References of "Attia, Hamadi"
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See detailDietary fibre and fibre-rich by-products of food processing characterisation, technological functionality and commercial applications: a review
Elleuch, mohamed; Bedigian, Dorothy; Roiseux, Olivier et al

in Food Chemistry (2011), 124

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See detailSynthèse des connaissances sur la déshydratation osmotique
Bchir, Brahim ULg; Besbes, Souhail; Giet, Jean-Michel ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2011), 15(1), 129-142

Parmi les procédés de conservation des produits végétaux, la déshydratation osmotique présente un intérêt économique et nutritionnel certain. Cette technique, économe en énergie, est susceptible de ... [more ▼]

Parmi les procédés de conservation des produits végétaux, la déshydratation osmotique présente un intérêt économique et nutritionnel certain. Cette technique, économe en énergie, est susceptible de prolonger la période de disponibilité des produits alimentaires et leur confère des propriétés sensorielles nouvelles et appréciées. Elle permet ainsi aux acteurs de la filière agro-alimentaire d’écouler leurs productions à de meilleurs prix et aux consommateurs d’en disposer tout au long de l’année. Cette technique est un outil facile à mettre en place, surtout dans les pays en voie de développement, en raison de son faible cout. Le présent article a pour objectif de présenter une synthèse de la littérature concernant la technique de déshydratation osmotique afin d’en rappeler les bases théoriques et pratiques, mais aussi d’en préciser les nouvelles tendances et voies de recherches récentes. [less ▲]

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See detailEffect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds
Bchir, Brahim ULg; Besbes, Souhail; Karoui, Romdhane et al

in Food and Bioprocess Technology (2010)

The drying of pomegranate seeds was investigated <br />at 40 °C, 50 °C and 60 °C with air velocity of 2 m/s. <br />Prior to drying, seeds were osmodehydrated in 55 °Brix <br />sucrose solution for 20 min ... [more ▼]

The drying of pomegranate seeds was investigated <br />at 40 °C, 50 °C and 60 °C with air velocity of 2 m/s. <br />Prior to drying, seeds were osmodehydrated in 55 °Brix <br />sucrose solution for 20 min at 50 °C. The drying kinetics <br />and the effects of osmotic dehydration (OD) and air-drying <br />temperature on antioxidant capacity, total phenolics, colour <br />and texture were determined. Analysis of variance revealed <br />that OD and air-drying temperature have a significant <br />influence on the quality of seeds. Both anthocyanin and <br />total phenolic contents decreased when air-drying temperature <br />increased. The radical diphenylpicril-hydrazyl activity <br />showed the lowest antioxidant activity at 60 °C. Both <br />chromatic parameters (L*, C* and h°) and browning index <br />were affected by drying temperatures, which contributed to <br />the discolouring of seeds. The final product has 22%, 20% <br />and 16% of moisture; 0.630, 0.478 and 0.414 of aw; 151, <br />141 and 134 mg gallic acid equivalent/100 g fresh matter <br />(FM) of total phenolics; 40, 24, 20 mg/100 g FM of <br />anthocyanins and 46%, 39% and 31% of antioxidant <br />activity, for drying temperatures of 40 °C, 50 °C and <br />60 °C, respectively. In view of these results, the temperature <br />of 40 °C is recommended as it has the lowest impact on <br />the quality parameters of the seeds. Differential scanning <br />calorimetry data provided complementary information on <br />the mobility changes of water during drying. Glass <br />transition temperature (Tg′) depends on moisture content <br />and as consequence, on drying conditions. In fact, Tg′ of <br />seeds dried at 60 °C (Tg′=−21 °C) was higher than those <br />dried at 50 °C (Tg′=−28 °C) or 40 °C (Tg′=−31 °C) and <br />osmodehydrated seeds (Tg′=−34 °C). During OD and <br />drying process, the texture of seeds changed. The thickness <br />of seeds shrank by 55% at 60 °C. [less ▲]

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See detailUtilisation du jus de datte comme milieu d’immersion pour la déshydratation osmotique des graines de grenade
Bchir, Brahim ULg; Besbes, Souhail; Karoui, Romdhane et al

Poster (2010, October 14)

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See detailChemical characteristics and oxidative stability of sesame paste, and olive oils.
Borchani, C.; Besbes, Souhail; Blecker, Christophe ULg et al

in Journal of Agricultural Science and Technology (2010), 12

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See detailOsmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base
Bchir, Brahim ULg; Besbes, Souhail; Karoui, Romdhane et al

in Food and Bioprocess Technology (2010)

