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Publications (16)
The quality profile of the six most important mango varieties from Burkina Faso, as well as their potential use, was investigated. It appeared that Amélie variety showed the highest levels of total sugars (74.49±0.04 % dry weight), β-carotene (1752.72±41.64 µg/100 g of fresh weight), vitamin C (58.94±1.77 mg/100 g of fresh weight), titratable acidi...
Introduction : La tomate est le type de légumes bon marché qui rentre dans la composition de nombreux plats des populations. L'objectif de cette revue est de recenser et de présenter les aspects socio-économiques liés à la production de la tomate et ses propriétés nutritionnelles dans le monde mais surtout au Togo afin de valoriser sa transformatio...
The integration of alternative proteins, especially plant proteins, in the human diet is a growing topic nowadays. The goal of this integration is to broaden the sources of proteins for the benefit of reducing the consumption of animal proteins and the environmental impact in a sustainable way, hence the challenge of the AAPRO Chair (Advantages and...
Post-harvest losses have been identified as one of the main causes of food shortage problems in most developing countries and in Togo especially. The aim of this study was to examine the determinants of post-harvest losses in tomato production in the Savannah region of Togo. A standardized structured questionnaire was used to collect data from 25 f...
Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films...
The objective is to determine the biochemical characteristics to propose adapted processing In Burkina Faso, processed mango volumes rose from 12 000 tons in 2008 to 36 635 tons in 2017 [1]. Despite this growing volume, only 20% of annual mango production is processed. It relies mainly on dried mango and mango juices using the varieties Amelie, Bro...
Proteins in white wines may aggregate and form hazes at room temperature. This was previously shown to be related to pH-induced conformational changes and to occur for pH lower than 3.5. The aim of the present work was to study the impact of wine polysaccharides on pH-induced haze formation by proteins but also the consequences of their interaction...
Filtrodynamic behavior of trans-filter time-dependent pressure signals ΔP(t) is determined for membrane and frit filters using latex spheres of varying diameter D. Membrane data are best interpreted via a time-dependent, accreting filtration bed, based on Darcy's law. A single parameter, permeability k, describes each membrane/particle pair. For sm...
Our studies focused on the determination of aggregation mechanisms of proteins occurring in wine at room temperature. Even if wine pH range is narrow (2.8 to 3.7), some proteins are affected by this parameter. At low pH, the formation of aggregates and the development of a haze due to proteins sometimes occur. The objective of this work was to dete...
The use of ion-exchange chromatography and 31P nuclear magnetic resonance (31P NMR) to analyse the composition and the chain length of phosphate emulsifying salts were studied, as well as the impact of these salts in dairy products. Ion chromatography was more appropriate than 31P NMR to study polyphosphate composition in complex environments, wher...
Protein haze development in white wines is an unacceptable visual defect attributed to slow protein unfolding and aggregation. It is favored by wine exposure to excessive temperatures but can also develop in properly stored wines. In this study, the combined impact of pH (2.5-4.0), ionic strength (0.02-0.15 M), and temperature (25, 40, and 70 °C) o...
High temperatures (typically 80 °C) are widely used to assess wine stability with regard to protein haze or to study mechanisms involved in their formation. Dynamic light scattering experiments were performed to follow aggregation kinetics and aggregate characteristics in white wines at different temperatures (30-70 °C). Aggregation was followed du...
