Browsing Research Articles (Food Science) by Subject "Volatile compounds"

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Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

Akanni, Gabriel Bidemi; Naude, Yvette; De Kock, Henrietta Letitia; Buys, E.M. (Elna Maria) (Springer, 2018-07)

The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their ...
Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

Akanni, Gabriel Bidemi; De Kock, Henrietta Letitia; Naude, Yvette; Buys, E.M. (Elna Maria) (Taylor and Francis, 2018)

The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. ...

Now showing items 1-2 of 2

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