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass ... [more ▼]

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice <br />varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching <br />of natural solutes from seeds into the solution, which is <br />quantitatively not negligible, and might have an important <br />impact on the sensorial and nutritional value of seeds and date <br />juices. Both scanning electron microscopy and texture <br />(compression) analysis revealed that osmotic dehydration <br />process induced modifications of seed texture and cell <br />structure. Sucrose was found to be the essential element which <br />influences the texture of seed and the viscosity of date juice. <br />Additionally, natural sugar present in date juice permits <br />substituting 35% of the total quantity of sucrose added to the <br />osmotic solution. [less ▲]

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See detailChemical properties of 11 date cultivars and their corresponding fibers extracts.
Borchani, C.; Besbes, Souhail; Blecker, Christophe ULg et al

in African Journal of Biotechnology (2010), 9(26), 4096-4105

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See detailCharacterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach
Ben Thabet, Imène; Francis, Frédéric; De Pauw, Edwin et al

in Food Chemistry (2010)

The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety, were analysed by the application of two-dimensional electrophoresis (2DE). Identification was ... [more ▼]

The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety, were analysed by the application of two-dimensional electrophoresis (2DE). Identification was carried out by mass spectrometry analyses. The SDS–PAGE patterns showed more than 100 spots of which 52 spots were identified. A proportion of the identified proteins were related to Saccharomyces cerevisiae that may belong to the natural microflora of date palm sap. These proteins are principally involved in glycolysis. While other proteins were assigned to be vegetable proteins, probably a mixture of proteins from the vascular system, which have several biological functions within the palm tree. Thus, we found enzymes involved in stress and defence reactions, in glycolysis, and photosynthesis reactions. Other enzymes are associated with carbohydrates and proteins metabolisms. [less ▲]

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See detailEffect of the addition of deffated date seeds on wheat dough performance and bread quality.
Bouaziz, M. A.; Besbes, Souhail; Blecker, Christophe ULg et al

in Journal of Texture Studies (2010), 41

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See detailPectin extraction from lemon by-product with acidified date juice : effect of extraction conditions on chemical composition of pectin.
Masmoudi, M.; Besbes, Souhail; Chaabouni, M. et al

in Food Science & Technology International (2010), 16(2), 105-114

The microstructure and the rheological properties of lemon-pectin mixtures were studied and compared to those of pure lemon (high methoxyl: HM) and date (low methoxyl: LM) pectins. Rheological properties ... [more ▼]

The microstructure and the rheological properties of lemon-pectin mixtures were studied and compared to those of pure lemon (high methoxyl: HM) and date (low methoxyl: LM) pectins. Rheological properties were carried out in the presence of 30%, 45% and 60% sucrose, and increasing calcium concentrations (0-0.1%). The presence of date with lemon pectin led to a gel formation at 45% sucrose and in the presence of calcium, which was not the case for lemon pectin alone under the same conditions. It is suggested that lemon and date pectins interacted, leading to gel formations at different gelling temperatures, which were strongly dependant on degree of methylation. These results were confirmed by scanning electron microscopy, which revealed inhomogeneous gels where dense aggregated network and loose, open network areas were present. Addition of calcium to pectin mixture gels led to stronger and faster gel formation. [less ▲]

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See detailOSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT
Bchir, Brahim ULg; Souhail, Besbes; Attia, Hamadi et al

in Journal of Food Process Engineering (2010)

The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. The process was carried out at 50C in a 55°Brix solution of sucrose. Freezing pomegranate seeds before osmotic ... [more ▼]

The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. The process was carried out at 50C in a 55°Brix solution of sucrose. Freezing pomegranate seeds before osmotic dehydration involved an increase of effective diffusivity and a reduction in dehydration time. The most significant changes of water loss (WL) (46 g/100 g of fresh seeds [FS]) and solids gain (SG) (7 g/100 g of FS) took place during the first 20 min for frozen seeds. After this period, seeds WL and SG ranged on average close to 43 and 8 g/100 g of FS, respectively. Osmotic dehydration was slower starting from fresh fruits but led to a higher rate of WL (62 g/100 g of FS) at the end of the process. Both scanning electron microscopy and texture analysis showed a destruction of cell structure and seed texture during the pretreatment (freezing). The same techniques also revealed a texture/structure modification induced by the osmotic dehydration process [less ▲]

