Abstract. Laurusnobilis is an aromatic plant, widespread in Algeria and widely used by local people as a source of spice and for its medicinal properties. The essential oil of this plant native to western Algeria is the subject of our study. The essential oil extraction was performed by steam distillation, the yield obtained from leaf is (1.5 %) by gavage Wistar rats males weight between 100g 80et were infected with Salmonella then treated with a dose 1 g / kg of the essential oil. In the day of sacrifice of the rats some parameters were determined: hemoglobin concentration (Hgb); haematocrit (Hct) and lymphocytes (white blood cell). The result shows the therapy of this magic plant "Laurusnobilis».
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. Cons aware about the health effects of the synthetic preservatives used in food. Hence natural preservatives are developed to meet the demand of consumers. These natural antimicrobials are developed either from plants or their parts, anim waste generated from the food industries is being considered as an alternative to produce natural antimicrobials. The aim of the present study was to utilize the waste generated from the citrus fruit processing (peel) i of Citrus sinensis in food (Oil of olive and cream dessert can be used as antimicrobial and
Abstract. This study was carried out to the valuing of the date variety H'mira (very rich's in sugars and in nourishing elements) and the cheese whey for production of novel syrups. Four samples syrups were manufactured: control represent date syrup obtained after hot extraction at a concentration 20 %, syrups (A) represent control with 10 % of cheese whey, syrup (B) with 20 % and syrup (C) with 30 % of cheese whey. These syrups were stored during 3 weeks at 4 °C. The biochemical, microbiological and sensory evaluations for all syrups were evaluated every week of storage. The biochemical characterization of syrups showed that it's richness in total sugars, proteins contents, ash and dry mater. The syrup of date enriched with 10 % of liquid acid cheese whey present a good biochemical quality (higher level of sugars, proteins and ash) and important sensorial properties (color, odor and flavor). This syrup can be used for beverage or as medium to fermentation for production a new products.
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