Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Valère DANSOU"'
Autor:
PAUL A. F. HOUSSOU, VALÈRE DANSOU, ABEL B. HOTEGNI, KOWIOU ABOUDOU, HUGUE ZANNOU, ROSANOFF Y. S. KOUKÈ
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 1, Pp 049-060 (2024)
The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two
Externí odkaz:
https://doaj.org/article/b9a2ef5cbabc4aaa8214cbfe80c16f3c
Autor:
Valère DANSOU, Paul Ayihadji Ferdinand HOUSSOU, Yannick Sourou Rosanoff KOUKE, Abel Bodéhoussè HOTEGNI, Warou Arnold Cospe SAGUI, Kowiou ABOUDOU, Hugue ZANNOU
Publikováno v:
Food and Environment Safety, Vol 22, Iss 1, Pp 40-49 (2023)
Rice Research program of the National Institute of Agricultural Research of Benin (INRAB) has selected five romising aromatic rice accessions in terms of yield performance, resistance to diseases and climate change but their quality is not yet known
Externí odkaz:
https://doaj.org/article/54fbff4d9176404d99ee225a78f004c2
Autor:
Camel Lagnika, Paul Ayihadji Ferdinand Houssou, Sanni A. Doko, Abel B. Hotegni, Valère Dansou, Abdou Madjid O. Amoussa, Flora Y. Kpotouhedo, Latifou Lagnika
Publikováno v:
Pakistan Journal of Nutrition. 18:538-547
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e418a866c38359373f974a781ce76c
https://doi.org/10.3923/pjn.2019.538.547
https://doi.org/10.3923/pjn.2019.538.547
Publikováno v:
Uganda Journal of Agricultural Sciences; Vol 18, No 2 (2018); 83-92
The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina ) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82b65b4ff0e2bdc74c3e06956408ffbb
https://www.ajol.info/index.php/ujas/article/view/192594
https://www.ajol.info/index.php/ujas/article/view/192594
Publikováno v:
Journal of Applied Biosciences; Vol 135 (2019); 13848-13853
Objective : Assessment of the parboiling ability of the three (03) most used varieties of rice (IR 841, Oroukokey and Burkina) in the districts of Banikoara and Gogounou (north Benin). Methodology and Results : Two approaches were used: (i) Parboilin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd3d4300aa32695a24f6148f96e95460
https://doi.org/10.4314/jab.v135i1.11
https://doi.org/10.4314/jab.v135i1.11
Autor:
Parfait Segla Alohoutade, Paul Ayihadji Ferdinand Houssou, Jean Moreira, Valère Dansou, Agossou Hounyêvou-Klotoé
Publikováno v:
Journal of Applied Biosciences; Vol 94 (2015); 8825-8834
Objectif : L’objectif du travail est d’evaluer la productivite technique de trois equipements d’etuvage de riz paddy, notamment :-i- le petit kit (marmite+bac) d’une capacite d’etuvage de 80 kg par traitement, -ii- le tonneau basculant d’
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09698f5b6c6a1195f88e1668f3b5f24a
https://www.ajol.info/index.php/jab/article/view/127706
https://www.ajol.info/index.php/jab/article/view/127706
Autor:
DANSOU, Valère1 vadansou@gmail.com, HOUSSOU, Paul Ayihadji Ferdinand1, KOUKE, Yannick Sourou Rosanoff2, HOTEGNI, Abel Bodéhoussè1, SAGUI, Warou Arnold Cospe1, ABOUDOU, Kowiou1,3, ZANNOU, Hugue1
Publikováno v:
Food & Environment Safety. 2023, Vol. 22 Issue 1, p40-49. 10p.
Autor:
G.A. Mensah, Abdelrahim Djimet Abdelkerim, Lucie Ayi-Fanou, Valère Dansou, Paul Ayihadji Ferdinand Houssou
Publikováno v:
International Journal of Biological and Chemical Sciences; Vol 9, No 5 (2015); 2468-2476
La tomate est un produit maraicher tres important dans l’alimentation humaine en Afrique et dans le monde. L’objectif de l’etude est d’evaluer une nouvelle methode de transformation simultanee de la tomate en puree et en jus comestible. La du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da018fd72090a3c85ba228d4e392fff5
https://doi.org/10.4314/ijbcs.v9i5.18
https://doi.org/10.4314/ijbcs.v9i5.18
Publikováno v:
Asian Journal of Dairy & Food Research. Sep2023, Vol. 42 Issue 3, p392-397. 6p.