147 10 3108 https://www.repository.gctu.edu.gh/files/original/3b0a9cbdc8be23fb8fb52558f112c7e1.pdf 9a72c072262c409dd9e73467db81b57a 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 Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, JE Kongor, J Takrama, AS Budu Description An account of the resource Studies were conducted to establish changes in nib acidification and biochemical composition (sugars concentration, proteins and free fatty acids) during fermentation of pulp pre-conditioned cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and fermentation time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), proteins and free fatty acids of the beans were studied using standard analytical methods. Pod storage caused consistent increases in pH of the nibs at all fermentation times with consequential decrease in non-volatile (titratable) acidity. Bean fermentation from pods stored between 3–7 days resulted in cocoa nibs with pH between 5.10–5.36 with only minimal changes in FFA. However, fermentation significantly (p < 0.05) decreased the non-reducing sugars, total sugars and protein content of the beans whilst reducing sugars increased. Similarly, pod storage caused marginal reductions in total and non-reducing sugars with consequential increase in reducing sugars whiles protein content was reduced significantly. Storage of cocoa pod between 3–7 days with 6 days of fermentation led to considerable reductions in nib acidification, sugars (non-reducing and total sugars) and proteins with concomitant increases in reducing sugars and acceptable FFA levels Publisher An entity responsible for making the resource available Faculty of Food Science & Technology, UPM Date A point or period of time associated with an event in the lifecycle of the resource 2013 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:IWHjjKOFINEC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/ecad14beff55dacca6843656c10b4bac.pdf d0de6b745ad1c44e714f9fca0f2c18e8 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 Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends Creator An entity primarily responsible for making the resource Emmanuel Kwasi Asare, Samuel Sefa-Dedeh, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice–cowpea–groundnut blends in a single screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%), and feed moisture (14–48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice–legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 values ranging from 52.8% (for the b-value) to 86.5% (for bulk density). The models developed suggested that the optimal process variables for the production of a puffed snack with an enhanced nutrition … Publisher An entity responsible for making the resource available Taylor & Francis Date A point or period of time associated with an event in the lifecycle of the resource 2004 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:zYLM7Y9cAGgC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/52a0f5e70e42821db1787a10c2934614.pdf efe1143ae75b6629a73406379435cb41 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 Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Particle size distribution (PSD) and temper influences on dark chocolate fat crystallization were studied using differential scanning calorimetry (DSC) and microscopy to establish relationships with their melting properties and microstructure. Variations in PSD had no influence on crystallinity of products at all temper regimes. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of temper regime but significant decreases in Tend and Tindex were noted. Contrary, varying temper regime influenced the crystallinity and melting properties (Tend, Tindex and ΔHmelt) of products. Under-tempered chocolate showed widened crystal size distribution (CSD) with significant changes in Tend, Tindex and ΔHmelt of products. Over-tempering caused moderate increases in CSD and melting properties, with significant effect on Tend, Tindex and ΔHmelt but no changes were noted in Tonset, T … 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 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:ufrVoPGSRksC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/5f0ddef42ca4ab0b57235147910f8062.pdf 0889d6f4c3a7bb72e9e4e220b678426d 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 Faculty of IT Business 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 relationship between social interactions, trust, business network, external knowledge access and performance: a study of SMEs in Ghana Creator An entity primarily responsible for making the resource Henry Boateng, George Oppong Appiagyei Ampong, Diyawu Rahman Adam, Kwame Simpe Ofori, Robert Ebo Hinson Description An account of the resource Purpose The purpose of this paper is to examine the role of social interaction ties, trust and business networks in the acquisition of foreign business knowledge and foreign institutional knowledge. It also assesses the effect of these types of knowledge on small and medium enterprises’ (SME) export performance. Furthermore, this study determines the moderating role of absorptive capacity in the relationship between foreign business knowledge, foreign institutional knowledge and export performance. Design/methodology/approach This study used a survey research design using