Résultat de la recherche
5 résultat(s) recherche sur le tag 'cuisson' 
Affiner la recherche Générer le flux rss de la recherche
Partager le résultat de cette recherche Interroger des sources externesEffet de deux modes de cuisson et de la durée de stockage à température ambiante sur la teneur en polyphénols totaux de quatre espèces de légumes / Fouzia Kadri
Titre : Effet de deux modes de cuisson et de la durée de stockage à température ambiante sur la teneur en polyphénols totaux de quatre espèces de légumes Type de document : texte imprimé Auteurs : Fouzia Kadri, Auteur ; Malika Barkat, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2015 Importance : 98 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire légumes stockage cuisson polyphénols totaux activité antioxydante vegetables storage cooking total polyphenols antioxidant activity ???????? ??????? ????? ??????????? ????? ?????? ?????? ??????? Index. décimale : 640 Industrie Alimentaire Résumé : This study aims to evaluate the total polyphenol content and antioxidant activity of four species of vegetables: potato, carrot, cabbage and spinach, and to highlight the impact of storage time at ambient temperature and duration of storage, combined with two cooking modes: one in the steam and the other in the water, on the total polyphenol content and antioxidant activity of vegetables.
The determination of the moisture content of the four vegetable species revealed high levels in the freshest samples and / or after cooking.
The extraction of total polyphenols was carried out using a polar solvent, and quantification was based on the Folin Ciocalteu reaction, the total polyphenol content was 26.17±0.44 mg EAG/100g for potato, 13.80±0.48 mg EAG/100g for carrot, 86.10±0.44 mg EAG/100g for cabbage and 28.30±0.58 mg EAG/100g for spinach. The antioxidant test was performed by the DPPH method, the percentage of the antioxidant activity of vegetables was 18.55±1.30% for potato, 13.33±1.03% for carrots, 39.27±0.98% for cabbage and 21.54 ± 0.97% for spinach.
The main results show that the storage has a positive impact in the case of carrots and a negative impact in the case of cabbage, spinach and potatoes. The heat treatment appears to have a positive impact on the total polyphenols content in the case of cooking by steam and a negative impact in the case of cooking in boiling water for carrot, cabbage and spinach. However, it has a positive impact in both cooking modes for potato. Concerning the antioxidant activity, the heat treatment appears to have a positive impact in the case of cooking by steam and a negative impact in the case of cooking in boiling water for cabbage and spinach. However, it has a positive impact in both modes of cooking of potato and a negative impact in the two cooking
modes of carrot.
Diplôme : Magistère En ligne : ../theses/agronomie/KAD6725.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9898 Effet de deux modes de cuisson et de la durée de stockage à température ambiante sur la teneur en polyphénols totaux de quatre espèces de légumes [texte imprimé] / Fouzia Kadri, Auteur ; Malika Barkat, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2015 . - 98 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie alimentaire légumes stockage cuisson polyphénols totaux activité antioxydante vegetables storage cooking total polyphenols antioxidant activity ???????? ??????? ????? ??????????? ????? ?????? ?????? ??????? Index. décimale : 640 Industrie Alimentaire Résumé : This study aims to evaluate the total polyphenol content and antioxidant activity of four species of vegetables: potato, carrot, cabbage and spinach, and to highlight the impact of storage time at ambient temperature and duration of storage, combined with two cooking modes: one in the steam and the other in the water, on the total polyphenol content and antioxidant activity of vegetables.
The determination of the moisture content of the four vegetable species revealed high levels in the freshest samples and / or after cooking.
The extraction of total polyphenols was carried out using a polar solvent, and quantification was based on the Folin Ciocalteu reaction, the total polyphenol content was 26.17±0.44 mg EAG/100g for potato, 13.80±0.48 mg EAG/100g for carrot, 86.10±0.44 mg EAG/100g for cabbage and 28.30±0.58 mg EAG/100g for spinach. The antioxidant test was performed by the DPPH method, the percentage of the antioxidant activity of vegetables was 18.55±1.30% for potato, 13.33±1.03% for carrots, 39.27±0.98% for cabbage and 21.54 ± 0.97% for spinach.
The main results show that the storage has a positive impact in the case of carrots and a negative impact in the case of cabbage, spinach and potatoes. The heat treatment appears to have a positive impact on the total polyphenols content in the case of cooking by steam and a negative impact in the case of cooking in boiling water for carrot, cabbage and spinach. However, it has a positive impact in both cooking modes for potato. Concerning the antioxidant activity, the heat treatment appears to have a positive impact in the case of cooking by steam and a negative impact in the case of cooking in boiling water for cabbage and spinach. However, it has a positive impact in both modes of cooking of potato and a negative impact in the two cooking
modes of carrot.
