87 10 3070 https://repository.gctu.edu.gh/files/original/ecad14beff55dacca6843656c10b4bac.pdf d0de6b745ad1c44e714f9fca0f2c18e8 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 Application of response surface methodology for studying the product characteristics of extruded rice–cowpea–groundnut blends Creator An entity primarily responsible for making the resource Emmanuel Kwasi Asare, Samuel Sefa-Dedeh, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice–cowpea–groundnut blends in a single screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%), and feed moisture (14–48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice–legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 values ranging from 52.8% (for the b-value) to 86.5% (for bulk density). The models developed suggested that the optimal process variables for the production of a puffed snack with an enhanced nutrition … Publisher An entity responsible for making the resource available Taylor & Francis Date A point or period of time associated with an event in the lifecycle of the resource 2004 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:zYLM7Y9cAGgC Language A language of the resource English https://repository.gctu.edu.gh/files/original/59495da4d414e01da61862efa647c9d0.pdf ec6f2b0d857ad212e6954233e1c7870b 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 Extrusion cooking of rice‐groundnut‐cowpea mixtures–effects of extruder characteristics on nutritive value and physico‐functional properties of extrudates using response … Creator An entity primarily responsible for making the resource Emmanuel Kwasi Asare, SAMUEL SEFA‐DEDEH, Emmanuel Ohene Afoakwa, ESTHER SAKYI‐DAWSON, Agnes Simpson Budu Description An account of the resource Response surface methodology was used to study the effect of extruder characteristics on product quality of rice‐groundnut‐cowpea extrudates using a single‐screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture (12.02–44.06%) were used to formulate the products. Product moisture, protein, fat, ash, bulk density, expansion ratio, water absorption capacity (WAC) and swelling capacity were determined. Well‐expanded rice‐legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Addition of legumes resulted in significant increases in protein, fat and ash contents of the rice‐legume extrudates while increasing cowpea increased all the physico‐functional properties. The models developed gave R2 values ranging from 64.01% (WAC at 70C) to 86.5% (bulk density) and suggested that the optimal process … Publisher An entity responsible for making the resource available Blackwell Publishing Inc 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:hFOr9nPyWt4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/bae4121a9e48a30bdd1bd4404a8d1fd9.pdf 7ff0f08de31bad1163b280533a4a63ea 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 Investigating Dense Cnn Architectures: A Case Study of Facial Emotional Recognition Systems Creator An entity primarily responsible for making the resource Emmanuel Kyei, Peter Appiahene, Mighty Abra Ayidzoe, Obed Appiah, Justice Asare, Emmanuel Freeman, William Brown-Acquaye Description An account of the resource In recent years, Facial Emotional Recognition (FER) has garnered significant attention for its pivotal role across various applications, including human-computer interaction, healthcare, and sentiment analysis. This study is motivated by the need to enhance the accuracy and efficiency of FER systems, with a particular focus on leveraging Convolutional Neural Networks (CNNs) featuring dense architectures. Charles Darwin's groundbreaking work on facial expressions as indicators of human emotional states inspires this research, which aims to elevate FER systems for applications spanning therapy, human-machine interactions, and diverse domains like healthcare, education, and entertainment. While previous studies have recognized CNNs' ability to improve FER accuracy through intricate feature extraction, the evolving nature of the field calls for exploring novel CNN architectures and techniques to further enhance precision and efficiency. In this study, we develop and implement a deep learning model capable of classifying images into seven discrete emotion categories, representing universal human emotions. This objective is achieved by implementing a five-block CNN-based learning algorithm consisting of 44 layers designed to progressively capture complex facial features and expressive patterns. The CNN model performed well on FER and FERG datasets, with accuracy rates of 0.97 and 0.98, showcasing proficiency in facial expression classification. Comparative analysis highlighted its competitive accuracy, emphasizing the importance of feature extraction and architecture design. This research advances facial emotion recognition … Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=rQvaaoMAAAAJ&cstart=20&pagesize=80&citation_for_view=rQvaaoMAAAAJ:Wp0gIr-vW9MC 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 Decoding Coca-Cola Creator An entity primarily responsible for making the resource Emmanuel Mogaji, Felix Maringe, Emmanuel Ohene Afoakwa Description An account of the resource This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet for studies dealing with elements of marketing theory, thought, pedagogy and practice. It aims to reflect the evolving role of marketing and bring together the most innovative work across all aspects of the marketing ‘mix’ – from product development, consumer behaviour, marketing analysis, branding, and customer relationships, to sustainability, ethics and the new opportunities and challenges presented by digital and online marketing Date A point or period of time associated with an event in the lifecycle of the resource 2022 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:6e4D8M0GhXMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/f79fe849652791a4753f7ac6ebe72753.pdf 