[PDF][PDF] African cassava traditional fermented food: the microorganism's contribution to their nutritional and safety values-a review
Cassava is a food plants brought from the New World to the Tropical Africa where it does
now establish (Blench, 2014). The utilization of cassava as food for America's societies …
now establish (Blench, 2014). The utilization of cassava as food for America's societies …
[HTML][HTML] Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS
CK Attchelouwa, FK N'guessan, S Marcotte… - Journal of Agriculture …, 2020 - Elsevier
The study was carried out to analyse volatile compounds (VOCs) associated to sensory
changes during the storage of traditional sorghum beer at ambient temperature and 4° C …
changes during the storage of traditional sorghum beer at ambient temperature and 4° C …
Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk
FK Dabaj, O Lasekan, MYA Manap… - CyTA-Journal of Food, 2020 - Taylor & Francis
This study was carried out to investigate the contribution of two strains of Lactobacilli;
Lactobacillus casei 431 and Lactobacillus acidophilus La-5 to the volatile organic …
Lactobacillus casei 431 and Lactobacillus acidophilus La-5 to the volatile organic …
Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and …
MN Ahmad, NH Mohd Azli, H Ismail… - Journal of Food …, 2020 - Wiley Online Library
An alternative natural additive from Manihot esculenta has been recently discovered. Using
a response surface methodology (RSM) approach, a high content of antioxidant activity …
a response surface methodology (RSM) approach, a high content of antioxidant activity …
[PDF][PDF] Technological, biochemical and microbiological characterization of fermented cassava dough use to produce cassava stick, a Gabonese traditional food
MNJ Ulrich, G Flibert, C Hama, Z Oumarou… - Int. J. of …, 2017 - ijmcr.com
Cassava stick is a fermented food made with cassava roots and widely consumed by
Gabonese populations. It manufacturing processes are made traditionally, are not often …
Gabonese populations. It manufacturing processes are made traditionally, are not often …
[PDF][PDF] Consumers knowledge and consumption manner of boiled cassava root sold in Gashua, Yobe Nigeria
SA Omoniyi, PR Waziri-Ugwu - Food and Environment Safety, 2019 - academia.edu
The study investigated the consumers' knowledge and consumption manner of boiled
cassava root sold in Gashua, Yobe Nigeria. Well-structured questionnaire were …
cassava root sold in Gashua, Yobe Nigeria. Well-structured questionnaire were …
[PDF][PDF] Journal of Agriculture and Food Research
CK Attchelouwa, FK N'guessan, S Marcotte… - researchgate.net
The study was carried out to analyse volatile compounds (VOCs) associated to sensory
changes during the storage of traditional sorghum beer at ambient temperature and 4 C …
changes during the storage of traditional sorghum beer at ambient temperature and 4 C …
Studies on Resistance Mechanisms in Cassava Genotypes to Geminiviruses
PK Kuria - 2017 - ir.jkuat.ac.ke
Through classical genetics three sources of CMD resistance, polygenic recessive resistance
designated CMD1, the dominant monogenic type named CMD2 and the newly identified …
designated CMD1, the dominant monogenic type named CMD2 and the newly identified …