Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties

Autor: Mor Dieye, Nafissatou Diop Ndiaye, Joseph Bassama, Christian Mertz, Christophe Bugaud, Paterne Diatta, Mady Cissé

Publikováno v: Foods, Vol 11, Iss 23, p 3759 (2022)

Mangifera indica species presents a wide varietal diversity in terms of fruit size and morphology and also of physicochemical and organoleptic properties of the pulp. In Senegal, in addition to the well-known export varieties, such as ‘Kent’, loc

Externí odkaz: https://doaj.org/article/e75812b2f26a4177b0384ca0353e5798

Mesure de la résilience à l’insécurité alimentaire dans les Zones Nord et Sud du Sénégal

Autor: Moussa NDONG, Rosenette KANE, Joseph BASSAMA, Amadou Tidiane GUIRO

Publikováno v: Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 7, Iss 2 (2019)

Les stratégies d’adaptation des populations à risque dépendent de la capacité des ménages et des moyens d’existence. L’objectif de cette étude était de mesurer la résilience à l’insécurité alimentaire dans deux Zones de Moyen d’E

Externí odkaz: https://doaj.org/article/e67e9c97dff64cc3831d302ca65a2d85

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Autor: Nadiarid Jiménez, Marvin Soto, Ana Mercedes Pérez, Joseph Bassama, Manuel Dornier, Fabrice Vaillant, Philippe Bohuon

Publikováno v: International Journal of Food Science & Technology (IJFST), 55(6), pp. 2551-2561
Kérwá
Universidad de Costa Rica
instacron:UCR
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2020, ⟨10.1111/ijfs.14507⟩

Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (msucrose)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9457ac152c95d47265179ae0a5b1d8d
https://doi.org/10.1111/ijfs.14507

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

Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model

Autor: Joseph Bassama, Philippe Bohuon, Nadiarid Jiménez

Publikováno v: Journal of Food Engineering. 279:109951

A 3D model of a reactor was developed, combining heat transfer and chemical reaction, to identify kinetic parameters under non-isothermal conditions for intermediate-moisture foodstuffs. In particular, the model was used to assess the impact of high-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eb5d05ed296c9483f9708a0328a4427d
https://doi.org/10.1016/j.jfoodeng.2020.109951