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Amal Dagni

As seen in: MDPI
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Articles by Amal Dagni

The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins

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By Souraya Sakoui, Reda Derdak, Amal Dagni, Fatimazahra Jouga
| MDPI
3. Results and Discussion 3.1. Screening for Amylolytic Activity LAB are used in food manufacturing due to the many beneficial compounds they produce, such as some enzymes that improve the structure and the organoleptic properties of food [13,19]. In our study, only two showed amylolytic activity, E. mundtii SRBG1 and E. gallinarum SRBG2. While amylolytic activity is important in fermentation and improving starch-based food quality [20], most LAB do not possess this property [13].
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Ethnobotanical Survey on Plants Used to Manage Febrile Illnesses among Herbalists in Casablanca, Morocco

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By Ramona Suharoschi, Rodica Vârban, Oana Lelia Pop, Amal Dagni
| MDPI
3. Results 3.1. Socio-Demographic Data One hundred five traditional herbalists in various areas of Casablanca, including 19 females and 86 males, were interviewed, with a female/male ratio of 0.22. As illustrated in Table 1, most herbalists were males, 81.9%, compared to 18.1% females. The high percentage of male herbalists can be attributed to males’ dominance in this domain in the study zone.
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