Contribution to the study of camel milk fat globule membrane

in International Journal of Food Sciences & Nutrition (2006), 57(5-6), 382-390

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical ... [more ▼]

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains. [less ▲]

Heating Effects On Some Quality Characteristics Of Date Seed Oil

in Food Chemistry (2005), 91(3), 469-476

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity ... [more ▼]

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 lg/g against 215 lg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period ( 30–40 h). This may indicate that they could bear thermal treatments that could be applied in refining procedures or in culinary treatments such as frying and cooking conditions. We could also expect that they may have a good shelf life. [less ▲]

Physicochemical properties and technological functionality of dietary fibres.

in Food Chemistry (2004), (6), 115-124