School of Agriculture & Food Science: Recent submissions
Now showing items 261-266 of 266
-
Addressing challenges in communicating adaptation practices to smallholder farmers in Kenya through a radio intervention
(2017)Farmers in Africa are particularly vulnerable to the impacts of climate change due to their high dependency on climate-sensitive natural resources. Kenyan farmers are faced with limited public agricultural ... -
Molecular characterization of Echinococcus species in dogs from four regions of Kenya
(Elsevier, 2018-05-15)Cystic echinococcosis is endemic both in livestock and humans in many parts of Kenya. However, very little data exists on Echinococcus infections in dogs, and therefore their role in maintaining the transmission cycles and ... -
Low Cost Micropropagation of Local Varieties of Taro
(British Biotechnology Journal, 2015)Aims: This study was conducted to evaluate low cost protocol for the micropropagation of three varieties of taro (Dasheen, Eddoe and wild) from eastern Kenya. Study Design: The plants were grown in polythene bags arranged ... -
An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
(Poultry science, 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 ... -
Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle
(Meat science, 2015)Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and ... -
The use of pulsed electric fields for accelerating the salting of pork
(LWT - Food Science and Technology, 2014)The efficiency of PEF as a pre-treatment for accelerating the salting (175 kg/m3 NaCl) of pork was assessed through PEF treatments of varying energy densities (22.6–181.1 kJ/kg). This was achieved through a 2 × 2 × 2 ...