Publications by authors named "Salim Ouchemoukh"
Article Synopsis
- This study explored how adding honey affects margarine's properties, stability, digestion, and cost compared to regular margarine.
- Honey enriched margarine (MH) had different color, pH, humidity, and fat content, but all were within standard limits.
- MH showed better oxidative stability and lipid digestion efficiency than the control margarine, although it was slightly more expensive.
This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness.
View Article and Find Full Text PDFHoney is a product of the hive elaborated by the bees of the species . As well as , is a species widely used in traditional medicine that is part of a large family of . To determine the biological properties including the antioxidant activity of the mixture of the extract of berries associated with honey at different concentrations (0.
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