Zobrazeno 1 - 10
of 18
pro vyhledávání: '"M. Egounlety"'
Autor:
Petrus J. Van Zyl, Vinodh A. Edward, M. Egounlety, Wilhelm H. Holzapfel, Melanie Huch, Suren Singh, Philippe Thonart, Carine Dortu, Charles M. A. P. Franz
Publikováno v:
Food Control. 22:389-395
Based on their predominance in Gari fermentations, as well as suitable technological properties, Lactobacillus plantarum, Lactobacillus fermentum, Weissella paramesenteroides and Leuconostoc mesenteroides strains were investigated for their suitabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86f434e801fdf98a9cd6fe326fbab978
https://doi.org/10.1016/j.foodcont.2010.09.008
https://doi.org/10.1016/j.foodcont.2010.09.008
Autor:
M. Egounlety
Publikováno v:
Food Research International. 35:233-237
Maize and grain legumes (soybean, cowpea, and groundbean) and melon seeds (if needed) were pretreated and co-fermented for 28–36 h for production of high protein–energy legume-fortified weaning foods. They were dried at 60–66 °C for 15 h and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83a4d92eaaa17da4e837da510f3e590d
https://doi.org/10.1016/s0963-9969(01)00190-9
https://doi.org/10.1016/s0963-9969(01)00190-9
Autor:
M. Egounlety
Publikováno v:
International Journal of Food Properties. 4:513-522
Two locally-grown legumes namely cowpea and groundbean were processed into tempe, an Indonesian fermented food. Freshly harvested beans for tempe were sliced and either frozen at −20°C and were later blanched or blanched immediately and fried into
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57a8de6f5fa531b45a093a0897d64543
https://doi.org/10.1081/jfp-100108652
https://doi.org/10.1081/jfp-100108652
Autor:
Naledzani D. Nesengani, Charles M. A. P. Franz, Vetja M. Haakuria, Vinodh A. Edward, Melanie Huch, Suren Singh, M. Egounlety, Petrus J. Van Zyl
Publikováno v:
African Journal of Biotechnology; Vol 11, No 65 (2012); 12865-12877
Cassava ( Manihot esculenta Crantz ), is used for the production of a variety of West African foods and ranks fourth in the list of major crops in developing countries after rice, wheat and maize. Gari is one of the most popular foods produced from c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65eabe65770eba6b4c3697630319f667
https://doi.org/10.5897/ajb11.3672
https://doi.org/10.5897/ajb11.3672
Publikováno v:
Journal de la Recherche Scientifique de l’Université de Lomé; Vol 7, No 2 (2005): Serie A
No Abstract.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1abab304e53007380786891fc08673b2
https://www.ajol.info/index.php/jrsul/article/view/49437
https://www.ajol.info/index.php/jrsul/article/view/49437
Publikováno v:
Journal de la Recherche Scientifique de l'Universite de Lome. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd57c12085786a645de3b771125cc2c
https://doi.org/10.4314/jrsul.v7i1.17109
https://doi.org/10.4314/jrsul.v7i1.17109
Autor:
L. Taljaard, W.H. Holzapfel, Ingrid Specht, C. Franz, Carine Dortu, C. Pinto, Samuel K. Mbugua, C. Sossa, Philippe Thonart, M. Mengu, Vinodh A. Edward, M. Egounlety, M. Kostinek
Publikováno v:
International journal of food microbiology. 114(3)
A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of facultat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182d4d8f3915b6238322df3adbfb118c
https://pubmed.ncbi.nlm.nih.gov/17188771
https://pubmed.ncbi.nlm.nih.gov/17188771
Publikováno v:
International journal of food sciences and nutrition. 53(1)
Maize-based weaning foods prepared from whole maize meal or dehydrated fermented maize (ogi) flour fortified with soybean, cowpea or groundbean tempe, with or without the addition of melon seed flour were fed to 40 albino weanling rats. The nutrient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6446cd94d84641a7468cb70d031f9bb8
https://pubmed.ncbi.nlm.nih.gov/11820093
https://pubmed.ncbi.nlm.nih.gov/11820093
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