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Structure-properties (rheology, texture and melting) relationships in chocolate manufacture

Sensory character and flavour perception of chocolates

Chocolate Quality and Defects

Chocolate Manufacturing and Processing Technology

Effects of fermentation and extended pod storage on cocoa bean quality

Cocoa fermentation: Chocolate flavour quality

Tempering, polymorphism and fat crystallization during industrial chocolate manufacture: regimes, behaviours and their effects on finished chocolate quality

Tempering, a technique of shearing chocolate mass at controlled temperatures is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, the process is used to obtain the stable form V…

Variability in Biochemical Composition and Cell Wall Constituents among Seven Varieties in Ghanaian Yam (Dioscorea sp) Germpalsme

This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing…

Tempering and fat crystallization effects on chocolate quality

Physico-functional and starch pasting properties of cassava (Manihot esculenta Cruntz) flours as influenced by processing technique and varietal variations

This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples…

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