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Profile
| Academic position | Lecturer, Assistant Professor, Researcher |
|---|---|
| Research fields | Food Chemistry |
| Keywords | Bread, Carbohydrates, Finger millet, Hydrothermal processing |
| Honours and awards | 2019: Equipment grant from AvH Foundation (19,950 Euros) 2019: Literature grant from AvH Foundation (1000 Euros) 2019: Research fellowship for renewed research stay from AvH Foundation 2014: Literature grant from Stable Microsystems (1,000 Euros) 2014: Research fellowship for renewed research stay from AvH Foundation |
Current contact address
| Country | Kenya |
|---|---|
| City | Nairobi |
| Institution | Kenya Industrial Research and Development Institute (KIRDI) |
| Institute | Food Technology Division |
Host during sponsorship
| Prof. Dr. Meinolf G. Lindhauer | Institut für Sicherheit und Qualität bei Obst und Gemüse, Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Detmold |
|---|---|
| Prof. Dr. Meinolf G. Lindhauer | Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Detmold |
| Dr. Norbert U. Haase | Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Detmold |
| Dr. Bertrand Matthäus | Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Detmold |
| Dr.-Ing. Calvin Onyango | Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), Nairobi |
| Start of initial sponsorship | 01/07/2008 |
Programme(s)
| 2008 | Georg Forster Research Fellowship Programme for Postdocs |
|---|
Publications (partial selection)
| 2013 | Calvin Onyango, Eunice A. Mewa, Anne W. Mutahi, Michael W. Okoth: Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread. In: African Journal of Food Science, 2013, 80-86 |
|---|---|
| 2013 | Calvin Onyango, Guenter Unbehend, Meinolf Lindhauer: Trends and opportunities in the production, processing and consumption of staple food crops in Kenya. TUDpress Verlag der Wissenschaften GmbH, 2013 |
| 2011 | Calvin Onyango, Christopher Mutungi, Günter Unbehend and Meinolf G. Lindhauer: Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. In: LWT - Food Science and Technology, 2011, 681-686 |
| 2011 | Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. In: LWT - Food Science and Technology, 2011, 687-693 |
| 2010 | Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and alpha-amylase. In: International Journal of Food Science and Technology, 2010, 1228-1235 |
| 2010 | Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase . In: Journal of Food Engineering, 2010, 465-470 |
| 2009 | Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Creep-recovery parameters of gluten-free batter and crumb properties of gluten-free bread prepared from pregelatinised cassava starch, sorghum and selected proteins. In: International Journal of Food Science and Technology, 2009, 2493-2499 |
| 2009 | Calvin Onyango, Günter Unbehend, Meinolf G. Lindhauer: Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch. In: Food Research International, 2009, 949-955 |