Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Aynadis Tamene"'
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 10, Pp 6213-6222 (2023)
Abstract Fermentation can contribute to the supply of essential vitamins like folate, but studies exploring this potential are scarce. Injera is an Ethiopian fermented pancake‐like flatbread made from different cereals. The study aimed to investiga
Externí odkaz:
https://doaj.org/article/b941e64238b044819aead9f1123099bb
Publikováno v:
Heliyon, Vol 8, Iss 5, Pp e09526- (2022)
Folate deficiencies are widespread in Africa due to predominantly cereal-based diets. The objective of this work was to test the feasibility of using folate-producing microorganisms to increase folate content of tef injera, a traditional Ethiopian fe
Externí odkaz:
https://doaj.org/article/f04053d248b54811878e81a770615e34
Autor:
Aynadis Tamene, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte, Christèle Humblot
Publikováno v:
Nutrients, Vol 11, Iss 11, p 2819 (2019)
Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to
Externí odkaz:
https://doaj.org/article/85a50823965b40a6bc527bfe20ce04db
Injera is an Ethiopian fermented pancake-like flatbread made from different cereals. The aim of the study was to investigate the effect of injera making process using different cereals (tef, sorghum, wheat and barley) on folate content and to evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62fcbac17eb00ab84b5c1eda7111736c
https://doi.org/10.1101/2022.12.09.519824
https://doi.org/10.1101/2022.12.09.519824
Publikováno v:
SSRN Electronic Journal.
Folate deficiencies are widespread in Africa due to predominantly cereal-based diets. The objective of this work was to test the feasibility of using folate-producing microorganisms to increase folate content of tef injera, a traditional Ethiopian fe
Injera is an Ethiopian fermented flatbread preferably made from whole grain cereal (tef). Tef it is increasingly used to produce gluten-free pasta and bread, but the folate content of teff and products made from it remains unknown. Given that folate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dcf9973783bb39c4c9a01e628008c71
http://hdl.handle.net/10138/327305
http://hdl.handle.net/10138/327305
Autor:
Aynadis Tamene, Jessie L. Vipham, M. Laura Rolon, Abdi Keba, Kindinew Dessie, Jasna Kovac, Ashagrie Zewdu
Publikováno v:
International Dairy Journal
Food safety is a significant barrier to social and economic development throughout the world, particularly in developing countries. Here, we reviewed the prevalence of major bacterial foodborne pathogens (Salmonella spp., Listeria monocytogenes, Esch