THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
Références Bibliographiques Hammes, W.P., Stolz, P., Gänzle, M. (1996). Metabolism of lactobacilli in traditional sourdoughs. Advances in Food Sciences, 18, (5/6) 176–184. Hayford, A. E., Petersen, A., Vogensen, F. K. and Jakobsen, M. (1999). Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern of characterization of Lactobacillus fermentum in Ghanaian fermented maize dough. Applied and Environmental Microbiology, 65, 3213–3221. Hervé, S., Mouquet-Rivier, C. (2004). Etude de marché des farines infantiles et compléments alimentaires en milieu urbain au Burkina Faso. Rapport d’étude réalisé dans le cadre du projet NUTRIFASO. Appui financier du Programme d’Appui Danois au développement de l’agriculture au Burkina Faso, Appui Direct aux Opérateurs Privés.77 p. Honke, J., Kozlowska, H., Vidal-Valverde, J.F., Gorecki, R. (1998). Changes in quantities of inositol phosphates during maturation and germination of legume seeds. Zeitschrift für lebensmittel - Untersuchung und - Forschung A 206, 279-283. Hounhouigan D.J. Nout M.J.R., Nago C.M., Houben J.H., Rombouts F.M. (1993). Changes in the physico-chemical properties of maize during natural fermentation of Mawè. Journal of Cereal Science, 17 : 291-300. Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H. and Rombouts, F. M. (1993). Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. International Journal of Food Microbiology, 18, 279–287. Hounhouigan, D.J. (1994). Fermentation of maize (Zea mays) meal for “mawè” production in Bénin – physical, chemical and microbiological aspects. PhD Thesis, Wageningen, The Netherlands, 99pp. Hounhouigan, D.J., Jansen, J.M.M., Nout, M.J.R., Nago, C.M., Rombouts, F.M. (1991). Production and quality of maize-based fermented dough in Benin urban area. Proceedings of regional workshop on traditional African foods. Quality Nutrition, 25-29 Oct, 9-18. Ikediobi, C.O., Olugboji, O. (1988). Cyanide profile of component parts of sorghum (Sorghum bicolor L. Moench) sprouts. Food Chemistry, 27, 167-175. Institut National de la Statistique et de la Démographie (INSD), & Macro International. (1994). Enquête de Démographie et de Santé – Burkina Faso 1993, pp 115-127. Institut National de la Statistique et de la Démographie (INSD), & Macro International. (2000). Enquête de Démographie et de Santé – Burkina Faso 98/99, pp 121-134. 137
Références Bibliographiques Institut National de la Statistique et de la Démographie (INSD), & Macro International. (2004). Enquête Démographique et de Santé (EDS), Burkina Faso. Allaitement et Etat Nutritionnel. Ed. G. S. Mariko, pp. 145-172. Institute of Medicine (1997). Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D and fluoride. Washington, DC: National Academic Press. Institute of Medicine (1998). Dietary reference intakes for thiamine, riboflavin, niacin, vitamin B 6 , folate, vitamin B 12 , pantothenic acid, biotin and choline. Washington, DC: National Academic Press. Institute of Medicine (2000). Dietary reference intakes for vitamin C, vitamin E, selenium and carotenoides. Washington, DC: National Academic Press. Institute of Medicine (2001). Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium and zinc. Washington, DC: National Academic Press. Johansson, M.L., Sanni, A., Lonner, C., Molin, G. (1995). Phenotypically-based taxonomy using API 50 CH of lactobacilli from Nigerian Ogi, and the occurrence of starch fermenting strains. International Journal of Food Microbiology 25, 159-168. Judith, A.N., Tendekayi, H.G. (2003). The role of interaction between yeasts and lactic acid bacteria in African fermented milks: review. International Journal of Food Microbiology, 86, 51 – 60. Kingamkono R., Sjögren E., Svanberg U., Kaijser B. (1994). pH and acidity in lacticfermenting cereal gruels : effects on viability of enteropathogenic microorganisms. World Journal of Microbiology and Biotechnology 10 : 664-669. Kitabatake, N., Gimbi, D.M., Oi, Y. (2003). Traditional non-alcoholic beverage, togwa, in East Africa, produced from maize flour and germinated finger millet. International Journal of Food Sciences and Nutrition, 54, 447-455. Kuboye, A. O. (1985). Traditional fermented foods and beverages of Nigeria. In Proceedings of the International Foundation for Science (IFS)/United Nations University (UNU). Workshop on Development of indigenous fermented foods and Food technology in Africa (pp. 225–236), Douala, Cameroon. Kuye, A., Sanni, L.O. (1999). Industrialization of fermented foods processes: how far in Nigeria? Journal of Scientific and Industrial Research, 58(11), 837-843. Lartey, A., Manu, A., Brown, K.H., Peerson, J.M., Dewey, K.G. (1999). A randomized, community-based trial of the effects of improved, centrally processed complementary 138
- Page 99 and 100: Résultats - Chapitre IV conduit à
- Page 101 and 102: Food processing at household and co
- Page 103 and 104: Food processing at household and co
- Page 105 and 106: Food processing at household and co
- Page 107 and 108: Food processing at household and co
