116 10 3070 https://repository.gctu.edu.gh/files/original/9fcd71677eb73725de35da3e58034fda.pdf 3fed01912ee5672a4f53fa228f240358 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 Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems Creator An entity primarily responsible for making the resource EO Afoakwa, H Mensah-Brown, AS Budu, E Mensah Description An account of the resource Risk analysis was conducted during processing of Vacuum-Packed Pouched Tuna Chunks using HACCP systems. The hazards likely to occur and their levels of severity and chances of occurrences were identified. Critical control points, critical limits, control and preventive measures, corrective actions for non-conformances and verification procedures were evaluated and documented. ISO 22000 Analysis Worksheet was also employed for determination of some prerequisite programmes (PrPs) and compared with the HACCP decision tree table for determination of Critical Control Points (CCPs). The PrPs were the main difference between the two systems. The major hazards identified were the probable contamination with spoilage and pathogenic microorganisms-Listeria monocytogenes, Clostridium botulinum, Salmonella and Staphylococcus aureus: foreign materials-metal residues and sand; chemical … Publisher An entity responsible for making the resource available Universiti Putra Malaysia, Faculty of Food Science & Technology Date A point or period of time associated with an event in the lifecycle of the resource 2013 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:08ZZubdj9fEC Language A language of the resource English https://repository.gctu.edu.gh/files/original/dc8d6cd0d6234cdee39510a812c77a4b.pdf 8ea8546da0beb5e28277bb29b26193de 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 Kennedy Bomfeh, Liesbeth Jacxsens, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa Description An account of the resource [...] a risk assessment showed that should the FTT be used instead of traditional kilns to smoke fish in Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption.[...] in 2017, the International Association of Fish Inspectors (IAFI) requested governments (especially those in developing countries) to prioritize the reduction of PAHs health risks associated with the consumption of smoked fish produced on the continent. 1 The statement noted that while the average exposure of consumers in the EU to PAHs2 averaged 3-4 ng/kg body weight/day from all sources, the estimated average from smoked fish only in West Africa was close to ten times the EU exposure. MOE is a dimensionless number representing the ratio between the lower limit of the benchmark dose level (BMDL10) for a given PAH to the dietary exposure of consumers to the same hazard (EFSA, 2008).[...] ProQuest … Publisher An entity responsible for making the resource available Food and Agriculture Organization of the United Nations 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:F0CZgh39Fi0C Language A language of the resource English https://repository.gctu.edu.gh/files/original/ac85f685c9b8c6ebf7716384ed99fbb4.pdf 7c3aa3542eeabbac6071c3d208dc871d 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 Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation Creator An entity primarily responsible for making the resource Jocelyn De Wever, Tibo De Coninck, Helena Everaert, Emmanuel Ohene Afoakwa, Frauke Coppieters, Hayley Rottiers, Stephen Yaw Opoku, Samuel Lowor, Koen Dewettinck, Jo Vandesompele, Steve Lefever, Kathy Messens Description An account of the resource To date, little attention has been paid to the genotypic plasticity and influence of the fermentation process on gene functions and biological processes in cacao beans. The primary tools for such analyses are gene expression studies with reverse transcription quantitative PCR (RT-qPCR). While this is a well-appreciated technique, it is only reliable when considering the Minimum Information for Publication of Quantitative Real-Time PCR Experiments (MIQE) guidelines, which is unfortunately barely applied in plant sciences and non-existent in cacao-related studies. In this study, an appropriate from bean to RT-qPCR protocol was developed. In total, sixty-five candidate reference gene (RG) assays were validated. These assays were either adopted from literature (traditional “housekeeping” genes) or based on RNA-sequencing data (novel). After validation, three novel reference genes (SUGP1, NAP1, SGT1 … Publisher An entity responsible for making the resource available Springer Berlin Heidelberg 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:ZppSRAJs3i8C 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 processing technology Creator An entity primarily responsible for making the resource E 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:QhqSGEHatosC Language A language of the resource English https://repository.gctu.edu.gh/files/original/cbf20694c32c09e7f42bc858c2ab1160.pdf ae5c36c2fe61cb99c18e3b060c4af05c 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 Sensory character and flavour perception of chocolates 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 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:RGFaLdJalmkC 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 Structure-properties (rheology, texture and melting) relationships in chocolate manufacture 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 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:cFHS6HbyZ2cC Language A language of the resource English