104 10 3070 https://repository.gctu.edu.gh/files/original/9ecee71bf85fbca64c7606d04fde4bf8.pdf 2fbeb070ce5a590a0febcae890e7c5e9 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 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 QR code and mobile money on performance of SMEs in developing countries. The role of dynamic capabilities Creator An entity primarily responsible for making the resource Klenam Korbla Ledi, Enya Ameza-Xemalordzo, George Kofi Amoako, Bernice Asamoah Description An account of the resource The purpose of the study is to examine the effect of QR code payment and mobile money on the performance of SMES in developing countries and the moderating role of dynamic capabilities. A survey method was used to gather data from the target population of SMEs that are making use of digital financial services in their business transactions. A total of 206 SMEs responded to the questionnaires. The study found that both mobile money usage and QR code payments have a significant and positive impact on SME performance. In addition to that, the study revealed that the effect of dynamic capabilities on firm performance was also statistically significant. The study also found the moderating effect was statistically significant for mobile money payments. However, for QR code payments, the moderation effect was not statistically significant. These findings imply that it is prudent for SMEs to adopt digital financial … Publisher An entity responsible for making the resource available Cogent Date A point or period of time associated with an event in the lifecycle of the resource 2023 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=hXmr_bYAAAAJ&amp;cstart=20&amp;pagesize=80&amp;citation_for_view=hXmr_bYAAAAJ:3_f9JqYsqVQC Language A language of the resource English https://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. 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 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=80&amp;citation_for_view=EZuX1N8AAAAJ:eMMeJKvmdy0C Language A language of the resource English https://repository.gctu.edu.gh/files/original/e8c0d9d5c0b3f987310711912b20589e.pdf e7f5556500bf3525890dfec90fce01ff 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 roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans Creator An entity primarily responsible for making the resource Bernard Kwabena Asiedu, Emmanuel Ohene Afoakwa, Crossby Osei Tutu, Rexford Obeng, Nii Korley Kortei, Papa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource 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 mechanical depulping and roasting intensities on these parameters in Ghanaian cocoa beans. A 3 × 3 full factorial design was employed, with depulping levels (0%, 50%, and 100%) and roasting conditions (110°C for 60 min, 120°C for 30 min, and 135°C for 10 min) as the principal factors. Cocoa beans were depulped mechanically, fermented for six days, dried at 55°C to a moisture content of 7-8%, roasted, deshelled, and milled into cocoa liquor. The results showed that roasting intensity and mechanical depulping significantly influenced the studied parameters. Cocoa liquor obtained from mechanically depulped beans exhibited a higher total polyphenol … 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 2025 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:DoBzxrgsGIIC 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 Effect of solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip Roger Aidoo Description An account of the resource Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the … Publisher An entity responsible for making the resource available De Gruyter Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:7PzlFSSx8tAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/d047995928ef84edc87136e3516125a6.pdf 1a480d2736971bcadc77f4e4ff8af4c2 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 spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip Roger Aidoo, Randy Adjonu Description An account of the resource Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 × 3 × 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends with a corresponding increase in acidity. Slight increases in protein and ash contents were noted with products fermented in coconut water, but ARF addition had only a … 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 2010 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:HDshCWvjkbEC https://repository.gctu.edu.gh/files/original/3fbd8b4e4214f1c2c3e54ea80c9b1e3a.pdf f0ac65f7b19ffe39a7e05b806abbfe36 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 sugar, pectin and acid balance on the quality characteristics of pineapple Creator An entity primarily responsible for making the resource E Afoakwa, E Nartey, J Ashong, G Annor Description An account of the resource 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 of the jam. Non-sugar jam was too soft, and could not hold their form. The jam balanced to pH 3.2 and 3.5 with the addition of lemon juice as a source of acid was of acceptable finished pH. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jam. Sufficient pectin levels (0.5%) however improved the texture, gel formation and enhanced spreadability of the jam. Non-pectin jam was hard, tough and stiff and this was more evident in the 100% sugar with no pectin jam formulations. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. Sensory rating of the pineapple jam indicated that addition of sugar generally improved the taste acceptability of jam. Results show that there is a significant difference (p= 0.5) in the jam formulations as a result of variations in concentrations of sugar, acid and pectin. For a good quality jam, a sugar concentration of at least 50%, with the addition of 0.5% pectin with pH between 3.2 and 3.5 would produce a jam of acceptable colour, spreadability, gel set and good taste as well. Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:ey9_mCyZ-VYC 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 Effect of sugar, pectin and acid balance on the quality characteristics of pineapple (Ananas comosus) jam Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, E Nartey, J Ashong, G Annor Description An account of the resource 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 of the jam. Non-sugar jam was too soft, and could not hold their form. The jam balanced to pH 3.2 and 3.5 with the addition of lemon juice as a source of acid was of acceptable finished pH. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jam. Sufficient pectin levels (0.5%) however improved the texture, gel formation and enhanced spreadability of the jam. Non-pectin jam was hard, tough and stiff and this was more evident in the 100% sugar with no pectin jam formulations. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. Sensory … Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:qUcmZB5y_30C Language A language of the resource English https://repository.gctu.edu.gh/files/original/3fa24b123362422d26e04a74392cc4b8.Pdf e4e1378e847c6c09ea95da88e79ca93f 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 Graduate School 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 Effective Accounting for Small Business: A Guide to Business and Personal Financial Success Creator An entity primarily responsible for making the resource Tooch , E. David Subject The topic of the resource Finance Publisher An entity responsible for making the resource available Cognella Academic Publishing/Business express press Date A point or period of time associated with an event in the lifecycle of the resource 2015 Language A language of the resource English Format The file format, physical medium, or dimensions of the resource PDF Type The nature or genre of the resource Text https://repository.gctu.edu.gh/files/original/ca327603186db6e1253c954fd6b6fd66.pdf b4591bbc1161b9492a70582bb38ac880 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 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 Effective Complaint Management: The Business Case for Customer Satisfaction.2nd Edition Creator An entity primarily responsible for making the resource Bernd, Stauss., and Wolfgang, Seidel. Subject The topic of the resource Marketing Publisher An entity responsible for making the resource available Springer International Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2019 Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource English Type The nature or genre of the resource Text https://repository.gctu.edu.gh/files/original/90d3aaa6b53f9910f6010cf4a5801b0e.pdf bb971e369b358c0ef956d4fe86b55e9f 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 MSc. Logistics and Air Traffic Management 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 Effective Entrepreneurial Management Creator An entity primarily responsible for making the resource Robert D. Hisrich Veland Ramadani Publisher An entity responsible for making the resource available Springer Date A point or period of time associated with an event in the lifecycle of the resource 2017