Effect of varied calcium formulations and time of application on postharvest quality and organoleptic acceptability of mango fruits

Autor: Bitange, NM, Chemining’wa, GN, Ambuko, J, Owino, WO

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol. 23 No. 3 (2023); 22871-22892

Mango (Mangifera indica L.) is a highly perishable fruit with a short shelf life at ambient conditions, which may lead to post-harvest losses approximated to be 40-45%. This reduces returns to farmers significantly. The problem is compounded by the f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::8d4d9e019ec93c1559751f6139efa6f9
https://www.ajol.info/index.php/ajfand/article/view/245011

Aflatoxin and fumonisin mycotoxins contamination along the maize value chain in the eastern Democratic Republic of Congo

Autor: Matendo, RE, Imathiu, S, Udomkun, P, Mugumaarhahama, Y, Akullo, J, Ishara, J, Atehnkeng, J, Owino, WO

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol. 22 No. 3 (2022); 19801-19821

Aflatoxin and fumonisin contamination was assessed in different samples along the maize value chain in different territories of South Kivu province. Kabare and Ruzizi Plain were chosen as they represent two different agroecological areas where maize

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::b929c493da14527ea6503894f0ddbe6c
https://www.ajol.info/index.php/ajfand/article/view/231178

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Baobab pulp authenticity and quality control by multi-imaging high-performance thin-layer chromatography.

Autor: Chepngeno J; Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Center (iFZ), Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-00200 Nairobi, Kennya., Imathiu S; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-00200 Nairobi, Kennya., Owino WO; Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, 62000-00200 Nairobi, Kennya., Morlock GE; Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Center (iFZ), Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany. Electronic address: gertrud.morlock@uni-giessen.de.

Publikováno v: Food chemistry [Food Chem] 2022 Oct 01; Vol. 390, pp. 133108. Date of Electronic Publication: 2022 Apr 28.