Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Robert Ndjouenkeu"'
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Gari or Tapioca or Rale, a roasted yellow or white granulated product found on market stalls of sub-Saharan African countries (SSA), is made from cassava through the successive steps of peeling, grating, fermentation and/or dewatering, and roasting,
Externí odkaz:
https://doaj.org/article/c0bc1f46d39c44fb9cb82dc904c34b78
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The
Externí odkaz:
https://doaj.org/article/a0613141c1354a53b2bf9f369ce437c3
Publikováno v:
Journal of Lipids, Vol 2021 (2021)
The present study consists of analyzing the phytochemical composition of Ipomoea batatas leaf powders and evaluating their antihyperlipidemic effect on rats receiving a high-fat diet. Ipomoea batatas leaves were collected from four agroecological are
Externí odkaz:
https://doaj.org/article/d7e63f0fd4d84cb4a5017279f48b8b48
Publikováno v:
Heliyon, Vol 6, Iss 7, Pp e04348- (2020)
Encapsulation in alginate beads has always been limited by the leakage due to the too wide distribution of pore sizes. Mixing alginate with other polymers have sometimes reduced the problem. Hydrocolloids from seven tropical vegetal species (barks of
Externí odkaz:
https://doaj.org/article/4232633a391f49f78c740004ccf9c012
Autor:
Hippolyte T. Mouafo, Annick M. B. Baomog, Jorelle J. B. Adjele, Alphonse T. Sokamte, Augustin Mbawala, Robert Ndjouenkeu
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
Owing to its composition, meat is recognized as one of the best media for microbial growth leading to meat spoilage and food-borne illness. The ability of microorganisms to adhere to surfaces where meat is deposited during selling is a nonnegligible
Externí odkaz:
https://doaj.org/article/e981ef0364354bf6b6f8005e7b89145b
Autor:
Pauline Mounjouenpou, Daniel Belibi, Bongse Kari Andoseh, Alexandre Okouda, Kassimou Mouanfon, Eugene E. Ehabe, Robert Ndjouenkeu
Publikováno v:
Annals of Agricultural Sciences, Vol 63, Iss 1, Pp 19-24 (2018)
Roasting is an important process that could influence the quantity of butter extracted. Central Composite Design (CCD) approach was used to study the influence of the couple temperature/duration of roasting on the quantity of extracted butter. The ro
Externí odkaz:
https://doaj.org/article/46a4b30ae1774c4c9430a5830d601cf3
Autor:
Marlyse Solange Leng, Pascal Tobit, Adelaide Mawamba Demasse, Kristine Wolf, Inocent Gouado, Robert Ndjouenkeu, Harshadrai M. Rawel, Florian J. Schweigert
Publikováno v:
Scientific African, Vol 5, Iss , Pp - (2019)
Childhood malnutrition is a current and perpetual public health concern in many African countries. Challenges remain the difficulty in formulating nutritionally adequate diets. This study was carried out to investigate the effect of Dioscorea schimpe
Externí odkaz:
https://doaj.org/article/0e8d10caecd64fe395ace97e4c565ce5
Autor:
Pauline Mounjouenpou, Sophie Natacha Nina Ngono Eyenga, Estelle J. Kamsu, Patience Bongseh Kari, Eugene E. Ehabe, Robert Ndjouenkeu
Publikováno v:
Scientific African, Vol 1, Iss , Pp - (2018)
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of ta
Externí odkaz:
https://doaj.org/article/e31ae7e98122413f980539ec7631f350
Autor:
Djomdi, Bakari Hamadou, Olivier Gibert, Thierry Tran, Cedric Delattre, Guillaume Pierre, Philippe Michaud, Richard Ejoh, Robert Ndjouenkeu
Publikováno v:
Polymers, Vol 12, Iss 6, p 1404 (2020)
Tigernut tubers (Cyperus esculentus) are used for the production of vegetable milk, commonly known as “Horchata de chufa” in Spain. The presence of starch in the tuber limits the yield of the milk, since this carbohydrate gelatinizes during the p
Externí odkaz:
https://doaj.org/article/b4690be1e6bb40baa60a1bd93c8ef2ae
Autor:
Bertrand Tatsinkou Fossi, Frédéric Tavea, Lum Ayeoffe Fontem, Robert Ndjouenkeu, Samuel Wanji
Publikováno v:
Biotechnology Reports, Vol 4, Iss C, Pp 99-106 (2014)
Interactions occurring between Saccharomyces cerevisiae and two thermostable α-amylase producing strains (Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19) were analyzed by comparing their growth patterns obtained in isolation
Externí odkaz:
https://doaj.org/article/b5b69642205e4863be3dbc5256bc9d0f