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Africa in the Age of Digitalisation

This chapter explores the creative industries in Africa from a digital perspective. This ranges from digital advertising, design, fashion, film and music production to digital publishing and photography. There have been quite a range of innovative…

Flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-MS and GC-Olfactometry.

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68)…

An Introduction to Responsible Management: A Corporate Social Responsibility, Green Marketing, and Sustainability Management Perspective

There are rising calls for the adoption of responsible management practices in virtually every economic sector of both developed and developing economies. Among others, efforts to promote responsible management have been championed by governments,…

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour…

Corporate Social Responsibility in Africa Robert Ebo
Hinson

Corporate social responsibility is increasingly becoming the ideal and approved mode
of sustaining good relations between corporate bodies and their surrounding
communities. The building of a strong relationship is essential for the simple reason…

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…

Cocoa Fermentation: Chocolate Flavor Quality

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…

Food Engineering Trends

Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna …

Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics.pdf

Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive…

Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations …

Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation…

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