Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Lucien Patrice Kouamé"'
Autor:
N’zebo Jean-Michel N’zebo, Amedée Pascal Ahi, Kouakou Martin Dje, Aka Faustin Kabran, Lucien Patrice Kouamé
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1817-1824 (2019)
The aim of this study was to evaluate the chemical composition and mineral bioavailability of T. tetraptera fruit pulp, an aromatic wild edible plant, using standard methods. The pulp were extracted from mature dried fruits obtained from plants at Aw
Externí odkaz:
https://doaj.org/article/368dcc8334f94f2b867d8a6acbb13406
Autor:
Adjo Sylvie Ahouran Kouakou, Kouakou Martin Dje, Songuimondenin Soro, Kouassi Armand Kanga, Kouassi Hubert Konan, Eugène Jean Parfait Kouadio, Lucien Patrice Kouamé
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 11:268-280
The objective of this study was to evaluate the anti-nutrient and organic acid content of the seeds of three legumes of the genus Canavalia according to their maturity stage. The biological material used for the laboratory operations consisted of see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4af9c3ba9f1e911a3e9368b7f5834f6
https://doi.org/10.20546/ijcmas.2022.1112.027
https://doi.org/10.20546/ijcmas.2022.1112.027
Autor:
Kouadio Atta, Lucien Patrice Kouamé, Gbocho Serge Elvis Ekissi, Bedel Jean Fagbohoun, Claude Kouamé Ya
Publikováno v:
Open Access Research Journal of Biology and Pharmacy. 2:031-040
In Côte d'Ivoire, cashew apples represent waste in plantations due to lack of processing. This study deals with their transformation into jam for a better valorization. Cashew apple jam were analyzed for physicochemical and sensory properties. Proxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95bcaa1f04c6864d85488943fe66a577
https://doi.org/10.53022/oarjbp.2021.2.2.0045
https://doi.org/10.53022/oarjbp.2021.2.2.0045
Publikováno v:
Annual Research & Review in Biology. :54-64
Polygalacturonases are extensively used in food industries for pectic substances degradation. In this paper, we investigate on thermal stability parameters of two Polygalacturonases previously isolated from digestive juice of the snail Limicolaria fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0782c2b2b256397af99ed6f1979bc9b
https://doi.org/10.9734/arrb/2021/v36i1030436
https://doi.org/10.9734/arrb/2021/v36i1030436
Autor:
Massé Diomande, Grah Avit Maxwell Beugre, Lucien Patrice Kouamé, Athanase Kra Kouassi, Y. A. Kouamé, Jacques Mankambou Gnanwa
Publikováno v:
International Journal of Biochemistry Research & Review. :1-9
Objective: The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5ce309e35f4a6270842df3b4780c658
https://doi.org/10.9734/ijbcrr/2021/v30i630270
https://doi.org/10.9734/ijbcrr/2021/v30i630270
Autor:
Mabintou Diomande, Eugène Jean Parfait Kouadio, Lucien Patrice Kouamé, Jean Bedel Fagbohoun, Jaures Oscar Gbotognon, Kouassi Hubert Konan, Kouassi Armand Kanga, Yapo Thierry Monnet
Publikováno v:
International Journal of Biochemistry Research & Review. :19-28
Aims: During the industrial processing of mango, considerable quantities of peel and seeds are rejected, which results in a significant economic loss for the manufacturer, as well as an impact on the environment. However, mango almond and peel flours
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4040ada3885c250df803cde9ccc9c501
https://doi.org/10.9734/ijbcrr/2021/v30i530266
https://doi.org/10.9734/ijbcrr/2021/v30i530266
Autor:
null Adjo Sylvie Ahouran Kouakou, null Hubert Kouassi Konan, null Fako Kané, null Kouassi Armand Kanga, null Eugène Jean Parfait Kouadio, null Lucien Patrice Kouamé
The present study was aimed at investigating some biochemical properties, mineral contents and amino acid composition in seeds ofMucuna pruriensas a function of ripening stage. These seeds were harvested at different stages of maturation in a field c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5c4cd8aa5c8a6e0a9aaf8ed563358d1
Autor:
Yapo Thierry Monnet, Kouassi Armand Kanga, Lucien Patrice Kouamé, Jaures Oscar Gbotognon, Kouassi Hubert Konan, Mabintou Diomande, Eugène Jean Parfait Kouadio
Publikováno v:
Asian Food Science Journal. :1-9
Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c665576b1cb6fb5b14169918f6baf211
https://doi.org/10.9734/afsj/2021/v20i630304
https://doi.org/10.9734/afsj/2021/v20i630304
Autor:
Bernard Téhi Sea, Lucien Patrice Kouamé, Jaures Oscar Gbotognon, Djary M. Koffi, Armand Kouassi Kanga
Publikováno v:
Biotechnology Journal International. :41-54
Polygalacturonases constitute the major part of pectinase preparations for many bioprocess purposes. Investigation on the digestive juice of snail Limicolaria flammea led to purification of two polygalacturonases named PG1 and PG2. Properties of thes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e59f52b67d9908063488e95f5bc38342
https://doi.org/10.9734/bji/2021/v25i130133
https://doi.org/10.9734/bji/2021/v25i130133
Autor:
Kouakou Martin Dje, Amedee Pascal Ahi, N’zebo Jean-Michel N’zebo, Aka Faustin Kabran, Lucien Patrice Kouamé
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1817-1824 (2019)
The aim of this study was to evaluate the chemical composition and mineral bioavailability of T. tetraptera fruit pulp, an aromatic wild edible plant, using standard methods. The pulp were extracted from mature dried fruits obtained from plants at Aw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed79061da0da37b6632987a873d38900
https://doi.org/10.24925/turjaf.v7i11.1817-1824.2662
https://doi.org/10.24925/turjaf.v7i11.1817-1824.2662