Nicole Sanon
Biographic Data
| ID | 887330 |
|---|---|
| NAME | Nicole Sanon |
| GIVEN NAMES | Nicole |
| FAMILY NAME | Sanon |
| SIGNATURE | SANON N |
| AFFILIATIONS | Florida State University |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 1 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 1 |
Valorization of pikliz: A spicy meal garnishment in Haitian cuisine
The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This commu…
Valorization of pikliz: A spicy meal garnishment in Haitian cuisine
The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This commu…
Valorization of pikliz: A spicy meal garnishment in Haitian cuisine
The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This commu…
Bacteria (1 works) · Biochemical Analysis and Sensing Techniques (1 works) · Biology (1 works) · Biotechnology (1 works) · Business (1 works) · Culinary Culture and Tourism (1 works) · Fermentation (1 works) · Fermentation in food processing (1 works) · Food Science (1 works) · Health benefits (1 works)