Bettencourt de Jesus Coxe Munanga
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View article: Use of Nutri-Score Algorithm to Discriminate the Quality of Processed Foods Sold in the Angolan Market: Case Study in the Province of Malanje-Angola
Use of Nutri-Score Algorithm to Discriminate the Quality of Processed Foods Sold in the Angolan Market: Case Study in the Province of Malanje-Angola Open
View article: Effect of gelatinization time on the physico-chemical and sensory characteristics of taro flour
Effect of gelatinization time on the physico-chemical and sensory characteristics of taro flour Open
View article: Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains
Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains Open
View article: Relationship between microbial population dynamics and physico-chemical changes during the development of fermented grain products˸ the case of Gowe
Relationship between microbial population dynamics and physico-chemical changes during the development of fermented grain products˸ the case of Gowe Open
L’objectif général de ce travail est de proposer un modèle global de la fermentation du gowé, une boisson traditionnelle fermentée à base d’un mélange de farine de sorgho malté et non malté consommée au Bénin. Traditionnellement, lors de l…
View article: Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture Open
A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and o…