Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ogouyôm Herbert Iko Afé"'
Autor:
Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Caroline Douny, Victor Bienvenu Anihouvi, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie‐Louise Scippo
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 12, Pp 6903-6922 (2021)
Abstract 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) databa
Externí odkaz:
https://doaj.org/article/81c697c30d5a410db0c01ec7e6755bcf
Autor:
Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ben‐Sadek Boukari, Caroline Douny, Yénoukounmè Euloge Kpoclou, Balbine Amoussou Fagla, Ahmed Igout, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie‐Louise Scippo, Djidjoho J. Hounhouigan
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 9, Pp 4822-4830 (2020)
Abstract 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 consu
Externí odkaz:
https://doaj.org/article/26166b35c3fa40a792b7530f368648ed
Autor:
Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Melvina Covo, Marie‐Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Anihouvi, Jacques Mahillon
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1821-1827 (2019)
Abstract 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
Externí odkaz:
https://doaj.org/article/cc1f1c3c3fac4989b5acc07c05291b63
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
Autor:
Nellya Amoussou, Michel Marengo, Ogouyôm Herbert Iko Afé, Pierre Lejeune, Éric Dominique Henri Durieux, Caroline Douny, Marie-Louise Scippo, Sylvie Gobert
Publikováno v:
Aquaculture International. 30:1435-1452
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
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
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⟩
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
https://hal.inrae.fr/hal-03753332/file/KINDOSSI_et_al_2022-1.pdf
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
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
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
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)
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