130
10
3108
-
http://repository.gctu.edu.gh/files/original/9d43c33f8095a6e49a64c2d78a57bd01.pdf
4554feeeff86c98e50bfc4bd037d8af5
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.
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Title
A name given to the resource
Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa (Theobroma Cacao) beans
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Henry Mensah-Brown, JF Takrama, E Ofosu-Ansah
Description
An account of the resource
Appearance is an important quality determinant of cocoa beans and it is used as standard criteria to establish the degree of fermentation and drying of the beans. Changes in browning index and colour (L* a* b*) during roasting of pulp pre-conditioned and fermented cocoa beans were studied using standard analytical methods. Increasing pod storage and roasting time at 120oC led to variable increases in browning index (BI) and b*-values of the beans with decreases in the L* and a* values. Cocoa pod stored for 10 days showed the highest BI (1.144) with the least L* value (24.15) whilst beans from the unstored pods showed the least BI (1.007) with the highest L* value (25.55). The rates of change in BI and colour (L*, a*, b*) were however more pronounced during roasting than pod storage. Brown pigment formation (BI) and the L* value were more pronounced after 30 minutes of roasting in beans from pods stored for 3 to 7 days. The colour changes in beans from 10 days pod storage was significant (p< 0.05) after 45 minutes of roasting. The beans from the pods stored for 3 to 7 days showed consistent decrease in L* and a* values with increasing roasting time whiles the beans from the 10 days of pod storage were observed to produce lower L* value (darker beans) after 45 minutes of roasting. Pod storage between 3 to 7 days could be used to improve the brownness and appearance of roasted cocoa nibs. Beans from cocoa pod stored between 3 to 7 days produced the most acceptable BI and L* value after roasting for 30 minutes at 120oC.
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
Source
A related resource from which the described resource is derived
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:eMMeJKvmdy0C
Language
A language of the resource
English
-
http://repository.gctu.edu.gh/files/original/0be6ccf6de34c28f1710f9cb76dd00d7.pdf
f98ea4a998e6ccb66f9e617221311da8
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 IT Business
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
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Internet browsing behavior: a case study of executive postgraduate students in Ghana
Creator
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Robert Ebo Hinson
Description
An account of the resource
Abstract
This paper examines the motivation for Internet browsing amongst Executive MBA (EMBA) students at the
University of Ghana Business School. It underscores the importance of the environmental influences on the
social, academic and professional use of the Internet by executive masters students in Ghana. This paper is
executed via a qualitative research design. Data for the study was gathered through structured focus group
interviews with 24 Executive Master of Business Administration (EMBA) students of the University of Ghana
Business School. The study revealed that students browse the Internet for social, academic and professional
purposes. The social use of the Internet includes sending and receiving email, socializing through Facebook,
chatting, and making new friends. Professionally, students browse the Internet to obtain trade information,
interact with clients, check on conference alerts, and access databases of clients. The academic motivations
for browsing the Internet include research, getting access to academic journal databases, interacting with
lecturers and supervisors, registering for professional courses and obtaining information on specific courses
of study
Publisher
An entity responsible for making the resource available
sagepub.co.uk/journalsPermissions.nav
Date
A point or period of time associated with an event in the lifecycle of the resource
2011
Source
A related resource from which the described resource is derived
https://journals.sagepub.com/doi/pdf/10.1177/0266666911414382
Language
A language of the resource
English
-
http://repository.gctu.edu.gh/files/original/b585047846bf75d7fd74c0d8050d1cf9.pdf
0889d6f4c3a7bb72e9e4e220b678426d
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 IT Business
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
The relationship between social interactions, trust, business network, external knowledge access and performance: a study
of SMEs in Ghana
Creator
An entity primarily responsible for making the resource
Robert Ebo Hinson
Description
An account of the resource
Purpose – The purpose of this paper is to examine the role of social interaction ties, trust and business
networks in the acquisition of foreign business knowledge and foreign institutional knowledge. It also
assesses the effect of these types of knowledge on small and medium enterprises’ (SME) export performance.
Furthermore, this study determines the moderating role of absorptive capacity in the relationship between
foreign business knowledge, foreign institutional knowledge and export performance.
Design/methodology/approach – This study used a survey research design using data from
nontraditional SME exporters in Ghana. There were 257 respondents who were employees (managers/
owners) of SMEs in Ghana. The model was analyzed using structural equation modeling.
Findings – Social interaction ties, trust and business networks have a significant effect on the acquisition of
foreign business knowledge and foreign institutional knowledge. Furthermore, foreign business knowledge
and foreign institutional knowledge have a significant positive effect on export performance. The path
between foreign business knowledge and export performance is also moderated by absorptive capacity.
However, the moderating role of absorptive capacity in the relationship between foreign institutional
knowledge and export performance is not significant.
Originality – This study uses social capital to explain how SMEs acquire foreign business knowledge and
foreign institutional knowledge, and how both affect SMEs’ export performance. Furthermore, it tests the
moderating role of absorptive capacity in the relationship between foreign business knowledge, foreign
institutional knowledge and export performance.
