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Partager le résultat de cette recherche Interroger des sources externesCaractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure / Bilal Latreche
Titre : Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure Type de document : texte imprimé Auteurs : Bilal Latreche, Auteur ; Karima Kharroub, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 130 f. Format : 30 cm. Note générale : 2 copies imprimes disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire Bactérie lactique beurre cru ferments mixtes aptitudes technologiques crème sure lactic acid bacteria raw butter mixed starters technological ability sour cream البكتریا اللبنية زبدة البقر خميرة لبنية القابلية التكنولوجية قشدة الحليب الحامضة Index. décimale : 640 Industrie Alimentaire Résumé : Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were isolated, purified and characterized from traditionally
manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya
of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%),
Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with
biochemical Gallery API 50 CH has classified the strains within the following species:
Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis,
Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis.
The results of the evaluation of the technological ability of pure cultures and mixed starters
demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial.
The application of reconstituted mixed starters in sour cream manufacturing revealed a better
hygienic quality that meets national and international standards.
Diplôme : Magistère En ligne : ../theses/agronomie/LAT6830.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10122 Caractérisation des bactéries lactiques isolées du beurre cru, évaluation de leurs aptitudes technologiques et leur utilisation dans la fabrication de la crème sure [texte imprimé] / Bilal Latreche, Auteur ; Karima Kharroub, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2015 . - 130 f. ; 30 cm.
2 copies imprimes disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire Bactérie lactique beurre cru ferments mixtes aptitudes technologiques crème sure lactic acid bacteria raw butter mixed starters technological ability sour cream البكتریا اللبنية زبدة البقر خميرة لبنية القابلية التكنولوجية قشدة الحليب الحامضة Index. décimale : 640 Industrie Alimentaire Résumé : Dairy products are considered to be a good source of lactic acid bacteria. Currently in
Algeria, indigenous lactic flora of local traditional products has given a considerable interest.
Thirty lactic acid bacteria were isolated, purified and characterized from traditionally
manufactured raw butter in laboratory using cow's milk from El-Eulma municipality (wilaya
of Setif). These strains belong to five genera: Enterococcus (40%), Lactococcus (17%),
Streptococcus (17%), Leuconostoc (13%), and Lactobacillus (13%). characterization with
biochemical Gallery API 50 CH has classified the strains within the following species:
Leuconostoc mesenteroides ssp. Mesenteroides, Lactococcus lactis ssp. Diacetylactis,
Leuconostoc lactis, Lactobacillus delbrueckii ssp. Lactis and Lactococcus lactis ssp. Lactis.
The results of the evaluation of the technological ability of pure cultures and mixed starters
demonstrate a good proteolytic activity, flavouring, texturizing, and antibacterial.
The application of reconstituted mixed starters in sour cream manufacturing revealed a better
hygienic quality that meets national and international standards.
Diplôme : Magistère En ligne : ../theses/agronomie/LAT6830.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=10122 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAT/6830 LAT/6830 Thèse Bibliothèque principale Thèses Disponible
Titre : Panification sans gluten : Recherche de corrélations entre les aptitudes technologiques et les interactions moléculaires mises en œuvre. Type de document : texte imprimé Auteurs : Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse ; Mohammed Nasreddine Zidoune, Directeur de thèse Mention d'édition : 14/10/2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 233 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires Sans gluten gluten pâtes à panifier comportement biophysique interactions moléculaires propriétés rhéologiques aptitudes technologiques FT-IR FT-Raman Gluten free bread doughs biophysical behavior molecular interactions rheological properties technological skills خالي من الغلوتین الغلوتین العجائن القابلة للخبز السلوك البیوفیزیائي التفاعلات الجزیئیة الخصائص
الانسیابیة القدرات التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé :
