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View article: Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage
Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage Open
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and S…
View article: The use of orange (<i>Citrus sinensis</i>) peel as antimicrobial and anti-oxidant agents
The use of orange (<i>Citrus sinensis</i>) peel as antimicrobial and anti-oxidant agents Open
Due to rapid growth of the food processing industry and the consumption of processed foods, the demand for natural antimicrobial agents is on the rise. Consumers have become more aware about the health effects of the synthetic preservative…
View article: Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria
Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria Open
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