110 10 3070 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 EFFECTS OF RHIZOPUS OLIGOSPORUS FERMENTATION ON THE NUTRITIONAL AND SENSORY CHARACTERISTICS COWPEAS (VIGNA UNGUICULATA) Creator An entity primarily responsible for making the resource Geoege A Annor, Esther Sakyi-Dawson, Firibu K Saalia, Samuel Sefah-Dedeh, Emmanuel Ohene Afoakwa, Kwaku Tano Debrah, Agnes S Budu Publisher An entity responsible for making the resource available KARGER 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:uQyLbZAWguAC 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 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 Angela Ryan, Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa Description An account of the resource Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) 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-trimethylcis- 2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenylacetaldehyde … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:7CU1mCQUTf4C 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 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 Health Service Marketing Management in Africa Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (www. copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. 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 Africa in the Age of Digitalisation Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource This chapter explores the creative industries in Africa from a digital perspective. This ranges from digital advertising, design, fashion, film and music production to digital publishing and photography. There have been quite a range of innovative developments in the global value chain, which are also explored such as the deployment of artificial intelligence and augmented and virtual reality. Everything Digital – Fashion, Film, and Music production and distribution – is considered in the chapter. It also paves the way for further interrogation of the legal landscape and intellectual property challenges in the creative industries – which is the focus of Chapter 6. Publisher An entity responsible for making the resource available 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/10.1108/978-1-80071-302-420211005/full/html 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 Flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-MS 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 50 μm) 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 … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:0BSZZHtHo6cC 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 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 An Introduction to Responsible Management: A Corporate Social Responsibility, Green Marketing, and Sustainability Management Perspective Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource There are rising calls for the adoption of responsible management practices in virtually every economic sector of both developed and developing economies. Among others, efforts to promote responsible management have been championed by governments, international organisations, academic institutions, and industry regulators. In developing economies, such moves have spawned numerous success stories across diverse sectors such as energy, mining, manufacturing, and agriculture. Despite these glowing achievements, a plethora of challenges persist that threaten the sustainable development agenda. Against this backdrop, we address some crucial pathways for the sustainability logic and responsible management philosophy, as exemplified by contemporary practices across various sectors within the emerging markets context. We conceptualised responsible management as built on three pillars and examine the contribution of this triad of cognate concepts and practices: corporate social responsibility, green business, and sustainable management. We argue that social responsibility is pivotal to responsible management since it is imperative for corporations to consider the interests of multiple stakeholders, including employees, the society, the environment, future generations, and not only the interests of companies and investors. Akin to corporate social responsibility are sustainable management practices. We applaud current sustainability transitions concerning initiatives by businesses to drive meaningful and rewarding sustainability action. However, considering the upsurge of irresponsible and unsustainable business practices that harm the biosphere, needlessly kill wildlife, deplete natural resources, and destroy vegetation, the chapter explicates some specific ways in which businesses in emerging markets can drive green business initiatives from thought to finish, as expressed through green sourcing, green processing, green production, and green consumption practices. We also make recommendations regarding how governments, policymakers, and managers can support and embed the responsible management agenda in emerging markets. The chapter recommends that organisations must reimagine present-day sustainability actions by adopting innovative and sustainable initiatives such as reducing consumption, recycling, remanufacturing, reusing resources, and employing cutting-edge technology to monitor business processes across the entire value-chain from manufacturing to the end-user. At the micro level, we advocate that firm managers, entrepreneurs, and individuals must propel efforts in adopting responsible management practices. Finally, this chapter introduces the multisectoral chapters contained in the pages of this book, outline contributions to theory, and discuss practical managerial and policy implications. 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://link.springer.com/chapter/10.1007/978-3-030-76563-7_1 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 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 E Ohene Afoakwa, P Alistair, M Fowler, A Ryan Description An account of the resource Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50 μm) 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, phenyl-acetaldehyde, 2-phenylethylacetate, 2, 3, 5-trimethyl-6-ethylpyrazine, 2-carboxaldehyde-1H-pyrrole, furancarboxaldehyde, furfuryl alcohol and 2, 5-dimethyl-4-hydroxy-3 (2H) furanone. There were direct relationships of fat content with 3-methylbutanal and branched pyrazines but inverse ones with 2-phen-ylethanol, furfuryl alcohol, methylpyrazine, phenylacetaldehyde, 2, 3, 5-trimethyl-6-ethylpyrazine and 2-carboxaldehyde-1-H-pyrrole. Particle size influenced higher alcohol, aldehyde, ester, ketone and pyrazine concentrations at all fat contents. A multivariate product space suggested flavour effects of the interacting factors. 