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attieke (16) 16
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Journal de Mycologie Medicale, ISSN 1156-5233, 06/2018, Volume 28, Issue 2, pp. 305 - 309
Objective: This study aims to identify yeasts from commercial attiéké. Patients and methods: This descriptive cross-sectional survey involving 103 samples of... 
Yeasts | Attiéké | Identification | Abidjan | Mass spectrometry | Contamination | Cassava
Journal Article
Journal de Mycologie Médicale, ISSN 1156-5233, 06/2018, Volume 28, Issue 2, pp. 305 - 309
Cette étude vise à identifier les levures présentes dans l’attiéké commercialisé sur nos marchés. Cette étude transversale et descriptive portant sur... 
Levures | Yeasts | Attiéké | Spectrométrie de masse | Identification | Manioc | Abidjan | Mass spectrometry | Contamination | Cassava
Journal Article
Food Control, ISSN 0956-7135, 08/2017, Volume 78, pp. 286 - 296
Attiéké is a steamed fermented cassava semolina and food now included in many African countries habits. Non-control of production factors is an important... 
Attiéké Ebrié | Lactic fermentation | Quality | Chemical characterization | Traditional inoculum | Cassava | MICROFLORA | Attieke Ebrie | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | FERMENTATION | SUBSTANCES | AGBELIMA | Microbiology | Fermentation | Analysis | Bacteria
Journal Article
Tropical Science, ISSN 0041-3291, 2006, Volume 46, Issue 4, pp. 224 - 226
Journal Article
Food Research International, ISSN 0963-9969, 01/2011, Volume 44, Issue 1, pp. 410 - 416
This study aimed at assessing the quality of attiéké produced in Côte d'Ivoire. Studies were carried out on traditional processing samples taken in the three... 
Processing zones | Attiéké | Ethnical groups | Sensory quality | Cassava semolina biochemical properties | MICROFLORA | FOOD SCIENCE & TECHNOLOGY | DOUGH | Attieke
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 101, Issue 4, pp. 343 - 348
The production of “attiéké” is typically undertaken in households in Africa, and consequently suffers from inconsistent product quality. To produce “attiéké”... 
Mechanical pressing | Mechanical semolining | Deliquoring | Attiéké | Fermented paste | Cassava | ENGINEERING, CHEMICAL | FOOD SCIENCE & TECHNOLOGY | Attieke
Journal Article
Alternatives Rurales, ISSN 2421-8928, 10/2017, Volume 1, Issue 5, pp. 7 - 21
Dans le département d’Adzopé en Côte d’Ivoire, les femmes produisent et commercialisent l’attiéké. Ce produit dérivé du manioc est une sorte de couscous fait à... 
genre | autonomisation | attiéké | Côte d’Ivoire
Journal Article
International Journal of Food Engineering, ISSN 1556-3758, 08/2008, Volume 4, Issue 5, p. 10
Abstract In Côte d’Ivoire, Cassava roots are mainly processed into attiéké, a kind of fermented cassava semolina, dried and steamed. This food, widely... 
Attiéké | Stabilized dough | Traditional process | Traditional dough | Cassava
Journal Article
Food Control, ISSN 0956-7135, 2006, Volume 17, Issue 1, pp. 37 - 41
Attiéké is a food made from cassava in Côte d’Ivoire by fermentation. The process uses a traditional starter. Studies on 81 starter samples from 3 villages... 
Microflora | Attiéké | Traditional starter | Cassava | MICROORGANISMS | attieke | FOOD SCIENCE & TECHNOLOGY | cassava | FERMENTATION | traditional starter | MANIHOT-ESCULENTA CRANTZ | microflora | Vegetable industry | Fermentation
Journal Article
Biocatalysis and Agricultural Biotechnology, ISSN 1878-8181, 07/2019, Volume 20, p. 101217
This research work aimed at studying production kinetic of β-glucosidase and pectinase by microbial strains isolated from two traditional cassava ferments;... 
Starter cultures | β-Glucosidase | Microorganisms | Attieke | Production kinetics | Pectinase
Journal Article
Food Control, ISSN 0956-7135, 11/2017, Volume 81, pp. 65 - 73
Attieke is produced and consumed throughout the entire territory of Côte d’Ivoire. It is a food made by lactic fermentation of cassava and prepared in advance.... 
Food pathogens | Household survey | Attieke | C. perfringens | Monte-Carlo simulation | Risk assessment
Journal Article
Food Control, ISSN 0956-7135, 05/2014, Volume 39, Issue 1, pp. 119 - 127
Molecular identification of microorganisms associated with submerged cassava fermentation was carried out and isolates of lactic acid bacteria (LAB) were... 
Lactic acid bacteria | Antimicrobial properties | Fermentation | Bacillus | Diversity | Cassava | MICROFLORA | GENOTYPIC DIVERSITY | FOOD SCIENCE & TECHNOLOGY | DOUGH | SUBSTANCES | IDENTIFICATION | PRODUCT | FLOUR | STARTER | ATTIEKE | SOUTH | Peptides | RNA | Bacteria
Journal Article
Food Control, ISSN 0956-7135, 04/2015, Volume 50, pp. 133 - 140
Attieke is one of the few products whose fermentation is not spontaneous but involves the use of an inoculum. In Côte d'Ivoire, country of attieke origin, as... 
Lactic acid bacteria | Attieke | Cassava inocula | 16 rRNA gene sequencing | Ethnic groups | MICROFLORA | FOOD SCIENCE & TECHNOLOGY | DOUGH | AGBELIMA | LACTIC-ACID BACTERIA | FERMENTATION | DIVERSITY | LACTOBACILLUS | FOOD | Bacteria | Chemical properties
Journal Article
JOURNAL DE MYCOLOGIE MEDICALE, ISSN 1156-5233, 06/2018, Volume 28, Issue 2, pp. 305 - 309
Objective. - This study aims to identify yeasts from commercial attieke. Patients and methods. - This descriptive cross-sectional survey involving 103 samples... 
Yeasts | MICROFLORA | CANDIDA-RUGOSA | ULTRAFILTRATION MEMBRANES | ESCHERICHIA-COLI O157H7 | Identification | Attieke | Contamination | RESISTANCE | MYCOLOGY | Mass spectrometry | Abidjan | Cassava | Yeasts - isolation & purification | Cross-Sectional Studies | Food Contamination | Candida - isolation & purification | Food Microbiology | Cote d'Ivoire
Journal Article
Food Control, ISSN 0956-7135, 11/2017, Volume 81, pp. 65 - 73
Attieke is produced and consumed throughout the entire territory of Côte d'Ivoire. It is a food made by lactic fermentation of cassava and prepared in advance.... 
Food pathogens | Household survey | Attieke | C. perfringens | Monte-Carlo simulation | Risk assessment | MICROFLORA | FOOD SCIENCE & TECHNOLOGY | C. perfringens | CASSAVA | Monte Carlo method | Microbiology | Fermentation | Escherichia coli
Journal Article
Letters in Applied Microbiology, ISSN 0266-8254, 01/2013, Volume 56, Issue 1, pp. 44 - 50
Journal Article
Food and Environment Safety, ISSN 2068-6609, 09/2019, Volume 18, Issue 3, pp. 156 - 166
In this study, mixed potential starter cultures have been set up to control the fermentation of cassava dough for the production of each type of attieke in... 
starter cultures | attieke | standardization | organic acids
Journal Article
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