محاضرات رائعة في علم التغذية للأستاذ محمد الفايد

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اريد تحميل الروابط الخاصة بالاستاد الفايد

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الاستاد محمد الفايد مفخرة لينا جميعا

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الاستاد محمد الفايد اسم على مسمى

[هدايه]

جزاك الله خيراً على هذا الجهد الطيب
نعم أخي الكريم الاستاد محمد الفايد مفخرة لينا جميعا
أنا شهدت تقريبا كل أسطوانته،لكن ما الفائدة من مشاهدتها دون تطبيق
بالنسبة لي كان صعب في البداية،لكن مع مرور الوقت اعتدت على التغذية الطبيعية
ولحظت الفرق ،كما أتمنى من كل واحد منكم أن يتبع كل ما ينصح به الاستاد محمد الفايد بلا شك سيلاحظ الفرق
بالتوفيق

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اريد اسماء مؤلفات محمد الفايد جزاكم الله الف خير

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بارك الله فيك أخي الكريم لجهدك الطيب
ونرحب بك معنا دائما وننتظر جديدك
وفقك الله

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ان هده الروابط لاتعمل

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بارك الله فيك

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المشاركة الأصلية كتبت بواسطة fathi fathi

اريد اسماء مؤلفات محمد الفايد جزاكم الله الف خير

المؤلفات

محمد فائد 2000 النفايات الصناعية والمنزلية (ISBN 9981-1769-1-5) تأليف مشترك
محمد فائد التحاليل الميكروبيولوجية للمواد الغذائية ISBN 9954-0-0384 تأليف مشترك
محمد فائد 2000 حماية وتوجيه المستهلك في الميدان الغذائي ISBN 9981-1769-4-X تأليف مشترك
محمد فائد 2006 الإعجاز العلمي في القرآن والسنة موضوع الخلق )تحت الطبع(
منشورات علمية
SCIENTIFIC PUBLICATIONS

1. Faid M. and Tantaoui-Elaraki A. 1989. Production of toxigenic ****bolites by Penicillium italicum and P.digitatum isolated from citrus fruits. Journal of Food Protection 12, 194-197.

2. Faid M., Chabard J.L., Larpent J.P. and Berger J.A.. 1989. Experimental processing of Moroccan smen: application of lipolytic microorganisms. Revue française des Corps Gras 36 (5), 221 - 225.

3. Faid M. Chabard J.L., Larpent J.L. and Berger J.A. 1989. Experimental processing of moroccan smen: Application of lipases. Microbiologie Aliments Nutrition. 7, 407 - 411.

4. Faid M., Larpent J.P., Larpent M. Chabard J.L. and Berger J.A. 1990. Antimicrobial factors in moroccan smen: aw, pH, acidity and free fatty acids.Sciences des Aliments, 10, (3) 653- ­664.

5. Faid M., Chabard J.L., Larpent J.P., Tantaoui-Elaraki A., Elmarrakchi .A. and Berger. J.A. 1991. Moroccan smen Production from processed pasteurized butter. Microbiologie Aliments Nutrition 9, 279-286.

6. Faid M. Chabard J.L. Larpent. J.P. Tantaoui-Elaraki A Elmarrakchi A. et Berger J.A. 1992. Etude de la lipolyse dans le smen marocain. ACTES Inst Agro.Vet. 11, 21-25.

7. Faid M. Larpent J.P. Adrian Y. Chabard J.L. Tantaoui-Elaraki A. and Elmarrakchi A. 1993. Industrial scale production of Moroccan "samn". Journal of the Society of Dairy Technology. 46 (1) 9-11.

8. Faid M. Touraibi A. Larpent J.P. Tantaoui-Elaraki A. and Elmarrakchi A. 1991. Characterization of yeasts and molds isolated from traditional butter. Microbiologie Alimentation Nutrition. 10, 273-278.

9. Boraam F. Faid M. Larpent J.P and Breton A. 1993. Lactic acid bacteria and yeasts assocoiated with the sour-dough traditional Moroccan bread. Sciences des Aliments 13, (3) 501-509.

10. Asehraou A. Faid M. and Jana M. 1992. Physico-chemical properties and the microflora of moroccan table black olives. Grasas y Aceites 43(3),130-133.

11. Asehraou A., Faid M. and Akhartouf R. 1993. Pure culture fermentation of Moroccan green olives. Microbiologie Aliments Nutrition 11, 221-228.

