Répertoire du corps professoral
Mohammed Aider
Professeur titulaire
(418) 656-2131, poste 409051
Mohammed.Aider@fsaa.ulaval.ca
Pavillon Paul-Comtois
2425, rue de l'Agriculture
Local 1122
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 1 janvier 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
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
Établissement tête: Université Laval
Du 1 avril 2022
au 31 mars 2025
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
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
Encadrements terminés dans les 5 dernières années
Publications des 5 dernières années
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
Les informations contenues dans cette page sont extraites de différents systèmes experts de l’Université Laval. Si vous constatez une erreur ou avez des questions quant aux données affichées, communiquez avec nous en écrivant à l’adresse repertoire-corps-professoral@ulaval.ca. Nous nous assurerons de rediriger votre demande à la bonne personne.