data from nontraditional SME exporters in Ghana. There were 257 respondents who were employees (managers/owners) of SMEs in Ghana. The model was analyzed using structural equation modeling. Findings Social interaction ties, trust and business networks have a significant effect on the acquisition of foreign business knowledge and … Publisher An entity responsible for making the resource available Emerald Publishing Limited 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=NogL9W0AAAAJ&citation_for_view=NogL9W0AAAAJ:ULOm3_A8WrAC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/2d3918013f195f7657ff11d045ef1fee.pdf b2d2a0ef8f88fd71897f66d8db207aa9 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 Faculty of IT Business 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 Capital structure and corporates financial sustainability: evidence from listed non-financial entities in Ghana Creator An entity primarily responsible for making the resource Yusheng Kong, Mary Donkor, Mohammed Musah, Joseph Akwasi Nkyi, George Oppong Appiagyei Ampong Description An account of the resource This study examined the nexus between capital structure and the financial sustainability of 28 listed non-financial firms in Ghana. Panel data for the period 2008 to 2019 was used for the analysis. From the results, the panel studied was heterogeneous and cross-sectionally dependent. In addition, the variables investigated were first-differenced stationary and cointegrated in the long term. The elasticities of the predictors were explored via the common correlated effects mean group (CCEMG) estimator. From the findings, capital structure proxied by the debt and debt-to-equity ratio improved the firms’ financial sustainability via the increase in return on equity (ROE). Also, firm size and assets growth promoted the entities’ financial sustainability in all the panels; however, the association between operational efficiency and the corporates’ sustainability was heterogeneous across panels. Finally, asset tangibility significantly impacted the firms’ financial sustainability. Based on the findings, the study recommended that authorities should opt for a capital structure mix that would minimize costs and optimize the firms’ financial sustainability when making capital structure decisions. Publisher An entity responsible for making the resource available MDPI 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=NogL9W0AAAAJ&citation_for_view=NogL9W0AAAAJ:mVmsd5A6BfQC 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 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, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow (rheological) and physical quality characteristics still remains a big challenge. This study investigated the rheological properties, melting behaviours and other physical quality characteristics of sugar-free chocolates processed from inulin and polydextrose mixtures as bulking agents sweetened with stevia and thaumatin extracts. Standard reference chocolate was developed using sucrose and the effects of the inulin/polydextrose and stevia/thaumatin ingredients on the rheological properties, melting profiles, colour and hardness of the derived products measured using standard methods. Generally, the sugar-free chocolates showed similar flow (rheological) and melting properties as compared to the reference chocolate. Sucrose replacement with the inulin/polydextrose and stevia/thaumatin extracts resulted in significantly higher Casson viscosity. There were however no significant differences in the melting behaviour and texture of the sugar-free chocolates and the reference. Chocolates containing the sugar substitutes recorded lower onset temperatures and higher peak widths than the reference sample. Inulin and polydextrose mixtures could be used for sugar-free chocolate manufacture with satisfactory physicochemical properties when sweetened with stevia or thaumatin extracts. Publisher An entity responsible for making the resource available Academic Press Date A point or period of time associated with an event in the lifecycle of the resource 2015 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0023643814005519 Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/8e45ecfdced76f871ed3ae8b7827efbd.pdf 221822b12dcf721e7875b32d1515bb67 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 Faculty of IT Business 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 An empirical study on the adoption of consumer-to-consumer E-commerce: Integrating the UTAUT model and the initial trust model Creator An entity primarily responsible for making the resource Kwame Simpe Ofori, Kwabena G Boakye, John Agyekum Addae, George Oppong Appiagyei Ampong, Adolph Sedem Yaw Adu Description An account of the resource With the ever-increasing internet penetration in Ghana, e-commerce development seems to be on the ascendency. However, users are reluctant to patronize these online sites due to the lack of trust. While literature is inundated with numerous B2B and B2C e-commerce studies, little is known about C2C e-commerce. Thus, our study contributes to the e-commerce literature, seeking to extend knowledge by integrating the Unified Theory of Acceptance and Use of Technology (UTAUT) model with the Initial Trust Model (ITM) to explore user adoption of C2C e-commerce in