Search Results - "Karoui, Romdhane"

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems--a Review by Karoui, Romdhane, Blecker, Christophe

“…The present review gives an overview of the use of fluorescence spectroscopy (i.e., conventional, excitation-emission matrix, and synchronous fluorescence) for…”
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Physicochemical, Rheology, and Mid-Infrared Spectroscopy Techniques for the Characterization of Artisanal and Industrial Maroilles Cheeses by Karamoko, Gaoussou, Karoui, Romdhane

“…The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters,…”
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A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein by Karoui, Romdhane, Bouaicha, Inès

“…In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an…”
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Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review by Nhouchi, Zeineb, Botosoa, Eliot Patrick, Karoui, Romdhane

“…Sensorial, nutritional and microbiological deteriorations of alveolar bakeries are mostly hazardous for producers that are threatened by the loss of consumers’…”
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Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques by Vilkova, Daria, Kondratenko, Elena, Chèné, Christine, Karoui, Romdhane

“…The impact of repeated freeze–thaw cycles (one, two, three, and four) on the quality of Russian sturgeon ( Acipenser gueldenstaedtii ) samples kept in the…”
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Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan by Blecker, Christophe, Habib-Jiwan, Jean-Michel, Karoui, Romdhane

“…► Monitoring rennet coagulation process by fluorescence and turbiscan. ► Differentiation between gel coagulation process according to heat treatment. ►…”
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Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate by Sebii, Haifa, Karra, Sirine, Blecker, Christophe, karoui, Romdhane, Attia, Hamadi, Besbes, Souhail

“…The rheological properties and the secondary structures of date palm pollen concentrates were investigated in the present study. The sonication pretreatment…”
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Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches by Moufle, Anne-Laure, Jamet, Julie, Karoui, Romdhane

“…The aims of the present study were, first, to identify the quality changes occurring in sterilized vanilla and strawberry pudding during storage at 20 °C;…”
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Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies by Botosoa, Eliot Patrick, Karoui, Romdhane

“…The potential of spectroscopic (i.e. mid-infrared and front-face fluorescence) and physicochemical methods combined with chemometric tools was investigated for…”
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Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties by Bchir, Brahim, Karoui, Romdhane, Danthine, Sabine, Blecker, Christophe, Besbes, Souhail, Attia, Hamadi

“…This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality,…”
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Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties by Cremer, Gilles, Danthine, Sabine, Van Hoed, Vera, Dombree, Anne, Laveaux, Anne-Sophie, Damblon, Christian, Karoui, Romdhane, Blecker, Christophe

“…Hydroxypropyl cellulose (HPC) is a water-soluble polymer with many applications in food, pharmaceutical, medical, or paints industries. Past studies have…”
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Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate by Sebii, Haifa, Karra, Sirine, Bchir, Brahim, Nhouchi, Zeineb, Ghribi, Abir Mokni, Karoui, Romdhane, Blecker, Christophe, Besbes, Souhail

“…The present study was attempted to investigate the effect of succinylation, as chemical modification, on the functionality of male date palm pollen protein…”
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Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds by Bchir, Brahim, Besbes, Souhail, Karoui, Romdhane, Attia, Hamadi, Paquot, Michel, Blecker, Christophe

“…The drying of pomegranate seeds was investigated at 40 °C, 50 °C and 60 °C with air velocity of 2 m/s. Prior to drying, seeds were osmodehydrated in 55 °Brix…”
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Chemical Characterization and Biological Activities Evaluation of Myrtus communis L. Essential Oil Extraction By-Product towards Circular Economy and Sustainability by Abdessemed, Meriem, Bouacida, Saoussen, Turki, Mohamed, Ben Haj Koubaier, Hayet, Omrani, Souha, Allouache, Radia, Bouzouita, Nabiha, Karoui, Romdhane, Snoussi, Ahmed

“…Essential oil (EO) extraction is a widespread practice generating huge amounts of solid plant by-products a potential source of bioactive compounds, on the one…”
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Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation by Moufle, Anne-Laure, François, Pierre-Alexis, Jamet, Julie, Karoui, Romdhane

“…The objective of the present study was to reproduce in 4 months the quality changes that occur in shelf-stable strawberry pudding after 1 year of storage. A…”
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Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity by Botosoa, Eliot Patrick, Chèné, Christine, Blecker, Christophe, Karoui, Romdhane

“…This paper presents a study on sponge cakes produced at the pilot scale and monitored during ageing (i.e. 1, 3, 6, 9, 16 and 20 day(s)) by different analytical…”
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Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review by Kamal, Mohammad, Karoui, Romdhane

“…Authenticity of dairy products has become an urgent issue for producers, researchers, governments, consumers and so on due to the increase of falsification…”
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Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base by Bchir, Brahim, Besbes, Souhail, Karoui, Romdhane, Paquot, Michel, Attia, Hamadi, Blecker, Christophe

“…Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed…”
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Common components and specific weights analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening by Karoui, Romdhane, Dufour, Éric, De Baerdemaeker, Josse

“…Twelve semi-hard (Raclette) cheeses, belonging to four brand products, namely A ( n = 3), B ( n = 3), C ( n = 3) and D ( n = 3), were produced during summer…”
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Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations by Hassoun, Abdo, Karoui, Romdhane

“…Although being one of the most vulnerable and perishable products, fish and other seafoods provide a wide range of health-promoting compounds. Recently, the…”
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