Browse Items (3031 total)

Tempering, a technique of shearing chocolate mass at controlled temperatures is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, the process is used to obtain the stable form V…

Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification,…

Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and…

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…

[Abstract] The research seeks to gain qualitative insights into channel structure and conflict management
of leading multinational companies operating in Ghana. A case-study approach was adopted for this study.
Data was gathered and analyzed…

Social media has been described as having the potential to enhance the delivery of e-government services. The chapter relies on examples of social media use in providing e-government services in South Africa, Ghana, Kenya, Morocco, Rwanda and…

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…