THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
60 E.H. Tou et al. / International Journal of Food Microbiology 106 (2006) 52–60 Odunfa, S.A., Adeyele, S., 1985. Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. Journal of Cereal Science 3, 173–180. Oyewole, O.B., 1997. Lactic fermented foods in Africa and their benefits. Food Control 8, 289–297. Rodriguez-Sanoja, R., Morlon-Guyot, J., Jore, J., Pintado, J., Juge, J., Guyot, J.P., 2000. Comparative characterization of complete and truncated forms of Lactobacillus amylovorus a-amylase and the role of the C-terminal direct repeats in raw starch binding. Applied and Environmental Microbiology 66, 3350–3356. Sanni, A., Morlon-Guyot, J., Guyot, J.P., 2002. New efficient amylase producing strains of Lactobacillus plantarum and Lactobacillus fermentum isolated from different Nigerian traditional fermented foods. International Journal of Food Microbiology 72, 53–62. Svanberg, U., Lorri, W., 1997. Fermentation and nutrient availability. Food Control 8 (5/6), 319–327. Talamond, P., Gallon, G., Trèche, S., 1998. Rapid and sensitive liquid chromatography method using a conductivity detector for the determination of phytic acid in food. Journal of Chromatography, A 805, 143–147. Tomkins, A., Alnwick, D., Haggerty, P., 1988. Fermented foods for improving child feeding in eastern and southern Africa. In: Alnwick, D., Moses, S., Schmidt, O.G. (Eds.), Improving Young Child Feeding in Eastern and Southern Africa—Household-Level Food Technology. Ottawa International Development Research Center, pp. 136–167. Trèche, S., 1999. Techniques for improving the energy density of gruel. In: Dop, M.-C., Benbouzid, D., Trèche, S., de Benoist, B., Verster, A., Delpeuch, F. (Eds.), Complementary Feeding of Young Children in Africa and the Middle-East. Geneva, 1999, World Health Organization (WHO/NHD/99.3 et WHO/AFRO/NUT/99.4), pp. 101–119. Trèche, S., Mbome, I.L., 1999. Viscosity, energy density and osmolality of gruels for infant prepared from locally produced commercial flours in some developing countries. International Journal of Food Sciences and Nutrition 50, 117–125. WHO, 1998. Complementary Feeding of Young Children in Developing Countries—A Review of Current Scientific Knowledge. World Health Organization, Geneva. WHO/NUT/98.1.
Projet d’article: Preliminary characterization of lactic acid bacteria from pearl millet fermented pastes used for the preparation of ben-saalga, a traditional burkinabe gruel used as complementary food for young children
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Projet d’article:<br />
Preliminary characterization of lactic acid<br />
bacteria from pearl millet fermented pastes used<br />
for the preparation of ben-saalga, a traditional<br />
burkinabe gruel used as complementary food for<br />
young children
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