Search Results - "food processing"

Unlocking the potential of minor millets by Padulosi, S.

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Food Safety Training Workshop. Theme: Managing food safety and quality in small-scale food processing for Roots, Tubers and Bananas (RTB) value chains in Sub-Saharan Africa. by Musyoka, J., Njunge, F., Muzhingi, T.

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Sensory texture profiling and development of standard rating scales for pounded yam by Otegbayo, B., Aina, J., Sakyi-Dawson, E., Bokanga, M., Asiedu, Robert

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Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America by Odjo, Sylvanus, Alakonya, Amos, Rosales Nolasco, Aldo, Molina, Aide L., Muñoz, Carlos, Palacios Rojas, Natalia

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Agronomic biofortification: Uncovering the evidence. A seminar organized by the Excellence in Agronomy Agronomic Initiative by Maguta, Job Kihara, Gudeta, W Sileshi, Bolo, Peter Omondi, Mutambu, Dominic Mwanzia, Sila, Andrew Musili

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CIAT/PABRA Ukama Ustawi (UU) annual nutrition deliverables: Summary report for 2023 by Munthali, Justice, Chideya, Yohane, Rubyogo, Jean Claude

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The transformation of urban food systems in Ghana: Findings from inventories of processed products by Andam, Kwaw S., Tschirley, David, Asante, Seth, Al-Hassan, Ramatu M., Diao, Xinshen

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Aflatoxin control strategies in the groundnut value chain in Ghana by Florkowski, Wojciech J., Kolavalli, Shashidhara

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Hygienic small-scale milk processing: a training guide for small-scale milk processors in Eastern Africa by Lore, Tezira A., Kurwijila, Lusato R., Omore, Amos O.

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Fampiofanana momba ny fiarovana ara-tsakafo: Tranga – Vomanga miaty laoranjy. Toko 3: Fomba sy teknolojia amin’ny fanodinana by International Potato Center

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Unlocking Potential: OFSP Training Empowers Local Communities in Malawi by Pankuku, J., Chipungu, F., Jogo, W., Munda, E.

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Production and processing of foods as core aspects of nutrition-sensitive agriculture and sustainable diets by Keding, G.B., Schneider, K., Jordan, I.

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Beneficios de los recubrimientos poscosecha en frutos cítricos by Pérez-Gago, María B., Palou, Lluís

Subjects: “…Q02 Food processing and preservation…”
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The new old ways of winemaking by Wedelsbäck, Agnes-Fredrika

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Fermented sausage by Mogren, Nina

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Karaktärisering av äpplesorter by Nilsson, Carina

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Content and retention of provitamin A carotenoids following ripening and local processing of four popular Musa cultivars from Eastern Democratic Republic of Congo by Ekesa, B.N., Kimiywe, J., Bergh, Inge van den, Blomme, Guy, Dhuique-Mayer, Claudie, Davey, M.

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Eswatini food: composition table by Maziya-Dixon, Busie, Mdziniso, P., Jele, B., Zwane-Mdaka, S., Ndwandwe, B., Simelane, G., Tsabedze-Zwane, N., Sibiya, T.E., Oguntona, T.

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Value chains for beans and maize in Honduras: Opportunities for innovations at scale by Reyes, Byron A., Colindres, Mirian, Peña, Meliza, Rodríguez, Carlos, Espada, Andrés, Rivera, Miriam, Alvarado, Milton, Donovan, Jason, Wiegel, Jenny, Stoian, Dietmar

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Marketing and processing of biofortified crops In Uganda: Lessons learnt by HarvestPlus

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