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Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the ...

Drabo, Moustapha Abraha, Habtu Shumoy De Meulenaer, Bruno Savadogo, Aly Raes, Katleen

Zamne is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamne, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alka...

Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dis...

Wu, Jianfeng Chen, Simin Nyiransabimana, Lydivine Van Damme, Els De Meulenaer, Bruno Van der Meeren, Paul

In this study, skim milk powder (SMP) dispersions were subjected to wet heat pre-treatment at 80 degrees C at pH 6.6, 7.1 and 7.6 to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The results of free amino group content, Amadori products formation and color measurement revealed that the Maillard conjugation was ge...

Publication search with LYSINOALANINE as keyword

Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the ...

Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dis...

Publication search
with LYSINOALANINE as keyword