Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Félicité Tchouanguep Mbiapo"'
Autor:
Dzelafen Marcel Shiynyuy, Bertrand Tatsinkou Fossi, Zambou Ngoufack François, Bernard Tiencheu, Félicité Tchouanguep Mbiapo, Gordon Takop Nchanji, Eurydice Flore Tiepma Ngongang
Publikováno v:
Journal of Advances in Biology & Biotechnology. 11:1-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c337cc4692c9563c0e729b0508c2fd77
https://doi.org/10.9734/jabb/2017/30469
https://doi.org/10.9734/jabb/2017/30469
Autor:
Nand Hrodrik Takugan Foka, Pierre Villeneuve, Bernard Tiencheu, Michel Linder, Noel Tenyang, Félicité Tchouanguep Mbiapo, Hilaire Macaire Womeni
Publikováno v:
Food and Nutrition Sciences. :176-187
The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including comm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9bdeee4b3b4b84de5283b72241bae38
https://doi.org/10.4236/fns.2013.49a1025
https://doi.org/10.4236/fns.2013.49a1025
Autor:
Michel Linder, Bernard Tiencheu, Jacques Fanni, Michel Parmentier, Pierre Villeneuve, Félicité Tchouanguep Mbiapo, Hilaire Macaire Womeni
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 16, Iss 4-5-6, Pp 230-235 (2009)
The objective of this paper is to present the beneficial aspects of some insects consumed in sub-Saharan Africa, based on examples of insects consumed in Cameroon, to present their potential as sources of lipids and essential fatty acids. In Africa,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0ff77c316e994c88613f5a01b771c4b
https://doaj.org/article/cc9cf0016c5a4882826f216cc02f4860
https://doaj.org/article/cc9cf0016c5a4882826f216cc02f4860
Autor:
Jacques Fanni, Michel Parmentier, Félicité Tchouanguep Mbiapo, César Kapseu, Robert Ndjouenkeu, Hilaire Macaire Womeni
Publikováno v:
European Journal of Lipid Science and Technology. 110:232-238
The objective of this study was to extract the fat from Irvingia gabonensis kernels without using organic solvent but by using the enzyme aqueous oil extraction process. The aqueous dispersion of kernel flour of bush mango was treated with a protease
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab7ad7fe56af96dcdee32cad87f1745e
https://doi.org/10.1002/ejlt.200700172
https://doi.org/10.1002/ejlt.200700172
Autor:
Jacques Fanni, Michel Linder, Robert Ndjouenkeu, Félicité Tchouanguep Mbiapo, César Kapseu, Hilaire Macaire Womeni
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 14, Iss 6, Pp 366-370 (2007)
The effect of deep fat frying dehydration conditions of shea kernels on the composition and properties of the unsaponifiable fraction of its butter was carried out by using a central composite experimental design. Both content and composition of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::161fac0d9a6cb28798f1bce164e2dae1
https://doaj.org/article/fc5d03e0cb334c979a4b9132859a29ac
https://doaj.org/article/fc5d03e0cb334c979a4b9132859a29ac
Autor:
Michel Linder, Félicité Tchouanguep Mbiapo, Jacques Fanni, Bernard Tiencheu, Hilaire Macaire Womeni, Pierre Villeneuve, Michel Parmentier
Publikováno v:
European Journal of Lipid Science and Technology
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2013, 115 (2), pp.186-195. ⟨10.1002/ejlt.201200284⟩
BASE-Bielefeld Academic Search Engine
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2013, 115 (2), pp.186-195. ⟨10.1002/ejlt.201200284⟩
BASE-Bielefeld Academic Search Engine
International audience; Lipid stability of Rhynchophorus phoenicis (RP) larvae extract (edible oil) was evaluated, including the usual analytical indices and analysis by Fourier transform infrared (FTIR) spectroscopy at different periods of freezing,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d086b83a8fabe5fa1c90b86bf71af7a
https://hal.archives-ouvertes.fr/hal-01272760
https://hal.archives-ouvertes.fr/hal-01272760
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Sorelle NSOGNING DONGMO, Hilaire Macaire WOMENI, Féliçité TCHOUANGUEP MBIAPO, Michel LINDER, Jacques FANNI, Martin ZARNKOW, Thomas BECKER
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 6, Pp 578-584 (2014)
Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying time, and temperature on the content of free fatty
Externí odkaz:
https://doaj.org/article/b465dc1b23344471aaeae1469e38e671