5 10 206 https://www.repository.gctu.edu.gh/files/original/68c3944b1228dedd37d1b0b668428e01.pdf a23f85c6cb2f11fcadaeb39a9efceab9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Physico-functional characteristics of Seven Different Yams (Dioscorea species) in Ghana Creator An entity primarily responsible for making the resource Delali Polycarp, Emmanuel Ohene Afoakwa, Agnes K Anane-Asamoah, Baako Haruna Description An account of the resource This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their physico-functional properties in order to assess their potential alternative food and industrial processing applications. Matured yam varieties grown and harvested under the same climatic and edaphic factors were obtained from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Colour of bulk flour for each yam sample was measured using the Hunter Lab Colour Difference Meter. Functional properties such as water absorption capacity, swelling power and solubility index were determined using standard analytical procedures. Significant differences (p< 0.05) existed among the yam varieties for their colour and functional properties. Flours of D. bulbifera and D. dumetorum had an attractive yellow colour while flour of D. esculenta recorded the highest whiteness (L= 84.09). D. esculenta had the highest swelling power (9.4%) and solubility index of 27.6%. No significant difference was observed in water absorption at 27 C and 70 C for all varieties except D. dumetorum. D. dumetorum flour had relatively high water absorption capacity of 295.9% in water at 27 C and 189.4% in water at 70 C. The findings from this research will be relevant to yam producers and processors in programmes aimed at developing new food/industrial processing applications using Ghanaian yams. Publisher An entity responsible for making the resource available International Journal of Innovation and Applied Studies Date A point or period of time associated with an event in the lifecycle of the resource 2016 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:EmjvLWWcsQIC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/b0bd6569318e399d0508f969dad4c766.pdf 3abe68f6a087daa2186a505893346014 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The impact of pod storage on the formation of different alkylpyrazines from Ghanaian cocoa roasted at four roasting temperatures Creator An entity primarily responsible for making the resource Ann De Winne, Michael Hinneh, Julie Haeck, Davy Van de Walle, Jim Van Durme, Emmanuel Ohene Afoakwa, Koen Dewettinck, Luc De Cooman Description An account of the resource The typical flavour characteristics of cocoa are related to the cocoa bean genotype and the growing environmental conditions. However, the flavour does not exist in freshly harvested beans. Flavour is generated by a series of procedures that begins with occasional pod storage (PS) after harvesting, followed by fermentation of the beans, and roasting. PS implies storing harvested cocoa pods for a period of time before opening. The effect of PS is believed to be beneficial for the subsequent development of cocoa flavour in the cocoa beans [1]. During roasting, several volatile heterocyclic compounds are formed, among them alkylpyrazines. These newly formed compounds are considered to be key odour components. Among alkylpyrazines, tetramethylpyrazine and trimethylpyrazine, are the most abundant ones. Other alkylpyrazines with different substituents also contribute to the aroma profile. Hence, monitoring pyrazines can be helpful in optimizing roasting conditions of cocoa beans for attaining the desired aroma of the cocoa liquors. In several studies, cocoa volatiles have been measured using gas chromatography mass spectrometry (GC-MS), frequently using headspace solid-phase microextraction (HS-SPME) to concentrate the volatiles. The purpose of this study was to investigate the effect of PS (0, 3, 7 days PS) and roasting temperature (100 C, 120 C, 140 C and 160 C) on the formation of alkylpyrazines in Ghanaian cocoa liquors. HS-SPME extraction of the alkylpyrazines was carried out with a DVB/CAR/PDMS fibre. The identified compounds were measured semiquantitatively and the results were statistically processed by multivariate … Publisher An entity responsible for making the resource available Verlag der Technischen Universität Graz Date A point or period of time associated with an event in the lifecycle of the resource 2018 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:edV_OwlUe4UC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/2a9dff105c7d6a45f7dbae6dc230b1d1.pdf 06c13df79093c4aa7dac669de6fef4e9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS Creator An entity primarily responsible for making the resource Bomfeh Kennedy, Jacxsens Liesbeth, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa Description An account of the resource In developing countries, traditionally smoked fish are highly contaminated with polycyclic aromatic hydrocarbons (PAHs). This is mainly due to the use of wood-fueled traditional kilns for processing the commodity. An improved kiln, the FAO-Thiaroye Technique (FTT), has been introduced to address the concern and was assessed in Ghana for its efficacy. It was found that the FTT drastically lessens PAH contamination in smoked fish and also affords public health protection against risks associated with that hazard. The findings call for policy actions to underpin efforts for improving the safety and market access of smoked fish in Ghana and other low- and middle-income countries. Publisher An entity responsible for making the resource available Food and Agriculture Organization of the United Nations (FAO) Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:fHS53ZCY-AEC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Yield Gap Analysis in Oil Palm Production Systems in Ghana Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Palm oil is the world’s most important edible oil crop, and in the Ghanaian economy, oil palm (Eleais guineensis) is the next most important perennial crop after cocoa. Since the early 2000s, the area under oil palm in Ghana expanded but average fruit bunch (FB) yields remained low at ~7 t ha-1 yr-1 in 2014, resulting in large yield gaps. Despite the pressing need to increase palm oil production and improve yields, knowledge of the underlying causes of poor yields in Ghana is lacking. The objective of this thesis was to analyse the factors that currently limit oil palm production on plantations and