Agritrop
Accueil

Résultats pour : "Aliment fermenté"

Format d'export [feed] RSS 1.0 [feed] RSS 2.0
Grouper par : Année de publication | Type de document | Aucun
Aller à 2023 | 2021 | 2020 | 2019

Nombre de documents : 4.

2023

In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods. Badji Tiziri, Durand Noël, Bendali Farida, Piro-Metayer Isabelle, Zinedine Abdellah, Ben Salah-Abbès Jalila, Abbès Samir, Montet Didier, Riba Amar, Brabet Catherine. 2023. Biological Control, 179:105181, 11 p.
[img]
Prévisualisation

2021

Role of dewatering and roasting parameters on the quality of handmade gari. Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1298-1310.
[img]
Prévisualisation
[img]
Prévisualisation

2020

Biogenic amine, fatty acid and volatile compound contents in ivorian traditionally fermented fish "Adjuevan". Kouakou-Kouamé Clémentine A., N'Guessan Florent Kouadio, Montet Didier, Djè Marcellin. 2020. Preventive Nutrition and Food Science, 25 (1) : 98-107.
[img]

2019

Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu. Dawlal Pranitha, Brabet Catherine, Thantsha Mapitsi S., Buys Elna M.. 2019. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 36 (2) : 296-307.
[img]

Liste générée le Mon Jan 29 02:26:13 2024 CET.