References of "Kchaou, Wissal"
     in
Bookmark and Share    
Full Text
See detailVALORISATION DES ECARTS DE TRIAGE DE DATTES TUNISIENNES: ETUDE DES ACTIVITES ANTIOXYDANTE, ANTIMICROBIENNE ET CYTOTOXIQUE DES ANTIOXYDANTS DE LA PULPE
KCHAOU, Wissal; ABBÈS, Fatma; BEN MANSOUR, Riadh et al

Conference (2016, March 21)

Detailed reference viewed: 12 (1 ULg)
Full Text
Peer Reviewed
See detailPhenolic profile, antibacterial and cytotoxic properties of second grade date extract from Tunisian cultivars (Phoenix dactylifera L.)
Kchaou, Wissal; Abbès, Fatma; Ben Mansour, Riadh et al

in Food Chemistry (2016), (194), 1048-1055

The present study aimed to investigate the phenolic profile of second grade date extracts and evaluate their antimicrobial and cytotoxic activities with regard to some pathogenic microorganisms. Phenolic ... [more ▼]

The present study aimed to investigate the phenolic profile of second grade date extracts and evaluate their antimicrobial and cytotoxic activities with regard to some pathogenic microorganisms. Phenolic content was analyzed by HPLC. Antimicrobial activity was evaluated by the agar disk diffusion method, and in vitro cytotoxic activity was examined by cell proliferation assay. The results revealed that second grade dates presented three benzoic acids, five cinnamic acids and two flavonoids, with the predominance of q-coumaric acid (1998.80 lg/100 g). The antimicrobial activities showed that the date extracts were active against Gram (+) and Gram (-) bacteria, showing marked activity against Escherichia coli with an inhibition zone of 25 mm. Cytotoxicity assays showed that the date extracts were able to inhibit the proliferation of HeLa cell lines. The results confirmed that the date extracts were rich in biologically active compounds that are highly valued in the functional food and nutraceutical industries. [less ▲]

Detailed reference viewed: 34 (6 ULg)
Full Text
Peer Reviewed
See detailEffect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup
Abbès, Fatma; Masmoudi, Manel; Kchaou, Wissal et al

in LWT - Food Science and Technology (2015), 60

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes ... [more ▼]

A knowledge of rheological properties is of importance in processing, handling, process design, product development and quality control. This study investigates the effect of commercial hydrolytic enzymes (pectinase and cellulase) on rheological properties and glass temperature transition of date syrup. Date syrups obtained by enzymatic extraction exhibited a quasi Newtonian behaviour. The enzyme-treated date syrups showed the highest values of activation energy (Ea). Therefore, these syrups showed the most temperature dependency. Dynamic shear results revealed viscous behaviour for date syrups indicating that both syrups displayed liquid-like behaviour. Temperature significantly affected both (G') and (G''). The glass transition temperature (Tg) of date syrups varied between -39.56 and -45.74 °C depending on their composition. Glass transition temperature of date syrups decreased linearly with an increase in water content. [less ▲]

Detailed reference viewed: 21 (1 ULg)
Full Text
Peer Reviewed
See detailEffect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup
Abbès, Fatma; Besbes, Souhail; Bchir, Brahim ULg et al

in Food Science & Technology International (2013), 19

Detailed reference viewed: 79 (21 ULg)