Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in ouagadougou (Burkina Faso)
- Author
- TRAORE, T1 2 ; MOUQUET, C1 ; ICARD-VERNIERE, C1 ; TRAORE, A. S2 ; TRECHE, S1
[1] Research unit Nutrition, Alimentation, Sociétés, Institut de recherche pour le développement, BP 64501, 34394, Montpellier, France
[2] CRSBAN, Department of Biochemistry/Microbiology University of Ouagadougou, 03 BP 7131, Ouagadougou 03, Burkina Faso - Source
Food chemistry. 2004, Vol 88, Num 1, pp 105-114, 10 p ; ref : 36 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cereal Cyanide Malting Phytate α-Amylase
- Keyword (fr)
- Composition chimique Cyanure Céréale Maltage Nutriment Unité production α-Amylase Amylolytic enzyme Enzyme Glycosidases Hydrolases O-Glycosidases
- Keyword (en)
- Chemical composition Cyanides Cereal Malting Nutrient Production unit α-Amylase Amylolytic enzyme Enzyme Glycosidases Hydrolases O-Glycosidases
- Keyword (es)
- Composición química Cianuro Cereal Malteado Nutriente Unidad producción α-Amylase Amylolytic enzyme Enzima Glycosidases Hydrolases O-Glycosidases
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C04 Beers
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15925379
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.01.032 
https://dx.doi.org/10.1016/j.foodchem.2004.01.032
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