THESE UNIQUE El Hassane KÃ©hien-Piho TOU - Nutridev

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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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N° d’ordre--------------/ UNIVER
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REMERCIEMENTS A Dieu les prières,
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SOMMAIRE LISTE DES FIGURES ET TABLE
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III.1.4. Enregistrement des cinéti
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LISTE DES FIGURES ET TABLEUAX FIGUR
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Article 5: Improving the nutritiona
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INTRODUCTION GENERALE
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Introduction générale la malnutri
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Introduction générale 2000; Dewey
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Revue Bibliographique et Cadre de l
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Page 31 and 32: Revue Bibliographique et Cadre de l
Page 55 and 56: CHAPITRE II. MATERIELS ET METHODES
Page 57 and 58: Matériels et méthodes caractéris
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Page 61 and 62: Matériels et méthodes différents
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Page 65 and 66: Matériels et méthodes afin de blo
Page 67 and 68: Matériels et méthodes (1988). Les
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Page 71 and 72: CHAPITRE III. CARACTERISTIQUES PHYS
Page 73 and 74: Résultats - Chapitre 3 Projet d’
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Page 95 and 96: Projet d’article fermented foods.
Page 97 and 98: Résultats - Chapitre IV Améliorat
Page 99 and 100: Résultats - Chapitre IV conduit à
Page 101 and 102: Food processing at household and co
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Page 119 and 120: Résultats - Chapitre 5 Améliorati
Page 121 and 122: ARTICLE IN PRESS LWT 40 (2007) 1561
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Page 131 and 132: Discussion et Conclusion générale
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Discussion et Conclusion générale
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Références Bibliographiques REFER
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Références Bibliographiques Burki
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Références Bibliographiques De Ci
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Références Bibliographiques Fröl
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Références Bibliographiques Insti
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Références Bibliographiques Macro
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Références Bibliographiques Mouqu
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Références Bibliographiques ‘
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Références Bibliographiques Svanb
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Références Bibliographiques Traor
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Références Bibliographiques World
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Annexes Liste des Annexes Annexe-1
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Fiche d’observations Numéro de l
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Fiche d’observations Volume total
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Annexe-2 Composition du milieu MRS-
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Annexe-3 croissance, de l’émacia
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Annexe-3 Filtration L’étape de f
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Annexe-3 Le tableau II présente le
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Annexe-3 de fermentation à savoir
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Annexe-3 hydrolyse partielle de l
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0.4 0.3 0.2 0.1 2,3 3,5 5,1 3,9,1 3
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Essai de modification du procédé
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Annexe-8 La première étape consis
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Annexe-8 6. EVALUATION Enfin, aprè
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THESE UNIQUE El Hassane KÃ©hien-Piho TOU - Nutridev

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