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Articles by Mohamed Dbara
Total Records ( 2 ) for Mohamed Dbara
  Naziha Ayeb , Maha Hammouda , Mohamed Dbara , Mohamed Chniter , Belgacem Lachiheb , Mohamed Hammadi , Touhami Khorchani and Halima El-Hatmi
  The experiment was conducted to find out the nutritive value of different cuts of goat carcass. Ninety samples (6 cuts (shoulders, breasts, legs, rack, loin and necklaces)×3 diets×5 kids/diet) were used. Animals were divided according to 3 diets (SOL group: kids received Stipa tenacissima+olive leaves, OH: kids received oat hay and GH group: animals received grass hay). This research made to compare physicochemical quality and fatty acid of meat of cuts for kids feed by different diets. Results obtained showed that the chemical composition was not affected by the diet, exception to phosphorus which was higher in SO group (60.81±1.86). On the contrary, exceptions to protein content, other physicochemical parameters have been varied between cuts. Colors were higher in the shoulders compared to other cuts. The diet did not affect fatty acid profile but was varied between cuts, especially, omega 3 and omega 6 which were higher in the legs followed by the rack. The different cuts were rich in vitamin B; the breast was poorer in water-soluble vitamins.
  Imen Fguiri , Amel Sboui , Naziha Ayeb , Manel Ziadi , Meriem Guemri , Samira Arroum , Mohamed Dbara and Touhami Khorchani
  This research aimed to prospect latex fractions from Ficus carica for new plant peptidases with milk-clotting activities of camel milk, for use as rennet alternatives. Latex fractions, extracted from the fig tree (Ficus carica), show proteolytic and milk-clotting activity. The enzymatic preparation was obtained by fractionation of latex from fig tree by FPLC; having a proteolytic activity of 23491.24 IU L–1. After manufacturing process, Ficus carica latex protease with the ability to coagulate milk can be used as alternatives to commercial animal chymosin in the cheese manufacturing process. The cheese yield is determined at different enzymes doses and it was found that 1mL of the enzyme extract in 100 mL of camel milk gives a yield of 15%. The physicochemical and microbiological characterization of camel milk cheese compared to cow milk cheese showed that camel milk cheese was more acidic, richer in protein (50.04 g L–1) but less loaded with total mesophilic flora.
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