Hana Maâlej
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View article: From olive stones waste to valuable resource: Exploring various techniques for cellulose extraction
From olive stones waste to valuable resource: Exploring various techniques for cellulose extraction Open
View article: From Olive Stones Waste to Valuable Resource: Exploring Various Techniques for Cellulose Extraction
From Olive Stones Waste to Valuable Resource: Exploring Various Techniques for Cellulose Extraction Open
View article: Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread Open
The aim of this study was to develop an innovative sourdough using dehydrated okra (Abelmoschus esculentus L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were indi…
View article: Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation
Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation Open
In this work, silver nanoparticles (AgNPs) were elaborated using a simple, low-cost, and reproducible method by thermal treatment at 90°C of chitooligosaccharides (COSs), produced by chitosan depolymerization using the digestives chitosana…
View article: Improving waste management strategies in the food sector: case studies from Spain, Tunisia and Hong Kong
Improving waste management strategies in the food sector: case studies from Spain, Tunisia and Hong Kong Open
Appropriate waste generation and management is becoming increasingly important in making food systems more sustainable. It is, therefore, imperative to both reduce waste generation and sustainably manage the waste that cannot be reduced. H…
View article: Exploring the Exopolysaccharide Production Potential of Bacterial Strains Isolated from Tunisian Blue Crab Portunus segnis Microbiota
Exploring the Exopolysaccharide Production Potential of Bacterial Strains Isolated from Tunisian Blue Crab Portunus segnis Microbiota Open
The blue crab (BC) Portunus segnis is considered an invasive species colonizing Tunisian coasts since 2014. This work aims to explore its associated bacteria potential to produce anionic exopolysaccharides (EPSs) in order to open up new wa…
View article: A novel pectic polysaccharide-based hydrogel derived from okra (Abelmoschus esculentusL. Moench) for chronic diabetic wound healing
A novel pectic polysaccharide-based hydrogel derived from okra (Abelmoschus esculentusL. Moench) for chronic diabetic wound healing Open
View article: Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films
Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films Open
View article: Chitosan Depolymerization: A Simple and Promising Chemical Process for the Preparation of Bioactive Varying Molecular Weight Derivatives
Chitosan Depolymerization: A Simple and Promising Chemical Process for the Preparation of Bioactive Varying Molecular Weight Derivatives Open
In order to improve functional and biological properties of shrimp chitosan and to facilitate its utilization, chitosan derivatives were prepared by chemical depolymerization using hydrochloric acid (6 M) during 2 h. The obtained chitosan …
View article: A Novel Digestive α-Amylase from Blue Crab (Portunus segnis) Viscera: Purification, Biochemical Characterization and Application for the Improvement of Antioxidant Potential of Oat Flour
A Novel Digestive α-Amylase from Blue Crab (Portunus segnis) Viscera: Purification, Biochemical Characterization and Application for the Improvement of Antioxidant Potential of Oat Flour Open
This study reports on the purification and characterization of a digestive α-amylase from blue crab (Portunussegnis) viscera designated Blue Crab Amylase (BCA). The enzyme was purified to homogeneity by ultrafiltration, Sephadex G-100 gel …
View article: Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films
Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films Open