- Page 109 and 110: Food Chemistry 100 (2007) 935-943 F
- Page 111 and 112: E.H. Tou et al. / Food Chemistry 10
- Page 113 and 114: E.H. Tou et al. / Food Chemistry 10
- Page 115 and 116: E.H. Tou et al. / Food Chemistry 10
- Page 117 and 118: E.H. Tou et al. / Food Chemistry 10
- Page 119 and 120: Résultats - Chapitre 5 Améliorati
- Page 121 and 122: ARTICLE IN PRESS LWT 40 (2007) 1561
- Page 123 and 124: ARTICLE IN PRESS E.H. Tou et al. /
- Page 125 and 126: ARTICLE IN PRESS E.H. Tou et al. /
- Page 127 and 128: ARTICLE IN PRESS E.H. Tou et al. /
- Page 129 and 130: ARTICLE IN PRESS E.H. Tou et al. /
- Page 131 and 132: Discussion et Conclusion générale
- Page 133 and 134: Discussion et Conclusion générale
- Page 135 and 136: Discussion et Conclusion générale
- Page 137 and 138: Discussion et Conclusion générale
- Page 139 and 140: Discussion et Conclusion générale
- Page 141 and 142: Discussion et Conclusion générale
- Page 143 and 144: Références Bibliographiques REFER
- Page 145 and 146: Références Bibliographiques Burki
- Page 147 and 148: Références Bibliographiques De Ci
- Page 149: Références Bibliographiques Fröl
- Page 153 and 154: Références Bibliographiques Macro
- Page 155 and 156: Références Bibliographiques Mouqu
- Page 157 and 158: Références Bibliographiques ‘
- Page 159 and 160: Références Bibliographiques Svanb
- Page 161 and 162: Références Bibliographiques Traor
- Page 163 and 164: Références Bibliographiques World
- Page 165 and 166: Annexes Liste des Annexes Annexe-1
- Page 167 and 168: Fiche d’observations Numéro de l
- Page 169 and 170: Fiche d’observations Numéro de l
- Page 171 and 172: Fiche d’observations Numéro de l
- Page 173 and 174: Fiche d’observations Numéro de l
- Page 175 and 176: Fiche d’observations Numéro de l
- Page 177 and 178: Fiche d’observations Volume total
- Page 179 and 180: Fiche d’observations Numéro de l
- Page 181 and 182: Annexe-2 Composition du milieu MRS-
- Page 183 and 184: Annexe-3 croissance, de l’émacia
- Page 185 and 186: Annexe-3 Filtration L’étape de f
- Page 187 and 188: Annexe-3 Le tableau II présente le
- Page 189 and 190: Annexe-3 de fermentation à savoir
- Page 191 and 192: Annexe-3 hydrolyse partielle de l
- Page 193 and 194: 0.4 0.3 0.2 0.1 2,3 3,5 5,1 3,9,1 3
- Page 195 and 196: Essai de modification du procédé
- Page 197 and 198: Annexe-8 La première étape consis
- Page 199 and 200: Annexe-8 6. EVALUATION Enfin, aprè
Références Bibliographiques<br />
Hammes, W.P., Stolz, P., Gänzle, M. (1996). Metabolism of lactobacilli in traditional<br />
sourdoughs. Advances in Food Sciences, 18, (5/6) 176–184.<br />
Hayford, A. E., Petersen, A., Vogensen, F. K. and Jakobsen, M. (1999). Use of conserved<br />
randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern of<br />
characterization of Lactobacillus fermentum in Ghanaian fermented maize dough. Applied<br />
and Environmental Microbiology, 65, 3213–3221.<br />
Hervé, S., Mouquet-Rivier, C. (2004). Etude de marché des farines infantiles et compléments<br />
alimentaires en milieu urbain au Burkina Faso. Rapport d’étude réalisé dans le cadre du<br />
projet NUTRIFASO. Appui financier du Programme d’Appui Danois au développement<br />
de l’agriculture au Burkina Faso, Appui Direct aux Opérateurs Privés.77 p.<br />
Honke, J., Kozlowska, H., Vidal-Valverde, J.F., Gorecki, R. (1998). Changes in quantities of<br />
inositol phosphates during maturation and germination of legume seeds. Zeitschrift für<br />
lebensmittel - Untersuchung und - Forschung A 206, 279-283.<br />
Hounhouigan D.J. Nout M.J.R., Nago C.M., Houben J.H., Rombouts F.M. (1993). Changes in<br />
the physico-chemical properties of maize during natural fermentation of Mawè. Journal of<br />
Cereal Science, 17 : 291-300.<br />
Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H. and Rombouts, F. M. (1993).<br />
Characterization and frequency distribution of species of lactic acid bacteria involved in<br />
the processing of mawè, a fermented maize dough from Benin. International Journal of<br />
Food Microbiology, 18, 279–287.<br />
Hounhouigan, D.J. (1994). Fermentation of maize (Zea mays) meal for “mawè” production in<br />
Bénin – physical, chemical and microbiological aspects. PhD Thesis, Wageningen, The<br />
Netherlands, 99pp.<br />
Hounhouigan, D.J., Jansen, J.M.M., Nout, M.J.R., Nago, C.M., Rombouts, F.M. (1991).<br />
Production and quality of maize-based fermented dough in Benin urban area. Proceedings<br />
of regional workshop on traditional African foods. Quality Nutrition, 25-29 Oct, 9-18.<br />
Ikediobi, C.O., Olugboji, O. (1988). Cyanide profile of component parts of sorghum<br />
(Sorghum bicolor L. Moench) sprouts. Food Chemistry, 27, 167-175.<br />
Institut National de la Statistique et de la Démographie (INSD), & Macro International.<br />
(1994). Enquête de Démographie et de Santé – Burkina Faso 1993, pp 115-127.<br />
Institut National de la Statistique et de la Démographie (INSD), & Macro International.<br />
(2000). Enquête de Démographie et de Santé – Burkina Faso 98/99, pp 121-134.<br />
137