223 10 3075 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 Computing and Information Systems 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 Physical vs. Digital Scholarship: Exploring Academic Resource and Information Access in a Networked Environment. Creator An entity primarily responsible for making the resource Stephen Asunka, Hui Soo Chae, Gary Natriello Description An account of the resource This study explores some aspects of library use and academic information seeking behaviors of patrons of an academic library in a graduate school of education in the Northeastern United States with the purpose of finding out the impact of library digital resource availability on the use of its physical structures. Using logs of data on daily patron traffic through the library's physical spaces and corresponding logs of daily accesses of the library's website over the course of one academic year, the study analyzes user activity patterns of the library's physical spaces in conjunction with patronage of the library's digital resources. Findings indicate a lack of impact of digital resource availability and access on physical library use, but reveal patterns in information seeking activities for both physical and digital resources which have implications for academic information management. Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=AXIuswEAAAAJ&amp;cstart=20&amp;pagesize=80&amp;citation_for_view=AXIuswEAAAAJ:_OXeSy2IsFwC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/6ea3f8f4d7f174345a90f1d68e008069.pdf 2b24cf7c0fe1e585909cf448928276e1 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 Physico-functional and starch pasting properties of cassava (Manihot esculenta Cruntz) flours as influenced by processing technique and varietal variations Creator An entity primarily responsible for making the resource EO Afoakwa, GO Sampson, D Nyirenda, CN Mwansa, L Brimer, L Chiwona-Karltun Description An account of the resource This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27oC and 70oC), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p< 0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p< 0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9 C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95oC (683 BU) and viscosity at 95oC-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products. 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:OC7j4ufeY2cC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/68c3944b1228dedd37d1b0b668428e01.pdf a23f85c6cb2f11fcadaeb39a9efceab9 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 Physico-functional characteristics of Seven Different Yams (Dioscorea species) in Ghana Creator An entity primarily responsible for making the resource Delali Polycarp, Emmanuel Ohene Afoakwa, Agnes K Anane-Asamoah, Baako Haruna Description An account of the resource This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their physico-functional properties in order to assess their potential alternative food and industrial processing applications. Matured yam varieties grown and harvested under the same climatic and edaphic factors were obtained from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Colour of bulk flour for each yam sample was measured using the Hunter Lab Colour Difference Meter. Functional properties such as water absorption capacity, swelling power and solubility index were determined using standard analytical procedures. Significant differences (p< 0.05) existed among the yam varieties for their colour and functional properties. Flours of D. bulbifera and D. dumetorum had an attractive yellow colour while flour of D. esculenta recorded the highest whiteness (L= 84.09). D. esculenta had the highest swelling power (9.4%) and solubility index of 27.6%. No significant difference was observed in water absorption at 27 C and 70 C for all varieties except D. dumetorum. D. dumetorum flour had relatively high water absorption capacity of 295.9% in water at 27 C and 189.4% in water at 70 C. The findings from this research will be relevant to yam producers and processors in programmes aimed at developing new food/industrial processing applications using Ghanaian yams. Publisher An entity responsible for making the resource available International Journal of Innovation and Applied Studies Date A point or period of time associated with an event in the lifecycle of the resource 2016 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:EmjvLWWcsQIC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/0de19ee9e008570cdff52eb7b85beaea.pdf 095139f8f334f0c3f647bed04acccc68 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 Engineering 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 Physics For Scientists & Engineers with Modern Physics. 