Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Tétédé Rodrigue Christian Konfo"'
Autor:
Tétédé Rodrigue Christian Konfo, Comlan Kintomagnimessè Célestin Tchekessi, Farid Abdel Kader Baba-Moussa
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100546- (2024)
Smart bio-systems represent a significant advancement in food quality monitoring by utilizing cutting-edge technologies to enhance safety, precision, and efficiency compared to conventional methods. This literature review highlights the current state
Externí odkaz:
https://doaj.org/article/37b8371a0d3d486da9ff4b9f9db21313
Autor:
Tétédé Rodrigue Christian Konfo, Ayédêguê Biaou Philippe Chabi, Abraham Amoussouga Gero, Camel Lagnika, Félicien Avlessi, Gauthier Biaou, Codjo Koko Dominique Sohounhloue
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100985- (2024)
Climate change poses significant challenges to the agrifood sector, affecting producers' incomes and food security. This review explores recent climate-smart innovations in agrifood that enhance producers' incomes while promoting sustainable solution
Externí odkaz:
https://doaj.org/article/c1c5e66d0b054ded81a0d42621d3213a
Autor:
Tétédé Rodrigue Christian Konfo, Fowe Michelle Carole Djouhou, Mênouwesso Harold Hounhouigan, Edwige Dahouenon-Ahoussi, Félicien Avlessi, Codjo Koko Dominique Sohounhloue
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100329- (2023)
This review provides an overview of recent advances in the use of digital technologies in agri-food processing. With the increasing demand for food, the agri-food industry must produce more food with fewer resources while also addressing sustainabili
Externí odkaz:
https://doaj.org/article/facc36e160cb4af5b28a63b8523ad149
Autor:
Tétédé Rodrigue Christian Konfo, Fowe Michelle Carole Djouhou, Yaya Alain Koudoro, Edwige Dahouenon-Ahoussi, Félicien Avlessi, Codjo Koko Dominique Sohounhloue, Jesus Simal-Gandara
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100312- (2023)
Despite advancements in food preservation ways, the nature of preservatives remains one of the real problems that must be taken into account for the preservation of consumer health. To cope with the problems of contamination and oxidation of foodstuf
Externí odkaz:
https://doaj.org/article/7889ed0a30a242dca5ec66677484f0d8