Now showing items 1-2 of 2

    • Pectolytic enz'ymes in producing mango juice 

      J. K, Githaiti; E. G, Karuri (Department of Food Technology and Nutrition, 1991)
      Commercial pectolytic enzyme preparations from various sources exhibited different modes of activity when used on a mango mash substrate. At a specific temperature and dose, two types of reaction were observed. One type ...
    • Preservation of beef using bacteriostatic chemicals and solar drying 

      S. K, Mbugua; E. G, Karuri (Department of Food Science, Nutrition and Technology, 1994)
      Simple potential meal-preservation methods that can be applied at either the household or the small-community level in rural areas were evaluated. Samples of beef treated with various bacteriostatic agentsbrine, honey, ...