Résultats pour : "aliment fermenté"

Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing. Bationo Fabrice, Seyoum Yohannes, Chochois Vincent, Tamene Aynadis, Kariluoto Susanna, Saris Per, Baye Kaleab, Edelmann Minnamari, Leconte Nicolas, Humblot Christèle. 2023. Food Bioscience, 56:103346, 9 p.

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.

Occurrence of biogenic amines and their correlation with bacterial communities in the Ivorian traditional fermented fish adjuevan during the storage. Abre Marina, Kouakou-Kouamé Clémentine Amenan, N'Guessan Florent Kouadio, Teyssier Corinne, Montet Didier. 2023. Folia Microbiologica, 68 (2) : 257-275.

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.

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

Fermented meat sausages from game and venison: what are the opportunities and limitations? Chakanya Chido, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Journal of the Science of Food and Agriculture, 100 (14), n.spéc. Special Section: In honour of David Reid : 5023-5031.

Safety and microbiological quality. eDITORIAL. Remize Fabienne (ed.), Montet Didier (ed.). 2019. Fermentation, 5 (2), n.spéc. Safety and Microbiological Quality:50, 3 p.

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.

Geographical origin traceability of foodstuffs using a molecular technique PCR-DGGE. Montet Didier, Kouakou Amenan Clémentine, Hamdouche Yasmine, Teyssier Corinne, Rychlik Tomasz, Tatsadjieu Ngoune Léopold, Froeder Arcuri Edna. 2018. In : Food traceability and authenticity: analytical techniques. Didier Montet (ed.), Ramesh C Ray (ed.). Boca Raton : CRC Press, 137-154. (Food Biology Series) ISBN 978-1-4987-8842-7

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough. Houngbédji Marcel, Madode Yann Emeric, Mestres Christian, Akissoé Noël, Manful John, Matignon Brigitte, Grabulos Joël, Hounhouigan Joseph Djidjoho. 2018. Journal of Cereal Science, 80 : 1-8.

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods. Dawlal Pranitha, Brabet Catherine, Thantsha Mapitsi S., Buys Elna M.. 2017. World Mycotoxin Journal, 10 (4) : 309-318.

Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d'Ivoire. Akmel Djedjro Clément, Aw Sadat, Montet Didier, Assidjo Nogbou Emmanuel, Degni Marie Louise, Akaki David, Moretti Christine, Elleingand Eric, Brabet Catherine, Baud Guillaume, Mens Frédéric, Yao Benjamin, Michel Thomas, Durand Noel, Assin Hubert, Berthiot Laurent, Tapé Thierry. 2017. Food Control, 81 : 65-73.

Applications of metagenomics to fermented foods. Bigot Céline, Meile Jean-Christophe, Remize Fabienne, Strub Caroline. 2016. In : Fermented foods. Part I: biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh C. (ed.). Boca Raton : CRC Press, 333-346. (Food Biology Series) ISBN 978-1-4987-4079-1

Atella. Heuzé Valérie, Thiollet Hélène, Tran Gilles, Boudon Anne, Bastianelli Denis, Lebas François. 2016. In : Feedipedia: Animal feed resources information system = Feedipedia : Alimentation animale ressources système d'information. Heuzé Valérie (ed.), Tran Gilles (ed.), Thiollet Hélène (ed.). AFZ, CIRAD, FAO, INRA. s.l. : AFZ-CIRAD, 1-8.

Fermented foods. Part I: Biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh C. (ed.). 2016. Boca Raton : CRC Press, 413 p. (Food Biology Series) ISBN 978-1-4987-4079-1

Fermented foods—artisan household technology to biotechnology era. El Sheikha Aly, Montet Didier. 2016. In : Fermented foods. Part I: biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh Chandra (ed.). Boca Raton : CRC Press, 1-15. (Food Biology Series) ISBN 978-1-4987-4079-1

Quelles variétés de sorgho pour satisfaire les exigences des productrices de malt et de dolo au Burkina Faso ? Songre-Ouattara Laurencia T., Kaboré Roger, Kam Jonas M., Konkobo-Yaméogo Charlotte, Ouedraogo Joachim, Trouche Gilles. 2016. Journal of Applied Biosciences, 106 : 10286-10299.

Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains. Oduro-Yeboah Charlotte, Mestres Christian, Amoa-Awua Wisdom, Fliedel Geneviève, Durand Noel, Matignon Brigitte, Viautou Michodjehoun Laetitia, Firibu Kwesi Saalia, Sakyi-Dawson Esther, Abbey Lawrence. 2016. Journal of Cereal Science, 69 : 377-382.

