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Partager le résultat de cette recherche Interroger des sources externesEffet de l’incorporation de deux extraits (extrait polyphénolique et jus frais) de la caroube verte sur la coagulation du lait (cas du yaourt). / Houria Bechri née Tarmoul
Titre : Effet de l’incorporation de deux extraits (extrait polyphénolique et jus frais) de la caroube verte sur la coagulation du lait (cas du yaourt). Type de document : texte imprimé Auteurs : Houria Bechri née Tarmoul, Auteur ; M Barkat, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 116 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : caroube polyphénols yaourt protéines laitières précipitation coagulum carob polyphenols yogurt milk proteins precipitation ?????? ????? ??????????? ???????? ???????? ?????? ?????? ?????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé : Carob is considered as a potential source of natural antioxidants (polyphenols).
Indeed, researchers and manufacturers in food industry give an increasing importance for
polyphenols due to their antioxidant properties, their great abundance in our diet, and their
crucial role in the prevention and treatment of several diseases. Thus, recent interest from
consumers for functional foods and the need to replace the synthetic antioxidants by natural
antioxidants has led to the use of these molecules to formulate new products. The combination
of antioxidant components from some fruit with milk proteins is the best example that has
been reported by several authors. The objective of the present work is the polyphenolic
assessment of green carob’s extracts (Polyphenolic extract and juice extracted from the fresh
pods) and study the possibility of their incorporation in a formulation of a yogurt and their
effects on the precipitation of milk proteins. This is mainly motivated by the research of a
wide range of rich or enriched foods in polyphenols, particularly in case of dairy products.
The evaluation of polyphenols in the studied extracts gave high contents of phenolic
compounds namely total polyphenols, flavonoids and tannins. Therefore, the assessment of
antioxidant activity, by DPPH andironreducing power tests, depicted a high antioxidant
activity for both extracts. Green carob is therefore considered as an important source of
natural antioxidants. Coagulation test revealed a precipitation of proteins with the juice at a
level of 10%. The latter allowed to obtain a dense coagulum with a slight whey syneresis. In
fact, juice from green carob seems to be more appropriate as a coagulating agent of milk
protein in dairy industry, especially in yoghurt production. Physicochemical analyses of the
obtained coagulum showed a pH of 5.07, an acidity of 63,66 ° D and a total dry extract of
22,74%. This coagulum is significantly different from the control yoghurt. Microbiological
analyses reported that the coagulum formulated showed a good stability towards pathogens
and germs of contamination.Diplôme : Magistère En ligne : ../theses/agronomie/BEC7027.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10572 Effet de l’incorporation de deux extraits (extrait polyphénolique et jus frais) de la caroube verte sur la coagulation du lait (cas du yaourt). [texte imprimé] / Houria Bechri née Tarmoul, Auteur ; M Barkat, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2017 . - 116 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : caroube polyphénols yaourt protéines laitières précipitation coagulum carob polyphenols yogurt milk proteins precipitation ?????? ????? ??????????? ???????? ???????? ?????? ?????? ?????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé : Carob is considered as a potential source of natural antioxidants (polyphenols).
Indeed, researchers and manufacturers in food industry give an increasing importance for
polyphenols due to their antioxidant properties, their great abundance in our diet, and their
crucial role in the prevention and treatment of several diseases. Thus, recent interest from
consumers for functional foods and the need to replace the synthetic antioxidants by natural
antioxidants has led to the use of these molecules to formulate new products. The combination
of antioxidant components from some fruit with milk proteins is the best example that has
been reported by several authors. The objective of the present work is the polyphenolic
assessment of green carob’s extracts (Polyphenolic extract and juice extracted from the fresh
pods) and study the possibility of their incorporation in a formulation of a yogurt and their
effects on the precipitation of milk proteins. This is mainly motivated by the research of a
wide range of rich or enriched foods in polyphenols, particularly in case of dairy products.
