Optimisation of the Cooking Process of Sheanut Kernels (Vitellaria paradoxa Gaertn.) Using the Doehlert Experimental Design

Author:

Nde Bup Divine,Abi Charles F.,Tenin Dzudie,Kapseu César,Tchiegang Clergé

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference22 articles.

1. AFNOR (Association Française, de Normalisation) (1981). Corps gras et graines Oléagineuses, Produits Dérivés. Recueil de Normes Française, (2nd ed, pp. 283–285). Afnor, Paris, France.

2. Bup Nde, D., Kapseu, C., Tenin, D., Kuitche, A., Abi, C. F., Tchiégang, C., et al. (2008). Variation of the physical properties of sheanut (Vitellaria paradoxa Gaertn.) kernels during convective drying. International Journal of Food Engineering, 4, 1–18.

3. Carvalheiro, F., Roseiro, J. C., & Girio, F. M. (1999). Interactive effects of sodium chloride and heat shock on trehalose accumulation and glycerol production by Saccharomyces cerevisiae. Food Microbiology, 16, 543–550.

4. Collinson, C., & Zewdie-Bosuener, A. (1999). Shea butter markets: Their implications for Ghanaian shea butter processors and exporters. Project A0772, Report No. 2403, Accra, Ghana.

5. Dutra, R. L., Maltez, H. F., & Carasek, E. (2006). Development of an on-line preconcentration system for zinc determination in biological samples. Talanta, 69, 488–493.

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