Zobrazeno 1 - 10 of 185 pro vyhledávání: '"Qualité des aliments"'
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Akademický článek
Environnement alimentaire de la vente au détail et expériences de magasinage dans les collectivités des Premières nations du nord des provinces
Autor: Kristin Burnett, Kelly Skinner, Travis Hay, Joseph LeBlanc, Lori Chambers
Publikováno v: Promotion de la santé et prévention des maladies chroniques au Canada, Vol 37, Iss 10, Pp 373-382 (2017)
Introduction : Cet article porte sur l'environnement de la vente d’aliments dans les collectivités des Premières nations du nord des provinces, en particulier sur la concurrence éventuelle dans la vente au détail de la North West Company (NWC)
Externí odkaz: https://doaj.org/article/127061df2311459cab6ff446d5cf5057
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Some Variation Factors of Freezing Point in Camel Milk
Autor: Gaukhar Konuspayeva, Mubarak M. Al-Gedan, Fuad Alzuraiq, Bernard Faye
Publikováno v: Animals; Volume 13; Issue 10; Pages: 1657
Animals
The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were u
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faba70c622354fcaae05dbca2eb2ddfd
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Sensory characterization of the perceived quality of East African highland cooking bananas ( matooke )
Autor: Elizabeth Khakasa, Charles Muyanja, Robert Mugabi, Christophe Bugaud, Nelly Forestier‐Chiron, Brigitte Uwimana, Ivan Kabiita Arinaitwe, Kephas Nowakunda
Publikováno v: Journal of the Science of Food and Agriculture
Background: In recent years, it has become increasingly evident that banana projects in Uganda needed to incorporate consumer preferences into the breeding pipelines to increase the acceptability of new cultivars. A trained panel used quantitative de
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b78493021a8412e2b6f52c94af9e8d33
https://doi.org/10.1002/jsfa.12606
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Evaluation of a combination of NIR micro-spectrometers to predict chemical properties of sugarcane forage using a multi-block approach
Autor: Maxime Ryckewaert, Gilles Chaix, Daphné Héran, Abdallah Zgouz, Ryad Bendoula
Publikováno v: Biosystems Engineering
Forage quality is essential in livestock farming and has an important role in the functioning of agricultural farms. Access to biochemical variables provides an estimation of the feed value of crop for animal feed at harvest. Near infrared (NIR) spec
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::329669bcc16dad38f16a62bb1e54a6f8
https://doi.org/10.1016/j.biosystemseng.2022.02.019
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Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L
Autor: Molika Yin, Mathieu Weil, Sylvie Avallone, Isabelle Maraval, Nelly Forestier-Chiron, Adrien Servent, Sokneang In, Philippe Bohuon
Publikováno v: Journal of Food Measurement and Characterization
The impact of cooking, drying and grinding on essential oil content, curcuminoid contents and their bioaccessibility and sensorial quality of Curcuma longa L. was assessed. Sliced fresh turmeric rhizomes (5 mm thick) were air-dried at 60 °C, 40% RH
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c6bf80bb4a95b9c18a0301dba45e3e7
http://agritrop.cirad.fr/603101/
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New challenges for innovation support services to improve cocoa quality and sustainability in Cameroon
Autor: Syndhia Mathé, Guillaume Hensel Fongang Fouepe, Martial Sonfack, Ludovic Temple, Jean Abega Ndjana, Michael Brice Talla Sadeu
Publikováno v: Science, Technologie, Développement
With an output of 250,000T, Cameroun is the fifth cocoa producer in the African continent. The provision of support services for cocoa sectors experienced a transformation at the beginning of the 90's. In fact, with liberalization, the cocoa sector s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b22f0df87c1a6433f01634e14e791ce1
http://agritrop.cirad.fr/603320/
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Establishing the linkage between eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: Implications for cassava breeding
Autor: Oladeji Emmanuel Alamu, Béla Teeken, Oluwatoyin Ayetigbo, Michael Adesokan, Ismail Kayondo, Ugo Chijioke, Tessy Madu, Benjamin Okoye, Bello Abolore, Damian Njoku, Ismail Rabbi, Chiedozie Egesi, Robert Ndjouenkeu, Alexandre Bouniol, Kauê De Sousa, Dominique Dufour, Busie Maziya‐Dixon
Publikováno v: Journal of the Science of Food and Agriculture
Background: Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high thr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8779232a01a6fcf5306e6230c47e5c4c
http://agritrop.cirad.fr/604212/
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Potential beverage quality of three wild coffee species (Coffea brevipes, C. congensis and C. stenophylla) and consideration of their agronomic use
Autor: Bertrand, Benoît, Davis, Aaron P., Maraval, Isabelle, Forestier, Nelly, Mieulet, Delphine
Publikováno v: Journal of the Science of Food and Agriculture
BACKGROUND: Of the 130 known coffee (Coffea) species, very few have been properly evaluated for their beverage quality. The diversity of wild coffee species is considered critical to the long-term sustainability of the coffee sector, particularly und
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::fff2258ac1e0761a4f01eed0ea205a95
http://agritrop.cirad.fr/603445/
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Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’
Autor: Noël H. Akissoé, Layal Dahdouh, Mathias Hounsou, Brigitte Matignon, Christian Mestres, Joseph D. Hounhouigan, Yann Emeric Madode, Julien Ricci
Publikováno v: International Journal of Food Science and Technology
Ablo is a rice-based bread consumed in Southern Benin. We investigated the impact of pre-cooking conditions and starch characteristics on dough and Ablo physical properties. The solid-like behavior of doughs measured by rheological sweep tests appear
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b20b013a93d88d61699cf481f4b5e3
https://doi.org/10.1111/ijfs.15157
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Predicting quality, texture and chemical content of yam (Dioscorea alataL.) tubers using near infrared spectroscopy
Autor: EHOUNOU, Adou, N’GUETTA, Assanvo, KOUAKOU, Amani, EHOUNOU, Adou Emmanuel, CORNET, Denis, DESFONTAINES, Lucienne, MARIE-MAGDELEINE, Carine, MALEDON, Erick, NUDOL, Elie, BEURIER, Gregory, ROUAN, Lauriane, BRAT, Pierre, LECHAUDEL, Mathieu, NOUS, Camille, N’GUETTA, Assanvo Simon Pierre, KOUAKOU, Amani Michel, ARNAU, Gemma
Publikováno v: Journal of Near Infrared Spectroscopy
Journal of Near Infrared Spectroscopy, NIR Publications, 2021, 29 (3), pp.128-139. ⟨10.1177/09670335211007575⟩
Journal of Near Infrared Spectroscopy, 2021, 29 (3), pp.128-139. ⟨10.1177/09670335211007575⟩
Despite the importance of yam ( Dioscorea spp.) tuber quality traits, and more precisely texture attributes, high-throughput screening methods for varietal selection are still lacking. This study sets out to define the profile of good quality pounded
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d8ceb6ace1fcc47fdba80d883961191
https://doi.org/10.1177/09670335211007575
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