4 Results Found

Advanced Search

Select all

Results per page

Select all

Article

6 Citations

3,169 Views

16 Pages

Microbial Decontamination of Cuminum cyminum Seeds Using “Intensification of Vaporization by Decompression to the Vacuum”: Effect on Color Parameters and Essential Oil Profile

Hana Tannir,
Espérance Debs,
Georges Mansour,
Susanne Neugart,
Rima El Hage,
Mahmoud I. Khalil,
Nada El Darra and
Nicolas Louka

Foods2024, 13(14), 2264;https://doi.org/10.3390/foods13142264

18 July 2024

Cumin seeds are frequently utilized in herbal infusions and as flavoring agents in home cuisine. Nevertheless, studies have demonstrated that spices are frequently contaminated with pathogenic bacteria, including bacterial spores. The aim of this stu...

Full Article

Article

3 Citations

2,563 Views

17 Pages

Enhancing Wheat Sprout Attributes Using “Intensification of Vaporization by Decompression to the Vacuum”, an Innovative Drying–Texturizing Technology

Helga Francis,
Espérance Debs,
Richard G. Maroun and
Nicolas Louka

Agriculture2024, 14(4), 515;https://doi.org/10.3390/agriculture14040515

23 March 2024

Highly valued for their nutritional benefits, sprouts are characterized by high water content, which promotes microbial proliferation, potentially leading to toxicity and a reduced shelf life. To address this challenge, the present study explores the...

Full Article

Feature Paper
Review

7 Citations

6,455 Views

43 Pages

Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties

Freddy Mahfoud,
Jessica Frem,
Jean Claude Assaf,
Zoulikha Maache-Rezzoug,
Sid-Ahmed Rezzoug,
Rudolph Elias,
Espérance Debs and
Nicolas Louka

Processes2025, 13(3), 799;https://doi.org/10.3390/pr13030799

9 March 2025

The evolution of food texturization techniques has opened new possibilities for producing healthy, ready-to-eat (RTE) snacks with improved sensory and nutritional properties. Originating from traditional methods such as deep frying and popping, the f...

Full Article

Review

14 Citations

5,309 Views

27 Pages

Valorization of Olive Leaves through Polyphenol Recovery Using Innovative Pretreatments and Extraction Techniques: An Updated Review

Espérance Debs,
Anna-Maria Abi-Khattar,
Hiba N. Rajha,
Roula M. Abdel-Massih,
Jean-Claude Assaf,
Mohamed Koubaa,
Richard G. Maroun and
Nicolas Louka

Separations2023, 10(12), 587;https://doi.org/10.3390/separations10120587

29 November 2023

Olive leaves are naturally generated as a by-product during olive harvesting and olive oil production. Usually discarded with no specific use, they are a valuable source of bioactive compounds that should not be overlooked. Their valorization must th...

Full Article