Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Piombo Georges"'
Autor:
Aissi M. Vahid, Tchobo Fidèle P., Natta Armand K., Piombo Georges, Villeneuve Pierre, Sohounhloue Dominique C. K., Soumanou Mohamed M.
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 18, Iss 6, Pp 384-392 (2011)
Pentadesma butter is still traditionally extracted starting from pretreated almonds by traditional techniques of heating. The aim of this work was to study the effect of the almonds post-harvest pretreatments on the physicochemical characteristics, t
Externí odkaz:
https://doaj.org/article/9483d4f385014d8f99379376aabf8995
Autor:
Piombo Georges, Barouh Nathalie, Barea Bruno, Boulanger Renaud, Brat Pierre, Pina Michel, Villeneuve Pierre
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 13, Iss 2-3, Pp 195-199 (2006)
Oils extracted from three exotic fruits, guava, kiwi and passion fruit were analyzed to evaluate the possible commercial interest for these waste materials from fruit juices industry. Results showed interesting fatty acids compositions with high amou
Externí odkaz:
https://doaj.org/article/124dfaef26b643a0ad353e2fcc73d2ef
Autor:
Cambon, Emmanuelle, Bourlieu, Claire, Salum, Thais Fabiana Chan, Piombo, Georges, Dubreucq, Eric, Villeneuve, Pierre
Publikováno v:
In Process Biochemistry 2009 44(11):1265-1269
Autor:
Vera, Edwin, Sandeaux, Jacqueline, Persin, Françoise, Pourcelly, Gérald, Dornier, Manuel, Piombo, Georges, Ruales, Jenny
Publikováno v:
In Journal of Food Engineering 2007 78(4):1439-1445
Autor:
TCHOBO, FIDÈLE P.1,2, PIOMBO, GEORGES1, PINA, MICHEL1, SOUMANOU, MOHAMED M.2, VILLENEUVE, PIERRE1 villeneuve@cirad.fr, SOHOUNHLOUE, DOMINIQUE C. K.2
Publikováno v:
Journal of Food Lipids. Nov2009, Vol. 16 Issue 4, p605-617. 13p. 3 Charts, 3 Graphs.
Autor:
Barouh, Nathalie1, Piombo, Georges1, Goli, Thierry2, Baréa, Bruno1, Pina, Michel1, Lago, Regina1, Villeneuve, Pierre1 villeneuve@cirad.fr
Publikováno v:
Journal of Food Lipids. Mar2008, Vol. 15 Issue 1, p13-27. 15p. 3 Charts, 3 Graphs.
Autor:
Rengel, Alejandra, Perez, Elevina, Piombo, Georges, Ricci, Julien, Servent, Adrien, Tapia, Maria Soledad, Gibert, Olivier, Montet, Didier
Publikováno v:
Natural Science
Macadamia nuts (Macadamia integrifolia) grown in Venezuela have showed an average total fat content of 70%. Oleic acid (18:1) was the main monounsaturated fatty acid (MUFA) (51.3%), followed by palmitoleic acid (16:1, 22.6%). The content of polyunsat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::621e8547324f71c0253a9cdce9d206e2
http://agritrop.cirad.fr/578423/
http://agritrop.cirad.fr/578423/
Autor:
Tchobo, Paul Fidèle, Alitonou, Guy Alain, Noudogbessi, Jean-Pierre, Laguerre, Mickaël, Baréa, Bruno, Piombo, Georges, Natta, Armand K., Villeneuve, Pierre, Soumanou, Mohamed Mansourou, Souhounhloue, Dominique
Publikováno v:
International Journal of Biosciences
Studies were carried out on P. butyracea kernels to determine their nutritional and antinutritional composition. The kernels contained 41.9% of butter. The physicochemical properties of the butter are as follows: saponification value, 192.5 mg KOH/g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::02c54f719bc06fb748f88cb92bc69259
http://agritrop.cirad.fr/567283/
http://agritrop.cirad.fr/567283/
Some lipases preserve good activity in organic solvent and their ability to catalyze transesterification reactions in organic media is known and well documented. However, most organic solvents can be environmentally damaging or toxic. Therefore, in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::393077c90e87070c0b0f25ec3dde6ff8
http://agritrop.cirad.fr/597192/
http://agritrop.cirad.fr/597192/
Autor:
Quainoo, A.K., Nyarko, George, Davrieux, Fabrice, Piombo, Georges, Bouvet, Jean-Marc, Yidana, J.A., Abubakari, A.H., Mahunu, G.K., Abagale, F.K., Chimsah, F.A.
Publikováno v:
International Journal of Biology, Pharmacy and Allied Sciences
The shea tree Vitellaria paradoxa L. is the most prevalent tree crops in northern Ghana with the shea butter fat as the most important product from the tree. Difference in the shea butter fat quality is mainly attributed to bioclimatic variations in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::b0dd75fc9ba7faea937c2a9e8ac0eb9e
http://agritrop.cirad.fr/563909/
http://agritrop.cirad.fr/563909/