Keywords Social capital, Foreign business knowledge, Foreign institutional knowledge, SMEs,
Export performance
Paper type Research paper
Publisher
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Emerald Publishing Limited
Date
A point or period of time associated with an event in the lifecycle of the resource
2022
Source
A related resource from which the described resource is derived
https://www.emerald.com/insight/content/doi/10.1108/vjikms-05-2020-0088/full/pdf
Language
A language of the resource
English
-
http://repository.gctu.edu.gh/files/original/acbd7c8a8d33e4c966f2d18330d37ae4.pdf
152ce2db65542b694582622541c37963
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
Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-PeanutCow Milk Yoghurt
Creator
An entity primarily responsible for making the resource
FM Kwasi Kpodo, EO Afoakwa, BB Amoa, AS Budu, FK Saalia
Description
An account of the resource
Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk (SPCM) formulations which were fermented with Lactobacillus bulgaricus and
Streptococcus thermophilus (1: 1) into soy-peanut-cow milk yoghurt (SPCY). The effect of ingredient variations on microbial acidification, colour, susceptibility to syneresis, water holding capacity and viscosity were determined. Titratable acidity increased with increasing cow milk content and trends in pH were contrary to titratable acidity. SPCY formulations were yellowish-white in colour. Yellowness and lightness increased with increasing soymilk content. Rheologically all products investigated were non-Newtonian and had better consistencies as cow milk content increased in samples and peanut milk content decreased. The water holding capacities of yoghurt samples increased with increasing soy milk content. Formulations without cow milk were the least susceptible to syneresis.
Publisher
An entity responsible for making the resource available
Copyright
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
Source
A related resource from which the described resource is derived
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:f-E_jMG6T4AC
Language
A language of the resource
English
-
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 II: Quality and sensory 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 quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of 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
2020
Source
A related resource from which the described resource is derived
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:Qy-rCirNo-8C
Language
A language of the resource
English
-
http://repository.gctu.edu.gh/files/original/13a766be5cd75bd113ffdc893be49188.pdf
48e12143c1a2b0f9c10a88e10ebba815
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
Effect of Mechanical Depulping on the Biochemical, Physicochemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans
Creator
An entity primarily responsible for making the resource
DT Amanquah
Description
An account of the resource
This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the drying study were conducted using a 5x4 factorial experiment with the principal factors being;(a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) fermentation time (0, 2, 4 and 6 days) and (a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) drying time (0, 2, 4 and 6 days) respectively. Ripe cocoa pods were depulped using a mechanical depulper and the depulped beans mixed with undepulped beans in a pre-determined ratio prior to fermentation. All parameters were studied using standard methods.
Date
A point or period of time associated with an event in the lifecycle of the resource
2013
-
http://repository.gctu.edu.gh/files/original/222396bd7177aedcc1a4861e5ebadc72.pdf
cfb3ad7b340bf610692b08fd473fd05e
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
Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during …
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson
Description
An account of the resource
The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4–82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre …
Publisher
An entity responsible for making the resource available
Taylor & Francis
Date
A point or period of time associated with an event in the lifecycle of the resource
2007
Source
A related resource from which the described resource is derived
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:tswL-GKFg8UC
Language
A language of the resource
English
-
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
Industrial chocolate manufacture–processes and factors influencing quality
Creator
An entity primarily responsible for making the resource
EO Afoakwa
Publisher
An entity responsible for making the resource available
Wiley-Blackwell; United Kingdom
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
Source
A related resource from which the described resource is derived
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:70eg2SAEIzsC
Language
A language of the resource
English
-
http://repository.gctu.edu.gh/files/original/669a1537efbdc8d8d1f5783e759076c4.pdf
aa1f08f629e3b44bb6d2cc8e35b2ba00
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
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
Creator
An entity primarily responsible for making the resource
Dimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck
Description
An account of the resource
Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism. The cocoa powder characteristic was investigated to study the correlation between cocoa powder properties and suspension stability. The results showed that xanthan gum is the most effective stabilizer to prevent particle sedimentation of the cinnamon-cocoa drink. Xanthan gum formed a network entrapping the particles. It increased the viscosity from 2.47 to 70.44 mPa s at a shear rate of 10/s. The drink formulated with alkalized cocoa powder has a better stability than that formulated with natural …
Publisher
An entity responsible for making the resource available
Springer India
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&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:pxLfhFzThFYC
Language
A language of the resource
English
-
http://repository.gctu.edu.gh/files/original/19b0b3d8c9bd9519e034c7cdb2a9f915.pdf
16e2c8201fb84b1bc7fab67a42fb1b3b
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
Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa, Randy Adjonu, Justice Asomaning
Description
An account of the resource
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3 × 3 × 2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably during both the hot and cold paste viscosities. The effect of 4-day malted millet was most pronounced whilst the highest activity of maize malt was observed with the 3-day malted flours. The addition of maize and millet …
Publisher
An entity responsible for making the resource available
Oxford University Press
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
Source
A related resource from which the described resource is derived
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:ZeXyd9-uunAC
Language
A language of the resource
English