114 10 3070 https://repository.gctu.edu.gh/files/original/adb4105e004388fd3f739e9333c80201.pdf dc8f6ac141261b1439a5dd05f9fb1a56 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 Changes in nib acidification, flavour precursors development and free fatty acid concentration during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Evans Akomanyi, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification, flavour precursors development (FPD) and free fatty acids (FFA) concentrations during drying of pulp preconditioned and fermented Ghanaian cocoa beans. A 4 x 4 full factorial design with experimental factors as pod storage (0, 7, 14 and 21 days) and drying times (0, 2, 4 and 6 days) were used. pH, non-volatile (titratable) acidity, total sugars, protein nitrogen and FFA concentrations were studied using standard methods. The results showed that pod storage and drying influenced the nib acidification, flavour precursors (protein nitrogen and total sugars) and FFA levels in fermented cocoa beans. Increasing pod storage consistently decreased non-volatile acidity, protein nitrogen and total sugars with concomitant increases in pH and FFAs during drying of the fermented beans. Drying had minimal effect on protein nitrogen and total sugars but consistently increased pH and FFA of the fermented beans at all levels of pod storage. Nibs from 10 days pod storage had FFA levels exceeding 1.75% after drying, suggesting that to obtain fermented cocoa beans with acceptable FFA levels, cocoa pods should not be stored for up to 10 days. Pod storage and drying influenced nib acidification, FPD and FFA levels in fermented cocoa beans. However, the rates of change in nib acidification, sugars degeneration, protein degradation and FFA concentrations were largely dependent on pod storage than on drying. Date A point or period of time associated with an event in the lifecycle of the resource 2012 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:C6rTQemI8T8C Language A language of the resource English https://repository.gctu.edu.gh/files/original/74d5b4e7946e21587c7623b701efd99d.pdf 911b62b4bb1a42463c0b47c96dd75b3c 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 Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma sagittifolium … Creator An entity primarily responsible for making the resource EO Afoakwa, PG Boakye, H Mensah-Brown, L Chiwona-Karltun Description An account of the resource Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and sensory qualities (colour, aroma, texture, overall acceptability) of cocoyam leaves during canning. Regression models and response surface plots were developed from regression analysis to predict the effects of the variables on the studied indices. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (61.7%-94.7%). Increasing processing times led to decreases in microbial load and degree of liking for colour of the canned cocoyam leaves. Blanching was effective in reducing browning and increasing the degree of liking for colour of the canned leaves. Treatment of the leaves with sodium metabisulphite solution significantly reduced the microbial load and the degree of likeness of the different sensory attributes of the canned product. The combined action of sodium metabisulphite concentration, blanching time and processing time were effective in reducing the total microbial load as well as the degree of liking for colour of cocoyam leaves during canning of the canned product. These could serve as a means of enhancing the shelf stability as well as the overall acceptability of the product. The most acceptable product was the one blanched for 1 minute, with 0.5% anti-browning agent concentration, and retorted for 20 minutes. Publisher An entity responsible for making the resource available Copyright 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:Lpa4s8qvUTIC Language A language of the resource English https://repository.gctu.edu.gh/files/original/580268b1e1275f10038dad96f1b704b9.pdf a90dd945a667c12e461162fe2d53f098 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 Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy Creator An entity primarily responsible for making the resource Dominic Acquah-Baidoo, Nicole Sharon Affrifah, Emmanuel Ohene Afoakwa, Firibu Kwesi Saalia Description An account of the resource 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 popular delicacy. The 8PAHs were all detected in the wele samples singed with scrap tires, whereas 5 and 3 carcinogenic PAHs were detected in the firewood and liquefied petroleum gas (LPG) singed wele, respectively. For each of the specific PAH detected, the contents in the wele samples were generally ranked as scrap tires > firewood > LPG. The average concentrations of benzo[a]pyrene for cooked wele samples were 2.75 ng g−1(firewood) and 22.85 ng g−1(scrap tires); exceeding the 2.0 ng g−1 European Commission regulation maximum levels (MLs) for smoked products. For the carcinogenic risk exposure assessment, the dietary intake based on benzo[a]pyrene … 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 2023 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:IwGqIHSOC8kC Language A language of the resource English https://repository.gctu.edu.gh/files/original/305827440e2a1e17516a9bad42a8639f.pdf 57b7357d7ca39316b0d30eedcb531f3b 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 Channel Structure and Conflict Management among Multinational Corporations (MNCs) in Ghana Creator An entity primarily responsible for making the resource Robert Ebo Hinson a Description An account of the resource [Abstract] The research seeks to gain qualitative insights into channel structure and conflict management of leading multinational companies operating in Ghana. A case-study approach was adopted for this study. Data was gathered and analyzed qualitatively through interviews of managers of five multinational firms in Ghana. The companies were found to be practicing a three-level channel system, a combination of exclusive and intensive distribution strategies and a partial integration, thus limiting their control of the chain of distribution. The managements of the case companies have adopted some measures to mitigate the conflict-prone zones, which, in most cases, are not yielding the desired result of consolidating their channel operations. This research may have limited generalizability to all multinationals. The major contribution of this paper is that it helps in drawing out key issues of channel structure and conflict management in a developing economy context. 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 https://www.researchgate.net/profile/Thomas-Anning-Dorson/publication/312038741_Channel_Structure_and_Conflict_Management_among_Multinational_Corporations_MNCs_in_Ghana/links/586b9cde08ae6eb871bb5b36/Channel-Structure-and-Conflict-Management-among-Multinational-Corporations-MNCs-in-Ghana.pdf 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 Canning Technology: Principles, Applications and Recent Technological Advances Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2008 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:JV2RwH3_ST0C Language A language of the resource English https://repository.gctu.edu.gh/files/original/ad6c61c4c81457df421af3dce338fd88.pdf 2617e9b114fc7dc7f11444e5428b7874 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 fermentation and extended pod storage on cocoa bean quality Creator An entity primarily responsible for making the resource EO Afoakwa 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:GO2DTSf4MZMC 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 Social Media and E-Government Services in Africa Creator An entity primarily responsible for making the resource Robert Ebo Hinson, Description An account of the resource Social media has been described as having the potential to enhance the delivery of e-government services. The chapter relies on examples of social media use in providing e-government services in South Africa, Ghana, Kenya, Morocco, Rwanda and Nigeria. From the literature, the chapter found that social media provides a convenient and effective ways for governments to communicate with citizens on e-government services. Social media enables citizens to gain access to e-government sites and facilitates engagement with users of e-government services. The use of government portals to provide e-government services can be augmented with social media accounts providing communications about the services and serving as an avenue to engage the public about e-government services. This chapter makes a strong case for integrating e-government portals with social media accounts in the African public sector. This is a preview of subscriptio 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://link.springer.com/chapter/10.1007/978-3-031-22642-7_6 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 Chocolate Manufacturing and Processing Technology Creator An entity primarily responsible for making the resource EO Afoakwa 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:SyxJh60XUSQC Language A language of the resource English 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&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 Encyclopedia of Biotechnology in Agriculture and Food Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Publisher An entity responsible for making the resource available Taylor & Francis Publishing Inc.(2010). 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:8EvVLpklxGMC Language A language of the resource English