Spécialité :

Génie des Procédés Alimentaires

Compétences :

Encapsulation, procédés durables

Bureau : G122

Téléphone : 04 72 43 18 56


46 documents

  • Sghaier Chriki, Marie-Pierre Ellies-Oury, Sami Ghnimi. Les insectes dans l’alimentation animale. Une voie prometteuse pour un élevage plus durable. Techniques de l'Ingénieur Agroalimentaire, 2023, Filière de production : produits d'origine animale, pp.F9500 V1. ⟨10.51257/a-v1-f9500⟩. ⟨hal-03986258⟩
  • Doğacan Atabay, Kurt Rosentrater, Sami Ghnimi. The sustainability debate on plastics: Cradle to grave Life Cycle Assessment and Techno-Economical Analysis of PP and PLA polymers with a “Polluter Pays Principle” perspective. Frontiers in Sustainability, 2022, 3, pp.931417. ⟨10.3389/frsus.2022.931417⟩. ⟨hal-03788533⟩
  • Wei Liao, Abdelhamid Elaissari, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH. International Journal of Biological Macromolecules, 2022, 209, pp.1858-1866. ⟨10.1016/j.ijbiomac.2022.04.160⟩. ⟨hal-03702715⟩
  • Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods, 2022, 11 (5), pp.760. ⟨10.3390/foods11050760⟩. ⟨hal-03609518⟩
  • Urmila Khulal, Sami Ghnimi, Nikola Stevanovic, Andreja Rajkovic, Tanja Cirkovic Velickovic. Aggregability and digestibility study of fruit juice fortified camel milk powder proteins. LWT - Food Science and Technology, 2021, 152, pp.112250. ⟨10.1016/j.lwt.2021.112250⟩. ⟨hal-03360860⟩
  • Wei Liao, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Adem Gharsallaoui. Effect of emulsifier and droplet size on the antibacterial properties of emulsions and emulsion‐based films containing essential oil compounds. Journal of Food Processing and Preservation, 2021, 45 (12), ⟨10.1111/jfpp.16072⟩. ⟨hal-03508537⟩
  • Amin Nikkhah, Sam van Haute, Vesna Jovanovic, Heejung Jung, Jo Dewulf, et al.. Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat source. Scientific Reports, 2021, 11 (1), ⟨10.1038/s41598-021-93284-8⟩. ⟨hal-03360821⟩
  • Mohammad Joardder, Azharul Karim, Sami Ghnimi. Editorial: Retaining Quality When Drying Food: Challenges and Solutions. Frontiers in Sustainable Food Systems, 2021, 5, ⟨10.3389/fsufs.2021.754603⟩. ⟨hal-03360825⟩
  • Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaïssari, et al.. Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences, 2021, 11, pp.5778. ⟨10.3390/app11135778⟩. ⟨hal-03267284⟩
  • Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic, Mirjana Radomirovic, et al.. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. LWT - Food Science and Technology, 2021, 143, pp.111091. ⟨10.1016/j.lwt.2021.111091⟩. ⟨hal-03154630⟩