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Home
Master
Département Technologie Alimentaires
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Département Technologie Alimentaires
Permanent URI for this collection
http://10.10.20.114:4000/handle/123456789/2355
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Acidité, température, Camembert, égouttage, EST, pH, plan d’échantillonnage
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Algérie
1
Alimentation, caprin, fromage a pâte molle, stockage, Algérie
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Aliments fonctionnels, Probiotiques, Lactobacillus, Bifidobacterium, l’ben, lait fermenté
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Amidon, Pomme de terre, prégélatinisation, Isotherme, Ultrason, Sauce à trancher, Optimisation, modification, viscosité
1
analyse sensorielle
1
Anémie, Grossesse, Carence en fer , Anémie ferriprive, supplémentation ,fer, acide folique.
1
ANNONA CHERIMOLA/POLYPHENOL/OXYDATION/STRESS OXYDATIF/ANTIOXYDANT/INFECTION/BACTERIA/ALGERIE
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Annona muricata , activité cytotoxique ,activité antiproliférative , Activité antioxydante
1
Antioxydant ,DJA, glycémie, HFD rats Saccharose, Stevia.
1
antioxydant, thym, friture, huile de tournesol, oxydation, algerie
1
ANTIOXYDANTE/ANTIMICROBIEN/HUILE ESSENTIELLE/CELERI/APIUM GRAVEOLENS/ALGERIE
1
Arthrospira platensis
1
Audit, Qualité, Boisson gazeuse, Sécurité alimentaire, SMQ.
1
autosuffisance.
1
Babeurre, lait cru, camembert, valorisation, formulation, qualité nutritionnelle et organoleptique
1
BACILLUS VELEZENSIS/ TECHNOLOGIE FROMAGERE/FROMAGE/LAIT/COAGULATION/ENZYME/ALGERIE
1
blé tendre, les fractions de S.G-HPM insolubles, les méthodes de quantification
1
Blé tendre, punaise, pain, farine, valeur boulangère
1
BLE TENDRE/GERME/GRAIN/AMIDON/ACTIVITE ANTIOXYDANTE/VALEUR NUTRITIONNELLE/OXYDATION/LIPIDE/EXPERIMENTATION/ALGERIE
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