Diplôme : Magistère En ligne : ../theses/agronomie/KAD6725.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9898 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KAD/6725 KAD/6725 Thèse Bibliothèque principale Thèses Disponible
Titre : Essais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités : antioxydante et anticholinestérase. Type de document : texte imprimé Auteurs : Imène Laib, Auteur ; Malika Barkat, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2018 Importance : 287 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Optimisation légume cuisson polyphénols totaux flavonoïdes activité antioxydante activité anticholinestérase Optimization vegetable cooking total polyphenolic flavonoids antioxidant activity anticholinesterase activity ?????? ????? ??????????? ????? ??????????? ?????? ?????? ??????? ???? ??????
????????????Index. décimale : 640 Industrie Alimentaire Résumé : This study focuses on the optimization of the cooking conditions and the extraction of polyphenols from six vegetables (potato, onion, spinach, aubergine carrot and pepper) and the study of the impact of the cooking method (boiling, steaming and microwaving) on these compounds and their biological activities (antioxidant activity and anticholinesterase activity).
To evaluate the quantity of phenolic compounds extracted from raw and cooked vegetables, a experiment design was realized. The factors chosen are (Temperature, time, power) for cooking and (solvent concentration, maceration time, ultrasonication and grinding) for polyphenol extraction . The study was initiated by Plackett-Burmann design to perform the screening of factors and to select the most influential on the Y response (total phenolic) and an optimization by exploiting central composite design. Determination of total polyphenols, flavonoids and LC-MS / MS analysis were performed to monitor the variation of phenolic compounds after cooking. In addition, in this work, we anlyzed antioxidant and anticholinesterase properties of the phenolic compounds of the six raw and cooked vegetables.
The results obtained for the six vegetables are different, boiling in water and steam cooking methods have reduced the levels of total polyphenols and flavonoids of the six vegetables. While microwave cooking had different effects on the six vegetables, it had a negative effect on the total polyphenol and flavonoid levels of the potato, spinach, carrot and pepper.
However, a positive effect was recorded on the total polyphenols and flavonoids of eggplant. Retention of these compounds has been observed in onions cooked by microwave. The impact of cooking on antioxidant activity varies from one vegetable to another. Cooking caused a decrease in the antioxidant activity of potatoes, onions, carrots, peppers and steamed spinach.
A positive effect of cooking was recorded on the antioxidant potential of spinach (cooked in water and by microwave) and eggplant. All three cooking methods showed negative effects on the anticholinesterase activity of potato, spinach and pepper. However, an increase in this activity was recorded for onion, eggplant and carrot. Cooking in water proved to be the worst method for preserving the polyphenols from cooked vegetables and their activities (antioxidant activity and anticholinesterase). The losses of polyphenols are due to their increased solubility in water. However, microwave cooking is suggested as the best method to preserve the polyphenol levels, the antioxidant and anticholinesterase activities of the studied vegetables.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/LAI7279.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10894 Essais d'optimisation des conditions de cuisson et d'extraction des polyphénols de six légumes et évaluation des activités : antioxydante et anticholinestérase. [texte imprimé] / Imène Laib, Auteur ; Malika Barkat, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2018 . - 287 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Optimisation légume cuisson polyphénols totaux flavonoïdes activité antioxydante activité anticholinestérase Optimization vegetable cooking total polyphenolic flavonoids antioxidant activity anticholinesterase activity ?????? ????? ??????????? ????? ??????????? ?????? ?????? ??????? ???? ??????
????????????Index. décimale : 640 Industrie Alimentaire Résumé : This study focuses on the optimization of the cooking conditions and the extraction of polyphenols from six vegetables (potato, onion, spinach, aubergine carrot and pepper) and the study of the impact of the cooking method (boiling, steaming and microwaving) on these compounds and their biological activities (antioxidant activity and anticholinesterase activity).
To evaluate the quantity of phenolic compounds extracted from raw and cooked vegetables, a experiment design was realized. The factors chosen are (Temperature, time, power) for cooking and (solvent concentration, maceration time, ultrasonication and grinding) for polyphenol extraction . The study was initiated by Plackett-Burmann design to perform the screening of factors and to select the most influential on the Y response (total phenolic) and an optimization by exploiting central composite design. Determination of total polyphenols, flavonoids and LC-MS / MS analysis were performed to monitor the variation of phenolic compounds after cooking. In addition, in this work, we anlyzed antioxidant and anticholinesterase properties of the phenolic compounds of the six raw and cooked vegetables.
