Search Results - "AJANA, H"

Soft purification of lampante olive oil by microfiltration by Hafidi, Abdellatif, Pioch, Daniel, Ajana, Hamid

“…An efficient membrane-based process for deacidification of lampante olive oil was investigated. The neutralization of the free fatty acids with appropriate…”
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Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar by Ajana, H, El Antari, A, Hafidi, A

“…From june to february 13 olive samples from Moroccan Picholine olive trees were collected. The oils from the first samples have high acidity levels (>1%). But…”
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Towards an efficient membrane based vegetable oils refining by Pioch, D, Larguèze, C, Graille, J, Ajana, H, Rouviere, J

“…The diversification of the non food uses of vegetable oils and the need for softer processing demands new oil refining processes. Taking advantage of the…”
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Evolution of biometric parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness by AJANA, H, EL ANTARI, A, HAFIDI, A

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Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness by Ajana, H., El Antari, A., Hafidi, A.

“…The evolution of the maturity index during the ripeness of olives from the Moroccan Picholine variety did not show any significant variation before the middle…”
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Membrane-based simultaneous degumming and deacidification of vegetable oils by Hafidi, Abdellatif, Pioch, Daniel, Ajana, Hamid

“…An efficient membrane based process for simultaneous degumming and deacidification of vegetable oil was investigated. Appropriate crude oil conditioning allow…”
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Effects of a membrane-based soft purification process on olive oil quality by Hafidi, Abdellatif, Pioch, Daniel, Ajana, Hamid

“…Because of the high temperatures applied in classical refining processes, many quantitative and qualitative changes occur in the chemical compositions of oils…”
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Adsorptive fouling of inorganic membranes during microfiltration of vegetable oils by Hafidi, Abdellatif, Pioch, Daniel, Ajana, Hamid

“…a The objective of the present paper is to contribute to a better understanding of the fouling phenomenon occurring during microfiltration of crude vegetable…”
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Characterization of vegetable oils-alumina membranes interactions by diffuse reflectance Fourier transform infrared spectroscopy by Hafidi, Abdellatif, Anglaret, Eric, Pioch, Daniel, Ajana, Hamid

“…Adsorption of vegetable oil components, either as pure molecules or as mixtures, on alumina membranes was investigated by diffuse reflectance Fourier transform…”
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Influence of oil conditioning on the permeate flux and cake properties during microfiltration of lampante olive oil by Hafidi, Abdellatif, Pioch, Daniel, Teyssier, Marie-Laure, Ajana, Hamid

“…This work studies the deacidification of lampante virgin olive oil (acidity ranging from 2.15–4.65%) by microfiltration through alumina membrane. The effects…”
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Towards registered designation of origin : chemical and organoleptic characteristics of olive oil of a region of southern Morocco by El Antari, A. (Laboratoire de Technologie des Huiles Programme Olivier INRA-Marrakech, Marrakech (Morocco))El Moudni, A, Ajana, H, Marion, C, Peres, S, Profitt, A, Ambrosino, M.L, Sacchi, R

“…In order to contribute to the elaboration of the first designation of origin concerning Moroccan olive oil, this study reports the results relating to the…”
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Evolution of biometric parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness by Ajana, H, El Antari, A, Hafidi, A

“…La evolucion del indice de madurez durante la maduracion de aceitunas de la variedad Picholine marroqui no mostro variacion significativa antes de mediados de…”
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Towards registered designation of origin : chemical and organoleptic characteristics of olive oil of a region of southern Morocco. [French by El Antari A.El Moudni, A, Ajana H, Marion C, Peres S, Profitt A, Ambrosino M.L, Sacchi R

“…In order to contribute to the elaboration of the first designation of origin concerning Moroccan olive oil, this study reports the results relating to the…”
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