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Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical…

Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health…

Over the past few decades, cocoa has increasingly gained spectacular attention on the global market as it continues to become one of the most lucrative and heavily traded food commodities in the world. This has led to interesting continuous increases…

Online International Learning (OIL) facilitates bringing together students virtually from various Higher Education Institutions (HEIs) located at different countries. The framework adopted for Collaborative OIL implementation involved academic staff…

In the present knowledge economy, individuals, particularly working adults, need to continuously acquire purposeful knowledge and skills so they can better contribute towards addressing society’s ever-changing developmental challenges. In the…

In the present knowledge economy, individuals, particularly working adults, need to continuously acquire purposeful knowledge and skills so they can better contribute towards addressing society’s ever-changing developmental challenges. In the…

This study was conducted to ascertain the collection development practices at Ghana Communication
Technology University (GCTU) Library. The study set out to find out if there exists a collection development policy at
GCTU library. The population of…