112 10 3070 https://repository.gctu.edu.gh/files/original/2a9dff105c7d6a45f7dbae6dc230b1d1.pdf 06c13df79093c4aa7dac669de6fef4e9 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 POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS Creator An entity primarily responsible for making the resource Bomfeh Kennedy, Jacxsens Liesbeth, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa Description An account of the resource 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 Technique (FTT), has been introduced to address the concern and was assessed in Ghana for its efficacy. It was found that the FTT drastically lessens PAH contamination in smoked fish and also affords public health protection against risks associated with that hazard. The findings call for policy actions to underpin efforts for improving the safety and market access of smoked fish in Ghana and other low- and middle-income countries. Publisher An entity responsible for making the resource available Food and Agriculture Organization of the United Nations (FAO) Date A point or period of time associated with an event in the lifecycle of the resource 2019 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:fHS53ZCY-AEC 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 Yield Gap Analysis in Oil Palm Production Systems in Ghana Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Palm oil is the world’s most important edible oil crop, and in the Ghanaian economy, oil palm (Eleais guineensis) is the next most important perennial crop after cocoa. Since the early 2000s, the area under oil palm in Ghana expanded but average fruit bunch (FB) yields remained low at ~7 t ha-1 yr-1 in 2014, resulting in large yield gaps. Despite the pressing need to increase palm oil production and improve yields, knowledge of the underlying causes of poor yields in Ghana is lacking. The objective of this thesis was to analyse the factors that currently limit oil palm production on plantations and smallholder farms in Ghana and to assess opportunities to increase yields with improved agronomic practices. Using land suitability evaluation methods and yield gap analysis, a framework for yield intensification with ‘Best Management Practices’ (BMP) on existing mature oil palm plantings was developed. Data was … Publisher An entity responsible for making the resource available Wageningen University and Research ProQuest Dissertations Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2019 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:9UF2BbDYXHIC 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 Formation of alkylpyrazines in Ghanaian cocoa samples after inline roasting hyphenated with GC-MS compared with HS-SPME GC-MS as a function of pod storage and fermentation Creator An entity primarily responsible for making the resource Ann De Winne, Michael Hinneh, Gertjan Delanghe, Jolien Devaere, Jim Van Durme, Emmanuel Ohene Afoakwa, Koen Dewettinck, Luc De Cooman Date A point or period of time associated with an event in the lifecycle of the resource 2019 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:6MVT8mER-OMC 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 Decoding Coca-Cola Creator An entity primarily responsible for making the resource Emmanuel Mogaji, Felix Maringe, Emmanuel Ohene Afoakwa Description An account of the resource This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet for studies dealing with elements of marketing theory, thought, pedagogy and practice. It aims to reflect the evolving role of marketing and bring together the most innovative work across all aspects of the marketing ‘mix’ – from product development, consumer behaviour, marketing analysis, branding, and customer relationships, to sustainability, ethics and the new opportunities and challenges presented by digital and online marketing 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:6e4D8M0GhXMC 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 Response Surface Methodology for Studying the Effects of Sugar Concentration and Acid Balancing on the Physico-Chemical Properties of Watermelon (Citrullus Vugaris) Jam Creator An entity primarily responsible for making the resource Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah Description An account of the resource Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:GUJN1xMjMHAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/f5253bff873161cadd9bbe358fd6e7a5.pdf 2d78a1018bbd98cc9ff43c7c79117f31 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 Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology Creator An entity primarily responsible for making the resource Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah Description An account of the resource Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:SC9kKMAi-DoC Language A language of the resource English https://repository.gctu.edu.gh/files/original/3b94db9de46925a548bc99422ffb9ef6.pdf 9d0c7d7784ea5ce1cdfad69d3d0c5a8e 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 Utilising Online and Offline Information in Export: The Case of Firms Operating in Ghana’s Non-Traditional Export Sector Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource Information is useful for enhancing the success of export firms operating on the advantaged and disadvantaged end of the global digital divide; in developed and developing economy contexts. As part of a larger e-readiness