Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ngoné Fall Beye"'
Autor:
Ngoné Fall Beye, Francisca Nadège Sètondji Vodounnou, Alé Kane, Harouna Tiréra, Rokhaya Diop, Sokhna Ndao, Alioune Sow, El Hadji Dème, Papa Mamadou Dit Doudou Sylla, Nicolas Cyrille Ayessou, Codou Mar Diop
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101022- (2024)
In Senegal, onions (Allium cepa L.) are an important and widely consumed crop. Several varieties and speculations are cultivated, with yields and bulbs qualities depending on technical itineraries and cultivation areas. The aim of this study is to ev
Externí odkaz:
https://doaj.org/article/c73c150745764cc58083e546501d3e42
Autor:
Ngoné Fall Beye, Cheikhou Kane, Nicolas Ayessou, Cheikh Mouhamed Fadel Kebe, Cheikh Talla, Codou Mar Diop, Abdou Sène
Publikováno v:
Heliyon, Vol 5, Iss 9, Pp e02430- (2019)
The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C.The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by
Externí odkaz:
https://doaj.org/article/e8d67e8647e84c838ee121b18de469c8
Autor:
Cheikhou Talla, Codou Mar Diop, Ngoné Fall Beye, Abdou Sene, Cheikhou Kane, Nicolas Cyrille Ayessou
Publikováno v:
Food and Nutrition Sciences. :997-1013
The considerable post-harvest losses (5% to 40% depending on storage time) due to the high water content level of the onion varieties in Senegal are the main cause of the problem of access to local onion all year round. Therefore, drying is one of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01bc03007d49fb0bd635954471ef298e
https://doi.org/10.4236/fns.2018.98073
https://doi.org/10.4236/fns.2018.98073
Autor:
Abdou Sene, Nicolas Cyrille Ayessou, Codou Mar Diop, Cheikhou Kane, Ngoné Fall Beye, Cheikh Mouhamed Fadel Kébé, Cheikh Talla
Publikováno v:
Heliyon
Heliyon, Vol 5, Iss 9, Pp e02430-(2019)
Heliyon, Vol 5, Iss 9, Pp e02430-(2019)
The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bca0a7de6494016898adbe8fa464410d
https://doi.org/10.1016/j.heliyon.2019.e02430
https://doi.org/10.1016/j.heliyon.2019.e02430
Autor:
Nicolas Cyrille Ayessou, Codou Mar Diop, Cheikh Talla, Cheikhou Kane, Mariame Niang Mbaye, Abdou Sene, Ngoné Fall Beye
Publikováno v:
Journal of Food Research. 8:59
Onion production (Allium cepa L.) in Senegal reached 390 000 tons in 2016. Due to post-harvest losses, annual demand (150 000 and 250 000 tons) is being met through imports. This work consists in proposing a drying process at a lower cost to overcome
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18e7529a2ec9db470ab9792a3d89e533
https://doi.org/10.5539/jfr.v8n3p59
https://doi.org/10.5539/jfr.v8n3p59