Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Joshua Ombaka Owade"'
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Seasonality in the availability of cowpea leaves has often limited their utilization and thus the promotion of preservation techniques that convert the vegetables into storable and stable forms. The recommendations for the use of highly mechanized te
Externí odkaz:
https://doaj.org/article/c63e0ad2ed5943b380f491f9ec80b0b4
Publikováno v:
Frontiers in Food Science and Technology. 2
Cost-effective techniques are usually recommended in the dissemination and adoption of postharvest processing technologies of food products. Due to limited value addition practices for cowpea leaf, the Fruits and Vegetables for All Seasons Project un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46bcb9175fb110f3de004e787b3c46af
https://doi.org/10.3389/frfst.2022.874557
https://doi.org/10.3389/frfst.2022.874557
Autor:
Joshua Ombaka Owade, Judith N. Katumbi, Charles K. Gachuiri, Duke Gekonge Omayio, Agnes W. Mwang’ombe, Jasper K. Imungi, George Ooko Abong
Publikováno v:
African Journal of Food Science. 15:177-189
The guava (Psidium guajava) grows on farms or in the bush in many parts of Kenya, including Kitui and Taita Taveta, and remains virtually unattended. Guava fruit value chain is commercially disorganized and standard postharvest handling and storage p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d97bfc08503480a75507ab200154a13
https://doi.org/10.5897/ajfs2021.2079
https://doi.org/10.5897/ajfs2021.2079
Autor:
George Ooko Abong, Joshua Ombaka Owade, Michael W. Okoth, Agnes W. Mwang’ombe, Jared Omondi Jobor
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1651-1664 (2021)
Food Science & Nutrition, Vol 9, Iss 3, Pp 1651-1664 (2021)
In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3b91e9faf162876081d0bcf10ae267f
http://europepmc.org/articles/PMC7958546
http://europepmc.org/articles/PMC7958546
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:106-118
Prevalent risks in meat value-chains of sub-Saharan African (SSA) countries are increasingly attributed to microbial rather than chemical hazards. Resource constraints and lack of capacity has limited the utilization of risk assessment tools in the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e47987115e7172bc7c6d271b68efbc69
https://doi.org/10.1080/10408398.2020.1812505
https://doi.org/10.1080/10408398.2020.1812505
Publikováno v:
Open Agriculture, Vol 5, Iss 1, Pp 325-334 (2020)
Cowpea (Vigna unguiculata) leaves are nutritious indigenous vegetables that are produced and consumed among local communities in Kenya. However, seasonal production limits their utilization. The study investigated the changing trends in the consumpti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22509f52240298b93c9f2ed8f973966b
https://doi.org/10.1515/opag-2020-0038
https://doi.org/10.1515/opag-2020-0038
Publikováno v:
CABI Agriculture and Bioscience, Vol 2, Iss 1, Pp 1-11 (2021)
Background As much as local communities have employed traditional techniques of preservation to enhance availability and utilization of cowpea leaves, the efficiency of these techniques in achieving food security need to be established. The current s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4f0877e410b368c6bb323fff1c96066
https://doi.org/10.1186/s43170-021-00064-5
https://doi.org/10.1186/s43170-021-00064-5
Autor:
Simon Heck, Michael W. Okoth, Joshua Ombaka Owade, George Ooko Abong, J. Low, Tawanda Muzhingi
Publikováno v:
Acta Horticulturae. :189-198
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13b317adbd86a05db85920d2b7f1b7a7
https://doi.org/10.17660/actahortic.2019.1251.27
https://doi.org/10.17660/actahortic.2019.1251.27
Publikováno v:
Current Research in Nutrition and Food Science Journal. 6:644-655
Bread though an exotic food product in sub-Saharan Africa, has been an important cereal product consumed by most individuals among the vast Sub-Saharan African population. Bread formulations in both the local and industrial production have evolved. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41eb676da1cd1d09a94d26e1eb0560b6
https://doi.org/10.12944/crnfsj.6.3.06
https://doi.org/10.12944/crnfsj.6.3.06
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
International Journal of Food Science
International Journal of Food Science
Food safety problems pose a great threat to the health of consumers with the greatest burden in developing countries. Street-vended foods play a key role in providing many urban dwellers with cheap, nutritious, and accessible food, but when prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fe170921a4745c7767169960d8ff936
https://doaj.org/article/7080266648a84c348771a252c905162f
https://doaj.org/article/7080266648a84c348771a252c905162f