Výsledky vyhledávání - "Geneviève, Fliedel"

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Autor: Jacques Chantereau, Jean-François Cruz, Alain Ratnadass, Gilles Trouche, Geneviève Fliedel

Le sorgho est la 5e céréale la plus cultivée au monde. Sa domestication en Afrique et le travail de sélection des agriculteurs depuis des millénaires ont abouti à une multiplicité de types morphologiques et d'utilisations. Rustique et bien ada

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Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders

Autor: Miriam Ofoeze, Oluchi Achonwa, Tessy Madu, Confidence Kalu, Lora Forsythe, Blessing Ukeje, Chukwudi Ogbete, D.N. Njoku, Justin Ewuziem, Ugo Chijioke, Geneviève Fliedel, Amaka Promise Ogunka, Chiedozie Egesi, Benjamin Okoye, Nnaemeka Onyemauwa, Mercy Ejechi

Publikováno v: International Journal of Food Science & Technology. 56:1247-1257

Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the purpose o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f0decbe946d9ae12c7d40efd43a8f2ac
https://doi.org/10.1111/ijfs.14875

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Role of dewatering and roasting parameters in the quality of handmade gari

Autor: Laurent Adinsi, Eric Rondet, Julien Ricci, Geneviève Fliedel, Dominique Dufour, Layal Dahdouh, Michèle Delalonde, Andrés Escobar, Bernard Cuq

Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science & Technology

Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality crit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02acaf6468cc6c890360d284c8aaa0b0
https://doi.org/10.1111/ijfs.14745

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Sensory and physicochemical profiling of traditional and enriched gari in Benin

Autor: Nadège Kougblenou, Djidjoho Joseph Hounhouigan, Dominique Dufour, Geneviève Fliedel, Andrés Escobar, Laure Prin, Laurent Adinsi, Noël H. Akissoé

Publikováno v: Food Science & Nutrition, Vol 7, Iss 10, Pp 3338-3348 (2019)
Food Science and Nutrition
Food Science & Nutrition

Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c838fbf9251799d9a4718bf20c706a38
https://doaj.org/article/e2c3db213f884e49a439b39ed9014612

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Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science & Technology

This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1675a402cb59ecaae33a3092a8d0ae2
http://agritrop.cirad.fr/596617/

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Deciphering urban consumer requirements for rice quality gives insights for driving the future acceptability of local rice in Africa: Case study in the city of Saint-Louis in senegal

Autor: Geneviève Fliedel, Christian Mestres, Ibrahima Mané, Joseph Bassama, Papa Madiallacke Diedhiou, Moussa Ndong

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1614-1624 (2021)
Food Science and Nutrition

Rice is the staple cereal in Senegal. Despite the many policies implemented over the last decade, Senegalese consumers still prefer imported over local rice. To understand this preference, this study compares consumer acceptability of three local ric

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ece1073d35b460ae4fe1636f5ab64e40
https://pubmed.ncbi.nlm.nih.gov/33747473

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Quality attributes of

Autor: Ugo, Chijioke, Tessy, Madu, Benjamin, Okoye, Amaka Promise, Ogunka, Mercy, Ejechi, Miriam, Ofoeze, Chukwudi, Ogbete, Damian, Njoku, Justin, Ewuziem, Confidence, Kalu, Nnaemeka, Onyemauwa, Blessing, Ukeje, Oluchi, Achonwa, Lora, Forsythe, Geneviève, Fliedel, Chiedozie, Egesi

Publikováno v: International Journal of Food Science & Technology

Summary Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South‐East Nigeria, with special attention to gender differences, for the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d5cbdc3dd010fcb6fe0d3e566a18b37b
https://pubmed.ncbi.nlm.nih.gov/33776233

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