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Titre : Caractérisation du fromage traditionnel algérien : Medeghissa Type de document : texte imprimé Auteurs : Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 125 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10427 Caractérisation du fromage traditionnel algérien : Medeghissa [texte imprimé] / Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 125 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10427 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KHO/7145 KHO/7145 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 : A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. Type de document : texte imprimé Auteurs : Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2007 Importance : 239 f. Format : 30 cm. Note générale : Doctorat d’etat.
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 A la recherche de marqueurs biologiques de la qualité de la viande : caractérisation de la maturation et enquête auprès des professionnels. [texte imprimé] / Abdelghani Boudjellal, Auteur ; H. Ait-amar, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2007 . - 239 f. ; 30 cm.
Doctorat d’etat.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires viande qualités ovin maturation tendreté enquête apoptose meat quality ovine tenderness survey apoptosis اللحم المیزات الغنم النضج الطراوة تحقیق الموت الخلوي المبرمج Index. décimale : 640 Industrie Alimentaire Résumé : Among the sensory qualities of meat, tenderness still the most quality searched by consumers. To achieve this goal, it should put in place all the necessary tools for the assessment of meat quality. It is of course obvious that the first quality to establish is the hygienic one, which today mainly suffers from the lack of a reliable cold chain between the cutter and the consumer. Concerning the meat tenderness, the main problem depends on its strong variability, which is in relation to several factors related or no to the animal. The first part of this thesis focused on sheep. Two batches of lambs were used. The first, consisting of 6 animals was used to search for a relationship between sensory and instrumental measures of tenderness. The second, consisting of 10 animals in order to search the relationships between physicochemical properties and tenderness. The muscles studied were: Semimembranosus, Semitendinosus, Biceps femoris, and Rectus femoris. The kinetic characteristics measured, selected on the basis of their contribution to the definition of meat tenderness are: pH, osmolarity, water holding capacity and the degree of proteolysis. The meat tenderness was measured by penetrometry. The results obtained show clearly that the method of estimating the toughness of the lamb by penetrometer gives values highly correlated with tenderness scores estimated by a sensory panel. In addition, three variables are highly interdependent as pH; osmotic pressure and water holding capacity, all have a discontinuous pattern of change that cannot be explained by current theories advanced to explain the acidification of postmortem muscle. The second part of the thesis is related to the programmed cell death or apoptosis. This process highlighted in 1995, is now relatively well known. The analysis of the consequences of the apoptotic process in relation to the knowledge we obtained in vivo, provide answers to many questions, since a long time, still unclear for all scientists involved in the study of the meat tenderizing process, specifically the step of the maturation. While the involvement of these peptidases does not explain everything, it is likely that its very early intervention is essential to facilitate the action of other proteolytic systems. The investigations of the survey revealed that butchers meat industry is characterized by the search of profitability at all levels. There is a lack of professionalism and training among butchers. In additions, an almost total ignorance of the hygienic quality and taste of the meat is found. The slaughter outside of the slaughterhouse is commonly operated. The ante mortem inspection is very low. The postmortem control concerns 65% only of the carcasses.
The low sanitary control is due perhaps for fear of an increase in costs and the risk of seizure or set of carcasses by the veterinarian. In the end, the meat industry requires more sanitary control at all the levels and upgrade training of butchers who seem to be unable to appreciate the quality of the meat.Note de contenu : Annexes. Diplôme : Doctorat En ligne : ../theses/agronomie/BOU6332.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11349 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6332 BOU/6332 Thèse Bibliothèque principale Thèses Disponible
Titre : التعليم الإلكتروني مستقبل الجامعة الجزائرية : دراسة في المفاهيم و النماذج Type de document : texte imprimé Auteurs : نصر الدين غراف, Auteur ; عز الدين بودربان, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2011 Importance : 387 ورقة. Format : 30 سم. Note générale : مذكرة دكتوراه العلوم
2نسخ موجودة في المكتبة المركزيةLangues : Arabe (ara) Catégories : Arabe
علم المكتبات و المعلوماتTags : University e-Learning Virtual University learning process survey Algeria l’université enseignement électronique l'Université virtuelle processus
éducatif d’apprentissage enquête Algérie
الجامعة؛التعليم الإلكتروني؛الجامعة
الافتراضية؛العملية التعليمية؛دراسة ميدانية؛ الجزائرIndex. décimale : 020 علم المكتبات و المعلومات Résumé : The Algerian university now seeks to adopt the means and methods of modern education, such as
the e-Learning. This study attempts to shed light on the applications of Internet in the
development of e-learning, and its integration in the sector of higher education and scientific research. It is in this light that comes the statement of the problem:.
To what extent can the Algerian university adopt the e-learning? And with its adoption in parallel with the traditional model, will it be possible to solve problems?
Therefore, some sub-questions may be asked:
Is the Algeria University in a good position to respond to the increase of the students
number and has it enough financial and educational resources that meet the student‟s expectations, and social development?
