Davis Chaula

ChaulaName: Davis Naboth Chaula; BSc., MSc., PhD

Title: Lecturer

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Areas of Expertise: Fish Processing for Nutritional Quality Maintenance and Product Diversification

Research Interests: Postharvest Food Processing and Preservation; Fish Handling, Processing and Product Diversification; Natural Antioxidants; Lipid Chemistry

 

Selected Publications:

  1. Chaula, D., Laswai, L., Chove, B., Dalsgaard, A., Mdegela, R., and Hyldig, G. (2019). Fatty acid profiles and lipid oxidation status of sun dried, deep fried and smoked sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. Journal of  Aquatic Food Product Technology, 28(2): 165-176
  2. Chaula, D., Laswai, H., Chove, B., Dalsgaard, A., Mdegela, R., Jacobsen, C., and G. Hyldig. (2019). Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pre-treatment on lipid oxidation in sun dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania. Food Science and Nutrition,7(4):1406-141.
  3. Chaula, D., Jacobsen, C., Laswai, H., Chove, B., Dalsgaard, A., Mdegela, R. and G. Hyldig (2019). Protection against Oxidation of Omega-3 fatty Acids with Natural Antioxidants in Clove (Szygium aromaticum) water Extracts during storage of sun dried Sardines (Ratrineobola argentea). Journal of Foof Science and Nutrition Research, 2(3): 174-187.
  4. Stefanie Christiaens, Sandy Van Buggenhout, Davis Chaula, Katlijn Moelants , Charlotte C. David, Johan Hofkens , Ann M. Van Loey , Marc E. Hendrickx(2012) . In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée. Food Chemistry, 133: 146-155.
  5. Stefanie Christiaens, Sandy Van Buggenhout, Ken Houben, Davis Chaula, Ann M. Van Loey, Marc E. Hendrickx (2012). Unravelling process-induced pectin changes in the tomato cell wall: An integrated approach. Food Chemistry, 132: 1534-1543.