an emerging market. Data was collected from 193 university students who have had some experience with some Ghanaian C2C websites and analyzed using the Partial Least Squares approach to Structural Equation Modelling (PLS-SEM). Results from the model showed that Performance Expectancy had the most significant effect on … Publisher An entity responsible for making the resource available Springer International Publishing 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=NogL9W0AAAAJ&citation_for_view=NogL9W0AAAAJ:zYLM7Y9cAGgC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/98366d298366f864dc92414bd45be98e.pdf f654f23697fedad900aaa1a45dc9c348 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 inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free chocolate is yet to be fully understood. This work investigated optimum conditions as well as influences of inulin and polydextrose mixtures as sucrose replacers on rheological properties, microstructure and physical qualities during manufacture of sugar-free chocolate. Increasing inulin concentrations with simultaneous reduction in polydextrose resulted in consistent increases in the Casson plastic viscosity while that led to decreases in Casson yield stress. Chocolate formulated with 100% polydextrose revealed large crystals with dense smaller particles and minimal inter-particle spaces compared to large crystals with more void spaces in chocolates formulated with 100 … 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 2014 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0260877413005542 Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/30bd30db92e04679b9e851e4e2f61ca0.pdf f3c9db8e62801adab820130f0238a2e1 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 Faculty of IT Business 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 Board, gender diversity and firm performance Creator An entity primarily responsible for making the resource Eric Atta Appiadjei, George Oppong Ampong, Fredrick Nsiah Description An account of the resource The article examined Board Gender Diversity and Firm Performance. Covering the 34 listed companies on the Ghana’s capital market over the period 2010 to 2014. It observed that women are poorly represented on the corporate boards of listed firms in Ghana. Highest female board representation was the financial services industry with 16%. Trading, Pharmaceutics and IT industries appointed only 1% female to boards, Automobile industry had none. Age and female board representation relationship depicts a trigonometric function in nature, younger firms tend to appoint more women than firms established forty years ago. Age of listing and female board representation depicts quadratic function in nature, as firms initially enters capital market, female board representation increased and falls overtime. Local firms appointed 38%, whiles multinationals appointed 62% female boards. Multinationals appointed more women to boards in Ghana. Regression analyses observed that, a unit increase in the ratio of women on a firm’s board, return on equity increased proportionately by 21.6. Additionally, a unit increase in female board ratio, net profit margin increased proportionately by 18.2. Publisher An entity responsible for making the resource available International Journal of Economics, Commerce and Management 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=NogL9W0AAAAJ&citation_for_view=NogL9W0AAAAJ:u-x6o8ySG0sC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/4035fffbd04f1e127d75eb5374aa163d.pdf d3c0a8c57e183626b5da0bbf61e3351a 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 Faculty of IT Business 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 Exploring customer loyalty following service recovery: a replication study in the Ghanaian hotel industry Creator An entity primarily responsible for making the resource George Oppong Appiagyei Ampong, Aidatu Abubakari, Majeed Mohammed, Esther Theresa Appaw-Agbola, John Agyekum Addae, Kwame Simpe Ofori Description An account of the resource Purpose The study sought to assess the nexus between components of perceived justice and satisfaction, trust and loyalty with service recovery. Design/methodology/approach Survey data were gathered from a sample of 300 clients from 8 midscale hotels in Ghana. Partial least squares structural equation modeling was used to test the hypothesized relationships. Findings Perceived distributive justice has no effect on customer satisfaction with service recovery. Interactional justice had the greatest effect on customer satisfaction with service recovery. No significant relationship was found between procedural justice and trust. Also, trust had a significant effect on loyalty post-service recovery. Research limitations/implications Empirical data were taken from one service industry; thus, it is reflective of only that service industry, generalizations should be mindful of our context bounded results. Practical implications The study … Publisher An entity responsible for making the resource available Emerald Publishing Limited Date A point or period of time associated with an event in the lifecycle of the resource 2021 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=NogL9W0AAAAJ&citation_for_view=NogL9W0AAAAJ:Zph67rFs4hoC Language A language of the resource English