Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Kayodé APP"'
Publikováno v:
African Journal of Biotechnology; Vol 12, No 18 (2013)
This study aimed to assess the microbiological contamination and quality of tchachanga, a roasted meat braised product processed at traditional scale in Benin, West Africa. A survey was performed to collect samples of tchachanga and data related to h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::4c8d6d61e499addc86055a6d20ca7781
https://www.ajol.info/index.php/ajb/article/view/129642
https://www.ajol.info/index.php/ajb/article/view/129642
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Akademický článek
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Akademický článek
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Autor:
Odouaro OBO; Laboratory of Valorisation and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin., Kayodé APP; Laboratory of Valorisation and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin., Behanzin MS; Laboratory of Valorisation and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526, Cotonou, Benin., Nout MJR; Ronfostec, Papenpad 14, 6705 AX, Wageningen, the Netherlands., Linnemann AR; Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
Publikováno v:
Heliyon [Heliyon] 2024 Oct 09; Vol. 10 (21), pp. e39065. Date of Electronic Publication: 2024 Oct 09 (Print Publication: 2024).
Autor:
Zannou O; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Türkiye.; Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin., Oussou KF; Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Türkiye., Chabi IB; Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin., Odouaro OBO; Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin., Deli MGEP; Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Türkiye., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye., Vahid AM; School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété, Benin., Kayodé APP; Laboratory of Valorization and Quality Management of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou, Benin., Kelebek H; Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Türkiye., Selli S; Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Türkiye., Galanakis CM; Department of Research & Innovation, Galanakis Laboratories, Chania, Greece.; Department of Biology, College of Science, Taif University, Taif, Saudi Arabia.; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (30), pp. 11263-11280. Date of Electronic Publication: 2023 Jul 21.
Autor:
Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Aïssi MV; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Zannou O; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Kpoclou YE; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Ayegnon BP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Badoussi ME; Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées Université Nationale des Sciences Technologies Ingénierie et Mathématiques Abomey Benin., Ballogou VY; Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi Université d'Abomey-Calavi Cotonou Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute Warsaw Poland., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2023 Nov 20; Vol. 12 (2), pp. 907-920. Date of Electronic Publication: 2023 Nov 20 (Print Publication: 2024).
Autor:
Zannou O; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey.; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Oussou KF; Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey., Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Awad NMH; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey., Aïssi MV; School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété 00 BP 144, Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey., Mortas M; Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey., Oz F; Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Turkey., Proestos C; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin.
Publikováno v:
Nanomaterials (Basel, Switzerland) [Nanomaterials (Basel)] 2023 Feb 03; Vol. 13 (3). Date of Electronic Publication: 2023 Feb 03.