Mohammed Aider

Professor

Laval University

Canada

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Professor Mohammed Aider is a faculty member at Université Laval in Canada. His research primarily focuses on the application of electro-activation in food processing, including the production of lactulose from lactose and the impact of electro-activated substances on meat quality and safety. He has also explored the functionality of natural ingredients in food products and the potential of alternative red meat sources. Professor Aider's recent publications reflect his commitment to advancing food technology and safety through innovative methodologies.

Mohammed Aider

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Articles (20)

Challenges and prospects of turning lactose into lactulose through electro-activation: A comprehensive and critical review

Application of multivariate adaptive regression splines (MARS) to study the colorization occurring in the process of lactulose production following lactose electro-activation

Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Salmonella enterica

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour

Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer

Essential oils profile, antioxidant and antibacterial potency of Tunisian fennel (Foeniculum vulgare Mill.) leaves grown under conventional and organic conditions

Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient

Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture

Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356

Optimization of canola meal bleaching by hydrogen peroxide, protein extraction and characterization of their functional properties

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice

Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review

Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

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