This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions involved and to know how to exploit them. The rheological properties of the doughs as well as the technological properties of their breads were estimated. The response surfaces methodology was used for the optimization of the methodology of chemical dissociation of molecular interactions. The validation of the latter was carried out by a classification test of bread doughs of différent qualities followed by a statistical test of correlation between the dissociation rates of doughs and their rheological and technological quality parameters. The effect of molecular interactions on the rheological behavior of doughs was approached by the inhibition of S-S bridges formation by NEMI and the dissociation of hydrophobic interactions by SDS. This same principle was followed for the study of the impact of molecular interactions on the establishment of gluten-free bread dough. The structural mechanism of gluten-free bread doughs development was studied by FT-IR and FT-Raman spectroscopie methods. Gluten-free doughs show higher elastic behavior than that of soft wheat, thus inducing their low viscoelasticity. The optimum SDS and P-mercaptoethanol concentration ranges allowing a maximum dissociating effect are respectively [0-3.5]% and [0-0.007] M for 60 min of contact at rest between dough and dissociating solution. The highest dissociation rates are noted respectively for Maize- Field bean, Rice- Field Bean, Soft wheat dough type 1 and then type 2. The low viscoelasticity of gluten-free doughs is the resuit of their poor ability to develop S-S bridges and hydrophobic interactions. Hydrophobic interactions participate in the formation of gluten-free matrices more than S-S bridges. The mechanism for the formation of gluten-free protein network was based on the formation of P-sheet and a-helix structures to the détriment of P-turns. This is favored by the strong absorption of water during the long kneading time. Gluten-free proteins are characterized by a strong tendency to form S-S bridges of unstable conformations. The latter condition the distribution of secondary structures involved in the maintenance of gluten-free protein networks and consequently the solid character and the low viscoelasticity of their doughs. The strong ability of starches in gluten-free ingrédients to group in a crystalline form conditions the strong structuring and strong folding of their protein networks.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/FET7832.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11664 Panification sans gluten : Recherche de corrélations entre les aptitudes technologiques et les interactions moléculaires mises en œuvre. [texte imprimé] / Aouatef Fetouhi, Auteur ; Leila Benatallah, Directeur de thèse ; Mohammed Nasreddine Zidoune, Directeur de thèse . - 14/10/2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 233 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires Sans gluten gluten pâtes à panifier comportement biophysique interactions moléculaires propriétés rhéologiques aptitudes technologiques FT-IR FT-Raman Gluten free bread doughs biophysical behavior molecular interactions rheological properties technological skills خالي من الغلوتین الغلوتین العجائن القابلة للخبز السلوك البیوفیزیائي التفاعلات الجزیئیة الخصائص
الانسیابیة القدرات التكنولوجیةIndex. décimale : 640 Industrie Alimentaire Résumé :
This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions involved and to know how to exploit them. The rheological properties of the doughs as well as the technological properties of their breads were estimated. The response surfaces methodology was used for the optimization of the methodology of chemical dissociation of molecular interactions. The validation of the latter was carried out by a classification test of bread doughs of différent qualities followed by a statistical test of correlation between the dissociation rates of doughs and their rheological and technological quality parameters. The effect of molecular interactions on the rheological behavior of doughs was approached by the inhibition of S-S bridges formation by NEMI and the dissociation of hydrophobic interactions by SDS. This same principle was followed for the study of the impact of molecular interactions on the establishment of gluten-free bread dough. The structural mechanism of gluten-free bread doughs development was studied by FT-IR and FT-Raman spectroscopie methods. Gluten-free doughs show higher elastic behavior than that of soft wheat, thus inducing their low viscoelasticity. The optimum SDS and P-mercaptoethanol concentration ranges allowing a maximum dissociating effect are respectively [0-3.5]% and [0-0.007] M for 60 min of contact at rest between dough and dissociating solution. The highest dissociation rates are noted respectively for Maize- Field bean, Rice- Field Bean, Soft wheat dough type 1 and then type 2. The low viscoelasticity of gluten-free doughs is the resuit of their poor ability to develop S-S bridges and hydrophobic interactions. Hydrophobic interactions participate in the formation of gluten-free matrices more than S-S bridges. The mechanism for the formation of gluten-free protein network was based on the formation of P-sheet and a-helix structures to the détriment of P-turns. This is favored by the strong absorption of water during the long kneading time. Gluten-free proteins are characterized by a strong tendency to form S-S bridges of unstable conformations. The latter condition the distribution of secondary structures involved in the maintenance of gluten-free protein networks and consequently the solid character and the low viscoelasticity of their doughs. The strong ability of starches in gluten-free ingrédients to group in a crystalline form conditions the strong structuring and strong folding of their protein networks.
Note de contenu :
Annexes.Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/FET7832.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11664 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité FET/7832 FET/7832 Thèse Bibliothèque principale Thèses Disponible
