Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Ginette Doué"'
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Akademický článek
Selection of potential Bacillus starters for cocoa beans fermentation improvement
Autor: Wilfried YAO, Ginette DOUE, Honoré OUATTARA, Bernadette GOUALIE, Gisèle KOUA, Sébastien NIAMKE
Publikováno v: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 1, Pp 131-146 (2017)
Bacillus sp. strains isolated from six main Ivorian cocoa producer regions were investigated based on their biochemical properties in order to select the best one as potential starter. Three mains technological and useful properties for good cocoa be
Externí odkaz: https://doaj.org/article/973a5ebc26e3489fa72d98d6c9ac478d
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2
Impact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire
Autor: Thierry Lessoy Zoué, Wilfried Yao, Gladys Ginette Doué, Mariame Cissé
Publikováno v: International Journal of Biochemistry Research & Review. :13-22
Aims: Impact of Lactobacillus plantarum. Place and Duration of Study: Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, between February 2021 and November 2021. Methodology: Two pulses (Vigna unguiculata and Vigna sub
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1282acd3cec45f79ffa4ab677b88ba5
https://doi.org/10.9734/ijbcrr/2022/v31i630327
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3
Physicochemical characteristics and fatty acid composition of three purple maize oil seeds consumed in Central-North of Côte d'Ivoire
Autor: Sébastien L. Niamke, Mariam Cisse, Ginette Doué, Michel Djary Koffi, Flavie Aya Akaffou
Publikováno v: GSC Biological and Pharmaceutical Sciences. 7:079-086
In Ivory Coast, there are three different purple maize varieties whose culture is confined to Katiola (Central-North) area. These varieties locally called "Violet de Katiola" are the most widely grown and prized maize in this area because of its impo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb9603ea3972021672ab29fbba720703
https://doi.org/10.30574/gscbps.2019.7.2.0077
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4
Potential exploitation of Shea press cakes in glycaemia regulation: Inhibition of α-amylase and α-glucosidase by protein and methanolic extracts
Autor: Gladys Ginette Doué, Boris Abel Kouakou, Silas Elisée Ahouman Djoman, Rose-Monde Mégnanou
Shea (Vitellaria paradoxa)tree is integrally used in traditional medicine for the treatment of several health disturbances. Its kernels fat is widely exploited for food, medicinal and cosmetic purposes. Nevertheless germinated kernels are considered
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75161ade274b64ba125a06baa75776f3
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5
Investigation on Potential Starter of Bacillus spp. for Ivorian Cocoa Beans Fermentation Improvement
Autor: Gisèle Koua, Alalet Luc Zadi, Ginette Doué, Sébastien L. Niamke
Publikováno v: Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 12, Pp 1758-1767 (2018)
To investigate some interesting functional properties of Bacillus spp. in cocoa fermentation processing, 702 strains of Bacillus sp. strains were isolated from six main Ivorian cocoa producer regions. Three mains technological and useful properties f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae29af420b037c107470db0f511fc3d8
https://doi.org/10.24925/turjaf.v6i12.1758-1767.2078
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7
Emphasis on functional properties of cocoa-specific acidifying lactic acid bacteria for cocoa beans fermentation improvement
Autor: Sébastien Niamké, Evelyne Cho Adiko, Lessoy T. Zoue, Ginette Doué
Publikováno v: African Journal of Microbiology Research. 12:456-463
Lactic acid bacteria (LAB) strains isolated from six main Ivorian cocoa producer regions were investigated based on their biochemical properties in order to select the best one as potential starter. Three main technological and useful properties for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e315d672fe800b2020e8a49860eb06e
https://doi.org/10.5897/ajmr2018.8842
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9
Enzymatic and acid conversion of new starches from improved orphan crops: prospects for renewable materials uses in food and non-food industries
Autor: Gisèle Koua, Ginette Doué, Micael E. Bedikou, Rose-Monde Megnanou, Sébastien L. Niamke
Publikováno v: SpringerPlus
The enzymatic and acid hydrolysis have converted eight new starches into a range of chain lengths mainly including glucose, maltose, and maltodextrins as observed on TLC plates, irrespective to the starch variety and treatment. Results of the enzymat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a2410c44baa41723b75943c36ada37d
http://europepmc.org/articles/PMC4164672
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10
Effects of culture conditions on acetic acid production by bacteria isolated from Ivoirian fermenting cocoa (Theobroma cacao L.) beans
Autor: Jacques N Adom, Bernadette Goualie, Gisèle Koua, Honoré G. Ouattara, Sébastien Niamké, Ginette Doué, Souleymane Soumahoro
Publikováno v: Journal of Applied Biosciences. 95:8981
Objectives : This study investigates the acidification capacity under various culture conditions of high acetic acid producer AAB strains previously isolated from Ivoirian cocoa beans fermentation. Methodology and Results: Effect of culture condition
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46ac2d335146762033c8c33b95ffb99b
https://doi.org/10.4314/jab.v95i1.8
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