Brahim Bchir
University of Sfax
27 Papers
54 Citations
Brahim Bchir is an academic researcher from University of Sfax. The author has contributed to research in topics: Chemistry & Osmotic dehydration. The author has an hindex of 10, co-authored 25 publications. Previous affiliations of Brahim Bchir include École Normale Supérieure & University of Liège.
Chat about Author
Papers
Chemical composition and functional properties of dietary fibre extracted by Englyst and Prosky methods from the alga Ulva lactuca collected in Tunisia
Hela Yaich,Haikel Garna,Brahim Bchir,Souhail Besbes,Michel Paquot,Aurore Richel,Christophe Blecker,Hamadi Attia +7 more
TL;DR: In this article, the authors compared two methods of dietary fiber quantification (Englyst and Prosky) and determined the chemical composition and some of the functional properties of total and insoluble fibres extracted in accordance with the Englyst method.
98
Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds
TL;DR: In this article, the drying of pomegranate seeds was investigated at 40°C, 50°C and 60°C with air velocity of 2 ǫm/s, and the drying kinetics and the effects of osmotic dehydration and air-drying temperature on antioxidant capacity, total phenolics, colour and texture were determined.
79
Osmotic dehydration of pomegranate seeds (punica granatum l.): effect of freezing pre-treatment
TL;DR: Osmotic dehydration can be an alternative process to increase the conservation time of fruit and to give a new osmodehydrated fruit that can be included in some food formulation such as ice cream, cereals, dairy, confectionery and bakery products.
44
Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization
TL;DR: In this article, pomegranate seeds were dewatered at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose.
41
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars
TL;DR: Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars and revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product.
38