Browse Items (3117 total)

Occupational Health and Safety Practices (OHSP) literatures same as employees’ engagement has been studied as disciplines for organizational performance and safety free environments. Creating awareness about OSHP is determining factor for maintaining…

This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing…

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…

Risk analysis was conducted during processing of Vacuum-Packed Pouched Tuna Chunks using HACCP systems. The hazards likely to occur and their levels of severity and chances of occurrences were identified. Critical control points, critical limits,…

Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is…

Organizations are bound together with a glue which is known as culture.
Higher education institutions such as colleges and universities, just like any
other organizations, have to efectively communicate their culture in terms of
their mission,…

Undoubtedly, the competitive business environment arising from current global economic challenges and the rapid technological advancement among other pertinent issues, pose a serious challenge for businesses especially, those within emerging market…