Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yao Désiré, Adjouman"'
Autor:
Amenan Aline Doh, Yao Désiré Adjouman, Charlemagne Nindjin, Kohi Alfred Kouamé, Gbezo Aka Solange, Kolo Boubacar Ouattara, N'Guessan Georges Amani
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21152- (2023)
Attiéké, the most widely consumed cassava product in Côte d'Ivoire, has a short shelf life. This is largely due to microbial contamination. The aim of this study was therefore to assess the antioxidant activity and effectiveness of Garcinia kola s
Externí odkaz:
https://doaj.org/article/34fcda245e59440ea19a2a1a38a0d775
Autor:
Yao Désiré Adjouman, Marc Adou, Achille Fabrice Tetchi, Kouadio Olivier Kouadio, N’Guessan Georges Amani
Publikováno v:
Food and Nutrition Sciences. 12:787-804
Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1c3e6ed06487793bc181933051755ec
https://doi.org/10.4236/fns.2021.127059
https://doi.org/10.4236/fns.2021.127059
Autor:
Marianne Sindic, Hamadi Attia, Hela Yaich, Aurore Richel, Christophe Blecker, Mariem Guidara, Haikel Garna, Yao Désiré Adjouman, Sami Boufi, Sonda Benelhadj
Publikováno v:
International Journal of Biological Macromolecules. 150:714-726
Smart films were produced with ulvan extracted from the green seaweed Ulva. lactuca at different extraction conditions, by varying the glycerol or sorbitol in specific plasticizer concentration. Chemical composition and molecular weight characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53f7159e471366e22d086283081375a5
https://doi.org/10.1016/j.ijbiomac.2020.02.111
https://doi.org/10.1016/j.ijbiomac.2020.02.111
Autor:
Marianne Sindic, Yao Désiré Adjouman, Charlemagne Nindjin, Anne-Catherine Dalcq, F.A. Tetchi, Amani Ng
Publikováno v:
Journal of Food Processing & Technology.
Starch is used in the production of edible biodegradable packaging as an attractive alternative to synthetic polymers because it is a natural biopolymer of low cost and high availability. Many studies have been carried out on films based on cassava s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6207b7c8f775cfde7e7fea6958b43b60
https://doi.org/10.4172/2157-7110.1000665
https://doi.org/10.4172/2157-7110.1000665