The evaluation of polyphenols in the studied extracts gave high contents of phenolic
compounds namely total polyphenols, flavonoids and tannins. Therefore, the assessment of
antioxidant activity, by DPPH andironreducing power tests, depicted a high antioxidant
activity for both extracts. Green carob is therefore considered as an important source of
natural antioxidants. Coagulation test revealed a precipitation of proteins with the juice at a
level of 10%. The latter allowed to obtain a dense coagulum with a slight whey syneresis. In
fact, juice from green carob seems to be more appropriate as a coagulating agent of milk
protein in dairy industry, especially in yoghurt production. Physicochemical analyses of the
obtained coagulum showed a pH of 5.07, an acidity of 63,66 ° D and a total dry extract of
22,74%. This coagulum is significantly different from the control yoghurt. Microbiological
analyses reported that the coagulum formulated showed a good stability towards pathogens
and germs of contamination.Diplôme : Magistère En ligne : ../theses/agronomie/BEC7027.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10572 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEC/7027 BEC/7027 Thèse Bibliothèque principale Thèses Disponible 
Titre : Enquête sur la consommation des polyphénols auprès d’un échantillon de 200 personnes de la région de Constantine Type de document : texte imprimé Auteurs : Fatima Zohra Becila, Auteur ; Malika Barkat, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 104 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Free radicals oxidative stress antioxidants polyphenols health nutrition radicaux libres apport journalier polyphénols santé alimentation ?????? ????? ??????? ?????? ??????? ????? ????????? ????? Index. décimale : 640 Industrie Alimentaire Résumé : The organism produces free radicals daily. They may result from the action of certain chemical components of our environment (X-rays and UV light) of air pollutants (N, NO2), drugs, smoke, tobacco, alcohol, dietary errors.
Oxidative stress due to free radicals causes tissue damage mainly by oxidation of proteins, DNA or lipids; it is involved in many diseases such as trigger or associated with the development of complications. Antioxidants are compound chemicals that reduce cells’ oxidation. Some are endogenous, while others are obtained from the diet (exogenous). Among them, polyphenols represent a very large proportion of micronutrients provided by our diet. They are becoming increasingly important, particularly caused of their effects of natural antioxidants.
The purpose of the survey is to collect as much information on the consumption of certain foods that contain polyphenols end to know the daily consumption of a sample of 200 subjects taken at random in the Constantine. The questionnaire developed has two main components: a first component summarizes information on the identification of the interviewee, his health, risk factors and sedentary behavior. The second part contains information on foods consumed containing polyphenolic compounds, drawn from the database of the site phenol -explorer (http:// www. Phenol-explorer.eu/contents/total? Food- id = aa1). He also discussed in addition to the quantitative aspect and some processing that may affect the polyphenol composition of foods. From the results obtained, we run down the following key points:
For daily consumption, 76% of subjects surveyed consume vegetables, 48% consume fruits, 39% and 20% drink drinks and herbal teas.
Consumption of vegetables, fruits and beverages depends on the price, while the taste is not the primary factor in daily consumption of herbal teas.
The sick patients consume fewer fresh fruits and vegetables and envelopes, more preserved foods, have more risk factors compared to healthy subjects.
Regarding the consumption of polyphenols majority of respondents (75%) consumption complies with the standard (1g per day) which 2,75% corresponds to sick patients and 92,55% with healthy subjects. Among subjects with the standard lower consumption (25%), 97,43% corresponds to sick patients and 7,45% corresponds to healthy subjects. A weak correlation is found between the consumption of polyphenols and health, A weak correlation is found between the consumption of polyphenols and health.Diplôme : Magistère En ligne : ../theses/agronomie/BEC6482.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9543 Enquête sur la consommation des polyphénols auprès d’un échantillon de 200 personnes de la région de Constantine [texte imprimé] / Fatima Zohra Becila, Auteur ; Malika Barkat, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 104 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Free radicals oxidative stress antioxidants polyphenols health nutrition radicaux libres apport journalier polyphénols santé alimentation ?????? ????? ??????? ?????? ??????? ????? ????????? ????? Index. décimale : 640 Industrie Alimentaire Résumé : The organism produces free radicals daily. They may result from the action of certain chemical components of our environment (X-rays and UV light) of air pollutants (N, NO2), drugs, smoke, tobacco, alcohol, dietary errors.
Oxidative stress due to free radicals causes tissue damage mainly by oxidation of proteins, DNA or lipids; it is involved in many diseases such as trigger or associated with the development of complications. Antioxidants are compound chemicals that reduce cells’ oxidation. Some are endogenous, while others are obtained from the diet (exogenous). Among them, polyphenols represent a very large proportion of micronutrients provided by our diet. They are becoming increasingly important, particularly caused of their effects of natural antioxidants.
