Search Results - "M’hir, Sana"

Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design by M'hir, Sana, Ziadi, Manel, Mejri, Asma, Ayed, Lamia

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Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice by M’hir, Sana, Mejri, Asma, Atrous, Hajer, Ayed, Lamia

“…Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is…”
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Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review by Ayed, Lamia, M'hir, Sana, Nuzzolese, Domenico, Di Cagno, Raffaella, Filannino, Pasquale

“…This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We…”
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Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides by M'hir, Sana, Ayed, Lamia, De Pasquale, Ilaria, Fanizza, Elisabetta, Tlais, Ali Zein Alabiden, Comparelli, Roberto, Verni, Michela, Latronico, Rosanna, Gobbetti, Marco, Di Cagno, Raffaella, Filannino, Pasquale

“…Different types of milk are used in the production of milk kefir, but little information is available on the release of potentially antioxidant…”
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Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation by M'hir, Sana, Filannino, Pasquale, Mejri, Asma, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ayed, Lamia

“…This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method…”
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Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review by M’hir, Sana, Minervini, Fabio, Di Cagno, Raffaella, Chammem, Nadia, Hamdi, Moktar

“…Bacteria belonging to the genus Enterococcus spp.—a member of the lactic acid bacteria group—are natural inhabitants of various environments, including…”
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Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation by Mnif, Wissem, Kasmi, Mariam, M’Hir, Sana, Benabda, Olfa, Hamdi, Mokhtar

“…This research was carried for the coproduction of two industrial enzymes: α-amylase and protease via SSF by Rhizopus oryzae on humidified bread waste…”
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Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages by Ayed, Lamia, Hamdi, Mokhtar, M’Hir, Sana

“…In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering…”
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Evaluation of the Efficiency of Ethanol Precipitation and Ultrafiltration on the Purification and Characteristics of Exopolysaccharides Produced by Three Lactic Acid Bacteria by Boisset-Helbert, Claire, Mokhtar, Ferid, Zaafouri, Kaouther, M’Hir, Sana, Bouzaiene, Taroub, Ziadi, Manel, Hamdi, Mokhtar

“…Exopolysaccharides (EPS) produced by three Lactic Acid Bacteria strains, Lactococcus lactis SLT10, Lactobacillus plantarum C7, and Leuconostoc mesenteroides…”
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Bioreactor Scale-Up and Kinetic Modeling of Lactic Acid and Biomass Production by Enterococcus faecalis SLT13 during Batch Culture on Hydrolyzed Cheese Whey by Hamdi, Mokhtar, Aydi, Abdelkarim, M’Hir, Sana, Ziadi, Manel

“…Kinetic modeling of biomass and lactic acid production by Enterococcus faecalis SLT13 have been developed during batch culture in M17 and Hydrolyzed Cheese…”
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Proteolytic breakdown of gliadin by Enterococcus faecalis isolated from Tunisian fermented dough by M'hir, Sana, Aldric, Jean-Marc, El-Mejdoub, Thami, Destain, Jaqueline, Mejri, Mondher, Hamdi, Moktar, Thonart, Phillippe

“…The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented…”
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Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology by Ayed, Lamia, Aloui, Hajer, Ziadi, Manel, Mejri, Asma, Rtibi, Kais, M’Hir, Sana, Hamdi, Mokhtar

“…The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit…”
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Sustainable whey processing techniques: Innovations in derivative and beverage production by Ayed, Lamia, M'hir, Sana, Asses, Nedra

“…In the past, whey was often considered a by-product of cheese making with little nutritional value. However, it is now recognized that each whey component has…”
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Microbiological analysis and screening of lactic acid bacteria from Tunisian date palm sap by Ziadi, Manel, Mrsquo hir, Sana, Kbaier, Nedia, Hamdi, Moktar, Ferchichi, Ali

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Proteolytic breakdown of gliadin by Enterococcusfaecalis isolated from Tunisian fermented dough by M'hir, Sana, Aldric, Jean-Marc, El-Mejdoub, Thami, Destain, Jaqueline, Mejri, Mondher, Hamdi, Moktar, Thonart, Phillippe

“…The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented…”
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Microflora distribution and species ratio of Tunisian fermented doughs for bakery industry by Sana, Mrsquo hir, Mondher, Mejri, Moktar, Hamdi

“…Thirty samples of fermented wheat dough microflora, collected from different Tunisian bakeries, were characterised. Forty per cent of the samples contained…”
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