Does the Algeria University possess the NTIC potentials, which have become particularly outstanding in higher education?
Does the potential of internet and ICT applications encourage the Algerian university to adopt the e-Learning in spite of the obstacles?
Have the countries experiences in the field of e-Learning have contributed to overcoming the difficulties encountered by the universities?
To answer these questions, the study adopts a descriptive approach leading a survey and using questionnaires as measuring tools administered to e-learning teachers and cell leaders. The following aspects have been covered by our survey:
E-Learning to meet higher education area challenges.
Information availability, Internet, and people‟s learning desire push the integration of e-learning at the university.
The quality of higher education and scientific research is consistent with the ICT integration and modern education.
E –learning implementation as distance learning.
E-learning cellule‟s role in the e-Learning Ministry project .
The study concluded to the results proving the availability of majority of teachers to integrate the e-learning, with less attention to the e-learning project, from the part of the ministry. That led to technical and human obstacle faced by our population of study.Diplôme : Doctorat en sciences En ligne : ../theses/bibliotheconomie/AGHE3810.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9238 التعليم الإلكتروني مستقبل الجامعة الجزائرية : دراسة في المفاهيم و النماذج [texte imprimé] / نصر الدين غراف, Auteur ; عز الدين بودربان, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2011 . - 387 ورقة. ; 30 سم.
مذكرة دكتوراه العلوم
2نسخ موجودة في المكتبة المركزية
Langues : Arabe (ara)
Catégories : Arabe
علم المكتبات و المعلوماتTags : University e-Learning Virtual University learning process survey Algeria l’université enseignement électronique l'Université virtuelle processus
éducatif d’apprentissage enquête Algérie
الجامعة؛التعليم الإلكتروني؛الجامعة
الافتراضية؛العملية التعليمية؛دراسة ميدانية؛ الجزائرIndex. décimale : 020 علم المكتبات و المعلومات Résumé : The Algerian university now seeks to adopt the means and methods of modern education, such as
the e-Learning. This study attempts to shed light on the applications of Internet in the
development of e-learning, and its integration in the sector of higher education and scientific research. It is in this light that comes the statement of the problem:.
To what extent can the Algerian university adopt the e-learning? And with its adoption in parallel with the traditional model, will it be possible to solve problems?
Therefore, some sub-questions may be asked:
Is the Algeria University in a good position to respond to the increase of the students
number and has it enough financial and educational resources that meet the student‟s expectations, and social development?
Does the Algeria University possess the NTIC potentials, which have become particularly outstanding in higher education?
Does the potential of internet and ICT applications encourage the Algerian university to adopt the e-Learning in spite of the obstacles?
Have the countries experiences in the field of e-Learning have contributed to overcoming the difficulties encountered by the universities?
To answer these questions, the study adopts a descriptive approach leading a survey and using questionnaires as measuring tools administered to e-learning teachers and cell leaders. The following aspects have been covered by our survey:
E-Learning to meet higher education area challenges.
Information availability, Internet, and people‟s learning desire push the integration of e-learning at the university.
The quality of higher education and scientific research is consistent with the ICT integration and modern education.
E –learning implementation as distance learning.
E-learning cellule‟s role in the e-Learning Ministry project .
The study concluded to the results proving the availability of majority of teachers to integrate the e-learning, with less attention to the e-learning project, from the part of the ministry. That led to technical and human obstacle faced by our population of study.Diplôme : Doctorat en sciences En ligne : ../theses/bibliotheconomie/AGHE3810.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=9238 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité غرا/3810 غرا/3810 Thèse Bibliothèque principale Thèses Disponible
Titre : النشر العلمي و سلوك الساتذة الباحثين في نشر أعمالهم العلمية : دراسة ميدانية في أقسام الفيزياء و الكيمياء و الرياضيات بكلية العلوم جامعة منتوري قسنطينة Type de document : texte imprimé Auteurs : شهر زاد عبادة, Auteur ; عبد اللطيف صوفي, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2005 Importance : 261 ورقة Note générale : 1 نسخة موجودة في قاعة المطالعة 2 نسخ موجودة في مخزن المكتبة المركزية 1 قرص مضغوط Langues : Arabe (ara) Catégories : Arabe
علم المكتبات و المعلوماتTags : قسنطينة الباحث جامعة منتوري النشر العلمي استبانة مقابلة الأستاذ
Scientific publication Survey Questionnaire Interview Citation analysis Teacher-researchers Behavior Department of physics Department of chemistry Department of mathematics Faculty of sciences University Mentouri Constantine Publication scientifique Enquête Analyse de citation Enseignant-chercheur Comportement Département de physique Département de chimie Département de mathématiques Faculté des sciences Université MentouriIndex. décimale : 020 علم المكتبات و المعلومات Résumé : From the right beginnig of history, man gave his attention to the communication of his thought to others. He communicated it through speaking, as it was done by Prophets and phylosophers of olden time . From that time, the discovery of writing as a thought transmitting system and its communication was a revolution in the present world. At the present time, the means of scientific ommunication have considerably improved, so that the researcher could communicate his results instantaneously to a very large audience if he wishes so. Unfortunately, the great powers who have seen that they could reap advantage from this type of communication, keep close watch on it. Different course of thought keep on tackling and summon on the laws that rule the scientists
