253 10 3075 https://repository.gctu.edu.gh/files/original/798a47d2fc3be5b964540a2d70dd15d9.pdf 621192b58d57b760dc53fe3cd149f7a5 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 Graduate School 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 Beyond lean production: emphasizing speed and innovation to beat the competition Creator An entity primarily responsible for making the resource Roger Lewandowski Subject The topic of the resource Business Decision Management(Lean Operation) Publisher An entity responsible for making the resource available CRC Press Date A point or period of time associated with an event in the lifecycle of the resource 2014 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/fc2cc0c001ad3d3031a7990851e69e00.pdf ca7ddfdd03d0516c1cd5c8caf1114259 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 Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing Creator An entity primarily responsible for making the resource Roger P Aidoo, Nathalie De Clercq, Emmanuel O Afoakwa, Koen Dewettinck Description An account of the resource This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature and time combinations and Buhler Elk'Olino conche (as reference), and the flow properties (Casson plastic viscosity, Casson yield stress and thixotropy) were studied using a shear-rate-controlled rheometer. Optimum settings of 65 °C for 10 min at 443 g dry conching followed by 50 °C for 15 min at 443 g wet conching in the Stephan mixer resulted in similar flow properties as the reference sample. Increasing the blade rotary speed for both dry and wet conching resulted in a decrease in flow properties. The Stephan mixer proved to be suitable for conching small-scale (approximately 1 kg) chocolate productions and could be explored as a fast and cost-effective … Publisher An entity responsible for making the resource available Oxford University Press 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:YFjsv_pBGBYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/b9a6b9cac94075a452b94411f76b7f0d.pdf 09f7ed67ebe0d227cb41f189d2d0e22f 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 Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Emelia Appah, Davy Van Dewalle, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and polydextrose on rheological properties, mechanical and melting characteristics of sugar-free dark chocolates sweetened with steviol glycosides. Sucrose was replaced with polydextrose and inulin (0:100, 25:75, 50:50, 75:25, 100:0) at different fat contents (27%, 30% and 33%). Reducing fat content from 33% to 27% had similar effects on the sugar-free dark chocolates as it did on reference chocolate. Increasing inulin concentrations with simultaneous reduction in polydextrose resulted in consistent increases in Casson plastic viscosity and decreases in Casson yield stress regardless of the fat content. These were explained by microstructural examination of the sugar … Publisher An entity responsible for making the resource available Oxford University Press 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Agc8PWtS8JkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/98366d298366f864dc92414bd45be98e.pdf f654f23697fedad900aaa1a45dc9c348 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 inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free chocolate is yet to be fully understood. This work investigated optimum conditions as well as influences of inulin and polydextrose mixtures as sucrose replacers on rheological properties, microstructure and physical qualities during manufacture of sugar-free chocolate. Increasing inulin concentrations with simultaneous reduction in polydextrose resulted in consistent increases in the Casson plastic viscosity while that led to decreases in Casson yield stress. Chocolate formulated with 100% polydextrose revealed large crystals with dense smaller particles and minimal inter-particle spaces compared to large crystals with more void spaces in chocolates formulated with 100 … 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 2014 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0260877413005542 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 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 Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow (rheological) and physical quality characteristics still remains a big challenge. This study investigated the rheological properties, melting behaviours and other physical quality characteristics of sugar-free chocolates processed from inulin and polydextrose mixtures as bulking agents sweetened with stevia and thaumatin extracts. Standard reference chocolate was developed using sucrose and the effects of the inulin/polydextrose and stevia/thaumatin ingredients on the rheological properties, melting profiles, colour and hardness of the derived products measured using standard methods. Generally, the sugar-free chocolates showed similar flow (rheological) and melting properties as compared to the reference chocolate. Sucrose replacement with the inulin/polydextrose and stevia/thaumatin extracts resulted in significantly higher Casson viscosity. There were however no significant differences in the melting behaviour and texture of the sugar-free chocolates and the reference. Chocolates containing the sugar substitutes recorded lower onset temperatures and higher peak widths than the reference sample. Inulin and polydextrose mixtures could be used for sugar-free chocolate manufacture with satisfactory physicochemical properties when sweetened with stevia or thaumatin extracts. 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 2015 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0023643814005519 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 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 manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development Creator An entity primarily responsible for making the resource Roger Philip Aidoo, Frédéric Depypere, Emmanuel Ohene Afoakwa, Koen Dewettinck Description An account of the resource Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of ‘light’ and ‘sugar-free’ products. Development of sugar-free chocolates is most challenging since all sugar needs to be replaced. In-depth understanding of the applicability of alternative sweeteners and carbohydrate polymers as ingredients in sugar-free chocolate manufacture would therefore have significant industrial applications. 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 2013 Source A related resource from which the described resource is derived Trends in Food Science & Technology Language A language of the resource English https://repository.gctu.edu.gh/files/original/e89f3079748a49798a3e8b060b28c8c2.pdf 3ea655a7e8bcf2dd55ba21c9ccd6f001 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 Engineering 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 Fundamentals of IoT Communication Technologies(Textbooks in Telecommunication Engineering) Creator An entity primarily responsible for making the resource Rolando Herrero Subject The topic of the resource Telecommunication Engineering Publisher An entity responsible for making the resource available Springer 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 Type The nature or genre of the resource Text https://repository.gctu.edu.gh/files/original/002068bf1c08fb86dcacf3c884f01be4.pdf 4d88ef588ff1016190cab9e841fe486b 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 Engineering 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 Elements of Numerical Mathematical Economics with Excel: Static and Dynamic Optimization. Creator An entity primarily responsible for making the resource Romeo, G Subject The topic of the resource Mathematics 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 2019 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/1c61d9e96a40c86d6f67f75ea08a85bf.pdf d8318bbe4c62b386b3cd01a77e0869ad 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 Accounting information systems, 15th Edition. Creator An entity primarily responsible for making the resource Romney, B. Marshall Subject The topic of the resource Accounting Publisher An entity responsible for making the resource available Pearson Education Limited 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 https://repository.gctu.edu.gh/files/original/5847af52f4ff1da86b3e6e9f79b58c8e.pdf 7ea13c2e4c7a3b74bb9e953b31104305 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 College Algebra: With CalcChat and CalcView, 11th Edition. Creator An entity primarily responsible for making the resource Ron Larson Subject The topic of the resource Mathematics Publisher An entity responsible for making the resource available Cengage Learning Custom Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2022 Format The file format, physical medium, or dimensions of the resource PDF Language A language of the resource English Type The nature or genre of the resource Text