Browsing Staff Publications by Author "Jacquier, Jean-Christophe"
Now showing items 1-5 of 5
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Chemical and antioxidant characterization of Dovyalis caffra and Dovyalis abyssinica fruits in Kenya
Waweru, Daniel Mwangi; Arimi, Joshua Mbaabu; Marete, Eunice; Jacquier, Jean-Christophe; Harbourne, Niamh (Elsevier, 2022-10-12)This study aimed at chemical characterization of Dovyalis caffra (Hook.f. & Harv.) Sim. and Dovyalis abyssinica (A. Rich.) Warb. fruits from Kinamba Town (KT) in Laikipia county and Gitoro Forest (GF) in Meru county of ... -
Comparison of Fatty Acid Profiles of Camel Milk Powder from Camels Reared in Isiolo and Laikipia County in Kenya to Irish Cow’s Milk Powder
Harty, Ciara; Jacquier, Jean-Christophe; Harbourne, Niamh; Marete, Eunice; Arimi, Joshua Mbaabu (Meru University of Science and Technology, 2024)The one humped camel (Camelus dromedarius) has ensured food security and nutrition for pastoralists in Kenya for generations. Extensive research has highlighted the dynamic nature of milk, by showing ... -
Current status of utilization and potential of Dovyalis caffra fruit: Major focus on Kenya
Waweru, Daniel Mwangi; Arimi, Joshua Mbaabu; Marete, Eunice; Jacquier, Jean-Christophe; Harbourne, Niamh (Elsevier, 2022)Dovyalis caffra is an indigenous African tree originating from South Africa. It is resilient, with capability to remain green and productive in adverse conditions such as drought, frost and saline environments. Its ripe ... -
Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt
Waweru, Daniel Mwangi; Arimi, Joshua Mbaabu; Marete, Eunice; Harbourne, Niamh; Jacquier, Jean-Christophe (MDPI, 2025)This study investigated the effect of incorporating up to 15% (w/w) Dovyalis caffra fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was ... -
Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions
Marete, Eunice N; Jacquier, Jean-Christophe; O'Riordan, Dolores (Elsevier, 2013)The stability of parthenolide, the active ingredient in feverfew and a potential anti-inflammatory bioactive in beverages was evaluated at different pHs (2.9, 3.7, 4.6 and 6.0) during heat processing at 40–100°C. The ...