Zobrazeno 1 - 10
of 344
pro vyhledávání: '"Mbofung, CMF."'
Autor:
Noumo Ngangmou T; College of Technology, The University of Bamenda, Bambili, Cameroon.; Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, India., Johny LC; Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, India., Mbougueng PD; National School of Agro-Industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon., Sokamte Tegang A; University Institute of Technology, University of Ngaoundere, Ngaoundere, Cameroon., Tatsadjieu Ngoune L; University Institute of Technology, University of Ngaoundere, Ngaoundere, Cameroon., Suresh PV; Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, India., Mbofung CMF; College of Technology, The University of Bamenda, Bambili, Cameroon.
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho [Anim Sci J] 2024 Jan-Dec; Vol. 95 (1), pp. e13952.
Publikováno v:
Tropicultura, Vol 26, Iss 2, Pp 78-83 (2008)
Essential oils of Ocimum gratissimum and Plectranthus glandulosus leaves were extracted by steam distillation and analysed by GC-MS, and their effects on growth and aflatoxin B1 production by Aspergillus flavus were tested at five levels (i.e 200, 40
Externí odkaz:
https://doaj.org/article/56999b15c6a645b7add9d6b0228b0975
Publikováno v:
Tropicultura, Vol 23, Iss 1, Pp 11-18 (2005)
Screening for Properties of some Strains of Lactobacilli with Potentials Applications as Starter Culture for cassava fermentation. The present study is focussed on the nutritional importance of consumed leafy vegetables in Bini- Dang situated in the
Externí odkaz:
https://doaj.org/article/785b3d935f014ed083d2d8ce47642ab0
Publikováno v:
Journal of Nutritional Disorders & Therapy.
Geophagic behaviour has been reported to increase exposure to Lead (Pb) that could influence the bioavailability and assimilation of iron and iodine through metal-metal interactions. Similarly, calcium that is naturally contained in kaolin tends to i
Autor:
Peruzza, Luca1 (AUTHOR), Cicala, Francesco1 (AUTHOR), Milan, Massimo1 (AUTHOR) massimo.milan@unipd.it, Rovere, Giulia Dalla1 (AUTHOR), Patarnello, Tomaso1 (AUTHOR), Boffo, Luciano2 (AUTHOR), Smits, Morgan3 (AUTHOR), Iori, Silvia1 (AUTHOR), De Bortoli, Angelo4 (AUTHOR), Schiavon, Federica4 (AUTHOR), Zentilin, Aurelio5 (AUTHOR), Fariselli, Piero6 (AUTHOR), Cardazzo, Barbara1 (AUTHOR), Bargelloni, Luca1 (AUTHOR)
Publikováno v:
BMC Biology. 9/11/2024, Vol. 22 Issue 1, p1-10. 10p.
Publikováno v:
African Journal of Biotechnology; Vol 9, No 36 (2010)
The investigation of the therapeutic properties of some beers, allow us to study their anti-bacterial profile against food born diseases caused by bacteria such as Escherichia coli, Salmonella typhimurium, Staphilococcus aureus, Bacillus cereus, Baci
Autor:
Mbofung, CMF
Publikováno v:
Journal of the Cameroon Academy of Sciences; Vol 6, No 1 (2006); 53-62
No Abstract.Keywords: food quality; safety; GMO; control system; nutrition Journal of the Cameroon Academy of Sciences Vol. 6 (1) 2006: pp 53-62
Publikováno v:
Journal of Food Technology in Africa; Vol 9, No 1 (2004); 17-22
"Kindimu", a fermented milk-based cereal foods made by sun drying a mixture of fermented milk and cereal flour is a common flour ingredient in the central African region. A study was carried out to evaluate the effect of processing methods on the dry
Autor:
Nobossé P; Food Biophysics, Biochemistry and Nutrition Laboratory Department of Food Science and Nutrition National School of Agro-Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon., Fombang EN; Food Biophysics, Biochemistry and Nutrition Laboratory Department of Food Science and Nutrition National School of Agro-Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon., Mbofung CMF; Food Biophysics, Biochemistry and Nutrition Laboratory Department of Food Science and Nutrition National School of Agro-Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon.
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2018 Sep 14; Vol. 6 (8), pp. 2188-2198. Date of Electronic Publication: 2018 Sep 14 (Print Publication: 2018).
Autor:
Pedro Sida-Arreola, Juan1, Baruk Zamudio-Flores, Paul2 pzamudio@ciad.mx, Calderón-Loera, Rogelio2, Espinosa-Solis, Vicente3, Vela-Gutiérrez, Gilber4, Pacheco-Vargas, Glenda5, Iveth Sáenz-Mendoza, Alma6, Hernández-González, María7, López-De la Peña, Haydee Yajaira7, Aparicio-Saguilán, Alejandro8, Patricia Castro-Mendoza, Marisol9, Ortega-Ortega, Adalberto10
Publikováno v:
Emirates Journal of Food & Agriculture (EJFA). 2024, Vol. 36 Issue 1, p1-13. 13p.