58 10 3070 https://repository.gctu.edu.gh/files/original/2b99baa3445aa6cc76e740e5c8252b99.pdf 103f60500b27a083f2b210103a23516f 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 Chemical composition and effect of processing on oxalate content of taro corms Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, EK Agyir-Sackey Description An account of the resource The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh), Xanthosoma (red-flesh) and Colocasia) and corm section (distal, middle and apical) was performed to determine the chemical composition of the corms. Oxalate content of the various corms were also evaluated and the effect of processing assessed using standard analytical methods. The mean values of the proximate composition of the three cocoyam species evaluated were; crude protein 2.98-5.50 g/100g, total fat 0.28-0.97 g/100g, ash 1.56-2.98 g/100g, starch 12.23-36.04 g/100g and crude fibre 1.11-3.00 g/100g. The apical section of all the species had high protein content while the distal section had high levels of ash, fibre and minerals. Potassium, zinc, magnesium and phosphorus were the most abundant minerals. Oxalate compositions of the fresh samples were in the range of 253.49-380.55 µg/100g for the Xanthosoma sagittifolium (red-flesh), 302.19-322.82 µg/100g for the Xanthosoma sagittifolium (white-flesh) and 328.4-459.85 µg/100g for the Colocasia esculenta. No significant differences (p< 0.05) were found between the oven-dried and solar-dried samples. However, drum drying reduced the oxalate levels by approximately 50% to average levels ranging from 99.94-191.16 µg/100g, implying that solar, oven and drum drying techniques can be used for the development of marketable dehydrated products from taro with reduced oxalate contents. Date A point or period of time associated with an event in the lifecycle of the resource 2003 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:wuYnf3tzzDUC Language A language of the resource English https://repository.gctu.edu.gh/files/original/06d3e8ee4d5139362b05f8b1f5869ba2.pdf 4eed2498d19ad852db9ba53f37100f35 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 Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Jennifer Quao, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P< 0.05) decreases in ash (3.48–2.92%), protein (21.63–17.62%) and fat (55.21–50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage ... Publisher An entity responsible for making the resource available Springer India 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 Journal of food science and technolog Language A language of the resource English https://repository.gctu.edu.gh/files/original/c2fa329bbec4770be46febe20c9b4ac0.pdf 25e79272d0ff35635059e53d66e355ab 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 Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and cold room conditions (4°C) for 24, 48 and 72 h. The samples were evaluated for moisture, starch, sugars, fibres and textural properties. Chemical analysis showed no significant differences between the means obtained for moisture, ash, protein, fibre, fat, carbohydrate, calcium, phosphorus, iron, vitamin A and vitamin C contents of the cultivars (white and yellow) studied. During storage, moisture contents decreased by approximately 6–10% after 72 h of harvest due to dehydration. Starch levels declined from 70.5–66.5 g/100 g, while sugars and fibre contents increased slightly in the samples. Textural properties (peak force and curve areas) also increased … Total citations Cited by 194 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 2001 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814601001911 Language A language of the resource English https://repository.gctu.edu.gh/files/original/b87bfc60ded9e527d7ab8fa8e4c71dbc.pdf 044420cb95b2cf1b08ac5ce99c975f64 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 Chemistry, 2nd Edition Creator An entity primarily responsible for making the resource Paul Flowers, Klaus Theopold, William R. Robinson, Richard Langley, William R. Robinson Subject The topic of the resource General Chemistry Publisher An entity responsible for making the resource available OpenStax 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 Rights Information about rights held in and over the resource This work is licensed under a Creative Commons Attribution 4.0 International License. Language A language of the resource English Type The nature or genre of the resource Text https://repository.gctu.edu.gh/files/original/a98ff85befe7661adefe417590477cc1.pdf a9db7c69602b7c5350652f677d5e4e41 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 Chemistry: Atoms First, 2nd Edition Creator An entity primarily responsible for making the resource Paul Flowers, Klaus Theopold, William R. Robinson, Richard Langley, William R. Robinson Subject The topic of the resource Applied Chemistry Publisher An entity responsible for making the resource available OpenStax 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 Rights Information about rights held in and over the resource This work is licensed under a Creative Commons Attribution 4.0 International License. Language A language of the resource English Type The nature or genre of the resource 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 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 and cocoa, flavor and quality Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into cocoa liquor. These chocolate characteristics not only originate in flavor precursors present in cocoa beans, but also they are generated during post‐harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post‐harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final chocolate flavor quality requires more in‐depth understanding. With … Publisher An entity responsible for making the resource available John Wiley & Sons, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2000 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:isC4tDSrTZIC 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 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 Chocolate production and consumption patterns Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Wiley & Blackwell 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:9ZlFYXVOiuMC 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 Quality and Defects 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:3AIi9tQMIrsC 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 Chocolate science and technology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics, including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates and the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention to cocoa bean composition, genotypic variations in the bean, post-harvest pretreatments, fermentation and drying processes and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined, with detailed explanations of the various stages of chocolate manufacturing, including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption and the application of HACCP and other food safety management systems such as ISO 22000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw … Publisher An entity responsible for making the resource available John Wiley & Sons 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://books.google.com.gh/books?hl=en&lr=&id=rZstCwAAQBAJ&oi=fnd&pg=PR19&dq=info:F8Eb3a4v_mYJ:scholar.google.com&ots=VJUoSKFESU&sig=WJGe8OCdgUfaOQQb5bgEf9ehIgE&redir_esc=y#v=onepage&q&f=false Language A language of the resource English