Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding-Reference-Cited by-同舟云学术

Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding

Published:2020-10-13 Issue:3 Volume:56 Page:1135-1147
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ngoh Newilah Gérard¹²^ORCID,Kendine Vepowo Cédric²,Takam Ngouno Annie¹,Bouniol Alexandre³⁴,Rolland‐Sabaté Agnès⁵,Meli Meli Vivien¹,Yong Lemoumoum Judéon Socrates¹,Forsythe Lora⁶,Dufour Dominique³,Fliedel Geneviève³

Affiliation:

1. University of Dschang PO Box 96 Dschang Cameroon

2. Centre Africain de Recherches sur Bananiers et Plantains (CARBAP) PO Box 832 Douala Cameroon

3. CIRAD UMR QUALISUD MontpellierF‐34398France

4. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion MontpellierF‐34398France

5. INRAE UMR SQPOV Avignon Université Avignon84914France

6. National Research Institute University of Greenwich Central Avenue Chatham Maritime KentME4 4TBUK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14812

Reference27 articles.

1. Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process

2. Differentiation between Cooking Bananas and Dessert Bananas. 2. Thermal and Functional Characterization of Cultivated Colombian Musaceae (Musasp.)

3. FAOSTAT[WWW Document] (2020).http://www.fao.org.http://www.fao.org/faostat/en/#data/QC(accessed 3.7.20).

4. Fruit quality evaluation of plantains, plantain hybrids, and cooking bananas

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1. Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review;Euphytica;2024-07-22

2. User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon;Journal of the Science of Food and Agriculture;2023-11-27

3. Relation between quantitative descriptive analysis and textural analysis of boiled plantain;Journal of the Science of Food and Agriculture;2023-10-09

4. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas;Journal of the Science of Food and Agriculture;2023-08-31

5. Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps;Journal of the Science of Food and Agriculture;2023-07-10