Biography:
After studying to become an agricultural engineer, I took a PhD degree in Animal physiology at Rennes University (France). In 1991, I came to Guadeloupe and was recruited at INRAe where I have studied heat resistance and meat quality in growing pigs until 2004. Since, I have been working on the organoleptic, nutritional and functional qualities of starchy tropical food products. First, I have examined the influence of biotic and abiotic stresses on banana quality for about ten years. Since 2015, I have been focusing on qualities of root crops, mainly yam, with a particular interest in processing ability.
Title : Browning susceptibility due to cutting and cooking in new hybrids of water yam (Dioscorea alata) as related to their total phenolic content, phenolic profile and polyphenol oxidase activity