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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

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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 detailCompositional, Physical, Antioxidant and Sensory Characteristics of Novel Syrup from Date Palm (Phoenix dactylifera L.)
Ben Thabet, I.; Besbes, S.; Masmoudi, M. et al

in Food Science & Technology International (2009), 15(6), 583-590

This study is a contribution to valorise date palm sap (Phoenix dactylifera L.) by elaboration of high quality syrup. Sap was concentrated by evaporation and the obtained product was characterized by its ... [more ▼]

This study is a contribution to valorise date palm sap (Phoenix dactylifera L.) by elaboration of high quality syrup. Sap was concentrated by evaporation and the obtained product was characterized by its physicochemical, rheological, thermal, sensory properties and by its antioxidant activity. Syrups from date palm sap have a good nutritional value marked by high amounts of sugars (58-75 g/100 g fresh matter basis), minerals (2.1-2.6 g/100 g fresh matter basis) and phenolics (147.61-224.55 mg of ferulic acid equivalents/kg fresh weight). Syrup also presents an antioxidant activity that appears related to total phenolic content. Rheological properties indicate that syrup preserves a Newtonian behavior from 10 degrees C to 55 degrees C well modeled by Arrhenius equation. Hedonic evaluation showed that consumers' appreciation of date palm syrup was not significantly different to the most known sap syrup: maple syrup. [less ▲]

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See detailPreparation and characterization of osmodehydrated fruits from lemon and date by-products
Masmoudi, M.; Besbes, S.; Blecker, Christophe ULg et al

in Food Science & Technology International (2007), 13(6), 405-412

An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40 degrees C, maintained using an oven, or a water ... [more ▼]

An osmotic dehydration process (ODP) was established in order to formulate osmodehydrated fruits from lemon and date by-products. ODP was conducted at 40 degrees C, maintained using an oven, or a water bath with continuous stirring. The kinetics of the osmodehydration in a water bath showed a better mass transfer. Then, osmodehydrated fruit (ODF) preparations of about 40 degrees Brix were formulated using different isotonic solutions (sucrose, glucose/sucrose, glucose, and date juice). All the formulated products showed better characteristics (lower acidity, higher sugar content, etc.) than the untreated lemon by-product. The isotonic solution composition influenced their physical characteristics such as microstructure and viscosity. In fact, ODF prepared in glucose and glucose/sucrose solutions presented more open structures, lower viscosities, and water holding capacities (WHC) than the others. The products were microbiologically stable during 3 months at 4 degrees C. These results support the valorization of lemon and date by-products as ODF that could be consumed or incorporated as an ingredient in food formulations. [less ▲]

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See detailChemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia
Cheikh-Rouhou, S.; Hentati, B.; Besbes, S. et al

in Food Science & Technology International (2006), 12(5), 407-415

The proximate composition of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Bizerta (Tunisia) were investigated for their fatty acid composition, and their thermal and physical properties of ... [more ▼]

The proximate composition of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Bizerta (Tunisia) were investigated for their fatty acid composition, and their thermal and physical properties of lipid fraction. The proximate analysis of pine seeds showed the following composition (on a dry-weight basis): protein 22.7%, oil 43.3%, ash 8.3% and total carbohydrate 25.7%. Potassium, magnesium and calcium were the predominant mineral elements present in the seeds and reached, together, about 1%. Oleic and linoleic acids were the major unsaturated fatty acids (27.3 and 48.8%, respectively), while the main saturated one was palmitic acid (8.75%). Myristic, myristoleic, palmitoleic, margaric, margaroleic, stearic, linolenic, arachidic, eicosenoic, eicosadienoic eicosatrienoic behenic and lignoceric acids were also detected. Thermal profile of Pinus halepensis Mill. seed oil, determined by its DSC melting curve, showed that the entire liquefaction of the Aleppo pine seed oil occurs at -8 degrees C. GeLab colour parameters (L*, a*, b*), oxidative stability by Rancimat test and viscosity were also determined. Physicochemical properties of the oil include: saponification number 190, peroxide value 3.18, iodine index 117, and a low acidity of 0.61%. Results suggested that the production of oil from Pinus halepensis seeds could provide a potential use in food, pharmaceutical, cosmetics and other non-food industries. [less ▲]

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See detailQuality characteristics and oxydative stability of date seed oil during storage.
Besbes, Souhail; Blecker, Christophe ULg; Deroanne, Claude et al

in Food Science & Technology International (2004), 10(5), 333-338

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See detailQuality characteristics and oxidative stability of date seed oil during storage
Besbes, S.; Blecker, Christophe ULg; Deroanne, Claude et al

in Food Science & Technology International (2004), 10(5), 333-338

Studies were conducted on some quality characteristics of date seed oil from two date palm cultivars (Phoenix dactylifera L.): Deglet Nour and Allig. The following values were obtained for Deglet Nour and ... [more ▼]

Studies were conducted on some quality characteristics of date seed oil from two date palm cultivars (Phoenix dactylifera L.): Deglet Nour and Allig. The following values were obtained for Deglet Nour and Allig cultivars respectively: unsaponifiable matter 8.92-7.76%, iodine value 45.49-44.08, total phenols 520.81-220.32 mug/g oil, chlorophylls 0.86-0.58 mug/g oil, viscosity 18.50-20.50 mPa.s, refractive index 1.457-1.462, acidity 1.06-2.10mg KOH/g oil and peroxide index 16.00-25.00 meq O-2/100g oil. Lipid fractionation of date seed oil yielded 98.30-97.30% neutral lipids, 97.26-96.90% triglycerides, 0.25-0.18% phospholipids and 0.36-0.31% sterols. Gas-liquid chromatography revealed that the major unsaturated fatty acid was oleic acid (39.17-42.13%) while the main saturated fatty acid was lauric acid (24.34-22.56%). Date seed oil showed high medium molecular weight triglycerides (C32-C42, about 27%). Extinction coefficients at 232 nm and 270 nm increased slightly during 40 days in oven (60degreesC) showing that date seed oil could be easily stored. The production of oil from date seeds provides the use of a renewable resource, and at the same time adding value to agricultural products. [less ▲]

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See detailHigh presure: a unique tool for pressurisation
Dumoulin, Mireille ULg; Hayashi, Rikimaru

in Food Science & Technology International (1998), 4

Detailed reference viewed: 12 (2 ULg)