The results obtained for the six vegetables are different, boiling in water and steam cooking methods have reduced the levels of total polyphenols and flavonoids of the six vegetables. While microwave cooking had different effects on the six vegetables, it had a negative effect on the total polyphenol and flavonoid levels of the potato, spinach, carrot and pepper.
However, a positive effect was recorded on the total polyphenols and flavonoids of eggplant. Retention of these compounds has been observed in onions cooked by microwave. The impact of cooking on antioxidant activity varies from one vegetable to another. Cooking caused a decrease in the antioxidant activity of potatoes, onions, carrots, peppers and steamed spinach.
A positive effect of cooking was recorded on the antioxidant potential of spinach (cooked in water and by microwave) and eggplant. All three cooking methods showed negative effects on the anticholinesterase activity of potato, spinach and pepper. However, an increase in this activity was recorded for onion, eggplant and carrot. Cooking in water proved to be the worst method for preserving the polyphenols from cooked vegetables and their activities (antioxidant activity and anticholinesterase). The losses of polyphenols are due to their increased solubility in water. However, microwave cooking is suggested as the best method to preserve the polyphenol levels, the antioxidant and anticholinesterase activities of the studied vegetables.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/LAI7279.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10894 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAI/7279 LAI/7279 Thèse Bibliothèque principale Thèses Disponible
Titre : Valeur nutritionnelle de l'épinard (Spinacia oleracea) : effets de deux modes de cuisson Type de document : texte imprimé Auteurs : Samira Nafir (Née Zenati) ; Université de Constantine, Editeur scientifique ; J.C. Favier, Directeur de thèse Année de publication : 1995 Importance : 141 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Epinard Feuille Cuisson Composition Valeur nutritionnelle Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4474 Valeur nutritionnelle de l'épinard (Spinacia oleracea) : effets de deux modes de cuisson [texte imprimé] / Samira Nafir (Née Zenati) ; Université de Constantine, Editeur scientifique ; J.C. Favier, Directeur de thèse . - 1995 . - 141 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Epinard Feuille Cuisson Composition Valeur nutritionnelle Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4474 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité NAF/2903 NAF/2903 Thèse Bibliothèque principale Thèses Disponible
Titre : Composition nutritionelle d'épinard sauvage chenopodium vulvaria et du pourpier d'eau (portulaca oleracea) Type de document : texte imprimé Auteurs : Hamida Benabid ; Université de Constantine, Editeur scientifique ; J.C. Favier, Directeur de thèse Année de publication : 1998 Importance : 106 f. Note générale : 1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Cuisson Epinard ( Chenopodium vulvaria) Pourpier d'eau ( Portulaca oleracea) Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4453 Composition nutritionelle d'épinard sauvage chenopodium vulvaria et du pourpier d'eau (portulaca oleracea) [texte imprimé] / Hamida Benabid ; Université de Constantine, Editeur scientifique ; J.C. Favier, Directeur de thèse . - 1998 . - 106 f.
1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Cuisson Epinard ( Chenopodium vulvaria) Pourpier d'eau ( Portulaca oleracea) Index. décimale : 640 Industrie Alimentaire Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=4453 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEN/3125 BEN/3125 Thèse Bibliothèque principale Thèses Disponible
Titre : Valorisation et intégration du kaolin de Tamazart dans la porcelaine électrotechnique Type de document : texte imprimé Auteurs : Yassine Chettat ; Université Mentouri, Editeur scientifique ; A.H Harabi, Directeur de thèse Année de publication : 2002 Importance : 125 f. Note générale : 01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
PhysiqueTags : Rhéologie Viscosité Kaolin Barbotine Thixotropie Courbe de défloculation Défloculant Silicate de sodium TMSM Blancheur Indice de Jaune Blanchiment Acide sulfurique Hydrosulfite de sodium Porcelaine Cuisson Résistance à la traction Résistance à la flexion Rigidité diélectrique Résistivité et permittivité relative Index. décimale : 530 Physique Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=2964 Valorisation et intégration du kaolin de Tamazart dans la porcelaine électrotechnique [texte imprimé] / Yassine Chettat ; Université Mentouri, Editeur scientifique ; A.H Harabi, Directeur de thèse . - 2002 . - 125 f.
01 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
PhysiqueTags : Rhéologie Viscosité Kaolin Barbotine Thixotropie Courbe de défloculation Défloculant Silicate de sodium TMSM Blancheur Indice de Jaune Blanchiment Acide sulfurique Hydrosulfite de sodium Porcelaine Cuisson Résistance à la traction Résistance à la flexion Rigidité diélectrique Résistivité et permittivité relative Index. décimale : 530 Physique Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=2964 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité CHE/3736 CHE/3736 Thèse Bibliothèque principale Thèses Disponible
