Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Korotimi Traore"'
Autor:
Edwige Bahanla Oboulbiga, Charles Parkouda, Christophe Dabiré, Aimée W.D.B. Guissou, Korotimi Traore, Zénabou Semde, Zoénabo Douamba, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 450-462 (2022)
The effects of salt pretreated with different concentration of lemon juice were investigated in order to improve the storage stability of dried tomato slices during six months storage. After six months of storage under controlled conditions, the resu
Externí odkaz:
https://doaj.org/article/f1f30de1d6f5475ba1e2c6f1882bde83
Autor:
Aimée W. D. B. Guissou, Alfred S. Traore, Charles Parkouda, Boubacar Savadogo, Mamoudou H. Dicko, Hagrétou Sawadogo-Lingani, Edwige Bahanla Oboulbiga, Korotimi Traore
Publikováno v:
African Journal of Food Science. 14:330-335
Tomato is a vegetable/fruit highly consumed all other the world. This study was to assess the effect of some postharvest processing such as thermal treatment, microwave, ultrasound and ultrasound combined with heat treatment on some physicochemical c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ce0af98abf5b4bb5f592e15ef3e84d8
https://doi.org/10.5897/ajfs2020.1998
https://doi.org/10.5897/ajfs2020.1998
Autor:
Korotimi Traore, regine kamga, central Africa, liaison office Cameroon Po Box Messa, Yaounde, Cameroun., Aly Savadogo, aimeew dbGuissou, Charles Parkouda
Publikováno v:
International Journal of Advanced Research. 6:1144-1155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e73c4c982526b77de223e37b276a5dbd
https://doi.org/10.21474/ijar01/8247
https://doi.org/10.21474/ijar01/8247
Autor:
Aly Savadogo, Flibert Guira, Abel Tankoano, Pauline Aissaioulè Dah, Korotimi Traore, Hagrétou Sawadogo-Lingani
Publikováno v:
Current Journal of Applied Science and Technology. 29:1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86874c64f7a2fc55d0dbce33e51efe08
https://doi.org/10.9734/cjast/2018/42863
https://doi.org/10.9734/cjast/2018/42863
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 5(6):1139-1144
Food Science & Nutrition, 5(6):1139-1144
The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth (Amaranthus cruentus L.), black nightshade (Solanum scabrum Mill.) and jute mallow (Corchorus olitorius L.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb4a4cae1d26beac27a12a9963e0cfd2
https://pubmed.ncbi.nlm.nih.gov/29188041
https://pubmed.ncbi.nlm.nih.gov/29188041
Autor:
Moustapha Soungalo Drabo, Korotimi Traoré, Charles Parkouda, Fatoumata Hama-Ba, Aly Savadogo, Katleen Raes
Publikováno v:
Foods, Vol 12, Iss 23, p 4268 (2023)
The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes o
Externí odkaz:
https://doaj.org/article/71b842f9bc524c2a95ca00ba4d68832a