164 10 3074 https://repository.gctu.edu.gh/files/original/9835fd63329a22b516b868a36ae3ca1e.pdf cfaefb4740c2840015677349cae829b2 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 Incident causal factors and the reasons for conducting investigations: a study of five ghanaian large-scale mines Creator An entity primarily responsible for making the resource Eric Stemn, Florence Ntsiful, Marconi Afenyo Azadah, Theophilus Joe-Asare Description An account of the resource Background This research sought to understand the perspective of mineworkers regarding incident investigations, with the objective of identifying incident investigations improvement opportunities. First, through interviews, the research sought to identify the causal factors considered during investigations and the reasons for conducting investigations in the Ghanaian mining industry. Secondly, through questionnaire surveys, the study focused on understanding the extent to which a large sample of mineworkers considered the identified causal factors and investigation reasons relevant and applicable in their mine. Method Data were collected from 41 participants through interviews and 659 respondents through surveys, and the data were analyzed through thematic, content, and statistical analyses, including descriptive statistics, one-way ANOVA, and correlation analysis. Result The interviews led to the identification of five and nine categories of incident causal factors and reasons for investigating incidents, respectively. The results suggested a focus on workers’ unsafe acts as the main incident causal factor and identifying the person who caused the incident as one of the major reasons for investigating incidents, as these two factors where the modal choice from both the interviews and survey across all five mines. The results further showed that concerning the accident causal factors and the reasons for investigating incidents, no significant difference was observed between the perspectives of mineworkers involved in investigations and mineworkers with no investigation responsibilities. Conclusion It can be concluded from the results that talking … Publisher An entity responsible for making the resource available MDPI 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://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=4--inMwAAAAJ&amp;citation_for_view=4--inMwAAAAJ:9yKSN-GCB0IC 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 Industrial chocolate manufacture–processes and factors influencing quality Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Wiley-Blackwell; United Kingdom 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=80&amp;citation_for_view=EZuX1N8AAAAJ:70eg2SAEIzsC Language A language of the resource English https://repository.gctu.edu.gh/files/original/f1af56335f0af81ba1278bfbd776f727.PDF 9d173b7444779dbb2a965cc813bd2a59 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 Computing and Information Systems 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 Industrial Cybersecurity. Efficiently monitor the cybersecurity posture of your ICS environment Creator An entity primarily responsible for making the resource Pascal Ackerman Subject The topic of the resource Fundamental of Cybersecurity (Cybersecurity) Publisher An entity responsible for making the resource available Packt Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2021 Format The file format, physical medium, or dimensions of the resource pdf Language A language of the resource English https://repository.gctu.edu.gh/files/original/7e2be2a82b92629069ccd04c741f5eca.pdf cd12c14e7736d455e7ec12cc76180b7e 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 Influence of cocoa butter refining on the quality of milk chocolate Creator An entity primarily responsible for making the resource Nathalie De Clercq, Kim Moens, Frédéric Depypere, José Vila Ayala, Gijs Calliauw, Wim De Greyt, Koen Dewettinck Description An account of the resource A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved properties. The aim was to investigate the impact of the cocoa butter refining process on milk chocolate quality. Therefore a crude cocoa butter was subjected to a steam refining at different temperatures and this with or without a silica pretreatment. The major effect of the silica pretreatment was the complete removal of phosphorus (thus phospholipids), iron and alkaline components. During the steam refining step mainly Free Fatty Acids (FFA) were removed at increased temperatures (T⩾200°C). The refining of the cocoa butter influenced the rheological properties of the chocolate. An increased packed column temperature, coinciding with the removal of FFA, resulted in a … 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 2012 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;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:SgTKrLvt1DcC Language A language of the resource English https://repository.gctu.edu.gh/files/original/db4500f786167286864d5de878e40b58.pdf 5f552287b2fe971d63ddf0492f5f0308 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 Influence of Country of Origin on Brand Evangelism (E-WOM): The Mediating Role of Consumer Engagement in an Emerging Market Creator An entity primarily responsible for making the resource George Kofi Amoako, Hayford Amegbe, Antoinette Yaa Benewaa Gabrah, Innocent Senyo Kwasi Acquah, Joshua Kofi Doe Description An account of the resource This study investigates the impact of country of origin (COO) on consumer attitudes and brand evangelism in Ghana’s telecommunications industry. The research uses a multi-study approach, examining three telecom brands (A, B, and C) in Ghana. The data was collected online and offline, with a month delay to reduce method bias. The study found that the COO significantly influences consumers’ affective and cognitive engagements with telecom brands A and B, but does not directly impact behavioral engagement of any of the brands. The study emphasizes the importance of emotional and cognitive connections in driving brand evangelism as behavioral engagement alone may not translate into evangelism. The findings suggest that telecom brands can leverage their COO to enhance consumer engagement and foster brand evangelism by emphasizing positive associations with their origin. This research fills a … Publisher An entity responsible for making the resource available Routledge Date A point or period of time associated with an event in the lifecycle of the resource 2024 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:4tNoA7Af41QC 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 Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate Creator An entity primarily responsible for making the resource Sheida Kadivar, Nathalie De Clercq, Mansura Mokbul, Koen Dewettinck Description An account of the resource The two enzymatically produced sunflower oil based cocoa butter equivalents (CBEs) were blended with cocoa butter (CB) at varying concentrations (g/100 g). The peak maximum decreased significantly upon the addition more CBE due to the presence of the low-melting TAGs. However, the melting heat and the melting onset temperature were comparable to CB up to 25 g CBE/100 g blend. The iso-solid diagram showed monotectic behavior with softening effect proportional to CBE increase. A significant decrease in SFC was observed at all temperatures for