Browse Items (3033 total)

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free…

Social media and other web 2.0 tools have provided users the platform to interact and also disclose personal information not only with their friends and acquaintances, but also with relative strangers with unprecedented ease. This has enhanced the…

This article developed and validated work place integrity scale that are applicable across industries. Responded questionnaire perceived to contribute to integrity were subjected to principal components analysis. Overall Cronbach’s alpha coefficient…

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor…

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…

Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical…

This study investigated the effects of post-harvest pod storage as a means of pulp preconditioning on the souring production, flavour precursors development and free fatty acids during drying of fermented Ghanaian cocoa beans. A 4 x 4 full factorial…

Account receivables have been a major problem for most utility service providers especially those still dealing with the post payment method where services are rendered before payment is made. This study assessed risk and debt management practices…

The two enzymatically produced sunflower oil based cocoa butter equivalents (CBEs) were blended with cocoa butter (CB) at varying concentrations (g/100 g). The peak maximum decreased significantly upon the addition more CBE due to the presence of the…