Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Esther Gyedu-Akoto"'
Autor:
Emmanuel Ofosu-Agyei, Stephen Yaw Opoku, Abu Mustapha Dadzie, Esther Gyedu-Akoto, Eric Kumi Asare
Publikováno v:
Nutrition & Food Science. 51:989-1005
Purpose Roasted coffee provides a complex blend of different flavours which produce a range of sensory qualities. With the development of protocols for the production of fresh juices, jams and marmalades from cocoa and cashew pulp juices at Cocoa Res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c311662d0888fa989f3c87ca66f7de3f
https://doi.org/10.1108/nfs-09-2020-0355
https://doi.org/10.1108/nfs-09-2020-0355
Publikováno v:
Nutrition & Food Science. 49:752-761
Purpose Refined wheat flour is a key ingredient for preparing biscuits because of its gluten content. However, biscuits prepared from refined flour are characterised with low proteins, fat and mineral content. This study aims to improve the nutritive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2ad6c7824c84a70595a7921ee8b71ef
https://doi.org/10.1108/nfs-10-2018-0270
https://doi.org/10.1108/nfs-10-2018-0270
Publikováno v:
African Journal of Science, Technology, Innovation and Development. 9:697-705
The shea tree grows extensively in the northern part of Ghana, which is known to be one of the poorest areas in the country. To help reduce poverty and enhance food security in this area, attempts were made to add value to shea fruit pulp and shea bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae9b2730441eb257461d20d43bae8b28
https://doi.org/10.1080/20421338.2017.1358915
https://doi.org/10.1080/20421338.2017.1358915
Publikováno v:
Emerging Natural Hydrocolloids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ffe4d5e7b2a25774d2fb57575f7b445
https://doi.org/10.1002/9781119418511.ch13
https://doi.org/10.1002/9781119418511.ch13
Publikováno v:
Advances in Research. 4:365-370
Consumer demand for natural and organic personal care products has increased steadily due to the fact that some synthetic chemicals have been proven to be harmful to human health. Soaps are general personal hygiene and general cleaning products and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa6926a330bc10c353ee87cbd0f552fb
https://doi.org/10.9734/air/2015/17029
https://doi.org/10.9734/air/2015/17029
Autor:
Esther Gyedu-Akoto
Publikováno v:
Journal of Scientific Research and Reports. 3:953-965
Purpose: A large quantity of cashew nuts is lost between harvesting and consumption. Nut quality which determine price in the world market cannot be compromised and this harvesting period is detrimental, therefore the need to evaluate the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04a549812f982aff888a19b40cd2c8ef
https://doi.org/10.9734/jsrr/2014/8242
https://doi.org/10.9734/jsrr/2014/8242
Autor:
Paul Kwesi Krah Adu-Gyamfi, Julius Yeboah, Esther Gyedu-Akoto, Kwabena Opoku-Ameyaw, Michael K. Assuah, Stephen Yaw Opoku, Abu Mustapha Dadzie, Wiseborn B. Danquah, Abraham Akpertey
Publikováno v:
Advances in Biological Chemistry. :232-239
Cashew (Anacardium occidentale L) is an important cash crop cultivated by about 3 million households in Africa and serves as the livelihood for many African farmers, especially Ghana. Despite the importance of cashew as a commodity crop with increasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e93d332b5d74885481b08c38d0a9db6
https://doi.org/10.4236/abc.2014.44028
https://doi.org/10.4236/abc.2014.44028
Autor:
Damian Laryea, Esther Gyedu‐Akoto
Publikováno v:
Nutrition & Food Science. 43:55-59
PurposeThe aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits.Design/methodology/approachWheat flour was substituted with cassava flour at different levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32f426678c861caebf75b4d3be7f7c0f
https://doi.org/10.1108/00346651311295914
https://doi.org/10.1108/00346651311295914
Autor:
Esther Gyedu‐Akoto
Publikováno v:
Nutrition & Food Science. 41:393-400
PurposeThe purpose of this paper is to show how to develop useful products from cashew by‐products, to help expand the income base of cashew farmers in the Savanna area.Design/methodology/approachInvestigations into the utilization of some by‐pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::528da525f4685bc3be5cc785d279286c
https://doi.org/10.1108/00346651111181949
https://doi.org/10.1108/00346651111181949
Publikováno v:
Chocolate in Health and Nutrition ISBN: 9781617798023
Cocoa pulp juice (sweatings) may be made into a fruit drink either alone or in combination with other fruit juices. It may also be used for making jam and marmalade. Moreover, commercial-grade pectin may also be extracted from it. Fermentation of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9ddb2ab1b021cc44626a4ae2f1cd870
https://doi.org/10.1007/978-1-61779-803-0_3
https://doi.org/10.1007/978-1-61779-803-0_3