Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kowiou ABOUDOU"'
Autor:
PAUL A. F. HOUSSOU, VALÈRE DANSOU, ABEL B. HOTEGNI, KOWIOU ABOUDOU, HUGUE ZANNOU, ROSANOFF Y. S. KOUKÈ
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 1, Pp 049-060 (2024)
The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two
Externí odkaz:
https://doaj.org/article/b9a2ef5cbabc4aaa8214cbfe80c16f3c
Autor:
Rachidatou Karimou, Agossou Damien Pacôme Noumavo, Kowiou Aboudou, Bawa Boya, Funkè Faïzatou Assouma, Hafiz Adio Salami, Basile Boni Saka Konmy, Hermance Y. Houngbo, Adolphe Adjanohoun, Lamine Baba-Moussa, Haziz Sina
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualitie
Externí odkaz:
https://doaj.org/article/8abb9224d5a34c28bf7da3f696a9edd0
Autor:
Valère DANSOU, Paul Ayihadji Ferdinand HOUSSOU, Yannick Sourou Rosanoff KOUKE, Abel Bodéhoussè HOTEGNI, Warou Arnold Cospe SAGUI, Kowiou ABOUDOU, Hugue ZANNOU
Publikováno v:
Food and Environment Safety, Vol 22, Iss 1, Pp 40-49 (2023)
Rice Research program of the National Institute of Agricultural Research of Benin (INRAB) has selected five romising aromatic rice accessions in terms of yield performance, resistance to diseases and climate change but their quality is not yet known
Externí odkaz:
https://doaj.org/article/54fbff4d9176404d99ee225a78f004c2
Sausages are among the most common processed meat products in the world. The optimization of the manufacturing conditions makes it possible to reduce and determine the optimal conditions for manufacturing the sausage. For this fact, a material balanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05575cad863d1446b02787d969a1c835
Autor:
Paul Ezin Ogan, Eben-Ezer Ewedje, Kowiou Aboudou, Faustin Yédjanlognon Assongba, Sènan Vodouhe-Egueh, Julien Djego, Mohamed Mansourou Soumanou
Publikováno v:
European Scientific Journal ESJ. 11
La présente étude vise à valoriser la pulpe des fruits de prunier mombin (Spondias mombin L.) à travers la production du vinaigre. A cet effet, le jus extrait de la pulpe des fruits de S. mombin collectés à maturité était utilisé pour la pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87c5cdf112725753a827943f29ffa34c
https://doi.org/10.19044/esipreprint.11.2022.p171
https://doi.org/10.19044/esipreprint.11.2022.p171
Autor:
Mohamed M. Soumanou, Gildas Zodome, Elie Dannon, Douro Kpindou O. Kobi, Joseph Dossou, Fernand A. Sotondji, Kowiou Aboudou, Daniel C. Chougourou, Cocou Angelo Djihinto, Euloge S. Adjou, Regix M. Sagbo
Publikováno v:
International Journal of Agriculture & Environmental Science. 7:80-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b4026ff85a65f3615e4ce0a33f820d4
https://doi.org/10.14445/23942568/ijaes-v7i5p112
https://doi.org/10.14445/23942568/ijaes-v7i5p112
Autor:
Paul Ezin Ogan, Eben-Ezer Ewedje, Kowiou Aboudou, Faustin Yédjanlognon Assongba, Sènan Vodouhe-Egueh, Julien Djego, Mohamed Mansourou Soumanou
Publikováno v:
European Scientific Journal, ESJ. 18:425
Spondias mombin est un fruitier sauvage comestible peu connu, négligé et sous utilisé en Afrique de l’Ouest. La présente étude vise à valoriser la pulpe des fruits de prunier mombin (Spondias mombin L.) à travers la production du vinaigre. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bc361ccacb4f93a1cb0c63b567889a7
https://doi.org/10.19044/esj.2022.v18n40p425
https://doi.org/10.19044/esj.2022.v18n40p425
Publikováno v:
Journal of Food Studies. 9:61
The optimal roasting conditions (temperature and time) of Terminalia catappa (TC) almonds allowing to preserve the nutritional quality of their almonds and oils were investigated. The almonds roasted at different temperature (80-120 °C) for various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a6d87222f77819aad9e0c2fdb2e3eaa
https://doi.org/10.5296/jfs.v9i1.17137
https://doi.org/10.5296/jfs.v9i1.17137