survey of Ghana’s non-traditional export sector, this study aims at identifying the nature of information which players in Ghana’s export sector need to enhance export-competitiveness. This study focuses on players in a horticultural export cluster comprising non-traditional export firms, export logistics providers, financial institutions, export associations, government/regulatory agencies and export-related NGOs. The type of information respondents found most essential are those related to market and production. NTE firms regularly receive information on payment, demand trend and orders. Overall, respondents do not often share market, technical and logistics information with representatives of firms in the same line of business as theirs. At the micro-level of Ghana’s non-traditional export sector, e-business could be used as a tool for better acquisition, storage, sharing and utilisation of information. Strategies for enhancing the e-efficacies of export industry players are discussed in the paper. This paper presents a modest contribution to the export firm-electronic business/information management literature from a developing economy context. Publisher An entity responsible for making the resource available Journal of Marketing Development and Competitiveness v Date A point or period of time associated with an event in the lifecycle of the resource 2011 Source A related resource from which the described resource is derived http://www.na-businesspress.com/JMDC/HinsonWeb.pdf Language A language of the resource English https://repository.gctu.edu.gh/files/original/e6ace87133322fbd695c12ba1e802b88.pdf de4dc5bbf54fd3ddba9eb48b26f7b53f 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 Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa Creator An entity primarily responsible for making the resource Gilbert O Sampson, Emmanuel O Afoakwa, Leon Brimer, Drinah Nyirenda, Cornelius Nkonkola Mwansa, Linley Chiwona-Karltun Description An account of the resource This work characterized two local and seven improved Cassava Mosaic Disease [CMD]-tolerant cassava varieties for their biochemical composition and viscoelastic (pasting) properties. The biochemical composition and starch pasting properties were evaluated respectively using standard analytical methods and Brabender Viscoamylograph. Cluster dendogram and principal component analyses compared similarities in the nine cassava varieties, thus predicting their varied food and industrial end uses. The different cassava varieties had starch, total sugars and reducing sugars content ranging from 53-69%, 6.5-9.2% and 0.9-2.5%, respectively. The starch content of the cassava varieties on dry weight basis (DW) varied from 54.0% to 69.0% with Nalumino having the lowest and Mweru having the highest respectively. Tanganyika, Mweulu, and Banguerlu also recorded relatively higher starch content of 62.7%, 63.6% and 63.6% respectively. Mweru, Tangayoka, Mweulu, and Bangweulu had fairly high starch content (> 60%) and thus could be used for many commercial products such as starches, alcohols and glucose. The viscoelastic properties of the different varieties had pasting temperature (63.5–67.6oC), peak viscosity (402–595 BU), viscosity at 95oC (394–592 BU), viscosity at 50oC (126–254), breakdown viscosity (236–352 BU) and setback (-100–4 BU). Tanganyika recorded the highest pasting temperature (67.6oC), peak viscosity (595 BU), viscosity at 95oC (592 BU) and viscosity at 95oC-hold (317 BU). Bangweulu, Mweulu, Mweru, Manyokola, Nalumino, Kampolombo and Chila A were clustered differently from Chila B and … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:-0tLmPFCw2kC 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 Website A resource comprising of a web page or web pages and all related assets ( such as images, sound and video files, etc. ). 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 Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.) Creator An entity primarily responsible for making the resource Nurhalima Dinda Efryla, Arifin Dwi Saputro, Hagi Argitama Putra, Nursigit Bintoro, Redika Ardi Kusuma Description An account of the resource Prior to chocolate processing, cacao beans have to be fermented and roasted. The fermentation and roasting process influences the characteristics of cocoa beans which further affects the characteristics of chocolate. This study aimed to examine the effect of temperature and duration of roasting on half-fermented cocoa beans from different origins. In this study, a roasting temperature of 150 ºC was used to roast cocoa beans obtained from Lampung and Sulawesi. As a comparison, a roasting temperature of 140 ºC was used to roast cocoa beans obtained from Sulawesi. The roasting durations used were 25, 30, and 35 minutes. The results showed that roasting temperature affected cocoa beans' moisture content, acidity (pH), and L*(lightness) values. Roasting duration affects the moisture content and L*(lightness) values of beans. The higher the roasting temperature, the lower the water content and the L*(lightness … Publisher An entity responsible for making the resource available AIP Publishing 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://pubs.aip.org/aip/acp/article-abstract/2596/1/040017/2893361/Impact-of-roasting-duration-and-temperature-on-the 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:DoBzxrgsGIIC Language A language of the resource English