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:-Z8x4v2cOtkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/a8c45ab2aaf6d0f08cc266227abffe5a.pdf ae254330d6594ecb07a25b0d099574c9 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 Corporate Social Responsibility in Africa Robert Ebo Hinson Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource Corporate social responsibility is increasingly becoming the ideal and approved mode of sustaining good relations between corporate bodies and their surrounding communities. The building of a strong relationship is essential for the simple reason that a corporation’s ability to operate effectively is partly dependent upon the community’s understanding of the corporations’ business activities, their acceptance and the provision of a conducive environment for the corporation to operate (Du and Vieria 2012). However, there seems to be a disconnect between the perceptions of communities’ desire from such social interventions and what has been provided in many documented instances. Eventually, situations have occurred where the desired effects of the initiatives by corporate bodies are almost non-existent in beneficiary communities. This can be attributed to the apparent lack of well-established relationships and trust between corporations and communities. Additionally, according to Kemp (2010), it is conceptualised as a three-dimensional practice that involves: working for the company to understand local community perspectives; bridging community and company perspectives to generate dialogue and mutual understanding; and, facilitating necessary organisational change to improve social performance. In this direction, this special issue sought conceptual and empirical research on the extractive industry that employs theories and frameworks which aid our understanding of how relations are being brokered at the community level. This special issue comprises three papers that address corporate social responsibility issues within different contexts and industries including the tobacco industry, extractive industry, and the telecommunication industry. This special issue contributes to the growing body of knowledge on socially responsible behaviour and the links to community relations. Wunpini Mohammed, Anli Xiao and Erica Hilton in their paper assess how telecommunication companies in Ghana manage corporate social responsibility and delved into the need for these companies to rethink, reassess and restructure their corporate social responsibility to focus more marginalised communities in Ghana. Their Hinson, Tsiboe-Darko, and Boateng 2 findings show that telecommunication companies in Ghana adopt democratic and collectivist principles to implement their corporate social responsibility initiatives. Furthermore, the results show that the telecommunication companies mostly align their corporate social responsibility initiatives with the social socio-economic needs of the communities they operate in. However, most of the initiatives the companies undertake are philanthropic in nature which may have little long-term impacts on marginalised communities. Tatenda Nhapi examines the roles of the state and non-state duty bearers in ensuring that the tobacco industry in Zimbabwe implements corporate social responsibility implementation and improves natural resources management outcomes. The paper explores the experiences of tobacco farming and its impacts such as the degradation of natural resources in the tobacco farming communities. It points out the lack of proactive corporate social responsibility programs by the tobacco companies to address the degradation of natural resources in the tobacco farming communities. The paper highlights the need for communities of practice approach to corporate social responsibility implementation and natural resources management. The paper also argues for the need for tobacco companies to redesign their corporate social responsibility programs to focus on the tobacco farming community in order to transform the communities. Furthermore, it calls for the tobacco companies to involve various stakeholders including social workers, business enterprises, grassroots communities, and the farmers in the implementation of corporate social responsibility initiatives. Douglas Adeola and Ogechi Adeola study corporate social responsibility in the extractive sector with a specific focus on Chevron Nigeria. The paper argues that businesses that seek to act responsibly must ensure that they do not cause harm to the communities they operate in. Such companies must show restraint in their quest for profit and must ensure peaceful co-existence among all stakeholders including the immediate communities and environment. The immediate communities must benefit from the operations of the business. Furthermore, it argues that responsible businesses, especially those in the extractive industry, must be structured, fair, transparent, sensitive to the needs of the immediate communities, and ensure shared value. We want to thank the authors, the reviewers and the editor in chief contributing to this issue and making it a success. We hope that the issue will stimulate further research interest in this area. Publisher An entity responsible for making the resource available Published online 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://www.tandfonline.com/doi/pdf/10.1080/02500167.2019.1698629 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 Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food Creator An entity primarily responsible for making the resource E Ohene Afoakwa, JE Kongor, G Amponsah, R Adjonu Description An account of the resource Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95_C and at 50_C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics. 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:52neCvzbxIwC 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 Cocoa Fermentation: Chocolate Flavor Quality Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Description An account of the resource Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical modifications of bean constituents are further altered by thermal reactions in the roasting and conching steps and during alkalization leading to the development of the finished flavor character; however, the extent to which fermentation component influences chocolate flavor formation and the relationships contributing to final flavor quality are not clear. With increasing specialty niche products in chocolate confectionery area, greater understanding of factors contributing to variations in flavor character during cocoa fermentation has significant commercial implications. 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:YIdQ7BAI8VoC Language A language of the resource English