Répertoire du corps professoral

Institut sur la nutrition et les aliments fonctionnels (INAF)
Programme: Regroupements stratégiques NT
Organisme(s) subventionnaire(s): Université Concordia, Institut national de recherche scientifique (INRS), Université du Québec à Rimouski, Fonds de recherche du Québec - Nature et technologies, Université McGill, Université Laval - Fonds internes, Merinov - Centre d'innovation de l'aquaculture et des pêches du Québec
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2024 au 31 mars 2030

La technologie d'électro-activation pour la valorisation de résidus agroalimentaires et la création de produits innovants
Programme: Projet de recherche en équipe
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Nature et technologies
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2024 au 31 mars 2027

Évaluation des paramètres de culture optimaux pour différentes variétés de caméline dans les conditions de culture du Québec
Programme: Programme Innovation bioalimentaire 2023-2028 - Volet 5 - Soutien au transfert de connaissances et à la diffusion
Organisme(s) subventionnaire(s): Ministère de l'agriculture, des pêcheries et de l'alimentation
Type de financement: Subvention
Établissement tête: Université Laval
Du 21 février 2024 au 28 février 2026

Pôle de recherche et d'innovation pour accélérer la transition vers des systèmes alimentaires durables et résilients
Programme: APPEL à Pôle de recherche et d’innovation du FRQNT – Secteur Bioalimentaire
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Nature et technologies
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2022 au 31 mars 2025

Réseau de recherche en économie circulaire du Québec – RRECQ AXE 3
Programme: Appel - Réseau québécois de recherche en économie circulaire (RQREC)
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Société et culture
Type de financement: Subvention
Établissement tête: ETS - École de technologie supérieure
Du 1 avril 2021 au 31 mars 2026

Réseau de recherche en économie circulaire du Québec – RRECQ AXE 2
Programme: Appel - Réseau québécois de recherche en économie circulaire (RQREC)
Organisme(s) subventionnaire(s): Université Laval - Fonds internes, Fonds de recherche du Québec - Société et culture
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2021 au 31 mars 2026

Prébiotiques de nouvelle génération par électroactivation en solution du lactosérum et de son perméat
Programme: Subventions à la découverte SD (individuelles et d'équipe)
Organisme(s) subventionnaire(s): Secrétariat Inter-Conseils (Canada) (CRSH, CRSNG, IRSC), Conseil de recherches en sciences naturelles et génie Canada
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 mai 2019 au 31 mars 2025

Financements des 2 dernières années

Conception d'un système éco-efficient pour le salage de fromage par micro-injection de saumure
Programme: Subventions Alliance - Internationale - Catalyseur
Organisme(s) subventionnaire(s): Conseil de recherches en sciences naturelles et génie Canada
Type de financement: Subvention
Établissement tête: Université Laval
Du 22 mars 2022 au 21 mars 2023

Optimisation des procédés de fabrication et amélioration stratégique des systèmes de désinfection des surfaces de travail, de contrôle de qualité et de salubrité des aliments.
Programme: Accélération-Élévation
Organisme(s) subventionnaire(s): MITACS Inc.
Type de financement: Subvention
Établissement tête: Université Laval
Du 3 février 2022 au 2 février 2023

Production de charcuteries faibles en sodium et gras saturés en utilisant des solutions aqueuses électro-activées et de l'huile de canola solidifiée avec des polyols
Programme: Programme Innov’Action agroalimentaire
Organisme(s) subventionnaire(s): Olymel, Ministère de l'agriculture, des pêcheries et de l'alimentation
Type de financement: Subvention
Établissement tête: Université Laval
Du 3 mars 2020 au 1 janvier 2024

Institut sur la nutrition et les aliments fonctionnels (INAF)
Programme: Regroupements stratégiques NT
Organisme(s) subventionnaire(s): Institut national de recherche scientifique (INRS), Fonds de recherche du Québec - Nature et technologies, Université Laval - Fonds internes, Université McGill, Université du Québec à Rimouski, Université de Sherbrooke
Type de financement: Subvention
Établissement tête: Université Laval
Du 1 avril 2017 au 31 mars 2024

Encadrements terminés dans les 5 dernières années

Mahsa Rezaee, Doctorat en sciences des aliments

Robercia Christelle Mpiri Maleka, Maîtrise en génie agroalimentaire - avec mémoire

Martin Rico Alvarado, Maîtrise en génie agroalimentaire - avec mémoire

Ittissam Hasnaoui, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire

Shima Momen, Doctorat en sciences des aliments

Molka Allagui, Maîtrise en génie agroalimentaire - avec mémoire

Md Ahasanul Karim, Doctorat en sols et environnement

Pierre Emerson Cayemitte, Doctorat en sciences des aliments

Publications des 5 dernières années

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives F1000Research, 2024/07/05. Djamel Djenane, Mohammed Aider. DOI 10.12688/f1000research.125246.3