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See detailDate Fiber Concentrate: Chemical Compositions, Functional Properties and Effect on Quality Characteristics of Beef Burgers
Besbes, Souhail; Ghorbel, Raoudha; Ben Salah, Riadh et al

in Journal Of Food And Drug Analysis (2010), 18(1), 8-14

Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in ... [more ▼]

Chemical composition of second-grade dates (with hard texture) from Tunisian Deglet Nour cultivar was similar to that of commercial dates. Date fiber concentrate (DFC) was extracted and characterized in terms of chemical composition and techno-functional properties. DFC showed interesting functional properties. In fact, it presented high water binding capacities (WBC) and oil binding capacities (OBC) reaching 15.82 g/g and 11.31 g/g, respectively. These Values were higher than those reported for the most fruits and vegetable fiber concentrates. The use of DFC in beef burger formulations improves cooking properties, e.g. increase cooking yield and decrease shrinkage and minimize production Cost Without negatively affecting their sensory properties. Results indicate the potentially functional and economic utility Of Phoenix L. Flesh from dry dates as new source of dietary fiber. [less ▲]

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See detailPreparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products
Masmoudi, Manel; Besbes, Souhail; Blecker, Christophe ULg et al

in Fruits (2010), 65(1), 21-29

Introduction. The increase in diabetes and obesity has increased the demand for reduced sugar products such as jams and jellies. Four jelly formulations were prepared using date juice which was enriched ... [more ▼]

Introduction. The increase in diabetes and obesity has increased the demand for reduced sugar products such as jams and jellies. Four jelly formulations were prepared using date juice which was enriched with pectin and lemon flavors. Materials and methods. Reduced quantities of sugars (45% and 55%) were added to the juice at different pH (3 and 3.5). The prepared jellies were evaluated for physico-chemical and sensory properties. Results and discussion. The water activity values for jellies ranged between 0.767 and 0.804, making them safe from the development of the majority of bacteria. The addition of less quantity of sugar, as well as the decreased pH, resulted in significantly firmer jellies, with higher adhesiveness, chewiness and cohesiveness. Sensory evaluation showed that the prepared jellies averaged 4.17-5.47 and 4.59-5.67 for taste and firmness, respectively, in a 7-point hedonic scale consumer acceptance study. The most appreciated jellies were those prepared with the lowest sugar content, with a slight preference for that with a pH of 3.5. Significant differences were not found between scores for the other sensory attributes (color, transparency, brightness, odor and springiness). [less ▲]

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See detailOsmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization
Bchir, Brahim ULg; Souhail, Besbes; Attia, Hamadi et al

in International Journal of Food Science & Technology (2009), 44

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most ... [more ▼]

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose ⁄ sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar [less ▲]

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See detailAdding value to hard date (Phoenix dactylifera L.): compositional and sensory characteristics of date jame.
Besbes, Souhail; Drira, Lobna; Blecker, Christophe ULg et al

in Food Chemistry (2009), 112(112), 406-411

Second-grade dates (with a hard texture) from three potential Tunisian cultivars (Deglet Nour, Allig and Kentichi) showed the same sugar (similar to 73.30-89.55 g/100 g dry matter), fibre (similar to 7.95 ... [more ▼]

Second-grade dates (with a hard texture) from three potential Tunisian cultivars (Deglet Nour, Allig and Kentichi) showed the same sugar (similar to 73.30-89.55 g/100 g dry matter), fibre (similar to 7.95-18.83 g/100 g dry matter) and total phenolics (similar to 280.6-681.8 mg of GAE/100 g) content as dates of high quality. Deglet Nour and Kentichi varieties were characterised by a high content of sucrose and low reducing sugar content: contrary to Allig and the majority of other date varieties tested. This work intended to add value to these raw materials by using them in jam production. The corresponding jams were characterised in terms of chemical composition, physical (texture and water retention capacities) and sensory properties. Results showed a significant effect of the date variety on the composition and physical characteristics of date jams. Indeed, Allig jam was richer in reducing sugars and was characterised by its higher firmness and water retention capacity. To test the acceptability of these new products, we compared them with quince jam (the most consumed in Tunisia). Results showed that Allig and Kentichi jams presented a higher overall acceptability. However, quince and Deglet Nour jams did not show any significant differences (P > 0.05). Results from this work revealed essential information that could promote the commercialization of date jam. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailPhysicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactylifera L.)
Ben Thabet, Imene; Besbes, Souhail; Attia, Hamadi et al

in International Journal of Food Properties (2009), 12(3), 659-670

Physicochemical properties of sap from Deglet Nour date palm (Phoenix dactylifera L.) were studied. Composition analysis revealed (on a dry-weight basis) a high content of carbohydrates (94.98 g/100 g of ... [more ▼]

