Browse Items (204 total)

  • Collection: Food Science

This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples…

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…

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we…

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min.…

[...] a risk assessment showed that should the FTT be used instead of traditional kilns to smoke fish in Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption.[...] in 2017, the International Association…

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…

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…

Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products,…

Fat bloom is one of the main quality problems in the chocolate industry. A bloomed chocolate product is characterized by the loss of its initial gloss and the formation of a gray‐whitish haze, which makes the product unappealing from a consumer point…

In dark chocolate, rheological properties during processing are influenced by particle size distribution (PSD), fat and lecithin contents with consequential effects on finished texture and melting characteristics. Multivariate regression, correlation…
Output Formats

atom, dcmes-xml, json, omeka-xml, rss2