Galetti Valeria [1], Kujinga Prosper [2], MITCHIKPE COMLAN EVARISTE SIMON [3], Zeder Christophe [4], Tay Fabian [5], Tossou FÉLICIEN [6], HOUNHOUIGAN DJIDJOHO JOSEPH [6], Zimmermann Michael B [6], Moretti Diego [6],
Background: Zinc deficiency and contaminated water are major contributors to diarrhea in developing countries. Food fortification with zinc has not sh [...]
Article, Ajoutée le 14/03/2018 19:21
Dabadé D. Sylvain [1], AZOKPOTA PAULIN [2], NOUT M.J. Robert [3], ZWIETERING Marcel H. [5], HOUNHOUIGAN DJIDJOHO JOSEPH [4], DEN BESTEN Heidy M.W. [6],
The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was a [...]
Article, Ajoutée le 12/04/2018 19:11
D. Sylvain DABADE [1], HOUNHOUIGAN DJIDJOHO JOSEPH [5], AZOKPOTA PAULIN [3], ZWIETERING Marcel H. [6], DEN BESTEN Heidy M.W. [2], NOUT M.J. Robert [0],
Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp [...]
Article, Ajoutée le 03/05/2018 14:29
Dabadé D. Sylvain [1], HOUNHOUIGAN DJIDJOHO JOSEPH [5], AZOKPOTA PAULIN [3], DEN BESTEN Heidy M.W. [2], NOUT M.J. Robert [4],
In recent years, the Beninese shrimp sector has faced a ban on export to the European Union due to lack of compliance with food safety standards. The [...]
Article, Ajoutée le 03/05/2018 15:16
Kpenavoun Chogou Sylvain [1], Okry Florent [2], HOUNHOUIGAN DJIDJOHO JOSEPH [4], SANTOS Félicité [3],
Le soja est devenu la première légumineuse au Bénin par son importance dans la réduction de la malnutrition observée surtout en milieu rural. Sa deman [...]
Article, Ajoutée le 11/01/2020 17:38
Houngbedji Marcel [1], PADONOU GBÈNANTO TANKPINOU [2], d’Auchamp Ana Maria [3], AKISSOE H. NOËL [4], Mengu Moses Dachariga [5], Jespersen, Lene [6], HOUNHOUIGAN DJIDJOHO JOSEPH [0],
A good understanding of the socio-demographic and economic factors which characterize the food value chains (FVC) of traditional African fermented fo [...]
Article, Ajoutée le 19/01/2021 19:12
Honfozo Laurenda [1], Adinsi Laurent [2], Bouniol Alexandre [3], ADETONAH Sounkoura [4], Forsythe Lora [5], Kleih Ulrich [6], HOUNHOUIGAN DJIDJOHO JOSEPH [0], AKISSOE H. NOËL [0],
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology tha [...]
Article, Ajoutée le 19/01/2021 21:00
Bounio Alexandre [1], Adinsi Laurent [2], Padonou Sègla Wilfrid [3], Hotegni Francis [4], Gnanvossou Désiré [5], Tran Thierry [6], Dufour Dominique [0], HOUNHOUIGAN DJIDJOHO JOSEPH [0], AKISSOE H. NOËL [0],
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage [...]
Article, Ajoutée le 19/01/2021 21:19
Adinsi Laurent [1], AKISSOE H. NOËL [2], Escobar Andrès [3], Prin Laure [4], KOUGBLENOU Nadège [5], Dufour Dominique [6], HOUNHOUIGAN DJIDJOHO JOSEPH [0], Fliedel Geneviève [0],
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a pa [...]
Article, Ajoutée le 20/01/2021 06:34
VIEIRA-DALODE Générose [1], AKISSOE H. NOËL [2], Annan Nana [3], HOUNHOUIGAN DJIDJOHO JOSEPH [4], JAKOBSEN Mogens [5],
Spontaneous fermented gowé was characterized by specific flavor produced by different enzymatic activities of microorganisms involved. Gowé was also p [...]
Article, Ajoutée le 21/01/2021 10:32