The purpose of the survey is to collect as much information on the consumption of certain foods that contain polyphenols end to know the daily consumption of a sample of 200 subjects taken at random in the Constantine. The questionnaire developed has two main components: a first component summarizes information on the identification of the interviewee, his health, risk factors and sedentary behavior. The second part contains information on foods consumed containing polyphenolic compounds, drawn from the database of the site phenol -explorer (http:// www. Phenol-explorer.eu/contents/total? Food- id = aa1). He also discussed in addition to the quantitative aspect and some processing that may affect the polyphenol composition of foods. From the results obtained, we run down the following key points:
For daily consumption, 76% of subjects surveyed consume vegetables, 48% consume fruits, 39% and 20% drink drinks and herbal teas.
Consumption of vegetables, fruits and beverages depends on the price, while the taste is not the primary factor in daily consumption of herbal teas.
The sick patients consume fewer fresh fruits and vegetables and envelopes, more preserved foods, have more risk factors compared to healthy subjects.
Regarding the consumption of polyphenols majority of respondents (75%) consumption complies with the standard (1g per day) which 2,75% corresponds to sick patients and 92,55% with healthy subjects. Among subjects with the standard lower consumption (25%), 97,43% corresponds to sick patients and 7,45% corresponds to healthy subjects. A weak correlation is found between the consumption of polyphenols and health, A weak correlation is found between the consumption of polyphenols and health.Diplôme : Magistère En ligne : ../theses/agronomie/BEC6482.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9543 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEC/6482 BEC/6482 Thèse Bibliothèque principale Thèses Disponible Documents numériques
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Titre : Etude des activités antioxydante et antibactérienne des polyphénols d’Allium triquetrum L. en vue de leur application sur la sardine commune Type de document : texte imprimé Auteurs : Hayat Himed èp Idir, Auteur ; Lila Boulekbache, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 95 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Allium triquetrum L. activité antioxydante activité antimicrobienne polyphénols Sardina pichardus antioxidant activity antimicrobial activity polyphenols ????? ?????? ??????? ????? ?????? ????????? ????????? ?????? ??????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé :
phenolic compounds to study their antioxidant and antibacterial effects. The best phenolic
extract was tested to prevent sardine deterioration.
The extraction of polyphénols from leaves and bulbs was carried out by a conventional method (maceration) and the innovative one (microwave), using three solvent systems (acetone, ethanol, methanol) at 70%. We found that samples irradiated for three minutes gave the best yields.
For comparative purposes, total phenolics, flavonoïds and tannins are quantified from the different extracts. It found that leaves content is higher than that of bulbs. Extraction assisted by microwave, using acetone and ethanol, was best procedure of extraction of these bioactive compounds.
The antioxidant activity of selected extracts (FA, FA3, FE, FE3, BA, BE3) was evaluated by the means of three methods: FRAP method, DPPH essay and the β-carotene bleaching method. Results displayed that leaves extracts exercise notable antioxydant effect than the bulbs ones. The extract FA3 appears the best but less powerful than BHA which is used as standard.
A correlation between these extracts content’s of flavonoïds and antioxidant was highly significant (R2 > 0.95; p < 0.05) and even more significant than that obtained with total phenols and tannins.
Antibacterial potential of these extracts (FA, FA3, FE, FE3, BA, BE3) was tested by the Agar-well diffusion method against Bacillus subtilis ATCC6633, Staphylococcus aureus ATCC43300, Escherichia coli ATCC25922 and Pseudomonas aeruginosa ATCC27853. A moderate antibacterial activity of acetone extracts of leaves against Escherichia coli and Staphylococcus aureus was noted with a load of 1000 μg/disk.
The extract FA3 has been tested for its efficacy upon sardine with a concentration of 10, 25 and 50 mg/ml during 10 days of conservation at 6°C, using the TBARS method. The results showed that this extract reduce significantly the oxidation of sardine’s lipids.Diplôme : Magistère En ligne : ../theses/agronomie/HIM6626.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9750 Etude des activités antioxydante et antibactérienne des polyphénols d’Allium triquetrum L. en vue de leur application sur la sardine commune [texte imprimé] / Hayat Himed èp Idir, Auteur ; Lila Boulekbache, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 95 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Allium triquetrum L. activité antioxydante activité antimicrobienne polyphénols Sardina pichardus antioxidant activity antimicrobial activity polyphenols ????? ?????? ??????? ????? ?????? ????????? ????????? ?????? ??????? ?????? Index. décimale : 640 Industrie Alimentaire Résumé :
phenolic compounds to study their antioxidant and antibacterial effects. The best phenolic
extract was tested to prevent sardine deterioration.
