Výsledky vyhledávání - "Eugénie Kayitesi"

Akademický článek

Urging bioactive peptide exploration in African fermented legumes: insights from microbial proteolysis to gastrointestinal stability

Autor: Siphosanele M. Moyo, Oluyimika Y. Famuyide, Eugénie Kayitesi

Publikováno v: Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-24 (2024)

Abstract Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African legumes, resulting i

Externí odkaz: https://doaj.org/article/c2bdeae650994a2e956ab201b9d583a3

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Akademický článek

Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals

Autor: Eugénie Kayitesi, Ogheneyoma Onojakpor, Siphosanele Mafa Moyo

Publikováno v: Fermentation, Vol 9, Iss 2, p 111 (2023)

Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cer

Externí odkaz: https://doaj.org/article/6d07c45629944234af4d84e00f174a9b

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Spider Plant (Cleome gynandra)

Autor: Eugénie Kayitesi, Siphosanele Mafa Moyo

Publikováno v: Handbook of Phytonutrients in Indigenous Fruits and Vegetables ISBN: 9781789248043

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ce9c0dfc13990538ea3fe772aeb355a
https://doi.org/10.1079/9781789248067.0003

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Establishment of regional genomic surveillance networks in lower and lower-middle income countries

Autor: Ramy Karam Aziz, Basant Giri, Maria G. GUZMÁN, Huan Jiang, Samir Abbès, Cláudia Pinto Figueiredo, Muntaser E. IBRAHIM, Eugénie Kayitesi, Bolanle Ojokoh, Firdausi Qadri, Vincent P.K. Titanji, George F. Gao, Huanming Yang, Partha Majumder

This is a position letter that represents the stance of the members of the UNESCO-TWAS Advisory Committee on COVID-19, who come from various countries in the Global South. It addresses the disparity in SARS-CoV-2 genomic data between different countr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e5824b0325fd22eb425833a364833f3
https://doi.org/10.31219/osf.io/2dq39

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Akademický článek

Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Autor: Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou

Publikováno v: Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocollo

Externí odkaz: https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0

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Akademický článek

Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

Publikováno v: Foods, Vol 12, Iss 17, p 3180 (2023)

Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study a

Externí odkaz: https://doaj.org/article/9ee5abb6045343668b68218d2246387d

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