12. Tantoui-Elaraki A., Sebti F, Breton A., Kaanane O. and Faid M. 1993. Mycoflora and physico-chemical properties of Pastilla papers. Microbiologie Aliments Nutrition 11, 195-202.

13. Asehraou A. et Faid M. 1993. Etude physico-chimique et microbiologique des olives vertes désamérisées en fermentation. ACTES IAV Hassan II.13(2) 21-26.

14. Faid M., Boraam F., Achbab A. and Larpent J.P. 1993. Selected cultures of yeasts and lactic acid bacteria for sour-dough bread fermentation. Lebensmittel-Wissenschaft und Technologie. 26, 443 - 446.

15. Faid M. Boraam F. Zyani I. and Larpent J.P. 1993. Characterization of sourdough bread ferments made in laboratory by traditional methods. Zeitschrift Für Lebensmittel Unter suchung und-Forchung 198, 287-291.

16. Mouncif M., Tamoh S, Faid M. and Achkari-Begdouri A. 1993. Physico-chemical properties and the microflora of the Olive Mill waste water. Grasas y Aceites 44, (6), 335-338.

17. Mouncif M. Achkari-Begdouri A. and Faid M. 1993. Traitement et valorisation des eaux résiduaires des huileries traditionnelles (Maasra). ACTES Inst. Agr. Vétér Hassan II 13, (2) 13-19

18. Mouncif M., Faid M. Achkari-Begdouri A. and Lhadi K. 1995. Biological valorization and treatment of olive mill waste waters by selected yeast strains. Grasas y Aceites 46 (6) 344-348.

19. Faid M. Anchad M. Bakhy K. and Tantaoui-Elaraki A. 1995 Almond paste: Physico-chemical and Microbiological characterization an preservation with sorbic acid and cinnamon. Journal of Food Protection. 58 (5) 547-550.

20. Faid M. Akhartouf R. and Asehraou A. 1994. Microorganisms associated with post-harvest green olives deteriorations. Grasas y Aceites. 45 (3) 313-318.

21. Faid M. Karani H. Elmarrakchi A. and Achkari-Begdouri A..1994. A Biotechnological Process for the valorization of fish waste. Bioresource Technology. 49, 237-241.

22. Ouhssine M. Elyachioui M. Elhaloui M. Faid M. et Laraichi A. 1994. Charge microbienne de la canne à sucre et perte en saccharose. Sucrerie Maghrébine. N° 55, 3-5.

23. Faid M. Zouiten A. Elmarrakchi A. and Achkari-Begdouri A. 1995. Biotransformation of fish waste into a stable feed ingredient. Food Chemistry. 60, (1) 13-18.

24. Bennani L. Zenati Y. Faid M. and Ettayebi M. 1995. Physico- chemical and microbiological characteristics of Kaddid a traditional salted/dried meat product in Morocco. Zeitschrift Für Lebensmittel Unter Suchung und-Forchung. 201: 528-532.

25. Amara A. Badou M. Faid M. and Bouzoubaa K. 1994. Microbial contamination of poultry slaughtered in traditional shops in Morocco. Microbiologie Alimentation Nutrition. 12, 323-327

26. Amara A. Badou M. Faid M. 1994. Antibiorésistance d'Escherichia coli isolées des carcasses de poulets fraîchement abattus. Actes. Inst. Agron. Vét. 14, (3) 25-29.

27. Faid M. Achkari-Begdouri A. and Elmarrakchi A. 1995. Transformation des déchets de poisson par voie biotechnologique. Cahiers Agricultures. 4, 109-112.

28. Charai M. Mosaddaq M. and Faid M. 1996. Research on the antimicrobial activities of two aromatic plants: Oreganum majorana and Oreganum compactum. Journal of Essential Oils. 8, 657-664.

29. Asehraou A., Mohieddine S., Faid M. and Serhrouchni M. 1997. Use of antifungal principles from garlic for the inhibition of yeasts and moulds in fermenting green olives. Grasas Y Aceites 48, (2) 68-73.

30. Faid M. Hammoumi A. and Amarouch H. 1995. From waste to feed- defining biotransformation conditions. FEED MIX 3 (6) 18-22.

31. Ouhssine M., Kharrati B., Faid M., Elyachioui M. 1997. A Microbial fermentation process for the stabilization of slaughterhouse wastes. Fresinius Environmental Bulletin. 7, (3-4), 190-197.

32. Zinedine A. Faid M. et Benlemlih M. 1997. Microflores d’intérêt hygiénique et d’altération des produits laitiers traditionnels marocains: Microbiologie Alimentation Nutrition 14, 331-338.