the blends in which the CBE ratio was above 25 g/100 g blend. The second part of this study was set out to determine the performance of CBE replacement in chocolates and compounds at 20 °C. All the chocolates and compounds even in the level of 5 g CBE/100 g blend had significantly lower Casson yield stress than reference chocolate. However, the … Publisher An entity responsible for making the resource available Academic Press 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:5uu-MYFt2EcC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e63f7192d92e73a4e449c8b2efa7d424.pdf 8a41517e6688f1ecc0247c26335b5c79 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 Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Yvonne Kluvitse, Emmanuel Ohene Afoakwa Description An account of the resource Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 Date A point or period of time associated with an event in the lifecycle of the resource 2001 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;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:roLk4NBRz8UC Language A language of the resource English https://repository.gctu.edu.gh/files/original/8d47f110a7a565895ab09f8addaef5f2.pdf eaa328eeeef7fece7c1de3f0b79e8ad5 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 PhD Dissertations 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 Influence of Leadership Behaviours and the Mediatory Role of Leader-Follower Collaboration on Performance of State-owned Enterprises. Creator An entity primarily responsible for making the resource Theophilus Adomako Description An account of the resource This thesis has explored the meaning and essence through lived experiences and perspectives of four leaders of their leadership behaviours, followership styles, leader-follower collaboration and performance of SOEs in Ghana because there is paucity of empirical support on the understanding of the four phenomena as well as the relationships among them. Therefore, this inquiry was conducted through a sequential exploratory mixed research methods made up of two-phases of data collection and analysis; first, four leaders of SOEs were purposively sampled and through face-to-face semi-structured interviews provided narrations of their perception attached to the four phenomena and the relationships among them. During the second phase of survey strategy, data were assembled from 348 followers of 12 SOEs, where ANOVA, multiple regression analysis and Partial Least Squares Structural Equation Modeling were used to examine the determinant and the casual relationships among the phenomena. Whilst the phenomenological results generated five themes: strategic career ambition, middle-of-the road management style, changing attitude of the followers, collaborative environment and result-based management system to describe the perception of the four phenomena by the four leaders of SOEs, the survey strategy quantified the determinant of leadership behaviours, followership styles, leader-follower collaboration and performance of SOEs as well as six out of eight hypotheses explain the influence of leadership behaviours, followership styles and the mediating role of leader-follower collaboration on performance of SOEs in Ghana were supported. This research adds evidence on the understanding of the meaning and essence of the four phenomena as well as causal relationships among them from both perception of the leaders and their followers and the findings have theoretical, managerial and practical contributions and implications. Finally, limitations and recommendations of the study for future research are available. Subject The topic of the resource Doctor of Philosophy (PhD) in Business Administration Publisher An entity responsible for making the resource available Ghana Technology University Library Date A point or period of time associated with an event in the lifecycle of the resource July 2017 https://repository.gctu.edu.gh/files/original/174d582ed450b16c8c5fe6bbbc4e7402.pdf 16c1acc790ee636ea67cf1f146d05e17 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 Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource OA Emmanuel, Q Jennifer, SB Agnes, ST Jemmy, KS Firibu Description An account of the resource Studies were conducted to evaluate effects of pod storage (as a means of pulp pre-conditioning) and fermentation time on the fermentative quality and appearance of Ghanaian cocoa beans. The fermentative quality (cut test and fermentation index [FI]) and colour (L, a, b) of the cocoa beans were studied using standard methods. Increasing pod storage and fermentation time significantly (P< 0.05) influenced the fermentative quality and appearance of the beans. Fermentation caused significant increases in FI at all periods of pod storage whilst increasing pod storage resulted in darker, yellower and less red beans. Cut test scores revealed that storage of pods for 7 and 14 days increased the percentage of brown beans by 15 and 38% respectively by the sixth day of fermentation. Thus, Ghanaian cocoa pods could be stored for up to 14 days prior to fermentation with optimum fermentative quality and desired colour … 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 2012 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;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:LYDvBi7O6RsC Language A language of the resource English https://repository.gctu.edu.gh/files/original/0c415ad6de2d2ba303c039952bb7dece.pdf 231f9c8e646881f32436a3a23b95cb0c 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 Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, Justice Asomaning Description An account of the resource Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and sensory qualities of maize based foods thereby improving the qualities as well as broadening the food processing techniques in sub-Saharan Africa. This study was therefore aimed at investigating the influence of spontaneous fermentation on the functional, physico-chemical and sensory characteristics of maize-based cowpeafortified nixtamalized foods. A 3x3x2 factorial experiment with fermentation time (0, 24, 48 h), cowpea (0, 10 and 20%) and alkaline treatment (nixtamalized and nonnixtamalized maize) was used. Samples were analyzed for pH, titratable acidity and water absorption capacity (27 C and 70 C). The blends were dried using the cabinet drier, milled into flour and processed into a snack food. The cylinder probe test was used in a TA-TX2 Texture Analyzer to measure the hardness of processed snack foods and sensory analysis was conducted to determine the acceptability of the snack products. The pH of all the nixtamalized samples decreased with fermentation time and cowpea fortification with concomitant increase in titratable acidity. Cowpea addition caused decreases in the pH from 9.68 to 6.12 in the unfermented nixtamalized samples. Contrary to this trend, general increases in titratable acidity were observed with fermentation and cowpea addition of the products. The water absorption capacities at both 27 C and 70 C of all the nixtamalized blends generally decreased with … Date A point or period of time associated with an event in the lifecycle of the resource 2007 Rights Information about rights held in and over the resource https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:4TOpqqG69KYC Language A language of the resource English