Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Noumo Ngangmou Thierry"'
Autor:
Wiyeh Claudette Bakisu Muala, Tonfack Djikeng Fabrice, Noumo Ngangmou Thierry, Ngangoum Eric Serge
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Afrostyrax lepidophyllus seed is a nontimber forest product which has a strongly ferocious smell of garlic or onion. It is widely used in central and west Africa in traditional medicine and as spices. The seeds used as spices are generally roasted in
Externí odkaz:
https://doaj.org/article/b140ecdda4a84befa0b37e8e1e7c0c1a
Publikováno v:
Food and Health. 5:1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32c40916598b3e3fda1bbbdce81c29ed
https://doi.org/10.53388/fh2023001
https://doi.org/10.53388/fh2023001
Autor:
Pierre Désiré Mbougueng, Carl M. F. Mbofung, Noumo Ngangmou Thierry, Tatsadjieu Ngouné Léopold
Publikováno v:
Journal of Food Measurement and Characterization. 11:1874-1882
The present study aimed to evaluate the proximate composition and functional properties of Cucurbita maxima, Cucumeropsis mannii and Lagenaria sciceraria defatted seed flours. The dehulled seeds were dried at 45 °C for 24 h, defatted using hexane an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9b7ed2f99aa3ac3e5033265651864fe
https://doi.org/10.1007/s11694-017-9569-3
https://doi.org/10.1007/s11694-017-9569-3
Publikováno v:
Food and Nutrition Sciences. :851-859
This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac5ba4ba2df62b39a6c7dcbe54b1cd6
https://doi.org/10.4236/fns.2013.48111
https://doi.org/10.4236/fns.2013.48111
Autor:
Nwachan MB; The University of Bamenda, Department of Nutrition, Food and Bioresource Technology, Bambili, Cameroon., Ejoh RA; The University of Bamenda, Department of Nutrition, Food and Bioresource Technology, Bambili, Cameroon., Noumo NT; The University of Bamenda, Department of Nutrition, Food and Bioresource Technology, Bambili, Cameroon., Njong CE; The University of Bamenda, Department of Nutrition, Food and Bioresource Technology, Bambili, Cameroon.
Publikováno v:
Journal of nutritional science [J Nutr Sci] 2024 Mar 13; Vol. 13, pp. e15. Date of Electronic Publication: 2024 Mar 13 (Print Publication: 2024).
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.