Contribution à la production des épices et detection des fraudes

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DC Field	Value	Language
dc.contributor.author	BENABID, Amina Imen	-
dc.contributor.author	LOUERRAD, Yasmina	-
dc.date.accessioned	2024-12-10T09:27:35Z	-
dc.date.available	2024-12-10T09:27:35Z	-
dc.date.issued	2023	-
dc.identifier.uri	http://dspace.univ-temouchent.edu.dz/handle/123456789/5778	-
dc.description.abstract	This Master's thesis, conducted as part of the startup in accordance with Ministerial Order number 1275 dated September 27, 2022, explores the characterization and valorization of spices and aromatic herbs in Algeria. Emphasizing their age-old use as preservatives, colorants, and flavor enhancers, as well as in traditional medicine. Two innovative business ideas have been developed: the production of spices from local plants, ensuring a 100% Algerian product with detailed chemical composition, and the creation of a specialized device for detecting spice fraud. This thesis also aims to gather information on the use and perception of spices and aromatic herbs in the Ain Témouchent province through a survey of 110 individuals.	en_US
dc.language.iso	fr	en_US
dc.subject	Épices, herbes aromatiques, activités biologiques, Algérie	en_US
dc.subject	Spices, aromatic herbs, biological activities, Algeria	en_US
dc.title	Contribution à la production des épices et detection des fraudes	en_US
dc.type	Thesis	en_US
Appears in Collections:	Sciences Alimentaires

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