{"id":4939,"date":"2024-09-24T10:17:36","date_gmt":"2024-09-24T09:17:36","guid":{"rendered":"https:\/\/inrameknes.info\/?p=4939"},"modified":"2024-09-24T10:22:32","modified_gmt":"2024-09-24T09:22:32","slug":"article-scientifique-impact-du-stockage-et-de-la-temperature-sur-la-stabilite-et-la-qualite-microbienne-du-sirop-de-cerise-burlat","status":"publish","type":"post","link":"http:\/\/inrameknes.info\/?p=4939","title":{"rendered":"Article scientifique : Impact du stockage et de la temp\u00e9rature sur la stabilit\u00e9 et la qualit\u00e9 microbienne du sirop de cerise &lsquo;Burlat&rsquo;."},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><a href=\"https:\/\/inrameknes.info\/wp-content\/uploads\/2024\/09\/Disocver-food.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"126\" height=\"198\" src=\"https:\/\/inrameknes.info\/wp-content\/uploads\/2024\/09\/Disocver-food.jpg\" alt=\"\" class=\"wp-image-4940\" style=\"aspect-ratio:0.6363636363636364;width:164px;height:auto\"\/><\/a><\/figure><\/div>\n\n\n<p><strong>Intitul\u00e9 original<\/strong>\u00a0: Evaluating the impact of storage time and temperature on the stability of bioactive compounds and microbial quality in cherry syrup from the \u2018Burlat\u2019 cultivar.<\/p>\n\n\n\n<p><b style=\"font-size: revert; color: initial;\"><span style=\"font-family:&quot;Times New Roman&quot;,serif;\nmso-ascii-theme-font:major-bidi;mso-hansi-theme-font:major-bidi;mso-bidi-theme-font:\nmajor-bidi\">Auteurs<\/span><\/b><span style=\"font-size: revert; color: initial; font-family: &quot;Times New Roman&quot;, serif;\">\u00a0: <a href=\"https:\/\/www.researchgate.net\/profile\/Rachida-Ouaabou#:~:text=Rachida%20OUAABOU%20|%20Cited%20by%20297%20|%20|%20Read%2031\">Rachida Ouaabou<\/a> (1), <a href=\"https:\/\/www.researchgate.net\/profile\/Lahcen-Hssaini#:~:text=Description.%20I%E2%80%99m%20working%20to%20better%20understand%20the%20food%20and%20beverages\">Lahcen Hssaini<\/a> (2), <a href=\"https:\/\/orcid.org\/0000-0001-5825-313X\">Said Ennahli<\/a> (3) &amp; <a href=\"https:\/\/www.researchgate.net\/profile\/Abderrahim-Alahyane#:~:text=Abderrahim%20ALAHYANE,%20Professor%20(Associate)%20|%20Cited%20by%20116%20|%20|\">Abderrahim Alahyane<\/a> (4).<\/span><\/p>\n\n\n\n<p><span style=\"font-family:&quot;Times New Roman&quot;,serif;mso-ascii-theme-font:\nmajor-bidi;mso-hansi-theme-font:major-bidi;mso-bidi-theme-font:major-bidi\">1&nbsp;: <a href=\"https:\/\/fsth.ma\/#:~:text=https:\/\/fsth.ma%20-Site%20Officiel.%20la%20FSTH%20est%20un%20%C3%A9tablissement%20public%20d'enseignement\">UAE FST Al Hoceima<\/a> \u2013 2&nbsp;: INRA CRRA Mekn\u00e8s \u2013 3&nbsp;: <a href=\"https:\/\/www.enameknes.ac.ma\/#:~:text=L%E2%80%99%C3%89cole%20Nationale%20d%E2%80%99Agriculture%20de%20Mekn%C3%A8s%20(ENA)%20est%20un%20Etablissement%20Public\">ENA Mekn\u00e8s<\/a> \u2013 4&nbsp;: <a href=\"https:\/\/www.facebook.com\/ispitsguelmim\/\">ISPITS Guelmim<\/a>.<\/span><\/p>\n\n\n\n<p><span lang=\"EN-US\" style=\"font-family:&quot;Times New Roman&quot;,serif;\nmso-ascii-theme-font:major-bidi;mso-hansi-theme-font:major-bidi;mso-bidi-theme-font:\nmajor-bidi;mso-ansi-language:EN-US\"><strong>Journal<\/strong><\/span><span lang=\"EN-US\" style=\"font-size: revert; color: initial; font-family: &quot;Times New Roman&quot;, serif;\"><strong>\u00a0<\/strong>: <a href=\"https:\/\/link.springer.com\/journal\/44187\">Discov Food<\/a> 4, 83 (2024). DOI : 10.1007\/s44187-024-00133-4<\/span><span style=\"font-size: revert; color: initial;\">.<\/span><\/p>\n\n\n<p><p class=\"MsoNormal\"><b style=\"font-size: revert; color: initial;\"><span style=\"font-family:&quot;Times New Roman&quot;,serif;\nmso-ascii-theme-font:major-bidi;mso-hansi-theme-font:major-bidi;mso-bidi-theme-font:\nmajor-bidi\"><a href=\"https:\/\/link.springer.com\/article\/10.1007\/s44187-024-00133-4\">R\u00e9sum\u00e9 et texte int\u00e9gral<\/a><\/span><\/b><\/p> <\/p>","protected":false},"excerpt":{"rendered":"<p>Intitul\u00e9 original\u00a0: Evaluating the impact of storage time and temperature on the stability of bioactive compounds and microbial quality in cherry syrup from the \u2018Burlat\u2019 cultivar. Auteurs\u00a0: Rachida Ouaabou (1), Lahcen Hssaini (2), Said Ennahli (3) &amp; Abderrahim Alahyane (4). &hellip; <a href=\"http:\/\/inrameknes.info\/?p=4939\">Continuer la lecture <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[85],"tags":[73,669,793,900,576],"class_list":["post-4939","post","type-post","status-publish","format-standard","hentry","category-articles-scientifiques","tag-article-scientifique","tag-cerises","tag-qualite","tag-sirop","tag-technologie-alimentaire"],"_links":{"self":[{"href":"http:\/\/inrameknes.info\/index.php?rest_route=\/wp\/v2\/posts\/4939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/inrameknes.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/inrameknes.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/inrameknes.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/inrameknes.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4939"}],"version-history":[{"count":7,"href":"http:\/\/inrameknes.info\/index.php?rest_route=\/wp\/v2\/posts\/4939\/revisions"}],"predecessor-version":[{"id":4948,"href":"http:\/\/inrameknes.info\/index.php?rest_route=\/wp\/v2\/posts\/4939\/revisions\/4948"}],"wp:attachment":[{"href":"http:\/\/inrameknes.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/inrameknes.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4939"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/inrameknes.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}