Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Charlemagne, Nindjin"'
Autor:
Amenan Aline Doh, Yao Désiré Adjouman, Charlemagne Nindjin, Kohi Alfred Kouamé, Gbezo Aka Solange, Kolo Boubacar Ouattara, N'Guessan Georges Amani
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21152- (2023)
Attiéké, the most widely consumed cassava product in Côte d'Ivoire, has a short shelf life. This is largely due to microbial contamination. The aim of this study was therefore to assess the antioxidant activity and effectiveness of Garcinia kola s
Externí odkaz:
https://doaj.org/article/34fcda245e59440ea19a2a1a38a0d775
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2617-2626 (2022)
Pressed fermented cassava dough is an intermediary product in attiéké production process. Its quality strongly influences that of the resulting final attiéké. With the goal to assess the typicity of attiéké from different areas, the specificity
Externí odkaz:
https://doaj.org/article/37d74d8453374b26b76fdf2be03e2e05
Autor:
Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Charlemagne Nindjin, Kady Rosine Irie, Joel Scher, Georges N’guessan Amani
Publikováno v:
Journal of Food Processing and Preservation. 2023:1-11
This study is aimed at evaluating the physicochemical and sensory characteristics of developed instant foutou flour. Blanched semiripe plantain dried flakes, blanched/unblanched cassava dried flakes, and cassava starch were blended in the proportions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2729a150b8b8563081212c23dc263e1f
https://doi.org/10.1155/2023/3794482
https://doi.org/10.1155/2023/3794482
Autor:
Yardjouma Silue, Mohamed Cissé, Charlemagne Nindjin, Moctar Cissé, Akoua Dorine Sabrina Kouadio
Publikováno v:
Current Journal of Applied Science and Technology. :24-30
Aims: this study aims to find out appropriate method of application and the optimum dose of calcium carbide required to initiate ripening of mango var. “Kent”. Study Design: The experimental set-up was of a completely randomized design. Place and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ef3e176d15425a0028b6dff611bce98
https://doi.org/10.9734/cjast/2020/v39i3831092
https://doi.org/10.9734/cjast/2020/v39i3831092
Autor:
Yardjouma Silué, Charlemagne Nindjin, Mohamed Cissé, Kohi Alfred Kouamé, N.'guessan Georges Amani, Didier Mbéguié-A-Mbéguié, Felicie Lopez-Lauri, Kablan Tano
Publikováno v:
Postharvest Biology and Technology. 189:111930
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a619b7be9082c2443bd893931b6983
https://doi.org/10.1016/j.postharvbio.2022.111930
https://doi.org/10.1016/j.postharvbio.2022.111930
Autor:
Joseph Dossou, Charlemagne Nindjin, N’Guessan Geoges Amani, Massogbè Diabate, Virgile Ahyi, Daouda Nimaga
Publikováno v:
Food and Nutrition Sciences. 10:947-962
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Cote d’Ivoire.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db82de036ae2a8c333f698eeca369516
https://doi.org/10.4236/fns.2019.108068
https://doi.org/10.4236/fns.2019.108068
Akademický článek
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Autor:
Adama Bakayoko, Charlemagne Nindjin, Kouadio Claver Degbeu, Achille Fabrice Tetchi, Georges N’Guessan Amani, Yao Denis Ndri
Publikováno v:
Advance Journal of Food Science and Technology. 5:1120-1131
Growing gradient into longitudinal axis of yam tuber was study through starch properties and nutritional composition of tuber parts (proximal, median and distal) during the tuberization. Two varieties of the complex D. cayenensis-rotundata (kangba an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee5870ec9559031a00c597dbb26d0703
https://doi.org/10.19026/ajfst.5.3069
https://doi.org/10.19026/ajfst.5.3069
Autor:
Marianne Sindic, Yao Désiré Adjouman, Charlemagne Nindjin, Anne-Catherine Dalcq, F.A. Tetchi, Amani Ng
Publikováno v:
Journal of Food Processing & Technology.
Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies have been carried out on films based on cassava s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6207b7c8f775cfde7e7fea6958b43b60
https://doi.org/10.4172/2157-7110.1000665
https://doi.org/10.4172/2157-7110.1000665