20 10 206 https://repository.gctu.edu.gh/files/original/346ba4f0088510f3882038094aff2a33.pdf 73862a2be5ad9d5fe1da07d736a91518 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 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 Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle size distribution (PSD) (D90 of 18, 25, 35 and 50 μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the D90 to 35–50 μm caused broadening of the PSD, with particles becoming coarser, which were similar at all fat levels. Mechanical analysis showed that PSD, fat and lecithin content significantly influenced … 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 2009 Source A related resource from which the described resource is derived https://academic.oup.com/ijfst/article/44/1/111/7864804 Language A language of the resource English https://repository.gctu.edu.gh/files/original/788fa65e6c37fe549cab85fad51faa92.pdf f9af5d36b160460cb05b41eb5f1e0513 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 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 Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50μm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their effects on mechanical properties and appearance evaluated. Microstructures of derived products were determined using stereoscopic binocular microscopy. Wide variations in mechanical properties and appearance were noted in products from different particle size and temper regimes. Particle size (PS) was inversely related with texture and colour, with the greatest effects noted in hardness, stickiness and lightness at all temper regimes. Over-tempering caused significant increases in product hardness, stickiness with reduced gloss and darkening of product surfaces. Under-tempering induced fat bloom in products with consequential quality defects on texture, colour and … 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 2008 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0260877408001829 Language A language of the resource English https://repository.gctu.edu.gh/files/original/080bca89ffd5047077075cbcc2d1bf00.pdf 42c159985a9b742c6970a220dbe39978 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 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 Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and ΔHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and ΔHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of fat and lecithin content. Significant … 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 2008 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0963996908001130 Language A language of the resource English https://repository.gctu.edu.gh/files/original/e2428adb3d71306167e917699e56af39.pdf d9cc0a6f7fe31b36e56459c22b09b7fd 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 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 Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm. Creator An entity primarily responsible for making the resource D Polycarp, EO Afoakwa, AS Budu, E Otoo Description An account of the resource This study characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their chemical composition and anti-nutritional factors. Matured yam cultivars grown under the same climatic and edaphic factors were harvested from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were analyzed for proximate composition, mineral content and levels of tannins, phytates and oxalates using standard analytical methods. Significant differences (p< 0.05) existed between the means of the yam varieties based on their chemical characteristics. The moisture content of the fresh tubers ranged between 58.18 to 77.79%. The varieties had low fat (< 1.0%), protein (4.0-6.5%) and fibre (1.25-3.47%) with high carbohydrate (77.5-87.3%) and energy (1451.2-1574 … Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://openurl.ebsco.com/EPDB%3Agcd%3A8%3A22073080/detailv2?sid=ebsco%3Aplink%3Ascholar-a&id=ebsco%3Agcd%3A154917977&crl=c&jrnl=19854668&id_token_hint=eyJraWQiOiIxNjg2MTQ5MjEzNjMxIiwiYWxnIjoiUlMyNTYifQ.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.MgE4ZK8-9THEfdWj_WKxdQhznFHLvm5Fufmgw380drxid3v-dYiKnA9X_5BNVhe0_F91BHVZTGq47TV9SsP-62ENv6KIjdpPZ-xmleVGeyyt5Url8qgjl4FiaR_OLbIFQGdSHCH5KRMQwyNcXh3UPlvP-eMwWDBsYWsT-mPawbQRPRHBge-Ps1tylkmD8e3i0_cuj8AKIZsU5Tw_YYETGlq5rrtJtMvqp4tktzGCUa2igtB9VrQgqDup84bASazEr8Kqb_5smOI1YfTDr_spzRFMROSSi37hzhSPADliwV6sIfBnzcNNI0YGgwW7LtWnrXkfFNTfUR7rxMP516ww5A&link_origin=scholar.google.com 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 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 Cocoa production and processing technology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation. Publisher An entity responsible for making the resource available CRC Press 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://books.google.com.gh/books?hl=en&lr=&id=wp0QEQAAQBAJ&oi=fnd&pg=PP1&dq=info:pLh6a6SZHS4J:scholar.google.com&ots=6GpqKL-rrz&sig=9caR57Hb_VxWoL11ZlegNbHuFqA&redir_esc=y#v=onepage&q&f=false https://repository.gctu.edu.gh/files/original/b33a1eb48ed6935beac7aefbabbc0a20.pdf 371559219a816e4a6b43a5a92563acc1 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 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 