Physicochemical properties of sap from Deglet Nour date palm (Phoenix dactylifera L.) were studied. Composition analysis revealed (on a dry-weight basis) a high content of carbohydrates (94.98 g/100 g of dry matter basis) mainly sucrose, 2.72 g/100g (dry matter basis) of proteins and 2.29 g/100 g (dry matter basis) of ash. Date palm sap also contains 7.64 mg gallic acid equivalent/100 ml of total polyphenol. Thus, date palm sap showed antioxidant activity with a percentage inhibition of the DPPH radical value of 47.64%. Surface and foaming properties were also performed by drop volume and bubbling method, respectively. Equilibrium surface tension of fresh sap was 63.51 mN/m. Freeze-drying method preserved surface activity. Native sap showed better foam power (1.03) and foam stability (1150 s) than solutions prepared from lyophilised sap (5-30 g /100g of solution). Results demonstrated that this natural juice could be regarded as functional food due to its high nutritional value, antioxidant activity, surface activity, and foam power. [less ▲]

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See detailSterol Composition Of Black Cumin (Nigella Sativa L.) And Aleppo Pine (Pinus Halepensis Mill.) Seed Oils
Cheikh-Rouhou, Salma; Besbes, Souhail; Lognay, Georges ULg et al

in Journal of Food Composition and Analysis (2008), 21(2), 162-168

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See detailOptimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology
Masmoudi, Manel; Besbes, Souhail; Chaabouni, Moncef et al

in Carbohydrate Polymers (2008), 74(2), 185-192

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for ... [more ▼]

Response surface methodology was used to optimize pectin recovery from lemon by-product using an acidified date juice as extraction solution. When enriched in pectin, this latter can be useful for preparation of date-lemon jelly. The effects of three parameters namely temperature, pH and extraction time, on pectin extraction were Studied. The fitted mathematical model allowed Lis to plot response surfaces as well as isoresponse curves and to determine optimal extraction conditions. Results clearly indicated that the temperature was the main factor influencing the pectin yield which increased with temperature and time or decreasing pH. The selected optimal conditions were: temperature 84.34 degrees C extraction time 3 h 34 min and pH 2.8. These conditions yielded about 11.21%, of pectin versus 10.89% for the predicted value. (C) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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See detailProtein And Amino Acid Profiles Of Tunisian Deglet Nour And Allig Date Palm Fruit Seeds
Bouaziz, Mohamed; Besbes, Souhail; Blecker, Christophe ULg et al

in Fruits (2008), 63(1),

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See detailDate flesh: Chemical composition and characteristics of the dietary fibre
Elleuch, Mohamed; Besbes, Souhail; Roiseux, Olivier et al

in Food Chemistry (2008), 111(3), 676-682

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also ... [more ▼]

The date by-products of two date palm (Phoenix dactylifera L.) cultivars, Deglet-Nour and Allig, from the Degach region (Tunisia), were analysed for their main chemical composition. Studies were also conducted on the physicochemical properties (colour, water and oil-holding capacity and theological behaviour) of dietary fibre (DF) extracted from date flesh. The following values (on a dry matter basis: DM) were obtained for fleshes of Deglet-Nour and Allig cultivars, respectively: sucrose 52.7% and 13.9%, glucose 13.7% and 29.9%, fructose 12.6% and 29.0%, total dietary fibre 14.4% and 18.4%, protein 2.1% and 3%, ash 2.5% and 2.52%. Insoluble DF, the major fraction of total DF, constituted 9.19-11.7% DM for Deglet-Nour and Allig, respectively. The elaboration of DF concentrates from date fleshes was characterised by an extraction yield of 67%. The chemical composition of these DF concentrates showed high total DF contents (between 88% and 92.4% DM) and low protein and ash contents (8.98-9.12% and 2.0-2.1% DM, respectively). The DF concentrates showed a high water-holding capacity (similar to 15.5 g water/g sample) and oil-holding capacity (similar to 9.7 g oil/g sample),and pseudoplasticity behaviour of their suspensions. Thus, date DF concentrates may not only be an excellent source of DF but an ingredient for the food industry. (c) 2008 Elsevier Ltd. All rights reserved. [less ▲]

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