Afoakwa, Emmanuel Ohene: search on Z-Library

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1

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Afoakwa, Emmanuel Ohene, Paterson, Alistair, Fowler, Mark, Ryan, Angela

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2008

Language:

english

File:

PDF, 1.02 MB

english, 2008

2

Factors influencing rheological and textural qualities in chocolate – a review

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler

Journal:

Trends in Food Science & Technology

Year:

2007

Language:

english

File:

PDF, 244 KB

english, 2007

3

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Aidoo, Roger Philip, Depypere, Frédéric, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

Journal:

Trends in Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 784 KB

english, 2013

4

Chocolate Science and Technology || Nutritional and Health Benefits of Cocoa and Chocolate Consumption

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 546 KB

english, 2010

5

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

Aidoo, Roger Philip, Appah, Emelia, Van Dewalle, Davy, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

Journal:

International Journal of Food Science & Technology

Year:

2016

Language:

english

File:

PDF, 603 KB

english, 2016

6

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Aidoo, Roger Philip, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

Journal:

Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 1.29 MB

english, 2014

7

Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

Journal of Food Engineering

Year:

2009

Language:

english

File:

PDF, 780 KB

english, 2009

8

Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

Food Research International

Year:

2009

Language:

english

File:

PDF, 780 KB

english, 2009

9

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - a review

Kongor, John Edem, Hinneh, Michael, de Walle, Davy Van, Afoakwa, Emmanuel Ohene, Boeckx, Pascal, Dewettinck, Koen

Journal:

Food Research International

Year:

2016

Language:

english

File:

PDF, 407 KB

english, 2016

10

Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

International Journal of Food Science & Technology

Year:

2009

Language:

english

File:

PDF, 659 KB

english, 2009

11

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 862 KB

english, 2008

12

Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 5.76 MB

english, 2008

13

Comparison of rheological models for determining dark chocolate viscosity

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

International Journal of Food Science & Technology

Year:

2009

Language:

english

File:

PDF, 350 KB

english, 2009

14

Chocolate Science and Technology (Afoakwa/Chocolate Science and Technology) || Nutritional and health benefits of cocoa and chocolate consumption

Afoakwa, Emmanuel Ohene

Year:

2016

Language:

english

File:

PDF, 342 KB

english, 2016

15

Chocolate Science and Technology (Afoakwa/Chocolate Science and Technology) || Application of ISO 22000 and hazard analysis and critical control points (HACCP) in chocolate processing

Afoakwa, Emmanuel Ohene

Year:

2016

Language:

english

File:

PDF, 374 KB

english, 2016

16

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Angela Ryan

Journal:

Year:

2009

Language:

english

File:

PDF, 281 KB

english, 2009

17

Effects of particle size distribution and composition on rheological properties of dark chocolate

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 473 KB

english, 2008

18

Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculentaCrantz) Varieties in Southeastern Africa

Chiwona-Karltun, Linley, Nyirenda, Drinah, Mwansa, Cornelius Nkonkola, Kongor, John Edem, Brimer, Leon, Haggblade, Steven, Afoakwa, Emmanuel Ohene

Journal:

Economic Botany

Year:

2015

Language:

english

File:

PDF, 334 KB

english, 2015

19

Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 413 KB

english, 2008

20

Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

Afoakwa, Emmanuel Ohene, Aidoo, Philip Roger, Adjonu, Randy

Journal:

International Journal of Food Sciences and Nutrition

Year:

2010

Language:

english

File:

PDF, 378 KB

english, 2010

21

Chocolate Science and Technology || Industrial Chocolate Manufacture- Processes and Factors Influencing Quality

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 1.25 MB

english, 2010

22

Reducing polycyclic aromatic hydrocarbon (PAH) contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana

Bomfeh, Kennedy, Jacxsens, Liesbeth, Amoa‐Awua, Wisdom Kofi, Tandoh, Isabella, Afoakwa, Emmanuel Ohene, Garrido Gamarro, Esther, Diei Ouadi, Yvette, De Meulenaer, Bruno

Journal:

Journal of the Science of Food and Agriculture

Year:

2019

Language:

english

File:

PDF, 1.16 MB

english, 2019

23

EXTRUSION COOKING OF RICE-GROUNDNUT-COWPEA MIXTURES – EFFECTS OF EXTRUDER CHARACTERISTICS ON NUTRITIVE VALUE AND PHYSICO-FUNCTIONAL PROPERTIES OF EXTRUDATES USING RESPONSE SURFACE METHODOLOGY

EMMANUEL KWASI ASARE, SAMUEL SEFA-DEDEH, EMMANUEL OHENE AFOAKWA, ESTHER SAKYI-DAWSON, AGNES SIMPSON BUDU

Journal:

Journal of Food Processing and Preservation

Year:

2012

Language:

english

File:

PDF, 390 KB

english, 2012

24

Chocolate Science and Technology || Tempering and Fat Crystallisation Effects on Chocolate Quality