smallholder farms in Ghana and to assess opportunities to increase yields with improved agronomic practices. Using land suitability evaluation methods and yield gap analysis, a framework for yield intensification with ‘Best Management Practices’ (BMP) on existing mature oil palm plantings was developed. Data was … Publisher An entity responsible for making the resource available Wageningen University and Research ProQuest Dissertations Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:9UF2BbDYXHIC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Formation of alkylpyrazines in Ghanaian cocoa samples after inline roasting hyphenated with GC-MS compared with HS-SPME GC-MS as a function of pod storage and fermentation Creator An entity primarily responsible for making the resource Ann De Winne, Michael Hinneh, Gertjan Delanghe, Jolien Devaere, Jim Van Durme, Emmanuel Ohene Afoakwa, Koen Dewettinck, Luc De Cooman Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:6MVT8mER-OMC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Decoding Coca-Cola Creator An entity primarily responsible for making the resource Emmanuel Mogaji, Felix Maringe, Emmanuel Ohene Afoakwa Description An account of the resource This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet for studies dealing with elements of marketing theory, thought, pedagogy and practice. It aims to reflect the evolving role of marketing and bring together the most innovative work across all aspects of the marketing ‘mix’ – from product development, consumer behaviour, marketing analysis, branding, and customer relationships, to sustainability, ethics and the new opportunities and challenges presented by digital and online marketing Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:6e4D8M0GhXMC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Response Surface Methodology for Studying the Effects of Sugar Concentration and Acid Balancing on the Physico-Chemical Properties of Watermelon (Citrullus Vugaris) Jam Creator An entity primarily responsible for making the resource Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah Description An account of the resource Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon … Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:GUJN1xMjMHAC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/f5253bff873161cadd9bbe358fd6e7a5.pdf 2d78a1018bbd98cc9ff43c7c79117f31 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology Creator An entity primarily responsible for making the resource Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah Description An account of the resource Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon … Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:SC9kKMAi-DoC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/e6ace87133322fbd695c12ba1e802b88.pdf de4dc5bbf54fd3ddba9eb48b26f7b53f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa Creator An entity primarily responsible for making the resource Gilbert O Sampson, Emmanuel O Afoakwa, Leon Brimer, Drinah Nyirenda, Cornelius Nkonkola Mwansa, Linley Chiwona-Karltun Description An account of the resource This work characterized two local and seven improved Cassava Mosaic Disease [CMD]-tolerant cassava varieties for their biochemical composition and viscoelastic (pasting) properties. The biochemical composition and starch pasting properties were evaluated respectively using standard analytical methods and Brabender Viscoamylograph. Cluster dendogram and principal component analyses compared similarities in the nine cassava varieties, thus predicting their varied food and industrial end uses. The different cassava varieties had starch, total sugars and reducing sugars content ranging from 53-69%, 6.5-9.2% and 0.9-2.5%, respectively. The starch content of the cassava varieties on dry weight basis (DW) varied from 54.0% to 69.0% with Nalumino having the lowest and Mweru having the highest respectively. Tanganyika, Mweulu, and Banguerlu also recorded relatively higher starch content of 62.7%, 63.6% and 63.6% respectively. Mweru, Tangayoka, Mweulu, and Bangweulu had fairly high starch content (> 60%) and thus could be used for many commercial products such as starches, alcohols and glucose. The viscoelastic properties of the different varieties had pasting temperature (63.5–67.6oC), peak viscosity (402–595 BU), viscosity at 95oC (394–592 BU), viscosity at 50oC (126–254), breakdown viscosity (236–352 BU) and setback (-100–4 BU). Tanganyika recorded the highest pasting temperature (67.6oC), peak viscosity (595 BU), viscosity at 95oC (592 BU) and viscosity at 95oC-hold (317 BU). Bangweulu, Mweulu, Mweru, Manyokola, Nalumino, Kampolombo and Chila A were clustered differently from Chila B and … Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:-0tLmPFCw2kC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Website A resource comprising of a web page or web pages and all related assets ( such as images, sound and video files, etc. ). Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.) Creator An entity primarily responsible for making the resource Nurhalima Dinda Efryla, Arifin Dwi Saputro, Hagi Argitama Putra, Nursigit Bintoro, Redika Ardi Kusuma Description An account of the resource Prior to chocolate processing, cacao beans have to be fermented and roasted. The fermentation and roasting process influences the characteristics of cocoa beans which further affects the characteristics of chocolate. This study aimed to examine the effect of temperature and duration of roasting on half-fermented cocoa beans from different origins. In this study, a roasting temperature of 150 ºC was used to roast cocoa beans obtained from Lampung and Sulawesi. As a comparison, a roasting temperature of 140 ºC was used to roast cocoa beans obtained from Sulawesi. The roasting durations used were 25, 30, and 35 minutes. The results showed that roasting temperature affected cocoa beans' moisture content, acidity (pH), and L*(lightness) values. Roasting duration affects the moisture content and L*(lightness) values of beans. The higher the roasting temperature, the lower the water content and the L*(lightness … Publisher An entity responsible for making the resource available AIP Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2023 Source A related resource from which the described resource is derived https://pubs.aip.org/aip/acp/article-abstract/2596/1/040017/2893361/Impact-of-roasting-duration-and-temperature-on-the Language A language of the resource English