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Partager le résultat de cette recherche Interroger des sources externesCaractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes. / Lyamine (El Yamine) Mezroua
Titre : Caractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes. Type de document : texte imprimé Auteurs : Lyamine (El Yamine) Mezroua, Auteur ; Abdel-Nacer Agli, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2019 Importance : 133 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires composition caractéristiques physico-chimiques organoleptiques dattes arômes characteristics physicochimical organoleptic date aroma تركیب خصائص فیزیوكیمیائیة حسیة تمر عطر Index. décimale : 640 Industrie Alimentaire Résumé : The objective of this study is to characterize morphological, physicochemical, organoleptic and aromatic properties of eight Algerian date varieties which have low market value, for their valorization: Bent Qbala, Hamraia, Houbales, Litima, Tantbouchet, Ghars, Timjouhart and Tinicine. For this purpose, several morphological, organoleptic, physicochemical and aromatic analysis have been carried out using solid phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GCMS). Morphological characterization of these varieties reveals their acceptable quality; they have a weight ranging from 6.63 to 15.98 g, a length of 3.33 to 4.36 cm, a diameter of 1.83 to 2.73 cm and a weight ratio (pulp / fruit) between 85.97 and 93.61%. In addition, the organoleptic characterization shows that these dates have a flavoured taste. Moreover, these varieties show excellent physicochemical quality; they have a total sugar content 59.68 - 76.29%, a pH between 6.57 - 7.17, a acidity 0.16 - 0.24%, an ash content 1,77 - 3.15%, a total lipid content 0.012 - 0.1% MF and a water content of 17.66 to 38.66%. On the other hand, the analysis of volatile fraction of the studied varieties showed their aroma composition, 61 volatile compounds were identified which can be categorized into eight classes according to their functional groups: 14 alcohols, 15 esters, 12 aldehydes, 3 terpenoids, 4 ketones, 8 saturated hydrocarbons, 3 unsaturated hydrocarbons and 2 ethers. 48 new compounds were identified which can distinguish the Algerian date from the other dates studied. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MEZ7487.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11319 Caractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes. [texte imprimé] / Lyamine (El Yamine) Mezroua, Auteur ; Abdel-Nacer Agli, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2019 . - 133 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire:Sciences Alimentaires composition caractéristiques physico-chimiques organoleptiques dattes arômes characteristics physicochimical organoleptic date aroma تركیب خصائص فیزیوكیمیائیة حسیة تمر عطر Index. décimale : 640 Industrie Alimentaire Résumé : The objective of this study is to characterize morphological, physicochemical, organoleptic and aromatic properties of eight Algerian date varieties which have low market value, for their valorization: Bent Qbala, Hamraia, Houbales, Litima, Tantbouchet, Ghars, Timjouhart and Tinicine. For this purpose, several morphological, organoleptic, physicochemical and aromatic analysis have been carried out using solid phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GCMS). Morphological characterization of these varieties reveals their acceptable quality; they have a weight ranging from 6.63 to 15.98 g, a length of 3.33 to 4.36 cm, a diameter of 1.83 to 2.73 cm and a weight ratio (pulp / fruit) between 85.97 and 93.61%. In addition, the organoleptic characterization shows that these dates have a flavoured taste. Moreover, these varieties show excellent physicochemical quality; they have a total sugar content 59.68 - 76.29%, a pH between 6.57 - 7.17, a acidity 0.16 - 0.24%, an ash content 1,77 - 3.15%, a total lipid content 0.012 - 0.1% MF and a water content of 17.66 to 38.66%. On the other hand, the analysis of volatile fraction of the studied varieties showed their aroma composition, 61 volatile compounds were identified which can be categorized into eight classes according to their functional groups: 14 alcohols, 15 esters, 12 aldehydes, 3 terpenoids, 4 ketones, 8 saturated hydrocarbons, 3 unsaturated hydrocarbons and 2 ethers. 48 new compounds were identified which can distinguish the Algerian date from the other dates studied. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/MEZ7487.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11319 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité MEZ/7487 MEZ/7487 Thèse Bibliothèque principale Thèses Disponible
Titre : Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza. Type de document : texte imprimé Auteurs : Amal Boullouf, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 117 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences alimentaires fromage Bouhezza bactéries lactiques acide lactique protéolyse arômes activité antibactérienne Bouhezza cheese lactic acid bacteria lactic acid proteolysis aroma antibacterial activity جبن بوهزة بكتيريا الحليب حمض اللبن التحلل البروتيني النكهة تثبيط البكتيريا الممرضة Index. décimale : 640 Industrie Alimentaire Résumé :
The present study focuses on the study of technological properties of some strains of lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza Bouhezza is a traditional Algerian cheese known in the east of Algeria (Oum el Bouaghi, Khenchella, Batna, Biskra, etc.…). Its exceptional manufacture is based on the use of a goatskin container with Lben salted and raw cow’s milk during a few weeks. The physicochemical analyses of Bouhezza showed a dry matter between 20,4 ± 0,28 and 30,25 ± 0,60% per one hundred grams of cheese . The pH is between 3,79 ± 0,02 and 4,32 ± 0,05 and the acidity is between 3,51 and 5,79 g of lactic acid per one hundred grams of cheese. The microbial enumerations of the various flora showed the prevalence of the lactic flora presented by the lactobacilli and streptococci with loads of 105 to 107 FCU/g and 105 to 108 FCU/g respectively followed by yeasts and the moulds. The pathogenic flora is absent.
