Knowledge and practices of food hygiene and safety among camel milk handlers in the pastoral camel value chain in Kenya

Autor: Odongo, NO, Matofari, JW, Abong’, GO, Lamuka, PO, Abey, KA

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol 17, No 1 (2017); 11803-11821

Camel milk contributes up to 30% of pastoral community annual caloric intake making it one of the main diets for the pastoral community. In addition, camel milk is a major source of income and serves significant cultural functions in pastoral communi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::6449194282c2fa9d4f0c3570af7f7634
https://www.ajol.info/index.php/ajfand/article/view/153808

Knowledge, Attitudes, and Food Safety Practices of Informal Market Maize Grain Vendors and Consumers in Meru County, Kenya.

Autor: Cheruiyot C; Department of Food Science Nutrition and Technology, University of Nairobi, PO Box 30197-00100, Nairobi, Kenya., Okoth MW; Department of Food Science Nutrition and Technology, University of Nairobi, PO Box 30197-00100, Nairobi, Kenya., Abong' GO; Department of Food Science Nutrition and Technology, University of Nairobi, PO Box 30197-00100, Nairobi, Kenya., Kariuki SW; Department of Molecular Biology and Genetics, International Maize and Wheat Improvement Center (CIMMYT), PO Box 1041-00621, Nairobi, Kenya.

Publikováno v: International journal of food science [Int J Food Sci] 2024 Nov 21; Vol. 2024, pp. 6592430. Date of Electronic Publication: 2024 Nov 21 (Print Publication: 2024).

Dietary aflatoxin exposure of lactating mothers of children 0-6 months in Makueni County, Kenya.

Autor: Ogallo IO; Faculty of Agriculture, Department of Food, Science, Nutrition & Technology, Applied Human Nutrition Program, University of Nairobi, Nairobi, Kenya.; Department of International Agricultural Development, Graduate School of International Food and Agricultural Studies, Tropical Crop Science, Master Program, Tokyo University of Agriculture, Tokyo, Japan., Kaindi DWM; Faculty of Agriculture, Department of Food, Science, Nutrition & Technology, Applied Human Nutrition Program, University of Nairobi, Nairobi, Kenya., Abong GO; Faculty of Agriculture, Department of Food, Science, Nutrition & Technology, University of Nairobi, Nairobi, Kenya., Mwangi AM; Faculty of Agriculture, Department of Food, Science, Nutrition & Technology, Applied Human Nutrition Program, University of Nairobi, Nairobi, Kenya.; Udugu, Ufanisi Ustawi wa Jamii (3UJ) Development Limited, Nairobi, Kenya.

Publikováno v: Maternal & child nutrition [Matern Child Nutr] 2023 Jul; Vol. 19 (3), pp. e13493. Date of Electronic Publication: 2023 Feb 22.

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket ( Scapsipedus icipe ) Meal for Food.

Autor: Maiyo NC; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya.; Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya., Khamis FM; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya., Okoth MW; Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya., Abong GO; Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya., Subramanian S; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya., Egonyu JP; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya., Xavier C; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya., Ekesi S; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya., Omuse ER; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya., Nakimbugwe D; Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda., Ssepuuya G; Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda., Ghemoh CJ; Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya., Tanga CM; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Apr 05; Vol. 11 (7). Date of Electronic Publication: 2022 Apr 05.

Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves.

Autor: Owade JO; Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya., Abong' GO; Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya., Okoth MW; Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya., Mwang'ombe AW; Department of Plant Science and Crop Protection University of Nairobi Nairobi Kenya., Jobor JO; Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2021 Jan 23; Vol. 9 (3), pp. 1651-1664. Date of Electronic Publication: 2021 Jan 23 (Print Publication: 2021).