1 10 206 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–Recent Advances Through Optimization and Modelling Techniques Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Nova Science Publishers, Inc 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:N5XbD978G_MC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/24dad2a4a5130d8c0c531f5b4b922ee8.pdf 42bf937253cf009ae8b63aad072013ae 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 Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna … Creator An entity primarily responsible for making the resource Agnes Simpson Budu, Emmanuel Ohene Afoakwa, Vincentia Naa Ayele Hammond, Anna Lartey Description An account of the resource Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive value. This study investigated the influence of cowpea addition and fermentation on the biochemical, chemical and sensory characteristics of cowpea-fortified gari. A 4 x 4 factorial experiment was conducted with fermentation time (0, 24, 48 72h) and cowpea concentration (0, 10, 20 and 30%) as variables. Samples were analyzed for their biochemical and sensory characteristics. Starch and reducing sugars decreased from 62.27% to 55.57% and 406 mg/g to 153.5 mg/g respectively, with cowpea fortification and fermentation time from 0% to 30% cowpea fortification after 72h. Amylose content increased from 9.8% to 40.9% with increasing levels of cowpea fortification but no significant difference with fermentation time. Protein content increased with cowpea fortification from 2.60% for the unfortified gari sample to 9.85% with the 30% cowpea fortification whilst fat content increased from 0.38% to 0.79%. Crude fiber however reduced from 3.15% to 2.35% with increasing level of cowpea fortification. The degree of lightness (L) decreased with consequential reduction yellowness (b*) with increase cowpea levels irrespective of the fermentation time. L-value decreased from 90.09 in the 0% cowpea gari to 74.65 with 30% cowpea fortification. The 10% cowpea fortified gari was the most preferred in terms of colour, taste, mouth-feel and overall acceptability. Cowpea fortified gari can contribute to food security in … Date A point or period of time associated with an event in the lifecycle of the resource 2012 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:wZJMF1LD7PcC 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 Confectionery and Chocolate Engineering: Principles and Applications Creator An entity primarily responsible for making the resource Alam Zeb, Ferenc A Mohos, Barry A Law, C Anandharamakrishnan, Francesco Conto, PM Visakh, Yadunandan Lal Dar, Hilton C Deeth, Rajeev Bhat, Ramesh C Chandan, Emmanuel Ohene Afoakwa, James G Brennan, Sarina A Lim, Palmiro Poltronieri, Ingrid Aguilo-Aguayo, Daniel Granato, Anil Kumar Anal, Wolfgang Aehle, Nivedita Datta, Byong H Lee, Gustavo V Barbosa-Canovas, Amos Nussinovitch, Adnan Y Tamime, Trevor Britz Description An account of the resource Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3 Setting Up Your Food Truck Business: Legalities, Setting Up Your Food Truck, Testing phase, Buyer Persona Analysis and Branding: Food Truck Business and Restaurants,# 3 Date A point or period of time associated with an event in the lifecycle of the resource 2025 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:hwlm9Y4obscC 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 Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry Creator An entity primarily responsible for making the resource Angela Ryan, Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa Description An account of the resource Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and thiozoles. From GC– olfactometry, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were trimethyl-, tetramethyl-, 2,3-dimethyl-, 2,5-dimethyl-, 3(or 2),5- dimethyl-2(or 3)-ethyl- and 3,5(or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included 3,7-dimethyl-1,6-octadien-3-ol and 5-ethenyltetrahydro-R,R,5-trimethylcis- 2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenylacetaldehyde … Date A point or period of time associated with an event in the lifecycle of the resource 2009 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:7CU1mCQUTf4C 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 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/3a6a251fb8cbdf1d7abb3d2456770082.pdf 818cb4d64c80e5e3768aced79203304d 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 cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods Creator An entity primarily responsible for making the resource Ann Nancy Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Kwaku Tano-Debrah, George Amponsah Annor Description An account of the resource To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft ripe plantain also increased from 3.80% to 8.45% and 3.75% to 8.15% respectively. The 10% fortified Kaklo and Ofam were Date A point or period of time associated with an event in the lifecycle of the resource 2007 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:bEWYMUwI8FkC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/c0aac1ab8c33248f19045b8724aa7031.pdf 9005df955b02a7cb776be8955fdbf992 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 Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener Creator An entity primarily responsible for making the resource Arifin Dwi Saputro, Davy Van de Walle, Roger Philip Aidoo, Michael Amoafo Mensah, Claudia Delbaere, Nathalie De Clercq, Jim Van Durme, Koen Dewettinck Description An account of the resource Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is palm sap-based sugar. This work investigated the impact of sucrose replacement by coconut sugar (CCS1 and CCS2) and palm sugar (CPS1, CPS2 and CPS3) on the quality attributes of dark chocolate, more particularly colour, hardness, flow behaviour and aroma profile. The results showed that chocolates formulated with palm sap-based sugar were lighter in colour and harder than the reference chocolate made with sucrose, which could be attributed to a lower particle density and a higher moisture of palm sap-based sugar than that of sucrose. Analysis of the major volatile compounds recorded the presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg Date A point or period of time associated with an event in the lifecycle of the resource 2017 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:UFuRdyijzaAC 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 Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate Creator An entity primarily responsible for making the resource Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Michael Amoafo Mensah, Jim Van Durme, Koen Dewettinck Description An account of the resource Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg Date A point or period of time associated with an event in the lifecycle of the resource 2017 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:rQKKVauEoioC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/275028dd642a2dc16299111c364703cd.pdf 8cf0fcabb8073d19a5beb000e5bcc99a https://www.repository.gctu.edu.gh/files/original/5d0d8b5fa8e0380cab39c272672dceca.pdf 59d90ab41c551107baff0c40901c41ad 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 Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement Creator An entity primarily responsible for making the resource Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Mohd Dona Bin Sintang, Paul Van der Meeren, Koen Dewettinck Description An account of the resource Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influence of palm sugar on the rheological, microstructural and textural characteristics of chocolate was carried out through partial replacement of sucrose as chocolate sweetener. Accordingly, five sucrose–palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100 were used as chocolate sweetener. The results showed that the Casson yield value of chocolate containing palm sugar was lower than the Casson yield value of chocolate sweetened with pure sucrose which could be attributed to the presence of agglomerates in the … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg Date A point or period of time associated with an event in the lifecycle of the resource 2017 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:wyCGhLAOp5UC Language A language of the resource English