Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Sorghum (Food)"'
Autor:
Khaidir, Usnawiyah, Hendrival, Hafifah, Sari Dewi, Elvira, Yusuf N, Muhammad, Wirda, Zurrahmi
Publikováno v:
Global Science Society: Jurnal Ilmiah Pengabdian Kepada Masyarakat; Vol 3 No 2 (2021): Global Science Society (GSS) Jurnal Ilmiah Pengabdian Kepada Masyarakat; 151-160
Global Science Society; Vol 3 No 2 (2021): Global Science Society (GSS) Jurnal Ilmiah Pengabdian Kepada Masyarakat; 151-160
Global Science Society; Vol 3 No 2 (2021): Global Science Society (GSS) Jurnal Ilmiah Pengabdian Kepada Masyarakat; 151-160
Sorghum is a food crop commodity that has important potential as a source of food and renewable energy for food and energy independence during the COVID-19 pandemic. Community service activities regarding processing sorghum into food and energy are v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75023d2289ee259aac7ce74376249724
https://doi.org/10.33059/gss.v3i2.3729
https://doi.org/10.33059/gss.v3i2.3729
Publikováno v:
Journal of Pharmaceutical Research International. :86-92
Resistant starches are an important class, which gives benefits of fiber without affecting the sensory characteristics. Few studies reported the beneficial effect of resistant starch supplementation in reduction of lipid and glucose levels in diabeti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9857caea59b927f7a4de9b08d003dddc
https://doi.org/10.9734/jpri/2020/v32i3030909
https://doi.org/10.9734/jpri/2020/v32i3030909
Akademický článek
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Publikováno v:
LWT. 130:109664
Effect of lactic acid bacteria fermentation on γ-aminobutiric acid (GABA) and phenolic compounds during the development of red and white sorghum fermented products (RS and WS, respectively) with malted sorghum flour added to each formulation was eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb7ba1799fd1fb083e487f7090dc8e04
https://doi.org/10.1016/j.lwt.2020.109664
https://doi.org/10.1016/j.lwt.2020.109664
Publikováno v:
Cereal Chemistry Journal. 85:307-313
Improvement in the technology of sorghum grain milling for food use requires an in-depth understanding of how grain type and milling process affect the sensory characteristics of the food product. In Africa and parts of India, the product is generall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6998aa4c9408eb60fa58b4a7d18ad55b
https://doi.org/10.1094/cchem-85-3-0307
https://doi.org/10.1094/cchem-85-3-0307
Publikováno v:
Cahiers Agricultures. 17:297-301
La region nord du Burkina Faso – a ressources naturelles fortement degradees –, se distingue par son systeme de culture a base de sorgho ou de mil « melange » au niebe en faible densite. Ce systeme traditionnel est inefficace pour assurer l’a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea6a7168ed548a0f35a93e8b83f9e1c
https://doi.org/10.1684/agr.2008.0203
https://doi.org/10.1684/agr.2008.0203
Autor:
Patricia Rayas-Duarte, J. A. Gaul
Publikováno v:
Cereal Chemistry Journal. 85:344-350
Red and white sorghum were tempered using two methods (direct and indirect) to adjust moisture content (MC) to 12, 14, and 17% and popped using a hot-air popper. Kernel size, pericarp thickness, bulk density, popped kernel expansion volume and ratio,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d918c9ea2865e6c6d966f37ac211ccd
https://doi.org/10.1094/cchem-85-3-0344
https://doi.org/10.1094/cchem-85-3-0344
Autor:
Arouna Sangare, Sonja Siart, Aboubacar Touré, Fred Rattunde, Moussa Kanouté, Bocar Diallo, Eva Weltzien, Ibrahima Sissoko
Publikováno v:
Cahiers Agricultures. 17:134-139
Variety development for sorghum requires multi-location testing for yielding ability. In West-Africa, where adaptation to specific zones of rainfall distribution is crucial for the success of a variety, these multi-location trials need to be conducte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f22ff745195bcb56db03b1980e191c0a
https://doi.org/10.1684/agr.2008.0192
https://doi.org/10.1684/agr.2008.0192
Publikováno v:
Cahiers Agricultures
À partir d'un dispositif de recherche à échelles emboîtées, de l'exploitation agricole à la région, cette étude analyse la diversité des agroécosystèmes, la place des céréales traditionnelles (mil, sorgho) dans les assolements et l'évol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::010125865d88181cb26bbab91a62862b
https://doi.org/10.1684/agr.2008.0172
https://doi.org/10.1684/agr.2008.0172
Autor:
Seydou B. Traoré, Ibrahim Maikano, Michaël Dingkuhn, Amadou Sidibé, Mamy Soumaré, Michel Vaksmann, Mikkel Grum, Didier Bazile, Mamoutou Kouressy, Pierre C. Sibiry Traoré
Publikováno v:
Cahiers Agricultures
Il est couramment admis que la sécheresse en Afrique de l'Ouest a entraîné l'adoption par les paysans de variétés de sorgho plus précoces que les cultivars traditionnels. Pour mesurer l'évolution récente du cycle des sorghos du Mali, nous avo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bc6c1ef474004915bdd12b2c2df8dd6
https://doi.org/10.1684/agr.2008.0189
https://doi.org/10.1684/agr.2008.0189