Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Stéphano Tambo Téné"'
Autor:
Donald Sévérin Dangang Bossi, Saint-Victorien Ganota, Stéphano Tambo Téné, Marc Bertrand Dandji Saah, Ghislain Maffo Tazoho, Pegui Michel Kemtsop, François Zambou Ngoufack
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100442- (2024)
Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties
Externí odkaz:
https://doaj.org/article/5abe0215bbd1442581cf26438aad3a4a
Autor:
Thalès Djeuben Dongmo, Marlyne-Josephine Mananga, Stephano Tambo Tene, Noël Mangatchaoussou, Aymar Rodrigue Mba Fogang, Hygride Dongmo, Adelaïde Mawamba Demasse, Jules Christophe Manz Koule, Julien Nadjimbaye Nedion, Marie Modestine Sop Kana
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100637- (2024)
Protein energy malnutrition and micronutrient deficiencies in children under 59 months are major problems facing developing countries and particularly Cameroon. To solve these problems, the quality of foods used during the dietary transition period i
Externí odkaz:
https://doaj.org/article/8a62f1940ff2453897a9f6a1253f3ab0
Autor:
Nelly Ndee Mougang, Stephano Tambo Tene, Ronice Zokou, Hermann Arantes Foffe Kohole, Elsa Nguepi Solefack, Alix Ntongme Mboukap, Arnellie Archelle Foudjin Abaoabo, Hilaire Macaire Womeni
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100460- (2024)
The technological variability of post-harvest treatments affects the product's cocoa beans marketability and stability, requiring knowledge of the conditions to be applied to the matrix in order to guarantee quality. With this in mind, the aim of thi
Externí odkaz:
https://doaj.org/article/510d3bd8bf7f49f1922eddff9e4300e2
Autor:
Stephano Tambo Tene, Ronice Zokou, Paula Albendea, Leslie Gaddielle Demgne Bemmo, Giorgia Purcaro, Hilaire Macaire Womeni
Publikováno v:
Data in Brief, Vol 54, Iss , Pp 110362- (2024)
Fatty acids are present in many foods, either free or esterified. Their presence helps to characterize and classify the food. The nature of these fatty acids is also associated with the treatments applied. To assess the fatty acid profile of these ma
Externí odkaz:
https://doaj.org/article/db884986570443aab36c6505abae0eac
Autor:
Stephano Tambo Tene, Hermann Arantes Kohole Foffe, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Alex Blairio Tsopbeng Tsopzong, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 2 (2023)
AbstractThe present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y and Coca-sr). Five (5) factors such as soaking time (18–4
Externí odkaz:
https://doaj.org/article/066fc911859e4a44ab6e6a34f62a9576
Autor:
Stephano Tambo Tene, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Anthony Olusegun Obilana, Hermann Arantes Kohole Foffe, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionThe utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety c
Externí odkaz:
https://doaj.org/article/45e3cd7b91a2452aafd595fe01efcd70
Autor:
Stephano Tambo Tene, Derek Tantoh Ndinteh, Jean Roger Dongmo, Oluwafemi Ayodeji Adebo, Yusuf Olamide Kewuyemi, Michael Hermann Kengne Kamdem, Anthony Olusegun Obilana, Julie Mathilde Klang, Patrick Berka Njobeh, Hilaire Macaire Womeni
Publikováno v:
Journal of Agriculture and Food Research, Vol 9, Iss , Pp 100342- (2022)
The use of sprouted cereals for the development of flavor, improvement of biochemical, physicochemical and techno-functional properties in beer production, improvement of nutritional quality and viscosity of supplementary foods is widespread in Afric
Externí odkaz:
https://doaj.org/article/936d059ea1424717bc13055570e92546
Autor:
Fabrice Tonfack Djikeng, Cecile Mazarine Mouto Ndambwe, Eric Serge Ngangoum, Bernard Tiencheu, Stephano Tambo Tene, Aduni Ufuan Achidi, Hilaire Macaire Womeni
Publikováno v:
Journal of Agriculture and Food Research, Vol 8, Iss , Pp 100298- (2022)
This work aimed at assessing the effect of different processing methods on some nutrients and functional properties of snail meat. Meat samples were divided into seven groups. Six of them were processed and one served as control. The treatments appli
Externí odkaz:
https://doaj.org/article/fd06a0dcb12e49d8b58c5892faabcb59
Autor:
Julie Mathilde Klang, Stephano Tambo Tene, Fabiola Elsa Matueno Kamdem, Gires Teboukeu Boungo, Hilaire Macaire Womeni
Publikováno v:
NFS Journal, Vol 19, Iss , Pp 16-25 (2020)
Childhood energy malnutrition that appears in the weaning age is caused by insufficient energy intake due to a lack of certain macronutrients such as proteins and lipids. One of the solutions to improve children's energy intake is the combination of
Externí odkaz:
https://doaj.org/article/b8c618eee0aa4e9cbb4633fa5e86e228
Autor:
Julie Mathilde Klang, Sylvanie-Linda Wouatidem-Nanfack, Stephano Tambo Tene, Gires Teboukeu Boungo, Hilaire Macaire Womeni
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05344- (2020)
The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels. To do thi
Externí odkaz:
https://doaj.org/article/93b43c56aff04f91ac9e1ff7770a1455