Cocoa polyphenols and inflammatory markers of cardiovascular disease Creator An entity primarily responsible for making the resource Nasiruddin Khan, Olha Khymenets, Mireia Urpí-Sardà, Sara Tulipani, Mar Garcia-Aloy, María Monagas, Ximena Mora-Cubillos, Rafael Llorach, Cristina Andres-Lacueva Description An account of the resource 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 is now being studied worldwide and continues to grow at a rapid pace. In fact, the high polyphenol content of cocoa is of particular interest from the nutritional and pharmacological viewpoints. Cocoa polyphenols are shown to possess a range of cardiovascular-protective properties, and can play a meaningful role through modulating different inflammatory markers involved in atherosclerosis. Accumulated evidence on related anti-inflammatory effects of cocoa polyphenols is summarized in the present review. Publisher An entity responsible for making the resource available MDPI 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 Nutrients Language A language of the resource English https://repository.gctu.edu.gh/files/original/c2fa329bbec4770be46febe20c9b4ac0.pdf 25e79272d0ff35635059e53d66e355ab 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 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 Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and cold room conditions (4°C) for 24, 48 and 72 h. The samples were evaluated for moisture, starch, sugars, fibres and textural properties. Chemical analysis showed no significant differences between the means obtained for moisture, ash, protein, fibre, fat, carbohydrate, calcium, phosphorus, iron, vitamin A and vitamin C contents of the cultivars (white and yellow) studied. During storage, moisture contents decreased by approximately 6–10% after 72 h of harvest due to dehydration. Starch levels declined from 70.5–66.5 g/100 g, while sugars and fibre contents increased slightly in the samples. Textural properties (peak force and curve areas) also increased … Total citations Cited by 194 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 2001 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814601001911 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 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 manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Frédéric Depypere, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of ‘light’ and ‘sugar-free’ products. Development of sugar-free chocolates is most challenging since all sugar needs to be replaced. In-depth understanding of the applicability of alternative sweeteners and carbohydrate polymers as ingredients in sugar-free chocolate manufacture would therefore have significant industrial applications. 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 2013 Source A related resource from which the described resource is derived Trends in Food Science & Technology Language A language of the resource English https://repository.gctu.edu.gh/files/original/d3687326054c77753239f188d1873181.pdf f956f2af60e381516b571f2fc19a56da 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 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 Particle size distribution and compositional effects on textural properties and appearance of dark chocolates Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB parameters L*, C* and h° using a HunterLab Miniscan Colorimeter. Compositional parameters for particle size distribution were [D90 (>90% finer) of 18μm, 25μm, 35μm and 50μm], fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Results showed that PSD, fat and lecithin content significantly (P⩽0.05) influenced the textural parameters with significant interactions among factors. Particle size was inversely correlated with firmness (1235–173g), consistency (50,410–7029gs), cohesiveness (1594–262g), index of viscosity (5737–1099gs) and hardness (7062–5546g) with chocolates containing 25% fat and 0.3% lecithin. With higher fat and lecithin … 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 2008 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0260877407005973 Language A language of the resource English https://repository.gctu.edu.gh/files/original/be2263b519915f5cd6654b8563aa3f96.pdf 1b24ebc15c1ccccefb53d5434482df72 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 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 Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Angela Ryan Description An account of the resource Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50μm) 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 compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and thiozoles. From GC–olfactometry, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were trimethyl-, tetramethyl-, 2,3-dimethyl-, 2,5-dimethyl-, 3(or 2),5-dimethyl-2(or 3)-ethyl- and 3,5(or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included 3,7-dimethyl-1,6-octadien-3-ol and 5-ethenyltetrahydro-R,R,5-trimethyl-cis-2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenylacetaldehyde … 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 2009 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814608009199 Language A language of the resource English