Essential oils profile, antioxidant and antibacterial potency of Tunisian fennel (Foeniculum vulgare Mill.) leaves grown under conventional and organic conditions Food Chemistry Advances, 2024/06. Mounira Elbaz, Souhir Ben Abdesslem, Alexis St-Gelais, Mouna Boulares, Olfa Ben Moussa, Monaam Timoumi, Mnasser Hassouna, Mohammed Aider. DOI 10.1016/j.focha.2024.100734

Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer Food Chemistry Advances, 2024/06. Mahsa Rezaee, Seddik Khalloufi, Mohammed Aider. DOI 10.1016/j.focha.2024.100703

Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour Future Foods, 2024/06. Mohammed Aider, Meriem Zaddem, Ahasanul Karim. DOI 10.1016/j.fufo.2024.100327

Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor Journal of Food Engineering, 2024/02. Molka Allagui, Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.jfoodeng.2023.111758

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives F1000Research, 2024/01/09. Djamel Djenane, Mohammed Aider. DOI 10.12688/f1000research.125246.2

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 International Dairy Journal, 2024/01. Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.idairyj.2023.105793

Optimization of canola meal bleaching by hydrogen peroxide, protein extraction and characterization of their functional properties Future Foods, 2023/12. Mohammed Aider, Mamadou Ndiaye, Ahasanul Karim. DOI 10.1016/j.fufo.2023.100282

Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture Food Hydrocolloids, 2023/08. Shima Momen, Denis Rodrigue, Mohammed Aider. DOI 10.1016/j.foodhyd.2023.108751

Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation Food Hydrocolloids, 2023/04. Shima Momen, Mohammed Aider. DOI 10.1016/j.foodhyd.2022.108395

Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356 Heliyon, 2023/01. Farida Ait Aider-Kaci, Sabina Aidarbekova, Mohammed Aider. DOI 10.1016/j.heliyon.2023.e13154

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice ACS Omega, 2022/11/22. Angeline Duqueyroix, Farida Ait Aider-Kaci, Mohammed Aider. DOI 10.1021/acsomega.2c05671

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 ACS Food Science & Technology, 2022/10/21. Mahsa Rezaee, Farida Ait Aider-Kaci, Mohammed Aider. DOI 10.1021/acsfoodscitech.2c00264

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives [version 1; peer review: 1 approved, 1 not approved] 2022/09/22. Djamel Djenane, Mohammed Aider. DOI 10.12688/f1000research.125246.1

Bacillus cereus as an Underestimated Foodborne Pathogen and New Perspectives on its Prevalence and Methods of Control: Critical and Practical Review ACS Food Science & Technology, 2022/08/19. Pierre Emerson Cayemitte, Philippe Raymond, Mohammed Aider. DOI 10.1021/acsfoodscitech.2c00173

Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus International Dairy Journal, 2022/06. Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.idairyj.2022.105334

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review ACS Food Science & Technology, 2022/05/20. Mahsa Rezaee, Mohammed Aider. DOI 10.1021/acsfoodscitech.2c00031

Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose Food Bioscience, 2022/04. Sabina Aidarbekova, Mohammed Aider. DOI 10.1016/j.fbio.2021.101526

Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey International Dairy Journal, 2022/03. Sabina Aidarbekova, Mohammed Aider. DOI 10.1016/j.idairyj.2021.105218

Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compounds synthesis using a starter culture originated from kefir grains International Dairy Journal, 2022/03. Ahasanul Karim, Mohammed Aider. DOI 10.1016/j.idairyj.2021.105276

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on Bacillus cereus ATCC 14579 Vegetative Cells ACS Omega, 2022/02/01. Pierre Emerson Cayemitte, Natela Gerliani, Philippe Raymond, Mohammed Aider. DOI 10.1021/acsomega.1c06124

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates JDS Communications, 2021/09. Mohammed Aider. DOI 10.3168/jdsc.2020-0073

Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility ACS Food Science & Technology, 2021/08/20. Sabina Aidarbekova, Mohammed Aider. DOI 10.1021/acsfoodscitech.1c00230

Correction to “Development of a Process for Color Improvement of Low Grade Dark Maple Syrup by Adsorption on Activated Carbon” ACS Omega, 2021/07/13. Amara Aït-Aissa, Natela Gerliani, Tatiana Orlova, Bita Sadeghi-Tabatabai, Mohammed Aïder. DOI 10.1021/acsomega.1c03037

Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat ACS Food Science & Technology, 2021/06/18. Amrane Djouab, Mohammed Aïder. DOI 10.1021/acsfoodscitech.1c00088

Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review Trends in Food Science & Technology, 2021/04. Shima Momen, Farhad Alavi, Mohammed Aider. DOI 10.1016/j.tifs.2021.02.052

Chemical composition and biological activities of fennel ( Foeniculum vulgare Mill.) essential oils and ethanolic extracts of conventional and organic seeds Journal of Food Processing and Preservation, 2021/01/09. Souhir Ben Abdesslem, Mouna Boulares, Mounira Elbaz, Olfa Ben Moussa, Alexis St‐Gelais, Mnasser Hassouna, Mohammed Aider. DOI 10.1111/jfpp.15034

Environmental Evaluation of New Brewer’s Spent Grain Preservation Pathways for Further Valorization in Human Nutrition ACS Sustainable Chemistry & Engineering, 2020/11/30. Gaëlle Petit, Emilie Korbel, Vanessa Jury, Mohammed Aider, Samira Rousselière, Luc K. Audebrand, Sylvie L. Turgeon, Sergey Mikhaylin. DOI 10.1021/acssuschemeng.0c04236

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process ACS Omega, 2020/11/10. Ahasanul Karim, Mohammed Aïder. DOI 10.1021/acsomega.0c04178

Development of a Process for Color Improvement of Low-Grade Dark Maple Syrup by Adsorption on Activated Carbon ACS Omega, 2020/08/25. Amara Aït-Aissa, Natela Gerliani, Tatiana Orlova, Bita Sadeghi-Tabatabai, Mohammed Aïder. DOI 10.1021/acsomega.0c02717

Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity ACS Omega, 2020/04/14. Ahasanul Karim, Mohammed Aider. DOI 10.1021/acsomega.0c00913

Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review Probiotics and Antimicrobial Proteins, 2020/03/19. Ourdia Kareb, Mohammed Aïder. DOI 10.1007/s12602-019-09555-4

Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity ACS Omega, 2020/02/11. Ahasanul Karim, Mohammed Aider. DOI 10.1021/acsomega.9b03705

Extraction of protein and carbohydrates from soybean meal using acidic and alkaline solutions produced by electro‐activation Food Science & Nutrition, 2020/02. Natela Gerliani, Riadh Hammami, Mohammed Aïder. DOI 10.1002/fsn3.1399

Optimization of Water-Soluble Carbohydrate Extraction from Sweet Sorghum and Sweet Pearl Millet Biomass Bioenergy Research, 2020. Saïed, N., Khelifi, M., Bertrand, A., Aider, M., Tremblay, G.F.. DOI 10.1007/s12155-020-10107-w

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology International Journal of Food Microbiology, 2020. Karim, A., Gerliani, N., Aïder, M.. DOI 10.1016/j.ijfoodmicro.2020.108818

Alkalinity of Electro-Activated Aqueous Solutions Russian Journal of Electrochemistry, 2020. Gerzhova, A., Aider, M.. DOI 10.1134/S1023193520010048

A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions Food Chemistry, 2020. Gerliani, N., Hammami, R., Aïder, M.. DOI 10.1016/j.foodchem.2019.125547

Production of functional beverage by using protein-carbohydrate extract obtained from soybean meal by electro-activation LWT, 2019/10. Natela Gerliani, Riadh Hammami, Mohammed Aïder. DOI 10.1016/j.lwt.2019.108259

Effect of canola proteins on rice flour bread and mathematical modelling of the baking process Journal of Food Science and Technology, 2019/08/11. Kamela Salah, Egor A. Olkhovatov, Mohammed Aïder. DOI 10.1007/s13197-019-03842-2

Impact of sterilization and storage on the properties of concentrated skim milk by cryoconcentration in comparison with vacuum evaporation and reverse osmosis concentration Journal of Food Process Engineering, 2019/08. Alseny Balde, Mohammed Aider. DOI 10.1111/jfpe.13130

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review Probiotics and Antimicrobial Proteins, 2019/06/07. Ourdia Kareb, Mohammed Aïder. DOI 10.1007/s12602-018-9427-6

Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate ACS Sustainable Chemistry & Engineering, 2019/03/04. Amrane Djouab, Mohammed Aïder. DOI 10.1021/acssuschemeng.8b05962

Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes International Dairy Journal, 2019/02. Amrane Djouab, Mohammed Aïder. DOI 10.1016/j.idairyj.2018.07.019

Assessment of the extractability of protein-carbohydrate concentrate from soybean meal under acidic and alkaline conditions Food Bioscience, 2019. Gerliani, N., Hammami, R., Aïder, M.. DOI 10.1016/j.fbio.2019.01.004