The insulation and the purification related to thirty six (36) strains. Nineteen (19) of them made object of the physiological and biochemical identification and the study of the technological capacity. The results indicate the predominance of Lactobacillus genera (41,10%) followed by Leuconostoc (21,05%), Pediococcus (10,52%) and Enterococcus (15,78%). Lactococcus and Bifidobacterium are less significant with 05,26% for each one. The results of the evaluation of technological traits indicate a good acidifying aptitude of Lactobacillus genera (until 67°D) and Pediococcus (65°D), an average acidifying capacity of Leuconostoc (between 30°D and 44°D) and low activity for Enterococcus (25°D). The strains of Lactobacillus have a significant proteolytic capacity (zone of lysis 16 to 18 mm) follow-up by those of Pediococcus genera (15,5 mm) The three other kinds have a similar proteolytic activity ( around 13 mm). The aromatizing capacity, studied by the production of acétoïne, is noticed more in all strains of Lactobacillus genera and differs in the others genus. The study of the antimicrobial activity by the technique of diffusion out of well showed the inhibition of L. monocytogenes ATCC, E. coli (DH5) and B. cereus with strains of Lactobacillus genera. The diameters were between 15 and 30 mm. A less inhibition was obtained with the others genera; Enterococcus, Pediococcus, Lactococcus and Leuconostoc.
Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6811.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10071 Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza. [texte imprimé] / Amal Boullouf, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2015 . - 117 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences alimentaires fromage Bouhezza bactéries lactiques acide lactique protéolyse arômes activité antibactérienne Bouhezza cheese lactic acid bacteria lactic acid proteolysis aroma antibacterial activity جبن بوهزة بكتيريا الحليب حمض اللبن التحلل البروتيني النكهة تثبيط البكتيريا الممرضة Index. décimale : 640 Industrie Alimentaire Résumé :
The present study focuses on the study of technological properties of some strains of lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza Bouhezza is a traditional Algerian cheese known in the east of Algeria (Oum el Bouaghi, Khenchella, Batna, Biskra, etc.…). Its exceptional manufacture is based on the use of a goatskin container with Lben salted and raw cow’s milk during a few weeks. The physicochemical analyses of Bouhezza showed a dry matter between 20,4 ± 0,28 and 30,25 ± 0,60% per one hundred grams of cheese . The pH is between 3,79 ± 0,02 and 4,32 ± 0,05 and the acidity is between 3,51 and 5,79 g of lactic acid per one hundred grams of cheese. The microbial enumerations of the various flora showed the prevalence of the lactic flora presented by the lactobacilli and streptococci with loads of 105 to 107 FCU/g and 105 to 108 FCU/g respectively followed by yeasts and the moulds. The pathogenic flora is absent.
The insulation and the purification related to thirty six (36) strains. Nineteen (19) of them made object of the physiological and biochemical identification and the study of the technological capacity. The results indicate the predominance of Lactobacillus genera (41,10%) followed by Leuconostoc (21,05%), Pediococcus (10,52%) and Enterococcus (15,78%). Lactococcus and Bifidobacterium are less significant with 05,26% for each one. The results of the evaluation of technological traits indicate a good acidifying aptitude of Lactobacillus genera (until 67°D) and Pediococcus (65°D), an average acidifying capacity of Leuconostoc (between 30°D and 44°D) and low activity for Enterococcus (25°D). The strains of Lactobacillus have a significant proteolytic capacity (zone of lysis 16 to 18 mm) follow-up by those of Pediococcus genera (15,5 mm) The three other kinds have a similar proteolytic activity ( around 13 mm). The aromatizing capacity, studied by the production of acétoïne, is noticed more in all strains of Lactobacillus genera and differs in the others genus. The study of the antimicrobial activity by the technique of diffusion out of well showed the inhibition of L. monocytogenes ATCC, E. coli (DH5) and B. cereus with strains of Lactobacillus genera. The diameters were between 15 and 30 mm. A less inhibition was obtained with the others genera; Enterococcus, Pediococcus, Lactococcus and Leuconostoc.
Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/BOU6811.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10071 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BOU/6811 BOU/6811 Thèse Bibliothèque principale Thèses Disponible
