References of "Borchani, C"
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See detailPhysical, functional and structural characterization of the cell wall fractions from baker's yeast Saccharomyces cerevisiae
Borchani, C.; Fonteyn, F.; Jamin, G. et al

in Food Chemistry (2016), 194

The yeast cell wall of Saccharomyces cerevisiae is an important source of β-D-glucan, a glucose homopolymer with many functional, nutritional and human health benefits. In the present study, the yeast ... [more ▼]

The yeast cell wall of Saccharomyces cerevisiae is an important source of β-D-glucan, a glucose homopolymer with many functional, nutritional and human health benefits. In the present study, the yeast cell wall fractionation process involving enzymatic treatments (savinase and lipolase enzymes) affected most of the physical and functional characteristics of extracted fractions. Thus, the fractionation process showed that β-D-glucan fraction F4 had significantly higher swelling power and fat binding capacity compared to other fractions (F1, F2 and F3). It also exhibited a viscosity of 652.12 mPa s and a high degree of brightness of extracted β-D-glucan fraction. Moreover, the fractionation process seemed to have an effect on structural and thermal properties of extracted fractions. Overall, results showed that yeast β-D-glucan had good potential for use as a prebiotic ingredient in food, as well as medicinal and pharmaceutical products. © 2015, Elsevier Ltd. All rights reserved. [less ▲]

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See detailInfluence of oven-drying temperature on physico-chemical and functional properties of date fibre concentrates
Borchani, C.; Besbes, S.; Masmoudi, M. et al

in Food and Bioprocess Technology (2011)

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence ... [more ▼]

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying temperatures of date fibre concentrates (DFC) on their physicochemical and functional properties for possible use as a potential fibre source in the enrichment of food. DFC from 11 Tunisian date cultivars were dried at different temperatures (40, 50 and 60 °C) and analysed regarding proximate composition (moisture, ash, protein and lipids), physicochemical (water activity (aw), pH) and functional properties (water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and emulsifying capacity (EC)). DFC dried at different temperatures showed interesting functional characteristics such as hydration properties, high OHC (2.73–4.60 g oil/g dry fibre) and EC (5.93–12.87%) values. Although drying temperatures promoted little modifications affecting the physicochemical properties of DFC, significant decreases in WHC, SC and EC of DFC were noticed at the highest temperature (60 °C) for most of the date varieties. The observed influence of drying temperature on functional DFC properties calls for the use of low temperature in order to obtain DFC as suitable food ingredient. [less ▲]

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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 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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