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 4.40 MB

english, 2010

25

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Aidoo, Roger Philip, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 539 KB

english, 2015

26

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 662 KB

english, 2008

27

Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize

Afoakwa, Emmanuel Ohene, Aidoo, Philip Roger

Journal:

International Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 440 KB

english, 2006

28

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Emmanuel Ohene Afoakwa, Jennifer Quao…

Journal:

Journal of Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 277 KB

english, 2013

29

Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety

Emmanuel Ohene Afoakwa, Samuel Errie Yenyi, Esther Sakyi-Dawson

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 236 KB

english, 2006

30

Chocolate Science and Technology || Structure- Properties (Rheology, Texture and Melting) Relationships in Chocolate Manufacture

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 6.64 MB

english, 2010

31

Application of Response Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning

Afoakwa, Emmanuel Ohene, Budu, Agnes Simpson, Merson, Alan Bullock

Journal:

International Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 388 KB

english, 2007

32

Chocolate Science and Technology || Fat Bloom Formation and Development in Chocolates

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 3.62 MB

english, 2010

33

Pod storage with roasting: a tool to diversifying the flavor profiles of dark chocolates produced from âbulkâ cocoa beans? (part ii: quality and sensory profiling of chocolates)

Hinneh, Michael, Enorkplim Abotsi, Enoch, Van de Walle, Davy, Amelia Tzompa-Sosa, Daylan, De Winne, Ann, Simonis, Julien, Messens, Kathy, Van Durme, Jim, Ohene Afoakwa, Emmanuel, De Cooman, Luc, Dewet

Journal:

Food Research International

Year:

2020

Language:

english

File:

PDF, 756 KB

english, 2020

34

Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Journal:

Innovative Food Science & Emerging Technologies

Year:

2008

Language:

english

File:

PDF, 1.13 MB

english, 2008

35

Effects of Polymeric Coating and Anti-Fungal Treatment on the Shrinkage Characteristics of Pineapple Fruits During Storage

Ayernor, George Sodah, Afoakwa, Emmanuel Ohene, Bartels, Paa Kow, Budu, Agnes Simpson

Journal:

International Journal of Fruit Science

Year:

2010

Language:

english

File:

PDF, 119 KB

english, 2010

36

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

Emmanuel Ohene Afoakwa, Samuel Errie Yenyi

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 256 KB

english, 2006

37

Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals

Emmanuel Ohene Afoakwa, Randy Adjonu, Justice Asomaning

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 640 KB

english, 2010

38

Chocolate Science and Technology || Cocoa Cultivation, Bean Composition and Chocolate Flavour Precursor Formation and Character

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 5.38 MB

english, 2010

39

Chocolate Science and Technology || Appendix 1: Abbreviations used and their Meanings

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 108 KB

english, 2010

40

Chocolate Science and Technology ||

Afoakwa, Emmanuel Ohene

Year:

2010

File:

PDF, 50.01 MB

2010

41

Chocolate Science and Technology (Afoakwa/Chocolate Science and Technology) || World cocoa production, processing and chocolate consumption pattern

Afoakwa, Emmanuel Ohene

Year:

2016

Language:

english

File:

PDF, 862 KB

english, 2016

42

Chocolate Science and Technology || Appendix 2: Abbreviations, Acronyms and Websites of Organisations Related to Cocoa and Chocolate Industry

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 124 KB

english, 2010

43

Chocolate Science and Technology || Tempering Behaviour during Chocolate Manufacture: Effects of Varying Product Matrices

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 911 KB

english, 2010

44

Chocolate Science and Technology (Afoakwa/Chocolate Science and Technology) || Cocoa bean composition and chocolate flavour development

Afoakwa, Emmanuel Ohene

Year:

2016

Language:

english

File:

PDF, 1.68 MB

english, 2016

45

Chocolate Science and Technology || Front Matter

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 195 KB

english, 2010

46

Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest

Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh

Journal:

Year:

2001

Language:

english

File:

PDF, 176 KB

english, 2001

47

The microflora of fermented nixtamalized corn

Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa

Journal:

International Journal of Food Microbiology

Year:

2004

Language:

english

File:

PDF, 92 KB

english, 2004

48

Chocolate Science and Technology || Chocolate Production and Consumption Patterns

Afoakwa, Emmanuel Ohene

Year:

2010

Language:

english

File:

PDF, 236 KB

english, 2010

49

Chocolate Science and Technology (Afoakwa/Chocolate Science and Technology) || Cocoa processing technology

Afoakwa, Emmanuel Ohene

Year:

2016

Language:

english

File:

PDF, 548 KB

english, 2016

50

Chocolate Science and Technology (Afoakwa/Chocolate Science and Technology) || Index

Afoakwa, Emmanuel Ohene

Year:

2016

Language:

english

File:

PDF, 86 KB

english, 2016

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