224 results on '"Afoakwa, Emmanuel Ohene"'
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2. Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
3. Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation
4. Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
5. Constraints for future cocoa production in Ghana
6. Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa
7. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics
8. Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
9. Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers
10. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
11. A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder
12. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
13. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
14. Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
15. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
16. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food
17. Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize
18. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition
19. Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning
20. Application of response surface methodology for studying the product characteristics of extruded rice--cowpea--groundnut blends
21. Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning
22. Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea ( Vigna unguiculata) variety
23. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)
24. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
25. Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals
26. Comparison of rheological models for determining dark chocolate viscosity
27. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
28. Announcement of my promotion to the rank of FULL PROFESSOR
29. The impact of pod storage on the formation of different alkylpyrazines from Ghanaian cocoa roasted at four roasting temperatures
30. Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
31. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)
32. Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest
33. Textural and microstructural changes associated with post-harvest hardening of trifoliate yam ( Dioscorea dumetorum) pax tubers
34. Viscoelastic properties and changes in pasting characteristics of trifoliate yam ( Dioscorea dumetorum) starch after harvest
35. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest
36. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
37. Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods
38. Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours
39. Constraints for future cocoa production in Ghana
40. Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
41. Chocolate Science and Technology
42. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
43. Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region
44. Palm Oil Processing Technology
45. POLICY RECOMMENDATIONS AND SMALLHOLDER GUIDELINES FOR IMPROVED FISH SMOKING SYSTEMS.
46. Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna unguiculata) into Gari, a Roasted Fermented Cassava Meal
47. Tempering and Crystallization Effects on Mechanical Properties and Appearance in Dark Chocolate Systems during Industrial Manufacture
48. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
49. Tempering and fat crystallization effects on chocolate quality.
50. Processing effects on the rheological, textural and melting properties during chocolate manufacture.
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