Search Results - "Ajana, Hamid"
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Quality approach towards ISO/IEC 17025 accreditation at the center of analysis and characterization of Marrakesh Cadi Ayyad University: metrology stakes
Published in International journal of metrology and quality engineering (2024)“…In the context of the European Tempus project “Quality in Higher Agricultural Education in the Mediterranean (QESAMED)”, Analysis and Characterization Center…”
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2
Membrane-based simultaneous degumming and deacidification of vegetable oils
Published in Innovative food science & emerging technologies (2005)“…An efficient membrane based process for simultaneous degumming and deacidification of vegetable oil was investigated. Appropriate crude oil conditioning allow…”
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3
Effects of a membrane-based soft purification process on olive oil quality
Published in Food chemistry (01-10-2005)“…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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4
Soft purification of lampante olive oil by microfiltration
Published in Food chemistry (2005)“…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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5
Adsorptive fouling of inorganic membranes during microfiltration of vegetable oils
Published in European journal of lipid science and technology (01-04-2003)“…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
Published in European journal of lipid science and technology (01-01-2004)“…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
Published in European journal of lipid science and technology (01-03-2004)“…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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