Výsledky vyhledávání - "Ogouyôm Herbert Iko Afé"

Akademický článek

Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin

Autor: Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi

Publikováno v: Cogent Food & Agriculture, Vol 5, Iss 1 (2019)

Field Investigations were carried out on traditional processing of fresh fish into smoked fish (SF) and smoked-dried fish (SDF) in southern regions of Benin. A total of 429 stakeholders were interviewed, and data were analysed using Sphinx survey plu

Externí odkaz: https://doaj.org/article/9d76e0cd59844f768b45504556d49517

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Chemical hazards in smoked meat and fish

Autor: Yénoukounmè Euloge Kpoclou, Marie-Louise Scippo, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Ogouyôm Herbert Iko Afé, Victor Bienvenu Anihouvi, Caroline Douny

Publikováno v: Food Science & Nutrition, Vol 9, Iss 12, Pp 6903-6922 (2021)
Food Science & Nutrition

This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Scien

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffc9714088830797404563188007b53f
https://doi.org/10.1002/fsn3.2633

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Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish ( Pseudotolithus Sp)

Autor: Janvier Melegnonfan Kindossi, Ogouyôm Herbert Iko Afé, Générose Vieira-Dalodé, Noël Houédougbé Akissoé, Sabine Leroy, Régine Talon, Victor Bienvenu Anihouvi, Djidjoho Joseph Hounhouigan

Publikováno v: Journal of Culinary Science and Technology
Journal of Culinary Science and Technology, 2022, pp.1-17. ⟨10.1080/15428052.2022.2104770⟩

International audience; This study aims to improve Lanhouin production using marinade and mixed starter cultures of Lactobacillus plantarum and Staphylococcus xylosus as bio-preservation agents. The microbial and the physico-chemical properties of fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d894a4a530ee2f5baada710a08893a2
https://hal.inrae.fr/hal-03753332/file/KINDOSSI_et_al_2022-1.pdf

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Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

Autor: Victor Bienvenu Anihouvi, Roger Houêchéné Ahouansou, Dieudonné Djago, Caroline Douny, Yénoukounmè Euloge Kpoclou, Dona Gildas Hippolyte Anihouvi, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Mahunan François Assogba, Ogouyôm Herbert Iko Afé, Ahmed Igout

Publikováno v: Journal of the science of food and agricultureREFERENCES. 102(2)

Background In the traditional food sector, the smoking process and smoking-drying process are widely used to increase the shelf-life of seafood products. The smoking process and smoking-drying process are mainly performed using barrel kiln and wood a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6f508df9046adc5a79b2aefd828b514
https://pubmed.ncbi.nlm.nih.gov/34240424

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Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Autor: Victor Bienvenu Anihouvi, Marleen Abdel Massih, Marie-Louise Scippo, Ogouyôm Herbert Iko Afé, Melvina Covo, Dona Gildas Hippolyte Anihouvi, Djidjoho Joseph Hounhouigan, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Mahunan François Assogba

Publikováno v: Food Science & Nutrition, Vol 7, Iss 5, Pp 1821-1827 (2019)
Food Science & Nutrition

This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9235b0fe9fb2826836d5b72f3f852727
https://doaj.org/article/cc1f1c3c3fac4989b5acc07c05291b63

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Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

Autor: Balbine Amoussou Fagla, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Ahmed Igout, Marie-Louise Scippo, Ogouyôm Herbert Iko Afé, Caroline Douny, Djidjoho Joseph Hounhouigan, Ben-Sadek Boukari, Victor Bienvenu Anihouvi, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 9, Pp 4822-4830 (2020)

The work aims to assess the consumption and the physico‐chemical characteristics of smoked fish and smoked‐dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d0f576036728c843de786684f2986eb
https://pubmed.ncbi.nlm.nih.gov/32994944

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Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer

Autor: Djidjoho Joseph Hounhouigan, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Ogouyôm Herbert Iko Afé, Ahmed Igout, Marie-Louise Scippo, Claude Saegerman, Victor Bienvenu Anihouvi, Caroline Douny

Publikováno v: Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 37(5)

Polycyclic aromatic hydrocarbons (PAHs) contamination was monitored in grilled pork sold in Beninese street restaurants, as well as in grilled pork from a well-controlled experiment replicating traditional grilling using Acacia auriculiformis wood as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d48e06701fb35b9dccf5fa9b82a9519
https://pubmed.ncbi.nlm.nih.gov/32091313

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Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers

Autor: Claude Saegerman, Ahmed Igout, Yénoukounmè Euloge Kpoclou, Djidjoho Joseph Hounhouigan, Jacques Mahillon, Ogouyôm Herbert Iko Afé, Marie-Louise Scippo, Victor Bienvenu Anihouvi, Caroline Douny

Publikováno v: Food Control. 126:108089

The present study aims to assess the contamination of smoked and smoked-dried fish sampled on Beninese market with biogenic amines and polycyclic aromatic hydrocarbons (PAHs). Fifteen PAHs, ten biogenic amines and nineteen amino acids were analysed i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::363b1465a1794072b9ec9b91e07a19c3
https://doi.org/10.1016/j.foodcont.2021.108089

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Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

Autor: Victor Bienvenu Anihouvi, Ogouyôm Herbert Iko Afé, Jacques Mahillon, Gertrude Lègba, Djidjoho Joseph Hounhouigan, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marie-Louise Scippo

Publikováno v: Journal of Food Safety, Vol. 40, p. e12731 (2019)

This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty samples of meat, including fresh pork and processed pork were randomly collected from different processi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2949f43bebd72ab9df833d2a4b617ad0
https://doi.org/10.1111/jfs.12731

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