Search Results - "Louka, N."

Time-Dependent Effect of Surface Material on Lactobacillus rhamnosus GG Biofilm Formation and Gene Expression by Nahle, S., Atoui, A., Assaf, J. C., El Khoury, A., Louka, N., Chokr, A.

“…Formation of Lactobacillus rhamnosus GG biofilm on three different abiotic supports (glass, stainless steel, and polystyrene) over a five-day incubation period…”
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Sorption isotherms of potato slices dried and texturized by controlled sudden decompression by Iguedjtal, T., Louka, N., Allaf, K.

“…Controlled sudden decompression to a vacuum (DIC) was used to confer a porous structure to partially dehydrated foods by expanding them and facilitating the…”
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Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the vacuum”: Application to potatoes, carrots and onions by Louka, N, Allaf, K

“…A procedure, Controlled Sudden Decompression (Détente Instantanée Contrôlée DIC ®) has been developed to impart a porous structure to partially dried pieces of…”
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Thermomechanical process intensification for oil extraction from orange peels by Rezzoug, S.-A., Louka, N.

“…The study investigated the intensification and improvement of oil extraction from orange peel through a thermomechanical process: the instantaneous controlled…”
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New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on Potatoes by Louka, N, Allaf, K

“…A new texturizing process, Controlled Sudden Decompression (Détente Instantanée Contrôlée “DIC®“), has been developed to improve the quality of hot-air dried…”
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Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression: General patterns for the variation of the expansion ratio by Louka, N, Juhel, F, Allaf, K

“…Quality of dried vegetables texturized by Controlled Sudden Decompression (Détente Instantanée Contrôlée DIC ®) was studied through the expansion ratio, the…”
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Real-time 3D radiation risk assessment supporting simulation of work in nuclear environments by Szőke, I, Louka, M N, Bryntesen, T R, Bratteli, J, Edvardsen, S T, RøEitrheim, K K, Bodor, K

“…This paper describes the latest developments at the Institute for Energy Technology (IFE) in Norway, in the field of real-time 3D (three-dimensional) radiation…”
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Effect of compressed carbon dioxide on microbial cell viability by Debs-Louka, E, Louka, N, Abraham, G, Chabot, V, Allaf, K

“…In order to study the influence of compressed carbon dioxide, over a range of pressures (1.5 to 5.5 MPa) and exposure times (up to 7 h), on the survival of…”
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Comprehensive support for nuclear decommissioning based on 3D simulation and advanced user interface technologies by Szőke, István, Louka, Michael N., Bryntesen, Tom-Robert, Edvardsen, Svein-Tore, Bratteli, Joachim

“…There is an increasing international focus on the need to optimise decommissioning strategies, driven by the anticipation of high costs and major effort for…”
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An Investigation of Speech Features, Plant System Alarms, and Operator–System Interaction for the Classification of Operator Cognitive Workload During Dynamic Work by Braarud, Per Ø., Bodal, Terje, Hulsund, John E., Louka, Michael N., Nihlwing, Christer, Nystad, Espen, Svengren, Håkan, Wingstedt, Emil

“…Objective To investigate speech features, human–machine alarms, and operator–system interaction for the estimation of cognitive workload in full-scale…”
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Effect of the Main Processing Parameters of the Instantaneous Controlled Pressure Drop Process on Oil Isolation from Rosemary Leaves. Kinetics Aspects by Rezzoug, S. A., Louka, N., Allaf, K.

“…Experiments to isolate the essential oil from rosemary (Rosmarinus officinalis L.) were carried out using a new extraction process: "Détente Instantanée…”
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Study of a new extraction process: controlled instantaneous decompression. Application to the extraction of essential oil from rosemary leaves by Rezzoug, S. A., Baghdadi, M. W., Louka, N., Boutekedjiret, C., Allaf, K.

“…Experiments to extract the essential oil from rosemary (Rosmarinus officinalis L.) were carried out using a new process: 'Détente Instantanée Contrôlée (DIC)…”
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Effect of bonded amalgam restorations on microleakage by Al-Jazairy, Y H, Louka, A N

“…The purpose of this study was to evaluate quantitatively the effectiveness of adhesive dentin bonding systems in decreasing microleakage at the tooth-amalgam…”
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DRYING OF BAKER'S YEAST BY A NEW METHOD: DEHYDRATION BY SUCCESSIVE PRESSURE DROPS (DDS). EFFECT ON CELL SURVIVAL AND ENZYMATIC ACTIVITIES by Rakotozafy, H., Louka, N., Thérisod, M., Thérisod, H., Allaf, K.

“…Dehydration by Successive Pressure Drops (DDS) is a new unit operation, based on a repetition of compression/decompression cycles. In this work, we present the…”
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New process for texturing partially dehydrated biological products using Controlled Sudden Decompression to The vacuum. Application en potatoes by Louka, N., Allaf, Karim

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Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the vacuum” by Louka, N, Allaf, K

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Sorption isotherms of potato slices dried and texturized by Instant controlled compression pressure - drop by Iguedjtal, T., Louka, N., Allaf, Karim

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A novel colorimetry analysis used to compare different drying fish processes by Louka, Nicolas, Juhel, Frédéric, Fazilleau, Victurnien, Loonis, Pierre

“…The colour of dried fish is a measure of their biochemical and structural degradation. In this study a novel method for measuring colour by image processing is…”
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Quality studies on various types of partially dried vegetables texturized by Controlled Sudden Decompression by Louka, N, Juhel, F, Allaf, K

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study of dehydration of fish using successive pressure drops (DDS) and controlled instantaneous pressure drop (DIC) by Haddad, J, Juhel, F, Louka, N, Allaf, K

“…Many studies have recently been carried out with a view to improve the processes used in drying foodstuffs. Optimization of the classical methods has been…”
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