77 10 3132 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 The chemistry of flavour development during cocoa processing and chocolate manufacture Creator An entity primarily responsible for making the resource E Ohene 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:XiSMed-E-HIC 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 School Feeding Programmes in Africa-Current Developments and Challenges Creator An entity primarily responsible for making the resource E Ohene Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2007 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:TFP_iSt0sucC Language A language of the resource English https://repository.gctu.edu.gh/files/original/2f18e2df158e625293e0e6bc6b8712bc.pdf 29530349e1420f45d35c25b7ab29fa27 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 Cocoa and chocolate consumption–Are there aphrodisiac and other benefits for human health? Creator An entity primarily responsible for making the resource E Ohene Afoakwa Description An account of the resource Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical studies, for example, have shown that dietary supplementation with flavonoid-rich cocoa and chocolate may exert a protective effect on low-density lipoprotein (LDL) oxidation, which has been associated with a reduced risk of developing atherosclerosis. Some of the identified benefits of flavonoid-rich cocoa and chocolate include antioxidant properties, reduced blood pressure via the induction of nitric-oxide (NO)-dependent vasodilation in men, improved endothelial function, increased insulin sensitivity, decreased platelet activation and function, as well as modulated immune function and inflammation. Furthermore, chocolate has been reported to release phenylethylamine and serotonin into the human system, producing some aphrodisiac and mood-lifting effects. Since these claims could have implications for the consumption levels of cocoa and chocolate products on the global market, understanding the critical factors involved and their potential benefits are currently thought to be of great importance to consumers. Date A point or period of time associated with an event in the lifecycle of the resource 2008 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:cAUKuAERoUMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/33c83eb340453ee4ee01f1ea94e69d4e.pdf ecb596c64b493495c06d31214a0dac96 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 : Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health Implications Creator An entity primarily responsible for making the resource E Ohene Afoakwa Description An account of the resource Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857 cases of nephrolithiasis (and, in some instances, renal failure) had been reported in China linked to consumption of this contaminated powdered formula. There have been approximately 13,000 hospitalizations, and at least 4 deaths confirmed to date. The vast majority of illnesses involved children under the age of 3 years (82%< 2 years; 17% 2-3 years; 0.8%> 3 years; and no cases involved adults). The results of an investigation conducted in China indicated that Chinese-produced powdered infant formula was linked to these illnesses; no cases were associated with liquid infant formula. An investigation of powdered formulas was conducted nationally by China's General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) and revealed contaminant ion of powdered formulas produced by 22 companies. Test results conducted in China on samples of the powdered infant formula showed that they contained a wide range of concentrations (0.1 ppm to greater than 2,500 ppm melamine powder. In addition, other countries have reported detection of melamine in other product categories, such as confections and beverages. Generally, there are available analytical methods that can reliably detect a level of 1 ppm melamine in some food matrices. Date A point or period of time associated with an event in the lifecycle of the resource 2008 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:yRRszJvrVdAC 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 Food Engineering Research Developments Creator An entity primarily responsible for making the resource E Ohene Afoakwa Publisher An entity responsible for making the resource available Nova Science Publishers, Inc.(2007).(Hardcover) Date A point or period of time associated with an event in the lifecycle of the resource 2007 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=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:7xtfDMUJqJkC 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 Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food Creator An entity primarily responsible for making the resource E Ohene Afoakwa, JE Kongor, G Amponsah, R Adjonu Description An account of the resource Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95_C and at 50_C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics. 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:52neCvzbxIwC 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 Encyclopedia of Biotechnology in Agriculture and Food Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Publisher An entity responsible for making the resource available Taylor & Francis Publishing Inc.(2010). 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:8EvVLpklxGMC 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 Food Engineering Trends Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Publisher An entity responsible for making the resource available (In Press) Nova Science Publishers Inc.(2010). 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:UPMPWMAU16oC 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 Cocoa Fermentation: Chocolate Flavor Quality Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Description An account of the resource Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical modifications of bean constituents are further altered by thermal reactions in the roasting and conching steps and during alkalization leading to the development of the finished flavor character; however, the extent to which fermentation component influences chocolate flavor formation and the relationships contributing to final flavor quality are not clear. With increasing specialty niche products in chocolate confectionery area, greater understanding of factors contributing to variations in flavor character during cocoa fermentation has significant commercial implications. 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:YIdQ7BAI8VoC 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 Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair, M Fowler, A Ryan Description An account of the resource Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and thiozoles. From GC–olfactometry, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were trimethyl-, tetramethyl-, 2, 3-dimethyl-, 2, 5-dimethyl-, 3 (or 2), 5-dimethyl-2 (or 3)-ethyl-and 3, 5 (or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included 3, 7-dimethyl-1, 6-octadien-3-ol and 5-ethenyltetrahydro-R, R, 5-trimethyl-cis-2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenyl-acetaldehyde, 2-phenylethylacetate, 2, 3, 5-trimethyl-6-ethylpyrazine, 2-carboxaldehyde-1H-pyrrole, furancarboxaldehyde, furfuryl alcohol and 2, 5-dimethyl-4-hydroxy-3 (2H) furanone. There were direct relationships of fat content with 3-methylbutanal and branched pyrazines but inverse ones with 2-phen-ylethanol, furfuryl alcohol, methylpyrazine, phenylacetaldehyde, 2, 3, 5-trimethyl-6-ethylpyrazine and 2-carboxaldehyde-1-H-pyrrole. Particle size influenced higher alcohol, aldehyde, ester, ketone and pyrazine concentrations at all fat contents. A multivariate product space suggested flavour effects of the interacting factors. 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&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:-Z8x4v2cOtkC Language A language of the resource English