https://repository.gctu.edu.gh/files/original/9d58f4f39816af704d7774d9cf7f1d4d.pdf a52749bbe69c4e73beaec17ccc6b3d7d 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 Souring and starch behaviour during co-fermentation of cassava and soybean into gari ‘farina’ Creator An entity primarily responsible for making the resource EO Afoakwa, JE Kongor, AS Budu, GA Annor Description An account of the resource Investigations were conducted to dete rmine changes in souring/acidification and starch behaviour during co-fermentation of cassava and soybean into gari, ‘farina’ an African fermented product. A 3 x 4 factorial experiment was performed with fermentation time (0, 24 and 48 h) and soybean conce ntration (0, 10, 20 and 30%) as variables. Titratable acidity, pH and starch content were studied using standard analytical methods. Starch breakdown and pasting characteristics were also evaluated . The results revealed that pH decreased with concomitant increases in titratable acidity during co -fermentation of the cassava dough. Soy - fortification up to 30% caused significant (p<0.05) effects on the pH, titratable acidity and starch content during the fermentation period with only minimal and insignificant (p<0.05) effect noted at 20% soy level. Fermentation caused significant differences (p<0.05) in the pH, titratable acidity and starch concentration. 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 that the pasting temperature significantly increased with increasing fermentation time and soybean concentration. Contrary to this, viscosity at 95°C and at 50°C HOLD decreased with increasing fermentation time and soybean concentration. Peak viscosity decreased from 1150 BU to 820 BU and 750 BU after 48 hours of fermentation, with 0% and 30% soybean levels respectively. Cassava could be cofermented with soybean up to 20% concentration during gari processing, without significant effect on its process and … 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:SdhP9T11ey4C 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 Consumer attitude towards shopping malls in sub-Saharan Africa : an exploration of the "new" retail format in Ghana Creator An entity primarily responsible for making the resource Robert Ebo Hinson, Description An account of the resource This study investigates the Ghanaian retail sector, with particular focus on shopping malls and the behaviour of their patrons i.e. the shoppers. The study reveals eight (8) key mall visitation motivations and five (5) key shop attributes that attract Ghanaian shoppers. Escapism influences the shoppers most, followed by pleasure flow, safety, aesthetic and architectural leisure, respectively. The least motivational factor is exploration. The result suggests that shoppers in Ghana are most likely to see the mall as an escape route from their daily hectic conditions, a place for relaxation. This study has demonstrated that, the retailing environment of the mall can be best understood by studying the characteristics of the tri-components i.e. shoppers, shop, and mall as all activities and behaviour at the mall are inextricably intertwined. Though the study seeks to investigate the behaviour of patrons of shopping malls in the developing economies within the sub-Saharan Africa, the findings are based on shoppers in Ghana. Therefore care must be taken in applying the findings to other developing economies due to differences in culture. Publisher An entity responsible for making the resource available Published Online:1 Jan 2012https://hdl.handle.net/10520/EJC128581 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://journals.co.za/doi/abs/10.10520/EJC128581 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 processing and chocolate technology Creator An entity primarily responsible for making the resource EMMANUEL OHENE Afoakwa Description An account of the resource Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up of cocoa butter (Afoakwa et al. 2007). e cocoa solids used are derived from beans obtained from fruit of the cocoa tree (Theobroma cacao), with world production dominated by Forastero varieties. Another type, Criollo, is presently rare in production. e Trinitario type is a diseaseresistant hybrid of Criollo and Forastero that is often regarded as a flavor bean and accounts for about 5% of world production (Afoakwa et al. 2008c). Growth of Forastero beans to give the trade name basic or bulk cocoa occurs mainly in West Africa and Brazil. Criollo (flavor cocoa) is largely grown in Central and South America. West Africa now produces between 70% and 75% of world cocoa … 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:s_OEDnM-dbEC Language A language of the resource English https://repository.gctu.edu.gh/files/original/089719da559b15afc32cec268aff9a01.pdf 1e05f1bd9611ccfd968daec741e1eb0f 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 Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A Creator An entity primarily responsible for making the resource Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx, Koen Dewettinck Description An account of the resource John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium b Department of Nutrition & Food Science, University of Ghana, PO Box LG 134, Legon-Accra, Ghana c Isotope Bioscience Laboratory (ISOFYS), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium abstract articleinfo Date A point or period of time associated with an event in the lifecycle of the resource 2016 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:cocyvO7vrcwC Language A language of the resource English