Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa-Reference-Cited by-同舟云学术

Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Published:2014-08 Issue: Volume:42 Page:335-342
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Amoa-Awua Wisdom Kofi,Awusi Bernice,Owusu Margaret,Appiah Victoria,Ofori Hayford^ORCID,Thorsen Line,Jespersen Lene

Funder

DANIDA (The Danish International Development Assistance)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference27 articles.

1. Control of ammonia formation during Bacillus subtilis fermentation of legumes;Allagheny;International Journal of Food Microbiology,1996

2. Screening of forty-two Bacillus isolates for ability to ferment soybeans into dawadawa;Amoa-Awua;International Journal of Food Microbiology,2006

3. Official methods of analysis of AOAC International;AOAC,2006

4. Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin;Azokpota;World Journal of Microbiology & Biotechnology,2008

5. Microbiological and chemical changes during the fermentation of African locust bean Parkia biglobosa, to produce afitin, iru and sonru, three traditional condiments produced in Benin;Azokpota;International Journal of Food Microbiology,2006

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria;Heliyon;2024-02

2. Protein Quality of African Locust Bean—A High‐Value Gathered Tree Food Contributing Protein and Palatability to Plant‐Based Diets;International Journal of Food Science;2024-01

3. Higher amounts of proximate and minerals in composite biscuit made from African locust beans pulp;African Journal of Food Science;2023-06-30

4. Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa;Journal of Food Processing and Preservation;2022-07-10

5. Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds;Frontiers in Sustainable Food Systems;2022-06-14