Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Agnan Marie Michel Combo"'
Nutritional Composition and Functional Properties of a Fortified Ivorian Local Food 'BASSI' of Maize
Autor:
Koffi Pierre Valery, Niaba, Agnan Marie-Michel, COMBO, Zranseu Bénédicte, Deffan, C. Kouakou, Marina, K. Gbassi, Gildas, A. Brou, Germain
Six (6) formulations of BASSI based on a mixture of maize and soybeans have been developed. Soy flour was incorporated in amounts of 0, 10, 20, 30, 40 and 50%. The results showed that the nutritional value significantly increases with the incorporate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1299ba48ca9c611c665c1976c180f53a
Autor:
Nermegnon TraorÃ, Patrick Aubin Dakia, Agnan Marie-Michel Combo, Grah Avit Maxwell BeugrÃ, Koffi Pierre Valery Niaba
Publikováno v:
Asian Journal of Agriculture and Food Sciences. 8
Six okra varieties (F1 Yodana, Kirikou, Volta, Yeleen, Kousko and Local) sold and consumed in Daloa (Côte d’Ivoire) were evaluated with regards to the nutritional, antioxidant and mineral contents. The result of the study revealed that the proxima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce8c43b853113aa12d247c4561fdc034
https://doi.org/10.24203/ajafs.v8i3.6155
https://doi.org/10.24203/ajafs.v8i3.6155
Publikováno v:
Food and Bioproducts Processing. 90:588-596
The present study investigates the individual efficiency of six commercial pectinase preparations (Endopolygalacturonase M2, Pectinase, Viscozyme L, Pectinex Ultra SP-L, Pectinase 62L and Macer8 FJ) in catalyzing the liberation of pectic oligosacchar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e38ebdb0e57dba16c46a4b5f13c662c
https://doi.org/10.1016/j.fbp.2011.09.003
https://doi.org/10.1016/j.fbp.2011.09.003
Autor:
Agnan Marie Michel Combo, Jacques Devaux, Michel Paquot, Mario Aguedo, Nicolas Jacquet, Christophe Blecker, Nicolas Quiévy, Dorothée Goffin, Sabine Danthine
Publikováno v:
International Journal of Biological Macromolecules, Vol. 52, no.1, p. 148-156 (janvier 2013)
Three pectic oligosaccharides (POS) obtained by enzymatic hydrolysis of sugar beet pectin by combining endopolygalacturonase and pectinmethylesterase, were characterized using high performance liquid chromatography, thermogravimetric analysis, Fourie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7df1c5dd6a80c5ba7a410cc96a085385
https://pubmed.ncbi.nlm.nih.gov/22986181
https://pubmed.ncbi.nlm.nih.gov/22986181