Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Rachidatou Karimou"'
Autor:
Rachidatou Karimou, Hafiz A. Salami, Essé Agossou, Bawa Boya, Funkè F. Assouma, Boni Orou Marius Bio Bouko, Eugène S. Attakpa, Lamine Baba-Moussa, Haziz Sina
Publikováno v:
Scientific African, Vol 24, Iss , Pp e02241- (2024)
Lemongrass (Cymbopogon citratus) and bay leaf (Laurus nobilis) are condiments in food processing. This study aimed to assess the antimicrobial and anti-biofilm activities of lemongrass and bay leaf extract on the microorganisms isolated from cereal-b
Externí odkaz:
https://doaj.org/article/837f6356c3c7493986158d6f069b04e8
Autor:
Rachidatou Karimou, Agossou Damien Pacôme Noumavo, Kowiou Aboudou, Bawa Boya, Funkè Faïzatou Assouma, Hafiz Adio Salami, Basile Boni Saka Konmy, Hermance Y. Houngbo, Adolphe Adjanohoun, Lamine Baba-Moussa, Haziz Sina
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualitie
Externí odkaz:
https://doaj.org/article/8abb9224d5a34c28bf7da3f696a9edd0
Autor:
Rachidatou Karimou, Haziz Sina, Bawa Boya, Hafiz Adio Salami, Christine N’tc, Sylvestre Abado Assogba, Durand Dah-Nouvle, Farid Baba-Mouss, Adolphe Adjanohoun, Lamine Baba-Mouss
Publikováno v:
American Journal of Food Technology. 18:37-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4d54580c6d89b88b311a3cf8de70067
https://doi.org/10.3923/ajft.2023.37.44
https://doi.org/10.3923/ajft.2023.37.44
Autor:
Lamine Baba-Moussa, Adolphe Adjanohoun, Farid Baba-Moussa, Eugène S. Attakpa, Josiane A. Semassa, Akim Socohou, Sylvestre A. Assogba, Bawa Boya, Essé A. Agossou, Haziz Sina, Rachidatou Karimou
Publikováno v:
Asian Food Science Journal. :1-12
Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ca360ae5633670f4963d21b2998c84e
https://doi.org/10.9734/afsj/2022/v21i12601
https://doi.org/10.9734/afsj/2022/v21i12601