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Showing 10 out of a total of 14 results for community: College of Basic and Applied Sciences.
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Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
Asare, E.K.
;
Sefa-Dedeh, S.
;
Afoakwa, E.O.
;
Sakyi- Dawson, E.
;
Budu, A.S.
(
International Journal Food Engineering 6(6)
,
2010
)
Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum- Groundnut –Cowpea Blends using Response Surface Methodology
Asare, E.K.
;
Sefa-Dedeh, S.
;
Afoakwa, E.O.
;
Sakyi- Dawson, E.
;
Budu, A.S.
(
International Journal Food Engineering 6(4): DOI: 10.2202/1556-3758.1974
,
2010
)
Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans
Afoakwa, E.O.
;
Ofosu-Ansah, E.
;
Takrama, J.F.
;
Budu, A.S.
;
Mensah-Brown, H.
(
International Food Research Journal
,
2013-11
)
Application of multiple component constraint mixture design for studying the effect of ingredient variations on the chemical composition and physico-chemical properties of soy-peanut-cow milk
Kpodo, F.M.
;
Afoakwa, E.O.
;
Amoa, B.B.
;
Saalia, F.K.S.
;
Budu, A.S.
(
International Food Research Journal
,
2013-01
)
Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans
Afoakwa, E.O.
;
Kongor, J.E.
;
Takrama, J.
;
Budu, A.S.
(
International Food Research Journal
,
2013-01
)
Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems
Afoakwa, E.O.
;
Mensah-Brown, H.
;
Budu, A.S.
;
Mensah, E.
(
International Food Research Journal
,
2013-06
)
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans
Afoakwa, E.O.
;
Kongor, J.E.
;
Takrama, J.F.
;
Budu, A.S.
(
International Food Research Journal
,
2013-01
)
Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans
Afoakwa, E.O.
;
Quao, J.
;
Budu, A.S.
;
Takrama, J.
;
Saalia, F.K.
(
International Journal of Food Sciences and Nutrition
,
2011-05
)
Application of response surface methodology for optimizing the pre-processing conditions of bambara groundnut (Voandzei Subterranea) during canning
Afoakwa, E.O.
;
Budu, A.S.
;
Merson, A.B.
(
International Journal of Food Engineering
,
2007-01
)
Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
Afoakwa, E.O.
;
Quao, J.
;
Takrama, J.
;
Budu, A.S.
;
Saalia, F.K.
(
Journal of Food Science and Technology
,
2013-12
)
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Author
Afoakwa, E.O. (14)
Budu, A.S. (14)
Asare, E.K. (3)
Quao, J. (3)
Saalia, F.K. (3)
Sefa-Dedeh, S. (3)
Takrama, J. (3)
Kongor, J.E. (2)
Mensah-Brown, H. (2)
Sakyi- Dawson, E. (2)
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Subject
Fermentation (5)
Pod storage (4)
Chemical composition (3)
Theobroma cacao (3)
Acidification (2)
Forastero (2)
Free fatty acids (2)
Anthocyanins (1)
Anti-nutritional factors (1)
Bambara groundnuts (1)
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Date Issued
2013 (6)
2012 (4)
2010 (2)
2007 (1)
2011 (1)
Has File(s)
No (8)
Yes (6)