End‐user preferences for plantain food products in Nigeria and implications for genetic improvement-Reference-Cited by-同舟云学术

End‐user preferences for plantain food products in Nigeria and implications for genetic improvement

Published:2020-09-28 Issue:3 Volume:56 Page:1148-1159
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Amah Delphine¹^ORCID,Stuart Esmé¹,Mignouna Djana²^ORCID,Swennen Rony³⁴^ORCID,Teeken Béla¹^ORCID

Affiliation:

1. International Institute of Tropical Agriculture PMB 5320 Ibadan Nigeria

2. International Institute of Tropical Agriculture 08 BP 0932 Cotonou Benin

3. International Institute of Tropical Agriculture The Nelson Mandela African Institution of Science and Technology Arusha PO Box 344 Tanzania

4. Department of Biosystems Katholieke Universiteit Leuven Willem de Croylaan 42 3001 Leuven Belgium

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14780

Reference35 articles.

1. Plantain (Musa acuminata) value chain analysis in Ondo State, Nigeria;Adewole S.;Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development,2017

2. Optimisation of deep fat frying of plantain chips (Ipekere) using response surface methodology;Adeyanju J.A.;Journal of Food Processing and Technology,2016

3. The morphological diversity of plantain in the Democratic Republic of Congo

4. Physicochemical changes in plantain during normal storage ripening

Cited by 14 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. Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review;Euphytica;2024-07-22

2. Effect of different drying methods on the rehydration kinetics, physiochemical and functional properties of unripe plantain (Musa parasidiaca) flour;Food Chemistry Advances;2024-06

3. Impact of Ripening and Processing on Color, Proximate and Mineral Properties of Improved Plantain (Musa spp AAB) Cultivars;New Discoveries in the Ripening Processes;2024-01-24

4. 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

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