Fermented poultry sausages. Arnaud Elodie, Santchurn Sunita Jeewantee, Collignan Antoine. 2015. In : Handbook of fermented meat and poultry. Toldrá Fidel (ed.). Chichester : Wiley-Blackwell, 331-338. ISBN 978-1-118-52269-1

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

Kenkey production, vending, and consumption practices in Ghana. Obodai Mary, Uduro-Yeboah Charlotte, Amoa-Awua Wisdom, Anyebuno George, Ofori Hayford, Annan Theophilus, Mestres Christian, Pallet Dominique. 2015. Food Chain, 4 (3) : 275-288.

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

Lactic acid fermentation of vegetables and fruits. Montet Didier, Ray Ramesh C., Zakhia-Rozis Nadine. 2014. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, 108-140. (Food Biology Series) ISBN 978-1-4822-2308-8

Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). 2014. Boca Raton : CRC Press, 400 p. (Food Biology Series) ISBN 978-1-4822-2308-8

Optimisation de la fermentation en milieu semi-solide pour la production d'ablo, pain cuit à la vapeur d'Afrique de l'ouest. Agro Aboudou, Akissoé Noël H., Manful John, Mestres Christian, Hounhouigan Joseph D.. 2014. Journal of Applied Biosciences, 82 : 7469-7480.

Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin. Adinsi Laurent, Vieira-Dalodé Générose, Akissoé Noël H., Anihouvi Victor, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2014. Food Chain, 4 (2) : 171-183.

Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch. Maldonado Alvardo Pedro Gustavo, Grosmaire Lidwine, Dufour Dominique, Giraldo Toro Andres, Sanchez Teresa, Calle Fernando, Moreno Santander Martín Alonso, Ceballos Hernan, Delarbre Jean-Louis, Tran Thierry. 2013. Carbohydrate Polymers, 98 (1) : 1137-1146.

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality. Polycarpe Kayodé A.P., Mertz Christian, Guyot Jean-Pierre, Brat Pierre, Mouquet-Rivier Claire. 2013. Journal of Agricultural and Food Chemistry, 61 (8) : 1935-1942.

Production et commercialisation de l'adjuevan, poisson fermenté de Côte d'Ivoire. Kouakou Amenan Clémentine, N'Guessan Kouadio Florent, Dadie Adjéhi Thomas, Montet Didier, Koffi Djè Marcellin. 2013. Cahiers Agricultures, 22 (6) : 559-567.

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.

Application of culture dependent methods and culture-independent methods (DGGE analysis) to study lactic acid bacteria ecology of Ivorian fermented fish Adjuevan. Kouakou Amenan Clémentine, N'Guessan Kouadio Florent, Thomas Dadier A., Koffi Djè Marcellin, Montet Didier. 2012. Challenges of Modern Technology, 3 (1) : 51-56.

Determination of fish origin by using 16S rDNA fingerprinting of microbial communities by PCR-DGGE : an application on fish from different tropical origins. Montet Didier, Le N'Guyen Doan Duy, Kouakou Amenan Clémentine. 2012. In : Aquaculture. Muchlisin Zainal Abidin (ed.). Rijeka : InTech, 93-108. ISBN 978-953-307-974-5

Identification of yeasts associated with the fermented fish, adjuevan, of Ivory Coast by using the molecular technique of PCR-denaturing gradient gel electrophoresis (DGGE). Kouakou Amenan Clémentine, Cissé Mohamed, Kossonou Epiphane, Brou Kouakou David, Koffi Djè Marcellin, Montet Didier. 2012. African Journal of Microbiology Research, 6 (19) : 4138-4145.

Molecular bacterial characterization and free amino acids composition in Ivorian traditional fermented fish produced by two methods. Kouakou Amenan Clémentine, N'Guessan Kouadio Florent, Durand Noël, Thomas Dadier A., Montet Didier, Koffi Djè Marcellin. 2012. Fisheries Science, 78 (5) : 1125-1136.

Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa. Sacca Carole, Adinsi Laurent, Anihouvi Victor, Akissoé Noël H., Dalodé-Vieira Générose, Mestres Christian, Jacobs Annali, Dlamini Nomusa, Pallet Dominique, Hounhouigan Joseph D.. 2012. Food Chain, 2 (2) : 207-220.

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.

Occurrence of pathogenic bacteria in traditional millet-based fermented gruels for young children in West Africa: Ben-Saalga and Ben-Kida in Ouagadougou (Burkina-Faso). Akaki Koffi David, Loiseau Gérard, Vernière-Icar Christèle, Guyot Jean-Pierre. 2011. Advance Journal of Food Science and Technology, 3 (6) : 446-454.