33. Kherrati B., Faid M., Elyachioui M. and Wahmane A. 1997. A process for recycling slaughterhouses wastes and by-products by fermentation. Bioresource Technology. 63, (1) 75-79.

34. Hammoumi A. Faid M., Elyachioui M. and Amarouch H. 1997. Characterization of fermented fish waste used in a feeding trial with broilers. Process Biochemistry. 33, (4), 423-427.

35. Hammoumi A. Faid M. Zouiten A. et Amarouch H. 1997. Biotransformation des déchets de poisson par fermentation contrôlée. Microbiologie Alimentation Nutrition. 15, 61-69.

36. Charai M. Faid M. and Chaouch A. 1998. Essential oils from aromatic plants (Thymus broussonetti, Origanum compactum and Citrus sinensis) as natural antioxydants for olive oil. Journal of Essential Oil Research.. 11, 517-521.

37. Hammoumi A. Faid M. et Amarouch H. 1998. Utilisation des déchets de poisson fermentés en alimentation animale. Cahiers Agricultures 8, (3) 207-209.

38. Asehraou A. Peres C. Brito D. Faid M. and Serhrouchni M. 2000. Characteristics of yeast strains isolated from bloaters of fermented green table olives during storage. Grasas y Aceites. 51 Fascicule 4 225-229.

39. Amhajji A., Eljalil M.H., Faid M., Vasel J.L and Elyachioui M. 2000. Polyphenol removal from olive mill waste waters by selected mould strains. Grasas y Aceites . 51, (6) 400-404.

40. Bennani F. Faid M. and Elyachioui M. 2000. Laban processing by the use of naturally selected thermophilic lactic acid bacteria. Microbiologie Alimentation Nutrition.

41. Bennani L. Faid M. and Bousetta A. 2000. Experimental manufacture of Kaddid a salted dried meat product: Controle of the microorganisms. European Journal of Food Research and Technology. 211, (3) 153- 157.

42. Elmjadli A., Faid M. Malki M., Fahde and Elyachioui M. 2000. A fermentation process for solid wastes from gut-dressing works. Microbiologie Aliments Nutrition. 17, 139-144.

43. Guessous Z. Ouhssine M. Mokhtari A. Faid M. and Elyachioui M. 2000. Isolement et caractérisation de Geotrichum candidum pour la production d’une polygalacturonidase extracellulaire. Sciences des Aliments 20, 309- 320.

44. Faid M., Oumzil H. and Benjouad A. 2000. Inhibition of growth and mycotoxin production by Zygophillum Gaetulum in Aspergillus parasiticus Guaruja, May, 21-25.

45. Essendoubi S., Faid M. and Elyachioui M. 2001. Bioprecess for transformation of poultry slaughter houses wastes. Science Letters 3, (2).

46. Rhajaoui, M. Oumzil, H. Faid, M. Lyagoubi, M. Elyachioui M. 2001. Antibacterial activity of a moroccan propolis extracts. Science Letters, Vol. 3, No.3

47. Eljalil M.H. Faid M and Elyachioui M. 2001. A biotechnological process for treatment and recycling poultry wastes manure as a feed ingredient. Biomass Bioenergy. 21 301-309.

48. El Kabouss A; Charrouf Z; Oumzil H; Faid M., Lamnouar D., Miyata Y., Miyahara K., 2001. Caractérisation des flavonoïdes des feuilles de l’arganier (Argania Spinosa (L.) Skeels Sapotaceae) et étude de leur activité anti-microbienne. Actes de l’IAV, 21 (3) 157-162.

49 El Kabouss A. Charrouf Z., Faid M., Garneau F.X, Collin G. 2002. Chemical Composition and Antimicrobial Activity of the Leaf Essential Oil of Argania spinosa L. Skeels. J.Essent. Oil Res. 14, 147-149

50. Chaoui A., Faid M. and Belhcen R. 2002. Phytates biodegradation in natural starters for sour-dou1gh bread in Morocco. Eastern Mediterranean health Journal. 9:141-7

51. Oumzil H., Ghoulami S., Rhajaoui M., Ilidrissi A., Fkih-Tetouani S., Faid M., Benjouad A. 2002. Antibacterial and antifungal activity of essential oils of Mentha suaveolens. Phytother Res. 16:727-31.

