Effet des prétraitements post-récolte des amandes de Pentadesma butyracea (Sabine) sur la technologie d’extraction en milieu réel et la qualité du beurre

Effet des prétraitements post-récolte des amandes de Pentadesma butyracea (Sabine) sur la technologie d’extraction en milieu réel et la qualité du beurre

Pentadesma butter is still traditionally extracted starting from pretreated almonds by traditional techniques of heating. The aim of this work was to study the effect of the almonds post-harvest pretreatments on the physicochemical characteristics, the extraction yield and the quality of the Pentade...

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Bibliographic Details
Main Authors: Aissi M. Vahid, Tchobo Fidèle P., Natta Armand K., Piombo Georges, Villeneuve Pierre, Sohounhloue Dominique C. K., Soumanou Mohamed M.
Format: Article
Language:English
Published: EDP Sciences 2011-11-01
Series:Oléagineux, Corps gras, Lipides
Subjects:
Pentadesma butyracea
butter
traditional technology
post-harvest
physico-chemical characteristics
quality
Online Access:http://dx.doi.org/10.1051/ocl.2011.0423

Internet

http://dx.doi.org/10.1051/ocl.2011.0423

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