Browse Items (206 total)

  • Collection: Food Science

Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans.pdf
The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the…

Effect-of-roasting-on-flavonoids-phenolics-and-antioxidant-activity-of-industrial-pulped-and-fermented-cocoa-beans.pdf
The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the…

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…

The microstructure, physico-chemical and functional properties of legume starches affect their cooking quality as well as the texture and rheological behaviour of foods processed from them. Thus, this study sought to establish the microstructural,…

Fat bloom is one of the main quality problems in the chocolate industry. A bloomed chocolate product is characterized by the loss of its initial gloss and the formation of a gray‐whitish haze, which makes the product unappealing from a consumer point…

Characterization-of-chemical-composition-and-anti-nutrition-factors-in-seven-species-within-the-Ghanaian-yam-Dioscorea-germplasm.pdf
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 influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A.pdf
John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000…

High yielding cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with distinct chemical composition and cyanogenic glucoside concentrations. This study characterized these improved…

Precursors of chocolate aroma–flavour profile comparisons of traditionally fermented cocoa and cocoa beans from fermentation-like incubation by means of HS-SPME-GC-MS-O.pdf
This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing…

Physico-functional-characteristics-of-Seven-Different-Yams-Dioscorea-species-in-Ghana.pdf
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…
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