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Mohammed Aider

Professeur titulaire
(418) 656-2131, poste 409051
Mohammed.Aider@fsaa.ulaval.ca
Pavillon Paul-Comtois
2425, rue de l'Agriculture
Local 1122

Unité de rattachement — Faculté
Sciences de l'agriculture et de l'alimentation

Affiliations
Institut sur la nutrition et les aliments fonctionnels

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
Établissement tête: Université Laval
Du 1 avril 2017 au 31 mars 2024

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
Établissement tête: Université Laval
Du 1 mai 2019 au 30 avril 2024

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
Établissement tête: Université Laval
Du 3 mars 2020 au 31 mai 2024

Réseau de recherche en économie circulaire du Québec – RRECQ
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
Établissement tête: Université Laval
Du 1 avril 2021 au 31 mars 2026

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.
Établissement tête: Université Laval
Du 3 février 2022 au 2 février 2023

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
Établissement tête: Université Laval
Du 22 mars 2022 au 21 mars 2023

Subventions des 5 dernières années

Valorisation complète du perméat de lactosérum via la production d'un prébiotique de nouvelle génération ayant un pouvoir antioxydant accru par la technologie d'électro-activation en solution
Programme: Projet de recherche en équipe
Organisme(s) subventionnaire(s): Fonds de recherche du Québec - Nature et technologies
Établissement tête: Université Laval
Du 1 avril 2018 au 31 mars 2022

  • Robercia Christelle Mpiri Maleka, Maîtrise en génie agroalimentaire - avec mémoire
  • Pierre Emerson Cayemitte, Stage postdoctoral en microbiologie agroalimentaire
  • Mahsa Rezaee, Doctorat en sciences des aliments
  • Shima Momen, Doctorat en sciences des aliments
  • Encadrements terminés dans les 5 dernières années

  • Md Ahasanul Karim, Doctorat en sols et environnement
  • Tarik Bouchalkha, Maîtrise en génie agroalimentaire - avec mémoire
  • Steve Francial Banzouzi, Maîtrise en sciences des aliments - avec mémoire
  • Miloud Mahi, Doctorat en sciences des aliments - microbiologie alimentaire
  • Martin Rico Alvarado, Maîtrise en génie agroalimentaire - avec mémoire
  • Molka Allagui, Maîtrise en génie agroalimentaire - avec mémoire
  • Natela Gerliani, Stage postdoctoral en génie alimentaire
  • Natela Gerliani, Doctorat en sols et environnement
  • Amrane Djouab, Doctorat en sols et environnement
  • Pierre Emerson Cayemitte, Doctorat en sciences des aliments
  • Angeline Duqueyroix, Doctorat en sciences des aliments
  • Ittissam Hasnaoui, Maîtrise en sciences des aliments - microbiologie alimentaire - avec mémoire
  • Publications des 5 dernières années

    Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation Food Hydrocolloids, 2022/12. Shima Momen, Mohammed Aider. DOI 10.1016/j.foodhyd.2022.108395

    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: awaiting peer review] 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

    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 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

    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

    Extraction of protein and carbohydrates from soybean meal using acidic and alkaline solutions produced by electro‐activation Food Science & Nutrition, 2020/02/21. Natela Gerliani, Riadh Hammami, Mohammed Aïder. DOI 10.1002/fsn3.1399

    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

    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

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

    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

    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

    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

    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, 2019/08/29. Alseny Balde, Mohammed Aider. DOI 10.1111/jfpe.13130

    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

    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

    Identification and frequency of the associated genes with virulence and antibiotic resistance of Escherichia coli isolated from cow's milk presenting mastitis pathology Animal Science Journal, 2018/12/07. Hossein Jamali, Kateryna Krylova, Mohammed Aïder. DOI 10.1111/asj.13093

    Study of the Barrier and Mechanical Properties of Packaging Edible Films Fabricated with Hydroxypropyl Methylcellulose (HPMC) Combined with Electro-Activated Whey Journal of Packaging Technology and Research, 2018/10/11. Muhammad-Javeed Akhtar, Mohammed Aïder. DOI 10.1007/s41783-018-0039-0

