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An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
(Poultry Science Association, Inc., 2015)
Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced ...
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
(Elsevier, 2013)
The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histologyi-cal ...
Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World
(Hindawi, 2022)
Kenya is the leading camel milk producer globally, with an annual production volume of 1.165 MMT, followed by Somalia
(0.958 MMT) and Mali (0.271 MMT). In Kenya, pastoral tribes in North-Eastern parts rear about 4.722 ...
Development of a complete meal from underutilized indigenous and exotic foods
(Meru University of Science Technology, 2022-06)
A complete meal is a food served and eaten in one sitting whose nutrient variety has been optimized.Green bananas are a good source of resistant starch and dietary fibre while Irish potatoes are rich in starch and dietary ...
Camel herding and commerce: adaptation for reducing poverty through camel meat value additions
(Meru University of Science and Technology, 2022-06)
Camel rearing among the pastoralist of Northern Kenya is both a socio-cultural and a livelihood phenomenon signifying perceived wealth and authority. This centuries old practice has otherwise
enjoyed tranquility and ...
Effects of supplementation with climate-smart feeds on camel weight gain during drought
(Meru University of Science and Technology, 2022-06)
Camels are very resilient and can survive up to 14 days without water. They can also keep producing milk when other livestock succumb during drought. This makes camel the suitable animal to harness for climate change. ...
Evaluation of the effect of different types of stabilisers and salt on improving the physico-chemical properties of camel milk yoghurt
(Meru University of Science and Technology, 2022-06)
Camel milk is recognised for its nutritional and medicinal properties. Camels are very resilient can also withstand harsh and hot climatic conditions and produce milk over a long period of time when other livestock succumb. ...
Production and Characterisation of Camel Milk Yoghurt Containing Different Types of Stabilising Agents
(Elsevier, 2022-11-24)
As at 2020, Kenya was the best performing camel milk producer globally, with an annual production of 1.125 million tonnes. Despite the high production, about 50% of milk is wasted due to challenges affecting value addition ...
Avocado production in Kenya in relation to the world, Avocado by-products (seeds and peels) functionality and utilization in food products
(Elsevier, 2023)
Globally, about 8.06 million tonnes of avocado are produced annually. According to Food and Agricultural Organisation Corporate Statistical Database, 2020, Kenya was ranked the 6th highest avocado producer globally. The ...
Camel milk products beyond yoghurt and fresh milk: challenges, processing and applications
(Springer India, 2023-01-09)
Camel (Camelus dromedarius and (Camelus bactrianus) are commonly domesticated in the arid and semi-arid regions because they are well adapted to live in harsh climatic conditions. Camel milk is widely consumed in these ...