52. Elakhdari S. Faid M. et Benlemlih M. 2003. Etude microbiologique et physicochimique des rejets liquides des boyauderies au Maroc. CAHIERS de l’A.S.E.E.S Vol. 8, N°1,

53. Zinedine, A., Faid M. and Benlemlih M. 2003. In vitro reduction of aflatoxin B1 by strains of lactic acid bacteria isolated from sourdough bread. Food and Chemical Toxicology.

54. Zerdani I., Faid M. and Malki A. 2003. Tannery wastes digestion by strains of bacillus sp isolated from compost in morocco. Journal of American Leather Chemical Association.

55. Kheddid K., Faid M. and Soulaimani M. 2003. Microbiological characterization of one humped camel milk in Morocco. Journal of Camel Practice and Research.

56. Kalalou I., Faid M and Ahami A. 2003. ******* of hazardous microorganisms in “kaddid” from camel meat. Journal of Camel Practice and Research. Vol.10 (2) 163-167.

57. Zerdani I., Faid M. and Malki A. 2004. Digestion of solid tannery wastes by strains of bacillus sp isolated from compost in Morocco. International Journal of Agriculture and Biology. 6 (5) 758-761.

58. Kalalou I. M Faid, and AOT Ahami. 2004. Improving the quality of fermented camel sausage by controlling undiserable microorganisms with selected lactic acid bacteria .International journal of agriculture and biology. 6 (3) 447-451.

59. Kalalou I. M Faid, and A.T Ahami. 2004. Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus delbrueckii subsp delbrueckii. Electronic Journal of Biotechnology .Vol.7 (15) 243-24

60. Souhaili, Z., Lagzouli, M., Faid, M., & Fellat-Zerrouck, K. 2004. Inhibition of growth and mycotoxins formation in moulds by marine algae Cystoseira tamariscifolia. African Journal of Biotechnology [Online], 3(1). 71-75.

61. Zinedine, A, Elakhdari, S, Faid, M, and Benlemlih, M. 2004. Antifungal and anti-aflatoxinogenic activity of the brown algae Cystoseira tamarisscifolia. Journal de Mycologie Medicale. 2004. 14(4): 201-205

62. Zinedine A, AM Betbeder, M Faid, M Benlemlih, L Idrissi, and EE. Creppy. 2005 Ochratoxin A: Determination in dried fruits and black olives from Morocco. Alimentaria, Décembre N° 359: 73-76

63. Zinedine A., Faid M., and Benlemlih M. 2005 In vitro reduction of Aflatoxin B1 by Lactic bacteria isolated from moroccan sourdough fermentation. International Journal of Agriculture and Biology Vol. 7, N°1: 67-70.

64. El Akhdari S., A. Zinedine, M. Faid and M. Benlemlih. 2005. Biotransformation of liquid wastes from Gut-dressing works by a fermentation process. International Journal of Agriculture and Biology Vol. 7, N°1: 86-89.

65. Lamzira Z. Asehraou A. Brito D. Oliveira M. Faid M. and Peres C. 2005 Reducing the bloater spoilage during lactic fermentation of Moroccan green olives. Food Technol. Biotechnol. 43 (4) 373 – 377.

66. Amhajji A., Faid M. and ElYachioui M. 2005. Process for the treatment of olive mill waste waters by immobilized cells.56 (2),121-124

67. Senhaji, O. Faid M., Elyachioui M., Dehhaoui M. 2005.Etude de l'activitéantifongique de divers extraits de cannelle. Journal de Mycologie Médicale. 15, (4), 220-229.

68. Senhaji, O. Faid M., Elyachioui M. 2005. Antibiobis by cinnamon extract Against antibioresistant strains. International Journal of Agriculture and Bioloy. 07, (5) 724-728.

69. Khedid K., Faid M, Mokhtari A, Soulaymani A, Zinedine A. 2006. Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco. Microbiol Res. Dec 20.

70. El Adlouni C., Tozlovanu M., Naman F., Faid M., Pfohl-Leszkowicz A. 2006. Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan origin. Mol Nutr Food Res. (5) 10

71. Chaoui A. Faid M, Belahsen R. 2006. Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice. J Trace Elem Med Biol. 4 20(4):217-220

72. Zinedine A, Brera C, Elakhdari S, Catano CF, Debegnach F, Angelini S, De Santis B, Faid M, Benlemlih M, Minardi V, Miraglia M. 2006. Natural occurrence of mycotoxins in cereals and spices commercialized in Morocco. Food *******. 17:868-874.

[youssef-2007]

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