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Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
(John Wiley & Sons, Inc., 2022-05-29)
This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion ...
Dietary Practices, Nutrient Adequacy, and Nutrition Status among Adolescents in Boarding High Schools in the Kilimanjaro Region, Tanzania.
(Hindawi, 2020-07-01)
A cross-sectional study was conducted to assess dietary practices, nutrient adequacy, and nutrition status among 164 adolescents aged between 16 and 19 years in boarding secondary schools in the Kilimanjaro region. In-depth ...
Socioeconomic Characteristics Influencing Level of Awareness of Aflatoxin Contamination of Feeds among Livestock Farmers in Meru District of Tanzania
(Hindawi, 2018-04-30)
Aflatoxins occurrence in feeds challenges human and animal health. Farmers’ awareness status of these toxins has an effect on their level of exposure. The study assessed the influence of socioeconomic characteristics of ...
Factors influencing the sustainability of homestead vegetable production intervention in Rufiji, Tanzania: A cross-sectional mixed methods study
(PLOS Global Public Health, 2022-09-20)
There is growing evidence that home vegetable gardening interventions improve food security and nutrition outcomes at the family level. Sustainability of many of these community interventions remain a challenge. This study ...
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
(Elsevier Ltd., 2023-02)
Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, and mango juices were pasteurized at 80 ± 2 °C and held at different treatment times (1, 2.5, 5, 10, and ...