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Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean…

I am really humbled by the overwhelming response I have received from friends and well-wishers all over the world on my promotion. Thank you all for your congratulatory messages and wonderful responses.
Sincerely, I am grateful to you for the…

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…

The typical flavour characteristics of cocoa are related to the cocoa bean genotype and the growing environmental conditions. However, the flavour does not exist in freshly harvested beans. Flavour is generated by a series of procedures that begins…

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…

Palm oil is the world’s most important edible oil crop, and in the Ghanaian economy, oil palm (Eleais guineensis) is the next most important perennial crop after cocoa. Since the early 2000s, the area under oil palm in Ghana expanded but average…

This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet…

Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of…