Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mathias Hounsou"'
Autor:
Fernande G. Honfo, Mênouwesso H. Hounhouigan, D. Sylvain Dabade, Mathias Hounsou, Barbara Gotz, Antonia Albrecht, Judith Kreyenschmidt, D. Joseph Hounhouigan
Publikováno v:
International Journal of Food Studies, Vol 11, Iss 2 (2022)
gboma is a leafy vegetable commonly consumed in Benin, which plays an important role in food security. This study assessed the handling and preservation practices as well as quality attributes of gboma along the supply chain in Southern Benin. A surv
Externí odkaz:
https://doaj.org/article/a8aac967edcc46fc81a497fdc0462074
Autor:
Mathias Hounsou, D. Sylvain Dabadé, Barbara Götz, Menouwesso Harold Hounhouigan, Fernande Gbènato Honfo, Antonia Albrecht, Lucas Correa Dresch, Judith Kreyenschmidt, Djidjoho Joseph Hounhouigan
Publikováno v:
Journal of Consumer Protection and Food Safety. 17:315-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64b043efb15109e40e933f10aceb155f
https://doi.org/10.1007/s00003-022-01390-0
https://doi.org/10.1007/s00003-022-01390-0
Autor:
Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, Julien Ricci
Publikováno v:
International Journal of Food Science and Technology
Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b20b013a93d88d61699cf481f4b5e3
https://doi.org/10.1111/ijfs.15157
https://doi.org/10.1111/ijfs.15157
Autor:
Christian Mestres, Brigitte Matignon, Mathias Hounsou, Layal Dahdouh, Noël Akissoé, Yann Emeric Madode, Julien Ricci, Joseph D. Hounhouigan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd6ed02ce9ef42355d21fa775c2158bc
https://doi.org/10.1111/ijfs.15157/v2/response1
https://doi.org/10.1111/ijfs.15157/v2/response1
Autor:
Pernille Greve Johansen, Lene Jespersen, Charles Parkouda, Hagrétou Sawadogo-Lingani, Marcel Houngbédji, D. Joseph Hounhouigan, B. Pélagie Agbobatinkpo, S. Wilfrid Padonou, Mathias Hounsou
Publikováno v:
World journal of microbiologybiotechnology. 37(2)
Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48697a427afbfe31256ceabc8ffc92f5
https://pubmed.ncbi.nlm.nih.gov/33475896
https://pubmed.ncbi.nlm.nih.gov/33475896
Autor:
Mathias Hounsou, Janvier Mêlégnonfan Kindossi, Opportune O. D. Akpo-Djenontin, Générose Vieira-Dalodé, Djidjoho Joseph Hounhouigan, Noël Houédougbé Akissoé, Victor Bienvenu Anihouvi
Publikováno v:
African Journal of Food Science. 10:227-237
Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d993b0e8620cd36472c3cb342fc5f11
https://doi.org/10.5897/ajfs2016.1443
https://doi.org/10.5897/ajfs2016.1443