Browse Items (2845 total)

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,…

Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive…

This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the…

Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were…

The purpose of this research is to find out how teaching philosophy and curriculum design can affect graduates' employability skills. In the same way, university survival also depends on how well graduates perform in the workplace. Teaching…

Using the social exchange theory, the paper explains why Entrepreneurial leadership influences employee engagement and employee's innovative behaviour towards organisation success. Findings indicate that entrepreneurial leaders influence employee…

Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at…