Fermented vegetables. Montet Didier, Loiseau Gérard, Zakhia Nadine. 2004. In : Concise encyclopedia of bioresource technology. Pandey Ashok (ed.). New York : Haworth Press, 211-223. ISBN 1-56022-980-2

Evaluation de la résistance à la contamination de bouillies infantiles préparées à base de pâtes fermentées de mil. Akaki Koffi David. 2003. Montpellier : UM2, 29 p. Mémoire DEA : Sciences des aliments : Université Montpellier 2

Study of starch fermentation at low pH by Lactobacillus fermentum ogi E1 reveals uncoupling between growth and [alpha]-amylase production at pH 4.0. Calderon Santoyo M., Loiseau Gérard, Rodriguez Sanoja R., Guyot Jean-Pierre. 2003. International Journal of Food Microbiology, 80 : 77-87.

The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage. Deumier François, Collignan Antoine. 2003. Meat Science, 65 (3) : 1165-1174.

Almidon agrio de yuca en Colombia : Tomo 2. Planta procesadora : descripcion y planos de los equipos. Rivier Michel, Moreno Martin A., Alarcón Freddy, Ruiz Ricardo, Dufour Dominique. 2001. Cali : CIAT, 251 p. ISBN 958-694-036-5

Caractéristiques de la production du lafou au Bénin. Gbaguidi-Darboux P., Kouazoundé G., Chabi China Lionnel Arnaud, Aruna W., Mestres Christian. 2001. In : Atelier scientifique INRAB-Post-récolte, Bohicon, Bénin, 26-27 juillet 2001. INRAB. s.l. : s.n., 8 p. Atelier scientifique INRAB-Post-récolte, Bohicon, Bénin, 26 Juillet 2001/27 Juillet 2001.

Consommation alimentaire des ménages urbains au Bénin. Mitchikpe Evariste C., Ategbo Eric-Alain, Fanou Joseph A., Nago Mathurin Coffi. 2001. Montpellier : CIRAD, 45 p. (Série ALISA) ISBN 2-87614-458-1

Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch. Calderon M., Loiseau Gérard, Guyot Jean-Pierre. 2001. Journal of Applied Microbiology, 90 : 508-516.

Fermented fruits and vegetables. Montet Didier, Loiseau Gérard, Zakhia-Rozis Nadine, Mouquet Claire. 1999. In : Biotechnology : food fermentation (microbiology, biochemistry and technology). Vol. 2 : applied. Joshi V.K. (ed.), Pandey A. (ed.). New Delhi : Educational Publishers & Distributors, 951-969.

Savoirs au féminin et entreprises artisanales en Afrique de l'ouest. Muchnik José. 1999. Performances Humaines and Techniques (101) : 48-55.

Effects of maize type and fermentation conditions of the quality of Beninese traditional ogi, a fermented maize slurry. Nago Mathurin Coffi, Tétégan E., Matencio Françoise, Mestres Christian. 1998. Journal of Cereal Science (28) : 215-222.

Les propriétés rhéologiques de l'amidon aigre de manioc en Colombie. Dufour Dominique, Brabet Catherine. 1998. In : Les agro-industries rurales en Amérique latine. Boucher François (ed.), Muchnik José (ed.). CIRAD-TERA, IICA. Montpellier : CIRAD, 119-130. (Repères) ISBN 2-87614-306-2

Use of african cassava varieties for the production in Benin of sour starch, a traditional latin-American baking product. Brabet Catherine, Bricas Nicolas, Hounhouigan Joseph D., Nago Mathurin Coffi, Wack Anne-Lucie. 1998. In : Triennal Symposium of the International Society for Tropical Root Crops - African Branch (ISTRC-AB). 7. Montpellier : CIRAD-AMIS, 11 p. Triennal symposium of the international Society for tropical root crops - African branch (ISTRC-AB). 7, Cotonou, Bénin, 11 Octobre 1998/17 Octobre 1998.

Adoption et impact de la transformation du manioc en amidon aigre. Gottret V., Henry Guy, Dufour Dominique. 1997. Cahiers de la Recherche-Développement (44) : 38-59.

Caractérisation de l'agroindustrie de production d'amidon aigre de manioc dans le département du Cauca, Colombie. Gottret V., Henry Guy, Dufour Dominique. 1997. Cahiers de la Recherche-Développement (43), Dossier : systèmes agroalimentaires à base de racines tubercules et plantains : 67-81.