44731fdb80e4bac0704ea68a1b36757c 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 pretreatments and processing conditions on anti-nutritional factors in climbing bean flours Creator An entity primarily responsible for making the resource Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse Description An account of the resource It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p> 0.05) affect phytates in climbing bean flours but processing conditions significantly (p< 0.05) reduced it. Pretreatments and processing conditions significantly (p< 0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p< 0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Â Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an … Date A point or period of time associated with an event in the lifecycle of the resource 2017 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:rKYHOwt5kWwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/0337dbbf4b3bff875e5e4ad30d618036.pdf d1e3c70b0aec757480877df76e316727 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 MSc. Engineering Project Management 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 Critical Success Factors In Roads Sector Contract Management in Ghana Creator An entity primarily responsible for making the resource Emmanuel Norgah Bukari Description An account of the resource The road construction industry in Ghana is one of the largest job creators and is highly competitive. The high number of failures in road projects suggests the existence of an underlying critical success factor which have not been identified. This study assesses the critical success factors in road sector contract management in Ghana and presents the results of survey-based research derived from the responses of approximately 145 respondents from contracting officers limited to the Road Sector Ministry (Ghana Highways Authority, Department of Feeder Roads and Department of Urban Roads) and Road Contractors and Consultants in Ghana. The principal contribution of this study is to identify the implications of critical success factors and prioritize by ranking, and provide suggestion that can be implemented in the road sector to improve contract management in Ghana. To analyze the data from the questionnaires, an excel spreadsheet was used applying the Rank Enhanced Formula functions to extract the weightings, sort and ranked them in ascending order of priority with the application of weighted score. The results mean that, the respondents considered the one with the highest ranged value being most critical success factor is-à-vis the others respectively. The overall conclusion is that, focussing on the critical success factor as prioritized, can improve the road sector contract management in Ghana. The recommendation among others is that the road sector in Ghana should put their attention more on the shared knowledge procedures and areas impacting project contract management by attending to the branded critical success factors in the area of organizational procedures and structures. Subject The topic of the resource MSc. Engineering Project Management Publisher An entity responsible for making the resource available Ghana Technology University College Date A point or period of time associated with an event in the lifecycle of the resource May 2018 Contributor An entity responsible for making contributions to the resource Mr. Andrew Nunekpeku https://repository.gctu.edu.gh/files/original/ee569a1030251824c8a0e2e54f1bf272.pdf cbcb4700171ce4f6bdc134c63320182f 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 some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel O Afoakwa, JE Kongor, AS Budu, H Mensah-Brown, JF Takrama Description An account of the resource Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), changes in protein content and free fatty acids of the beans were studied using standard analytical methods. Increasing pod storage consistently increased pH of the fermented nibs at the end of drying with consequential decrease in titratable acidity. The pH increased from 4.92 for the freshly harvested pods to 6.00 for pods stored for 10 days at the end of the drying process. Similarly, pH of the fermented beans increased with increasing drying time for all pod storage treatment except for pods stored for 10 days. The pH of fermented beans whose pods were stored for 3 and 7 days were 5.26 and 5.56 respectively after drying for 7 days. Protein, reducing sugars, non-reducing sugars and total sugars decreased significantly (p< 0.05) with increasing duration of drying at all pod storage periods. Pod storage and drying significantly (p< 0.05) increased the free fatty acids content of the fermented nibs. The FFAs of the dried beans … 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:0dtNEdnCFDAC 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 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 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 Cocoa production and processing technology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. It covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments, genotypic variations, fermentation techniques, drying, storage and transportation. 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 Source A related resource from which the described resource is derived https://books.google.com.gh/books?hl=en&lr=&id=wp0QEQAAQBAJ&oi=fnd&pg=PP1&dq=info:pLh6a6SZHS4J:scholar.google.com&ots=6GpqKL-rrz&sig=9caR57Hb_VxWoL11ZlegNbHuFqA&redir_esc=y#v=onepage&q&f=false 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 Home grown school feeding programme: The Ghanaian model as icon for Africa 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 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:iH-uZ7U-co4C Language A language of the resource English