Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Mahunan François Assogba"'
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Akademický článek
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
Autor: Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Publikováno v: Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
Field Investigations were carried out on traditional processing of fresh fish into smoked fish (SF) and smoked-dried fish (SDF) in southern regions of Benin. A total of 429 stakeholders were interviewed, and data were analysed using Sphinx survey plu
Externí odkaz: https://doaj.org/article/9d76e0cd59844f768b45504556d49517
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2
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes
Autor: Mahunan François Assogba, Laurent Adinsi, Eudes Landry Anihouvi, Yénoukounmè Euloge Kpoclou, Marie-Louise Scippo, Ben-Sadek Boukary, Victor Bienvenu Anihouvi, Jacques Mahillon, Djidjoho Joseph Hounhouigan
Publikováno v: Journal of Aquatic Food Product Technology. 30:378-391
In interest of improving the traditional processing of meat and fish products, this study aimed to evaluate the sensory profile of traditionally processed grilled pork (GP), smoked fish (SF), and s...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc00e3b6fdcdafa0c823818bf13258b3
https://doi.org/10.1080/10498850.2021.1888833
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3
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products
Autor: Victor Bienvenu Anihouvi, Roger Houêchéné Ahouansou, Dieudonné Djago, Caroline Douny, Yénoukounmè Euloge Kpoclou, Dona Gildas Hippolyte Anihouvi, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Mahunan François Assogba, Ogouyôm Herbert Iko Afé, Ahmed Igout
Publikováno v: Journal of the science of food and agricultureREFERENCES. 102(2)
Background In the traditional food sector, the smoking process and smoking-drying process are widely used to increase the shelf-life of seafood products. The smoking process and smoking-drying process are mainly performed using barrel kiln and wood a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6f508df9046adc5a79b2aefd828b514
https://pubmed.ncbi.nlm.nih.gov/34240424
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4
Microbiological characteristics of smoked and smoked–dried fish processed in Benin
Autor: Victor Bienvenu Anihouvi, Marleen Abdel Massih, Marie-Louise Scippo, Ogouyôm Herbert Iko Afé, Melvina Covo, Dona Gildas Hippolyte Anihouvi, Djidjoho Joseph Hounhouigan, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Mahunan François Assogba
Publikováno v: Food Science & Nutrition, Vol 7, Iss 5, Pp 1821-1827 (2019)
Food Science & Nutrition
This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9235b0fe9fb2826836d5b72f3f852727
https://doaj.org/article/cc1f1c3c3fac4989b5acc07c05291b63
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6
Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes
Autor: Balbine Amoussou Fagla, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Ahmed Igout, Marie-Louise Scippo, Ogouyôm Herbert Iko Afé, Caroline Douny, Djidjoho Joseph Hounhouigan, Ben-Sadek Boukari, Victor Bienvenu Anihouvi, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi
Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 9, Pp 4822-4830 (2020)
The work aims to assess the consumption and the physico‐chemical characteristics of smoked fish and smoked‐dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d0f576036728c843de786684f2986eb
https://pubmed.ncbi.nlm.nih.gov/32994944
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7
Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin
Autor: Victor Bienvenu Anihouvi, Ogouyôm Herbert Iko Afé, Jacques Mahillon, Gertrude Lègba, Djidjoho Joseph Hounhouigan, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marie-Louise Scippo
Publikováno v: Journal of Food Safety, Vol. 40, p. e12731 (2019)
This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty samples of meat, including fresh pork and processed pork were randomly collected from different processi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2949f43bebd72ab9df833d2a4b617ad0
https://doi.org/10.1111/jfs.12731
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8
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
Autor: Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Jacques Mahillon, Victor Bienvenu Anihouvi
Publikováno v: Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
Cogent Food & Agriculture, Vol. 5, no. 1, p. 1641255 (2019)
Field Investigations were carried out on traditional processing of fresh fish into smoked fish (SF) and smoked-dried fish (SDF) in southern regions of Benin. A total of 429 stakeholders were interviewed, and data were analysed using Sphinx survey plu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b37b4b3312e72b91a2933c61256263d
https://doaj.org/article/9d76e0cd59844f768b45504556d49517
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9
Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin
Autor: Jacques Mahillon, O.H. Iko Afé, M-L. Scippo, Caroline Douny, Djidjoho Joseph Hounhouigan, Mahunan François Assogba, Victor Bienvenu Anihouvi, Dona Gildas Hippolyte Anihouvi, Eudes Landry Anihouvi, Yénoukounmè Euloge Kpoclou
Publikováno v: Journal of Food Composition and Analysis. 92:103549
This study focused on the determination of consumption habits and nutritional composition of ready-to-eat grilled pork from Benin. A face-to-face survey of 372 grilled pork consumers using a semi-structured questionnaire was carried out in the same m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b0b18c8434a681a6cda8e01172acb948
https://doi.org/10.1016/j.jfca.2020.103549
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