Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Charles Parkouda"'
Autor:
Edwige Bahanla Oboulbiga, Charles Parkouda, Christophe Dabiré, Aimée W.D.B. Guissou, Korotimi Traore, Zénabou Semde, Zoénabo Douamba, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 450-462 (2022)
The effects of salt pretreated with different concentration of lemon juice were investigated in order to improve the storage stability of dried tomato slices during six months storage. After six months of storage under controlled conditions, the resu
Externí odkaz:
https://doaj.org/article/f1f30de1d6f5475ba1e2c6f1882bde83
Autor:
Barbara Vinceti, Tobias Fremout, Celine Termote, Diego Fallas Conejo, Evert Thomas, Carl Lachat, Laeticia Celine Toe, Adjima Thiombiano, Issouf Zerbo, Djingdia Lompo, Lassina Sanou, Charles Parkouda, Alain Hien, Oumarou Ouédraogo, Hermann Ouoba
Publikováno v:
Plants, People, Planet, Vol 4, Iss 6, Pp 667-684 (2022)
Societal Impact Statement Modern food systems push agriculture to focus on a small number of commercial crops, while there is a very large diversity of untapped edible plants that could be used to address food security and nutrition. Poor and monoton
Externí odkaz:
https://doaj.org/article/1998dad36cfc400bb058ad9bd019cae1
Autor:
Edwige Bahanla Oboulbiga, Zoénabo Douamba, Diarra Compaoré-Sérémé, Judith Nomwendé Semporé, Rasmata Dabo, Zénabou Semde, Fidèle Wend-Bénédo Tapsoba, Fatoumata Hama-Ba, Laurencia T. Songré-Ouattara, Charles Parkouda, Mamoudou H. Dicko
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Sesame (Sesanum indicum L.) is one of the primary annual oilseeds grown in Africa and Asia. Sesame seed oil (SSO) is of great economic and human nutrition interest worldwide. Due to its composition in phytochemical antioxidants and profile in unsatur
Externí odkaz:
https://doaj.org/article/13a07fbc3e1d4ee7b05ef520d51a4861
Autor:
Moustapha Soungalo Drabo, Korotimi Traoré, Charles Parkouda, Fatoumata Hama-Ba, Aly Savadogo, Katleen Raes
Publikováno v:
Foods, Vol 12, Iss 23, p 4268 (2023)
The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes o
Externí odkaz:
https://doaj.org/article/71b842f9bc524c2a95ca00ba4d68832a
Autor:
Aminata Séré, Adjima Bougma, Bazoin Sylvain Raoul Bazié, Esther Traoré, Charles Parkouda, Olivier Gnankiné, Imael Henri Nestor Bassolé
Publikováno v:
BMC Chemistry, Vol 15, Iss 1, Pp 1-11 (2021)
Abstract Edible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula
Externí odkaz:
https://doaj.org/article/7aa6bac8175546189399f3345d37af0b
Autor:
Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and beverages
Externí odkaz:
https://doaj.org/article/90b7d7bd859d445eb01bce776df4a35a
Autor:
Charles Parkouda, Fatoumata Ba/Hama, Laurencia Ouattara/Songre, Kwaku Tano-Debrah, Bréhima Diawara
Publikováno v:
Journal of Ethnic Foods, Vol 2, Iss 2, Pp 58-63 (2015)
Chemical changes during the fermentation of baobab seeds for production of Maari, a food condiment used in West Africa, were studied. Results showed a wide variety of free amino acids including essential amino acids in the unfermented seeds. Fermenta
Externí odkaz:
https://doaj.org/article/7d2328150c394643ab2ce52b6b33b337
Autor:
Hannes Gaisberger, Roeland Kindt, Judy Loo, Marco Schmidt, Fidèle Bognounou, Sié Sylvestre Da, Ousmane Boukary Diallo, Souleymane Ganaba, Assan Gnoumou, Djingdia Lompo, Anne Mette Lykke, Elisée Mbayngone, Blandine Marie Ivette Nacoulma, Moussa Ouedraogo, Oumarou Ouédraogo, Charles Parkouda, Stefan Porembski, Patrice Savadogo, Adjima Thiombiano, Guibien Zerbo, Barbara Vinceti
Publikováno v:
PLoS ONE, Vol 12, Iss 9, p e0184457 (2017)
Over the last decades agroforestry parklands in Burkina Faso have come under increasing demographic as well as climatic pressures, which are threatening indigenous tree species that contribute substantially to income generation and nutrition in rural
Externí odkaz:
https://doaj.org/article/9170f1f727954b44b199ee1e2faf057a
Publikováno v:
International Journal of Food Science, Vol 2014 (2014)
Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their techno
Externí odkaz:
https://doaj.org/article/1c4d5de42468410bb42a8871ddc65e2f
Autor:
Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, Abel Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, Charles Parkouda, Hagrétou Sawadogo-Lingani
Publikováno v:
Journal of the American Society of Brewing Chemists. :1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76a9b421a0f2794d4364dcbd16aefc6b
https://doi.org/10.1080/03610470.2022.2163815
https://doi.org/10.1080/03610470.2022.2163815