Résultats pour : "Produit à base de poisson"

Sensory evaluation and consumer acceptability of an african fish based flavouring agent and taste enhancer. Kindossi Janvier, Akpo-Djenontin O.O.D., Anihouvi Victor, Akissoé Noël H., Declemy Anne-Laure, Vieira-Dalodé Générose, Tomlins Keith I., Pallet Dominique, Hounhouigan Joseph D.. 2013. Indian Journal of Applied Research, 3 (8) : 62-66.

Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. Kindossi Janvier, Anihouvi Victor, Vieira-Dalodé Générose, Akissoé Noël H., Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2012. Food Chain, 2 (1) : 117-130.

Functional properties of myofibrillar protein-based biopackaging as affected by film thickness. Cuq Bernard, Gontard Nathalie, Cuq J.L., Guilbert Stéphane. 1996. Journal of Food Science, 61 (3) : 580-584.

Rheological models for the mechanical properties of myofibrillar protein-based films. Cuq Bernard, Gontard Nathalie, Cuq J.L., Guilbert Stéphane. 1996. Journal of Agricultural and Food Chemistry, 44 (4) : 1116-1122.

Stability of myofibrillar protein-based biopackagings during storage. Cuq Bernard, Gontard Nathalie, Cuq J.L., Guilbert Stéphane. 1996. Lebensmittel-Wissenschaft und Technologie - Food Science and Technology, 29 (4) : 344-348.

Etude sur la composition du "Nuoc-mam" de Côte d'Ivoire. Rivière Raymond. 1969. Revue d'Elevage et de Médecine Vétérinaire des Pays Tropicaux, 22 (2) : 271-284.

Aquaculture microbiology and biotechnology. Volume 2. Montet Didier (ed.), Ray Ramesh C. (ed.). 2011. Enfield : Science Publishers, 306 p. ISBN 978-1-57808-711-2

Health benefits of nutraceuticals from novel fermented foods. Kumar Anal Anil, Chu-Ky Son, Sarter Samira. 2015. In : Health benefits of fermented foods and beverages. Tamang Jyoti Prakash. New York : CRC Press, 567-590. ISBN 978-1-4665-8809-7

African fermented foods: historical roots and real benefits. El Sheikha Aly, Montet Didier. 2014. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, 248-282. (Food Biology Series) ISBN 978-1-4822-2308-8

Fermented fish and fish products: snapshots on culture and health. El Sheikha Aly, Montet Didier. 2014. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, 188-222. (Food Biology Series) ISBN 978-1-4822-2308-8

Fermented fish and fish products: an overview. Panda Smita H., Ray Ramesh C., El Sheikha Aly, Montet Didier, Worawattanamateekul Wanchai. 2011. In : Aquaculture microbiology and biotechnology. Montet Didier (ed.), Ray Ramesh C. (ed.). Enfield : Science Publishers, 132-172. ISBN 978-1-57808-711-2

Mécanismes d'accumulation postmortem d'histamine dans les poissons et méthodes de dosage : année universitaire 2006-2007. Pellissier Pierre. 2007. Montpellier : UM2, 30 p. Mémoire de master 2 (Synthèse bibliographique) : Biologie géoscience agroressources et environnement. Productions animales en régions chaudes : Université Montpellier 2

Les légumes dans la consommation et les préparations alimentaires des ménages brazzavillois-suite. Torreilles J.L.. 1992. Montpellier : CIRAD-IRAT, 73 p.