievement : The case of third-year LMD students Type de document : texte imprimé Auteurs : Nassira Boudrsa, Auteur ; Hacene Hamada, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 450 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Anglais (eng) Tags : lecture écriture argumentative genre connecteurs l'évaluation la qualité Reading argumentative writing connectives quality alignment assessment ??????? ??????? ??????? ????? ????? ?????? Index. décimale : 420 Anglais et vieil anglais (anglo-saxon) : indice de base 42 Résumé : The present research aims at testing the hypothesis that increasing reading-based teaching in the subject of Written Expression with the adoption of the genre approach will boost the writing proficiency of EFL students with regard to the use of connectives, improve the quality of their writing, and hence, improve their academic
achievement(scores). Special focus is placed on the use of connective expressions as markers of discourse organization, and as a source of coherence and successful communication. A questionnaire has been administered to Written Expression teachers at the beginning of the academic year 2010-2011 and a quasi-experiment has been
carried out at the English department (university of Constantine 01) during a period of nine weeks. One hundred and twelve essays were collected from two groups of undergraduate students (third year) and the essays were assessed by two raters and Halliday and Hasan’s (1976) taxonomy of grammatical cohesion was used as the main framework for the analysis of connectives in the essays. The results of the correlation coefficient test show that there is a positive correlation between the use of connectives and the students’ scores (achievement), but connectives are not significantly correlated with the quality of the students’ essays. The results of r using Pearson
correlation are 0.09 and 0.15 in the two groups’ pre-test respectively, and 0.31 and 0.39 in the post-test of group one and group two, respectively. The results of the second hypothesis, namely whether there is an alignment between what is taught and what is assessed or how it is assessed, the results of Cohen’s kappa correlation
coefficient show poor results with regard to inter-raters’ agreement; the reliability of scoring is poor to average. The results of agreement ranged between 0.52 and 0.24 in the two groups’ pre-test and between 0.59 and 0.16 in the two groups’ post-test.
Diplôme : Doctorat En ligne : ../theses/anglais/BOU1371.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9971 Promoting writing proficiency through a reading-based method to improve EFL students’ academic achievement : The case of third-year LMD students [texte imprimé] / Nassira Boudrsa, Auteur ; Hacene Hamada, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 450 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Anglais (eng)
Tags : lecture écriture argumentative genre connecteurs l'évaluation la qualité Reading argumentative writing connectives quality alignment assessment ??????? ??????? ??????? ????? ????? ?????? Index. décimale : 420 Anglais et vieil anglais (anglo-saxon) : indice de base 42 Résumé : The present research aims at testing the hypothesis that increasing reading-based teaching in the subject of Written Expression with the adoption of the genre approach will boost the writing proficiency of EFL students with regard to the use of connectives, improve the quality of their writing, and hence, improve their academic
achievement(scores). Special focus is placed on the use of connective expressions as markers of discourse organization, and as a source of coherence and successful communication. A questionnaire has been administered to Written Expression teachers at the beginning of the academic year 2010-2011 and a quasi-experiment has been
carried out at the English department (university of Constantine 01) during a period of nine weeks. One hundred and twelve essays were collected from two groups of undergraduate students (third year) and the essays were assessed by two raters and Halliday and Hasan’s (1976) taxonomy of grammatical cohesion was used as the main framework for the analysis of connectives in the essays. The results of the correlation coefficient test show that there is a positive correlation between the use of connectives and the students’ scores (achievement), but connectives are not significantly correlated with the quality of the students’ essays. The results of r using Pearson
correlation are 0.09 and 0.15 in the two groups’ pre-test respectively, and 0.31 and 0.39 in the post-test of group one and group two, respectively. The results of the second hypothesis, namely whether there is an alignment between what is taught and what is assessed or how it is assessed, the results of Cohen’s kappa correlation
coefficient show poor results with regard to inter-raters’ agreement; the reliability of scoring is poor to average. The results of agreement ranged between 0.52 and 0.24 in the two groups’ pre-test and between 0.59 and 0.16 in the two groups’ post-test.
Diplôme : Doctorat En ligne : ../theses/anglais/BOU1371.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9971 Exemplaires
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