Aliments fermentés à base de manioc : le gari, l'amidon aigre de manioc. Chuzel Gérard, Cereda Marne Pascoli, Griffon Dany. 1996. In : Microbiologie alimentaire. Tome 2 : aliments fermentés et fermentations alimentaires. Bourgeois C.M. (ed.), Larpent J.P. (ed.). Université de bretagne occidentale-Quimper. Paris : Technique et documentation Lavoisier, 249-273. (Collection sciences et techniques agro-alimentaires) ISBN 2-7430-0080-5

Etude des conditions de production et d'utilisation de l'amidon aigre de manioc au Benin. Brabet Catherine. 1996. Montpellier : CIRAD-SAR, 87 p.

Review of sour cassava starch production in rural Colombia areas. Zakhia Nadine, Dufour Dominique, Chuzel Gérard, Griffon Dany. 1996. Tropical Science (36) : 247-255.

El almidon agrio de Yuca produccion y estudios de las propiedades fisicoquimicas. Brabet Catherine, Dufour Dominique. 1995. In : Simposio en carbohidratos. Memorias = [Actes du symposium sur les hydrates de carbone]. Escuela Politecnica Nacional; Universidad de Lund. Washington : USAID, 197-212. Simposio en Carbohidratos, Quito, Équateur, 4 Octobre 1993/6 Octobre 1993.

Une agro-industrie rurale en mutation. La fabrication d'amidon fermenté de manioc au Brésil. Vilpoux Olivier François, Perdrix Emmanuel. 1995. Montpellier : CIRAD-SAR, 114 p. (Document de travail du CIRAD-SAR, n. 5)

Amélioration de la qualité des aliments fermentés à base de manioc. Dufour Dominique, Griffon Dany. 1994. In : Deuxième programme science et technique au service du développement. Sous-programme : agriculture tropicale et subtropicale. Projets de recherche 1987-1991 : projets de recherche 1987-1991. Résumés des rapports finals = Second programme science and technology for development. Subprogramme : tropical and subtropical agriculture. Summaries of the final reports : Research projects 1987-1991. Risopoulos S. (ed.). CTA, CE. Wageningen : CTA, 239-243. ISBN 92-9081-1226

Amélioration de la qualité des aliments fermentés à base de manioc. Contrat TS2A-0225 : entre la CEE et le CEEMAT, contrat TSA2-0226 : entre la CEE et l'ORSTOM. Rapport semestriel, état d'avancement des travaux à fin avril 1992. Dufour Dominique, Griffon Dany. 1992. Montpellier : CIRAD-SAR, 100 p.

Amélioration de la qualité des aliments fermentés à base de manioc. Contrat TS2A-0225 entre la CEE et le CEEMAT, contrat TSA2-0226 entre la CEE et l'ORSTOM. Rapport final, août 1989 - décembre 1992. Dufour Dominique, Griffon Dany. 1992. Montpellier : CIRAD-SAR, 200 p.

Etude de faisabilité technique sur la mise au point et le conditionnement de produits à base de nététou (graines fermentées de Parkia biglobosa). Olié S.. 1992. Montpellier : CIRAD-SAR, 20 p.

Adsorption isotherms of gari for estimation of packaged shelf-life. Chuzel Gérard, Zakhia Nadine. 1991. International Journal of Food Science and Technology, 26 (6) : 583-593.

Amélioration de la qualité des aliments fermentés à base de manioc. Contrat TS2A-0225 : entre la CEE et le CEEMAT, contrat TSA2-0226 : entre la CEE et l'ORSTOM. Rapport semestriel, état d'avancement des travaux à fin octobre 1991. Dufour Dominique, Griffon Dany, Chuzel Gérard. 1991. Montpellier : CIRAD-CEEMAT, 200 p.

Caracterizacion y determinacion de las actividades enzimaticas por tecnicas de electroforesis de transferencia y difusion. Mayer J., Nino R., Chuzel Gérard. 1991. In : Taller "Avances sobre almidon de yuca" : resumenes. CIRAD-CEEMAT. Cali : CIAT, 95-98. Taller : Avances Sobre Almidon de Yuca, Cali, Colombie, 17 Juin 1991/20 Juin 1991.

Desarrollo de una prueba de evaluacion de la calidad del almidon agrio de yuca. Chuzel Gérard. 1991. In : Taller "Avances sobre almidon de yuca" : resumenes. CIRAD-CEEMAT. Cali : CIAT, 83-84. Taller : Avances Sobre Almidon de Yuca, Cali, Colombie, 17 Juin 1991/20 Juin 1991.

Compte-rendu de mission Equateur-Colombie du 04 au 19 novembre 1990. Muchnik José. 1990. Montpellier : CIRAD-CEEMAT, 21 p.