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- Collection: Food Science
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Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations …
Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation…
Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theobroma cacao) beans
Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation…
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50μm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their…
Enhancing the quality of school feeding programs in Ghana. Unpublished article. Legon: Department of Nutrition and Food Science.
A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school…
Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa
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…
Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy
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…
Extrusion cooking of rice‐groundnut‐cowpea mixtures–effects of extruder characteristics on nutritive value and physico‐functional properties of extrudates using response …
Response surface methodology was used to study the effect of extruder characteristics on product quality of rice‐groundnut‐cowpea extrudates using a single‐screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture…
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A
John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000…