fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt.

Unlabelled: This study aims to assess the antioxidant and the antibacterial activities of fruits and to valorize its syrup by the incorporation in bi-layer yoghurt. The antioxidant activity of the ethanol 80% fruits and syrup extracts was evaluated by three methods namely DPPH, ABTS and FRAP. The antibacterial activity was tested against seven pathogenic bacteria using agar well diffusion method.

Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles L. and Murb.

The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants. In this research work, and for the first time, freeze-dried extracts from L. (CH) and Murb.

Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability.

In this study, different drying methodologies (convective air, oven and microwave) of Myrtus communis L. (M. communis L.

Physico-Chemical Characterization of Tunisian Canary Palm ( Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits.

Hort. Ex Chabaud, also known as the Canary Island palm or ornamental palm, is an endemic species of the Canary Islands and has been widely propagated globally. It has become one of the most important and appreciated ornamental plants, especially in the Mediterranean climate.

Improvement of the composition of Tunisian myrtle berries (Myrtus communis L.) alcohol extracts.

Different extracts from myrtle berries were obtained using alcohol-water mixtures as an extraction medium in the range of 60-90% (v/v) to study the extraction efficiency in the preparation of myrtle liqueur. Flavonoids and anthocyanins were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry and quantified during the maceration period by HPLC coupled with ultraviolet/visible detection. The antioxidant activity was tested by the 2,2-diphenyl-1-picrylhydrazyl assay.