Zobrazeno 1 - 10
of 151
pro vyhledávání: '"Ndjouenkeu Robert"'
Autor:
Mouafo T. Hippolyte, Mbawala Augustin, Tchougang M. Hervé, Ndjouenkeu Robert, Somashekar Devappa
Publikováno v:
Bioresources and Bioprocessing, Vol 5, Iss 1, Pp 1-16 (2018)
Abstract Background Biosurfactants are natural surface-active compounds produced by a variety of microorganisms. The high cost of culture media limits the large-scale production and use of biosurfactants. It is therefore necessary to develop an effic
Externí odkaz:
https://doaj.org/article/9d778f9ac8dd4283aefeaec1fb38a23a
Autor:
Mounjouenpou Pauline, Ponka Roger, Ngono Eyenga Sophie Natacha Nina, Tchuisseu Arielle, Ehabe E. Eugene, Ndjouenkeu Robert
Publikováno v:
Scientific African, Vol 7, Iss , Pp - (2020)
The resurgence of food-related chronic non-communicable diseases has become a public health problem in most African countries. Unfortunately, nutritional management is not yet effective in these countries and is of upmost importance to find solutions
Externí odkaz:
https://doaj.org/article/10d6243ad1894f41b4690f36eac95128
Autor:
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Mbiapo Félicité Tchouanguep, Linder Michel, Fanni Jacques
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 14, Iss 6, Pp 366-370 (2007)
The effect of deep fat frying dehydration conditions of shea kernels on the composition and properties of the unsaponifiable fraction of its butter was carried out by using a central composite experimental design. Both content and composition of the
Externí odkaz:
https://doaj.org/article/fc5d03e0cb334c979a4b9132859a29ac
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 13, Iss 4, Pp 297-302 (2006)
The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea ker
Externí odkaz:
https://doaj.org/article/fe24d49a690a4aaeb99107af35350fc8
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 11, Iss 6, Pp 457-463 (2004)
Fresh kernel of shea (Butyrospermum parkii (G. Don) Kotschy) have been dehydrated by a deep-fat frying dehydration process with view to extract subsequently the shea butter. The deep-fatfrying dehydration significantly reduces the water content of th
Externí odkaz:
https://doaj.org/article/145b5e795daf479d81b970fa5d55c958
Autor:
Mouafo, Hippolyte T., Sokamte, Alphonse T., Mbawala, Augustin, Ndjouenkeu, Robert, Devappa, Somashekar
Publikováno v:
In Food Bioscience April 2022 46
Histological and biophysical changes of cassava roots during retting, a key step of fufu processing.
Autor:
Wakem, Germaine‐Alice, Tonfack, Libert Brice, Youmbi, Emmanuel, Fotso‐Kuate, Apollin, Masso, Cargele, Fiaboe, Komi K. M., Ndango, Rose, Tizé, Isaac, Grabulos, Joel, Dufour, Dominique, Ndjouenkeu, Robert, Mbéguié‐A‐Mbéguié, Didier
Publikováno v:
Journal of the Science of Food & Agriculture; Jun2024, Vol. 104 Issue 8, p4689-4699, 11p
Autor:
Bello, Abolore, Agbona, Afolabi, Olaosebikan, Olamide, Edughaen, Gospel, Dufour, Dominique, Bouniol, Alexandre, Iluebbey, Peter, Ndjouenkeu, Robert, Rabbi, Ismail, Teeken, Béla
Publikováno v:
Journal of the Science of Food & Agriculture; Jun2024, Vol. 104 Issue 8, p4758-4769, 12p
Autor:
Olaosebikan, Olamide, Bello, Abolore, de Sousa, Kauê, Ndjouenkeu, Robert, Adesokan, Michael, Alamu, Emmanuel, Agbona, Afolabi, Van Etten, Jacob, Kégah, Franklin Ngoualem, Dufour, Dominique, Bouniol, Alexandre, Teeken, Béla
Publikováno v:
Journal of the Science of Food & Agriculture; Jun2024, Vol. 104 Issue 8, p4770-4781, 12p
Autor:
Emmanuel Alamu, Oladeji, Teeken, Béla, Ayetigbo, Oluwatoyin, Adesokan, Michael, Kayondo, Ismail, Chijioke, Ugo, Madu, Tessy, Okoye, Benjamin, Abolore, Bello, Njoku, Damian, Rabbi, Ismail, Egesi, Chiedozie, Ndjouenkeu, Robert, Bouniol, Alexandre, De Sousa, Kauê, Dufour, Dominique, Maziya‐Dixon, Busie
Publikováno v:
Journal of the Science of Food & Agriculture; Jun2024, Vol. 104 Issue 8, p4573-4585, 13p