Food and Nutrition Sciences

Vol.9 No.3(2018), Paper ID 82978, 17 pages

DOI:10.4236/fns.2018.93015

 

Towards Include Preservation of Vitamins in Fenugreek and Carob Seeds by the Instant Controlled Pressure-Drop Process (DIC Process)

 

Dalel Melki, Lassaad Hedhili, Lamia Hamrouni, Mohamed Negm, Bassem Jamoussi, Karim Allaf

 

National Institute of Applied Sciences and Technology, University of Carthage, Tunis, Tunisia
Faculty of Medicine, Nutrition Functional Food and Vascular Health laboratory (LR12ES05), University of Monastir, Monastir, Tunisia
National Research Institute of Rural Engineering, Water and Forests, Tunis, Tunisia
Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Research Team of Supramolecular Chemistry and Didactics of Experimental Sciences (UR17ES01) Higher Institute of Education and Continuing Education, Virtual University of Tunis, Tunis, Tunisia
Laboratory of Engineering Science for Environment, University of La Rochelle, La Rochelle, France
Health Department, French Language University for African Development (Senghor University), Alexandria, Alexandria, Egypt

 

Copyright © 2018 Dalel Melki, Lassaad Hedhili, Lamia Hamrouni, Mohamed Negm, Bassem Jamoussi, Karim Allaf et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Melki, D. , Hedhili, L. , Hamrouni, L. , Negm, M. , Jamoussi, B. and Allaf, K. (2018) Towards Include Preservation of Vitamins in Fenugreek and Carob Seeds by the Instant Controlled Pressure-Drop Process (DIC Process). Food and Nutrition Sciences, 9, 191-207. doi: 10.4236/fns.2018.93015.

Copyright © 2018 by authors and Scientific Research Publishing Inc.

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