Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Seth Graham‐Acquaah"'
Autor:
Claude Gnacadja, Balbine Fagla Amoussou, Baboucar Manneh, Seth Graham‐Acquaah, Florentin Ametonou, Saïdou Sall, Paulin Azokpota, Moussa Sie
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol. 16 No. 4 (2022); 1376-1386
Thanks to its contribution to human nutrition, rice is a vital issue, mainly based on its quality. While O. glaberrima is abandoned in favor of Asian rice, this study was carried out in identification process of best grain quality of African rice, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6468c880e07abceb6fe2f0231c1a57b
https://doi.org/10.4314/ijbcs.v16i4.2
https://doi.org/10.4314/ijbcs.v16i4.2
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol. 15 No. 4 (2021); 1678-1697
En Afrique subsaharienne, les petits exploitants agricoles ruraux ont difficilement accès aux connaissances et informations actualisées afin d’améliorer leur revenu. Pour renforcer l’apprentissage collectif au sein des acteurs des chaînes de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::088d98d9cf438e52d3d9a7bf79b409e8
https://doi.org/10.4314/ijbcs.v15i4.29
https://doi.org/10.4314/ijbcs.v15i4.29
Publikováno v:
Cereal Chemistry. 98:693-700
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8e196cb226948d2fe53cdaca505b53f
https://doi.org/10.1002/cche.10413
https://doi.org/10.1002/cche.10413
Publikováno v:
Transactions of the ASABE. 64:475-484
HighlightsDrying conditions affect rice end-use functionality.Thermal exposure incurred by rough rice may differ depending on drying conditions.A framework is proposed for deriving an index that can show how much heat exposure rough rice incurs durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cd11757a2a8fe967af1b02f9c7e421a
https://doi.org/10.13031/trans.14063
https://doi.org/10.13031/trans.14063
Publikováno v:
Cereal Chemistry. 98:285-295
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::381bcece0512014c52171706428db253
https://doi.org/10.1002/cche.10362
https://doi.org/10.1002/cche.10362
Publikováno v:
J Food Sci Technol
Rice consumers in West Africa (WA) have an acquired preference for imported rice. Enhancing consumption of local rice requires matching the grain quality attributes of the imported benchmarks in addition to increasing productivity of local rice culti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9469d94e737df91c64a27841029b9d78
https://doi.org/10.1007/s13197-019-04186-7
https://doi.org/10.1007/s13197-019-04186-7
Autor:
Terry J. Siebenmorgen, Seth Graham-Acquaah, Michele L. Reba, Andy Mauromoustakos, Redentor Burgos, J. H. Massey, A. Adviento-Borbe, Robin January, Joanne Baltz‐Gray
Publikováno v:
Cereal Chemistry. 96:815-823
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d665410d72b1bc9ffc866d75bfa9419f
https://doi.org/10.1002/cche.10182
https://doi.org/10.1002/cche.10182
Autor:
John Manful, Amakoe Delali Alognon, Kazuki Saito, Karim Traore, Abdoulaye Sow, Seth Graham-Acquaah, Saidu Bah, Ibnou Dieng
Publikováno v:
Food Science & Nutrition, 6(4):970-982
Food Science & Nutrition
Food Science & Nutrition
Rice breeding in West Africa has been largely skewed toward yield enhancement and stress tolerance. This has led to the variable grain quality of locally produced rice in the region. This study sought to assess variations in the agronomic and grain q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d16ca9cda78b0d7b350f29ea6ef8586
https://doi.org/10.1002/fsn3.635
https://doi.org/10.1002/fsn3.635
Autor:
Joseph Dossou, John Manful, Jean Moreira, J.E.G. Mbassi, Seth Graham-Acquaah, Koichi Futakuchi, Wilfred Fon Mbacham, Sali Atanga Ndindeng
Publikováno v:
Energy for Sustainable Development. 29:24-31
In order to produce briquettes that meet the needs of consumers, different combinations of raw materials and methods were used to produce rice-husk briquettes using a locally fabricated multi-piston press. Particle size, husk–bran ratio, drying met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0a11288ca5baa516041b074e9ca240c
https://doi.org/10.1016/j.esd.2015.09.003
https://doi.org/10.1016/j.esd.2015.09.003
Autor:
Jude D. Bigoga, Seth Graham-Acquaah, Sali Atanga Ndindeng, Jean Moreira, John Manful, Delphine Mapiemfu-Lamare, Erasmus N. Tang, Koichi Futakuchi, Joséphine M. Akoa‐Etoa
Publikováno v:
Food Science & Nutrition
In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4b760e5db9566ba0f2bd20021ac1454
https://doi.org/10.1002/fsn3.242
https://doi.org/10.1002/fsn3.242