Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Justine Odelonne Kenfack"'
Autor:
Alex Blairio Tsopbeng Tsopzong, Bilkissou Njapndounke, Kohole Foffe Hermann Arantes, Marie Madeleine Nanga Ndjang, Justine Odelonne Kenfack, Mathilde Julie Klang, Phélix Bruno Téléfo
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100981- (2024)
In developing countries, blending the powders of locally utilized edible plants for mucilage extraction can be a way to address the growing demand for more viscous and soluble cost-effective hydrocolloids. This study aimed to identify mucilaginous ed
Externí odkaz:
https://doaj.org/article/d3af428da1554161a20c2882c3834f4a
Autor:
Stephano Tambo Tene, Hermann Arantes Kohole Foffe, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Alex Blairio Tsopbeng Tsopzong, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 2 (2023)
AbstractThe present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y and Coca-sr). Five (5) factors such as soaking time (18–4
Externí odkaz:
https://doaj.org/article/066fc911859e4a44ab6e6a34f62a9576
Autor:
Stephano Tambo Tene, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Anthony Olusegun Obilana, Hermann Arantes Kohole Foffe, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionThe utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety c
Externí odkaz:
https://doaj.org/article/45e3cd7b91a2452aafd595fe01efcd70
Autor:
Robin Tsague Donjio, Jean Aghofack Nguemezi, Mariette Anoumaa, Eugene Tafre Phounzong, Justine Odelonne Kenfack, Théophile Fonkou
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Tomato is a nutrient-rich but highly perishable fruit. In order to delay the rapid ripening and degradation of fruits and reduce postharvest losses, response surface methodology (RSM) was used as the optimizing method to formulate edible coating base
Externí odkaz:
https://doaj.org/article/57b80fde1e114206b9dc5c77ca9f0852
Autor:
Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice, spirulina, and cas
Externí odkaz:
https://doaj.org/article/9dea64b687934066a9a8388762819f5c