behaviour, they could develop more and more precise methods to observe the phenomenon of the scientific publication. These methods are registered in a discipline called “Scientometrics”, from which the citation analysis is one of the techniques. Our survey is placed on a contribution for the comprehension of the research teachers of Physics, Chemistry and Mathematics departments of Faculty of science of the University Mentouri, concerning the publication of their research results, in adopting in one hand, a questionnaire survey and by interview with a representative sample of a population of research teachers of the three departments, and in the other hand, a citation analysis of the published articles in the “ Science and technologie” magazine from the University of Constantine .The main results of the research have shown that:
- Only 50% of the research teachers communicate with their local collegues, but this communication is done only in narrow scale. - On the other hand, the people who were asked, think that the communication is rather done with foreign researchers and the majority is the French. - The teacher- researchers in departments of physics, chemistry and mathematics are distrustful about referees. - The teacher- researchers consider that scientific publishing does not have a scientific value in the Algerian society . - The teacher- researchers in general do not cite their Algerian colleagues’works only in some
limited modest cases. The negative results show the uneasiness that feeds the relation between the researchers themselves, between the researchers and the administration, between the researchers and society and between the researchers and the national development matters.Diplôme : Doctorat En ligne : ../theses/bibliotheconomie/AABA1986.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=8368 النشر العلمي و سلوك الساتذة الباحثين في نشر أعمالهم العلمية : دراسة ميدانية في أقسام الفيزياء و الكيمياء و الرياضيات بكلية العلوم جامعة منتوري قسنطينة [texte imprimé] / شهر زاد عبادة, Auteur ; عبد اللطيف صوفي, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2005 . - 261 ورقة.
1 نسخة موجودة في قاعة المطالعة 2 نسخ موجودة في مخزن المكتبة المركزية 1 قرص مضغوط
Langues : Arabe (ara)
Catégories : Arabe
علم المكتبات و المعلوماتTags : قسنطينة الباحث جامعة منتوري النشر العلمي استبانة مقابلة الأستاذ
Scientific publication Survey Questionnaire Interview Citation analysis Teacher-researchers Behavior Department of physics Department of chemistry Department of mathematics Faculty of sciences University Mentouri Constantine Publication scientifique Enquête Analyse de citation Enseignant-chercheur Comportement Département de physique Département de chimie Département de mathématiques Faculté des sciences Université MentouriIndex. décimale : 020 علم المكتبات و المعلومات Résumé : From the right beginnig of history, man gave his attention to the communication of his thought to others. He communicated it through speaking, as it was done by Prophets and phylosophers of olden time . From that time, the discovery of writing as a thought transmitting system and its communication was a revolution in the present world. At the present time, the means of scientific ommunication have considerably improved, so that the researcher could communicate his results instantaneously to a very large audience if he wishes so. Unfortunately, the great powers who have seen that they could reap advantage from this type of communication, keep close watch on it. Different course of thought keep on tackling and summon on the laws that rule the scientists
behaviour, they could develop more and more precise methods to observe the phenomenon of the scientific publication. These methods are registered in a discipline called “Scientometrics”, from which the citation analysis is one of the techniques. Our survey is placed on a contribution for the comprehension of the research teachers of Physics, Chemistry and Mathematics departments of Faculty of science of the University Mentouri, concerning the publication of their research results, in adopting in one hand, a questionnaire survey and by interview with a representative sample of a population of research teachers of the three departments, and in the other hand, a citation analysis of the published articles in the “ Science and technologie” magazine from the University of Constantine .The main results of the research have shown that:
- Only 50% of the research teachers communicate with their local collegues, but this communication is done only in narrow scale. - On the other hand, the people who were asked, think that the communication is rather done with foreign researchers and the majority is the French. - The teacher- researchers in departments of physics, chemistry and mathematics are distrustful about referees. - The teacher- researchers consider that scientific publishing does not have a scientific value in the Algerian society . - The teacher- researchers in general do not cite their Algerian colleagues’works only in some
limited modest cases. The negative results show the uneasiness that feeds the relation between the researchers themselves, between the researchers and the administration, between the researchers and society and between the researchers and the national development matters.Diplôme : Doctorat En ligne : ../theses/bibliotheconomie/AABA1986.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=8368 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité عبا/1986 عبا/1986 Thèse Bibliothèque principale Thèses Disponible PermalinkPermalinkPermalinkPermalink
