Effet des prétraitements post-récolte des amandes dePentadesma butyracea(Sabine) sur la technologie d’extraction en milieu réel et la qualité du beurre
Author:
Publisher
EDP Sciences
Subject
Biochemistry,Food Science
Link
http://www.ocl-journal.org/10.1051/ocl.2011.0423/pdf
Reference25 articles.
1. Fatty acid composition and characteristics ofPentadesma butyracea fat extracted from ghana seeds
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4. Warm Temperatures or Drought during Seed Maturation Increase Free α-Tocopherol in Seeds of Soybean (Glycine max [L.] Merr.)
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1. Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana;International Journal of Food Science;2024-04-05
2. New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties;Food Science & Nutrition;2023-11-20
3. Antileishmanial, antibacterial and cytotoxicity activity of the extracts, fractions, and compounds from the fruits and stem bark extracts of Pentadesma butyracea Sabine;Zeitschrift für Naturforschung B;2021-10-21
4. Characterization of traditional extraction processes of Carapa procera seed oil in Burkina Faso;Fruits;2021-04-01
5. Local preferences for three indigenous oil-seed plants and attitudes towards their conservation in the Kénédougou province of Burkina Faso, West-Africa;Journal of Ethnobiology and Ethnomedicine;2020-07-23
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