The extraction of polyphénols from leaves and bulbs was carried out by a conventional method (maceration) and the innovative one (microwave), using three solvent systems (acetone, ethanol, methanol) at 70%. We found that samples irradiated for three minutes gave the best yields.
For comparative purposes, total phenolics, flavonoïds and tannins are quantified from the different extracts. It found that leaves content is higher than that of bulbs. Extraction assisted by microwave, using acetone and ethanol, was best procedure of extraction of these bioactive compounds.
The antioxidant activity of selected extracts (FA, FA3, FE, FE3, BA, BE3) was evaluated by the means of three methods: FRAP method, DPPH essay and the β-carotene bleaching method. Results displayed that leaves extracts exercise notable antioxydant effect than the bulbs ones. The extract FA3 appears the best but less powerful than BHA which is used as standard.
A correlation between these extracts content’s of flavonoïds and antioxidant was highly significant (R2 > 0.95; p < 0.05) and even more significant than that obtained with total phenols and tannins.
Antibacterial potential of these extracts (FA, FA3, FE, FE3, BA, BE3) was tested by the Agar-well diffusion method against Bacillus subtilis ATCC6633, Staphylococcus aureus ATCC43300, Escherichia coli ATCC25922 and Pseudomonas aeruginosa ATCC27853. A moderate antibacterial activity of acetone extracts of leaves against Escherichia coli and Staphylococcus aureus was noted with a load of 1000 μg/disk.
The extract FA3 has been tested for its efficacy upon sardine with a concentration of 10, 25 and 50 mg/ml during 10 days of conservation at 6°C, using the TBARS method. The results showed that this extract reduce significantly the oxidation of sardine’s lipids.Diplôme : Magistère En ligne : ../theses/agronomie/HIM6626.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9750 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité HIM/6626 HIM/6626 Thèse Bibliothèque principale Thèses Disponible
Titre : Effet des polyphénols sur la résistance à l’infestation fongique dans le grain d’haricot sec Type de document : texte imprimé Auteurs : Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 122 f. Format : 31 cm. Note générale : Magister
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Polyphénols activité antifongique haricot sec Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/DJA6157.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6095 Effet des polyphénols sur la résistance à l’infestation fongique dans le grain d’haricot sec [texte imprimé] / Saliha Djabali, Auteur ; Malika Barkat, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 122 f. ; 31 cm.
Magister
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Polyphénols activité antifongique haricot sec Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/DJA6157.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6095 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité DJA/6157 DJA/6157 Thèse Bibliothèque principale Thèses Disponible
Titre : Effets biologiques de polyphénols extraits de plantes médicinales (Ranunculus repens L. et Thymus hirtus Willd) sur l'activité de micro-organismes responsables de certaines pathologies Type de document : texte imprimé Auteurs : Université Mentouri, Editeur scientifique Année de publication : 2001 Importance : 97 f. Note générale : 02 disponibles au magasin de la bibliothèque centrale
01 disponible à la salle de rechercheLangues : Français (fre) Catégories : Français - Anglais
BiologieTags : Extraction Flavonoides Polyphénols Chromatographie Activité antimicrobienne Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1482 Effets biologiques de polyphénols extraits de plantes médicinales (Ranunculus repens L. et Thymus hirtus Willd) sur l'activité de micro-organismes responsables de certaines pathologies [texte imprimé] / Université Mentouri, Editeur scientifique . - 2001 . - 97 f.
02 disponibles au magasin de la bibliothèque centrale
01 disponible à la salle de recherche
Langues : Français (fre)
Catégories : Français - Anglais
BiologieTags : Extraction Flavonoides Polyphénols Chromatographie Activité antimicrobienne Index. décimale : 570 Sciences de la vie. Biologie Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=1482 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité LAH/3746 LAH/3746 Thèse Bibliothèque principale Thèses Disponible Permalink
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