4th Edition Creator An entity primarily responsible for making the resource Douglas C. Giancoli Publisher An entity responsible for making the resource available Pearson Education Limited Date A point or period of time associated with an event in the lifecycle of the resource 2014 Subject The topic of the resource Physics Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource English Type The nature or genre of the resource Text https://www.repository.gctu.edu.gh/files/original/e187f2591de90599719ae2651cd5a010.pdf 28d657ab59d65cc4ac54ed58c0a89183 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 Engineering 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 Physics: Principles with Applications, Global Edition Creator An entity primarily responsible for making the resource Douglas C. Giancoli Publisher An entity responsible for making the resource available Pearson Education Limited Date A point or period of time associated with an event in the lifecycle of the resource 2016 Subject The topic of the resource Physics Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource English Type The nature or genre of the resource 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 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 Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides Creator An entity primarily responsible for making the resource Mohd Dona Bin Sintang, Sabine Danthine, Allison Brown, Davy Van de Walle, Ashok R Patel, Iris Tavernier, Tom Rimaux, Koen Dewettinck Description An account of the resource 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 combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G′) than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The … 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 2017 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:5kvG9DmRKWYC https://www.repository.gctu.edu.gh/files/original/e41203438abb630262322de3de8fe5c5.pdf 5744d47665778be0b9be4730b47f52f9 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 Engineering 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 PID AND PREDICTIVE CONTROL OF ELECTRICAL DRIVES AND POWER CONVERTERS USING MATLAB®/SIMULINK® Creator An entity primarily responsible for making the resource Liuping Wang, Shan Chai, Dae Yoo, Lu Gan and Ki Ng Publisher An entity responsible for making the resource available John Wiley & Sons Singapore Pte. Ltd. Date A point or period of time associated with an event in the lifecycle of the resource 2015 Type The nature or genre of the resource text https://www.repository.gctu.edu.gh/files/original/1013d87abd129c0225dc908372694966.pdf 116d3fbbe972431b45b2e3f640f2df88 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 Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’cocoa beans?(part I: Aroma profiling of chocolates) Creator An entity primarily responsible for making the resource Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck Description An account of the resource The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) analysis. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where … 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 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:x7obfLuV8acC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/dc8d6cd0d6234cdee39510a812c77a4b.pdf 8ea8546da0beb5e28277bb29b26193de 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 Policy recommendations and smallholder guidelines for improved fish smoking systems Creator An entity primarily responsible for making the resource Kennedy Bomfeh, Liesbeth Jacxsens, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa Description An account of the resource [...] a risk assessment showed that should the FTT be used instead of traditional kilns to smoke fish in Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption.[...] in 2017, the International Association of Fish Inspectors (IAFI) requested governments (especially those in developing countries) to prioritize the reduction of PAHs health risks associated with the consumption of smoked fish produced on the continent. 1 The statement noted that while the average exposure of consumers in the EU to PAHs2 averaged 3-4 ng/kg body weight/day from all sources, the estimated average from smoked fish only in West Africa was close to ten times the EU exposure. MOE is a dimensionless number representing the ratio between the lower limit of the benchmark dose level (BMDL10) for a given PAH to the dietary exposure of consumers to the same hazard (EFSA, 2008).[...] ProQuest … Publisher An entity responsible for making the resource available Food and Agriculture Organization of the United Nations Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:F0CZgh39Fi0C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/2a9dff105c7d6a45f7dbae6dc230b1d1.pdf 06c13df79093c4aa7dac669de6fef4e9 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 POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS Creator An entity primarily responsible for making the resource Bomfeh Kennedy, Jacxsens Liesbeth, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa Description An account of the resource In developing countries, traditionally smoked fish are highly contaminated with polycyclic aromatic hydrocarbons (PAHs). This is mainly due to the use of wood-fueled traditional kilns for processing the commodity. An improved kiln, the FAO-Thiaroye Technique (FTT), has been introduced to address the concern and was assessed in Ghana for its efficacy. It was found that the FTT drastically lessens PAH contamination in smoked fish and also affords public health protection against risks associated with that hazard. The findings call for policy actions to underpin efforts for improving the safety and market access of smoked fish in Ghana and other low- and middle-income countries. Publisher An entity responsible for making the resource available Food and Agriculture Organization of the United Nations (FAO) Date A point or period of time associated with an event in the lifecycle of the resource 2019 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:fHS53ZCY-AEC Language A language of the resource English