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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 53
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Issue DateTitleAuthor(s)
2010Encyclopedia of Biotechnology in Agriculture and FoodOhene Afoakwa, E.; Alistair, P.
2010Food Engineering TrendsOhene Afoakwa, E.; Alistair, P.
2010Chocolate Science and TechnologyOhene Afoakwa, E.
2010Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented foodOhene Afoakwa, E.; Kongor, J.E.; Amponsah, G.; Adjonu, R.
2010Cocoa Fermentation: Chocolate Flavor QualityOhene Afoakwa, E.; Alistair, P.
2010Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maizeOhene Afoakwa, E.; Aidoo Roger, P.; Adjonu, R.
2010Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cerealsOhene Afoakwa, E.; Adjonu, R.; Asomaning, J.
2009Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometryOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Ryan, A.
2009Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempehAmponsah Annor, G.; Sakyi-Dawson, E.; Saalia Firibu, K.; Sefa-Dedeh, S.; Ohene Afoakwa, E.; Tano-Debrah, K.; Budu Simpson, A.
2009Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolatesOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Comparison of rheological models for determining dark chocolate viscosityOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Microstructure and mechanical properties related to particle size distribution and composition in dark chocolateOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2007Food Engineering Research DevelopmentsOhene Afoakwa, E.
2007Canning Technology – Principles, Applications and Recent Technological Advances.Ohene Afoakwa, E.
2008Flavor Formation and Character in Cocoa and Chocolate: A Critical ReviewOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Ryan, A.
2008Cocoa and chocolate consumption – Are there aphrodisiac and other benefits for human health?Ohene Afoakwa, E.
2008: Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health ImplicationsOhene Afoakwa, E.
2007Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry.Ohene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2008: Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodologyOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2008Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and compositionOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 53
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