    Impact of the drying mode and ageing time on sugar profiles and antioxidant capacity of electro-activated sweet whey International Dairy Journal, 2018/05. Muhammad-Javeed Akhtar, Martin Mondor, Mohammed Aïder. DOI 10.1016/j.idairyj.2017.12.013

    Red–Green–Blue ( RGB ) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran International Journal of Food Science & Technology, 2018/01. Amara Aït‐Aissa, Meriem Zaddem, Mohammed Aïder. DOI 10.1111/ijfs.13581

    Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions Food Research International, 2018. Kareb, O., Champagne, C.P., Jean, J., Gomaa, A., Aïder, M.. DOI 10.1016/j.foodres.2017.10.060

    Effect of electro-activated solutions of sodium acetate and sodium propionate on geosmin producing Streptomyces avermitilis strain Chemosphere, 2017/12. Viacheslav Liato, Mohammed Aïder. DOI 10.1016/j.chemosphere.2017.09.011

    Effect of electro-activated aqueous solutions, nisin and moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores in green beans puree and whole green beans Anaerobe, 2017/10. Omar El Jaam, Ismail Fliss, Mohammed Aïder. DOI 10.1016/j.anaerobe.2017.05.017

    Acidification of potassium acetate and potassium citrate with/without KCl by electro-activation and impact of the solution on spores of Clostridium sporogenes PA 3679 at ambient temperature LWT - Food Science and Technology, 2017. El Jaam, O., Fliss, I., Ben-Ounis, W., Aïder, M.. DOI 10.1016/j.lwt.2016.10.020

    Effect of cryoconcentration, reverse osmosis and vacuum evaporation as concentration step of skim milk prior to drying on the powder properties Powder Technology, 2017. Balde, A., Aïder, M.. DOI 10.1016/j.powtec.2017.07.016

    Electro-activation of sweet defatted whey: Impact on the induced Maillard reaction products and bioactive peptides Food Chemistry, 2017. Kareb, O., Gomaa, A., Champagne, C.P., Jean, J., Aïder, M.. DOI 10.1016/j.foodchem.2016.11.134

    Geosmin as a source of the earthy-musty smell in fruits, vegetables and water: Origins, impact on foods and water, and review of the removing techniques Chemosphere, 2017. Liato, V., Aïder, M.. DOI 10.1016/j.chemosphere.2017.04.039

    Impact of Storage Time on the Juice and Sugars Extracted from Chopped and Whole Stalk Sweet Pearl Millet and Sweet Sorghum Biomass Bioenergy Research, 2017. Crépeau, M., Khelifi, M., Vanasse, A., Bertrand, A., Aider, M., Seguin, P.. DOI 10.1007/s12155-016-9777-4

    Impact of electro-activation on antioxidant properties of defatted whey International Dairy Journal, 2017. Kareb, O., Gomaa, A.I., Champagne, C.P., Jean, J., Aïder, M.. DOI 10.1016/j.idairyj.2016.09.009

    Influence of electro-activated solutions of weak organic acid salts on microbial quality and overall appearance of blueberries during storage Food Microbiology, 2017. Liato, V., Hammami, R., Aïder, M.. DOI 10.1016/j.fm.2016.12.010

    Storage time effects on the soluble sugars concentration and pH of sweet pearl millet and sweet sorghum juice Canadian Biosystems Engineering / Le Genie des biosystems au Canada, 2017. Crépeau, M., Khelifi, M., Vanasse, A., Aider, M., Bertrand, A.. DOI 10.7451/CBE.2017.59.3.1

    Study of the antibacterial activity of electro-activated solutions of salts of weak organic acids on Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes Journal of Industrial Microbiology and Biotechnology, 2017. Liato, V., Labrie, S., Aïder, M.. DOI 10.1007/s10295-016-1859-y

    The effect of electro-activation and eggshell powder on the neutralization of acid mine drainage Journal of Sustainable Mining, 2017. Alexey Kastyuchik, Antoine Karam, Mohammed Aïder. DOI 10.1016/j.jsm.2017.09.002

    Water-soluble carbohydrate extraction from sweet pearl millet and sweet sorghum biomass as affected by bagasse impregnation Transactions of the ASABE, 2017. Saïed, N., Khelifi, M., Aider, M., Bertrand, A.. DOI 10.13031/trans.11949


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