7 10 206 https://www.repository.gctu.edu.gh/files/original/580268b1e1275f10038dad96f1b704b9.pdf a90dd945a667c12e461162fe2d53f098 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 Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy Creator An entity primarily responsible for making the resource Dominic Acquah-Baidoo, Nicole Sharon Affrifah, Emmanuel Ohene Afoakwa, Firibu Kwesi Saalia Description An account of the resource This study describes the occurrence and profile of eight polycyclic aromatic hydrocarbons (PAHs) in fresh and cooked processed cowhide (wele) singed with different fuels. It also assessed the health risks associated with the consumption of this popular delicacy. The 8PAHs were all detected in the wele samples singed with scrap tires, whereas 5 and 3 carcinogenic PAHs were detected in the firewood and liquefied petroleum gas (LPG) singed wele, respectively. For each of the specific PAH detected, the contents in the wele samples were generally ranked as scrap tires > firewood > LPG. The average concentrations of benzo[a]pyrene for cooked wele samples were 2.75 ng g−1(firewood) and 22.85 ng g−1(scrap tires); exceeding the 2.0 ng g−1 European Commission regulation maximum levels (MLs) for smoked products. For the carcinogenic risk exposure assessment, the dietary intake based on benzo[a]pyrene … Publisher An entity responsible for making the resource available Elsevier 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:IwGqIHSOC8kC 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 Canning Technology: Principles, Applications and Recent Technological Advances Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2008 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:JV2RwH3_ST0C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/ad6c61c4c81457df421af3dce338fd88.pdf 2617e9b114fc7dc7f11444e5428b7874 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 Effects of fermentation and extended pod storage on cocoa bean quality Creator An entity primarily responsible for making the resource EO Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:GO2DTSf4MZMC 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 Chocolate Manufacturing and Processing Technology Creator An entity primarily responsible for making the resource EO Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:SyxJh60XUSQC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/3fbd8b4e4214f1c2c3e54ea80c9b1e3a.pdf f0ac65f7b19ffe39a7e05b806abbfe36 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 Effect of sugar, pectin and acid balance on the quality characteristics of pineapple Creator An entity primarily responsible for making the resource E Afoakwa, E Nartey, J Ashong, G Annor Description An account of the resource Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture of the jam. Non-sugar jam was too soft, and could not hold their form. The jam balanced to pH 3.2 and 3.5 with the addition of lemon juice as a source of acid was of acceptable finished pH. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jam. Sufficient pectin levels (0.5%) however improved the texture, gel formation and enhanced spreadability of the jam. Non-pectin jam was hard, tough and stiff and this was more evident in the 100% sugar with no pectin jam formulations. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. Sensory rating of the pineapple jam indicated that addition of sugar generally improved the taste acceptability of jam. Results show that there is a significant difference (p= 0.5) in the jam formulations as a result of variations in concentrations of sugar, acid and pectin. For a good quality jam, a sugar concentration of at least 50%, with the addition of 0.5% pectin with pH between 3.2 and 3.5 would produce a jam of acceptable colour, spreadability, gel set and good taste as well. Date A point or period of time associated with an event in the lifecycle of the resource 2006 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:ey9_mCyZ-VYC 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 Encyclopedia of Biotechnology in Agriculture and Food Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Publisher An entity responsible for making the resource available Taylor & Francis Publishing Inc.(2010). Date A point or period of time associated with an event in the lifecycle of the resource 2010 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:8EvVLpklxGMC 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 Chocolate Quality and Defects Creator An entity primarily responsible for making the resource EO Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:3AIi9tQMIrsC 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 World production, grinding and consumption trends of cocoa Creator An entity primarily responsible for making the resource E Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2014 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:AzjrKLz9U9oC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/799ca41f30993425080d119464f25166.pdf e1c1aff9c0f8f9ff4a50c200edc9c809 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 Rheological properties of seven different yams (Dioscorea species) within the yam germplasm Creator An entity primarily responsible for making the resource Delali Polycarp, Emmanuel Ohene AFOAKWA, Agnes K Anane-Asamoah 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 rheological 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. Samples were processed into flour and the pasting characteristics along the length of each variety were determined using Brabender Visco-amylograph (Brabender Instrument Inc. Duisburg, West Germany) equipped with a 700 cmg sensitivity cartridge. Significant differences (p< 0.05) existed among the yam varieties for their pasting characteristics. However, no significant differences were observed in the pasting profile along the tail (T), middle (M) and head (H) regions of each tuber. Pastes from flours of D. rotundata had high maximum and final viscosities (333.5-384.5 BU and 343.5-404.0 BU respectively). Breakdown viscosity was low (< 10 BU) in all the studied varieties, except D. dumetorum (54-71 BU). 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. 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:2MdNiwGT7yoC 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 Tempering and fat crystallization effects on chocolate quality Creator An entity primarily responsible for making the resource EO Afoakwa, EO Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2010 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:J_g5lzvAfSwC Language A language of the resource English