Linked Life Data

20355065

Source:http://linkedlifedata.com/resource/pubmed/id/20355065

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2010-3-31
pubmed:abstractText
Three Beninese food condiments (ABS1(24h), IBS2(48h) and SBS3(48h)) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
1097-0010
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
90
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
438-44
pubmed:meshHeading
pubmed:year
2010
pubmed:articleTitle
Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis.
pubmed:affiliation
Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques Université d'Abomey-Calavi, 01 BP 526, Cotonou, Bénin. azokpotap@yahoo.fr
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't