Non-Sensory Perception and Sensory Appeal of Zamnè , PseudoZamnè , Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers.

Autor: Drabo MS; Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.; Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, Ouagadougou 03 BP 7021, Burkina Faso., Traoré K; Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, Ouagadougou 03 BP 7047, Burkina Faso., Parkouda C; Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, Ouagadougou 03 BP 7047, Burkina Faso., Hama-Ba F; Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, Ouagadougou 03 BP 7047, Burkina Faso., Savadogo A; Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, Ouagadougou 03 BP 7021, Burkina Faso., Raes K; Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Nov 26; Vol. 12 (23). Date of Electronic Publication: 2023 Nov 26.

Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review.

Autor: Oboulbiga EB; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Douamba Z; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Compaoré-Sérémé D; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Semporé JN; Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI ZERBO, Ouagadougou, Burkina Faso., Dabo R; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Semde Z; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Tapsoba FW; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Hama-Ba F; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Songré-Ouattara LT; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Parkouda C; Food Technology Department (DTA), Institute for Research in Applied Sciences and Technologies (IRSAT), National Center for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso., Dicko MH; Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI ZERBO, Ouagadougou, Burkina Faso.

Publikováno v: Frontiers in nutrition [Front Nutr] 2023 Jun 01; Vol. 10, pp. 1127926. Date of Electronic Publication: 2023 Jun 01 (Print Publication: 2023).

Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs.

Autor: Houngbédji M; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin. houngbedjimarcel@gmail.com., Padonou SW; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.; ESTCTPA, Université Nationale d'Agriculture, 01, BP 55, Porto-Novo, Benin., Parkouda C; Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso., Johansen PG; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark., Hounsou M; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin., Agbobatinkpo BP; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin., Sawadogo-Lingani H; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.; Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso., Jespersen L; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark., Hounhouigan DJ; Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.

Publikováno v: World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2021 Jan 21; Vol. 37 (2), pp. 34. Date of Electronic Publication: 2021 Jan 21.

Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments.

Autor: Owusu-Kwarteng J; Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana., Parkouda C; CNRST/IRSAT/DTA, Centre National de la Recherche Scientifique et Technologique, Ouagadougou, Burkina Faso., Adewumi GA; Department of Microbiology, Faculty of Science, University of Lagos, Lagos, Nigeria., Ouoba LII; Department of Health and Human Sciences, Microbiology Research Unit, London Metropolitan University, London, UK., Jespersen L; Department of Food Science, Food Microbiology, University of Copenhagen, Copenhagen, Denmark.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (4), pp. 871-888. Date of Electronic Publication: 2020 Oct 08.

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