Browse Items (206 total)

  • Collection: Food Science

Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy.pdf
This study describes the occurrence and profile of eight polycyclic aromatic hydrocarbons (PAHs) in fresh and cooked processed cowhide (wele) singed with different fuels. It also assessed the health risks associated with the consumption of this…

Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture…

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…

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