Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kafui A. Kpodo"'
Autor:
Wentzel C. A. Gelderblom, Gordon S. Shephard, Kafui A. Kpodo, G.J. Benoit Gnonlonfin, Martin Kimanya
Publikováno v:
Food Control. 34:596-600
Since the discovery of the fumonisins in 1988, extensive academic studies have generated much knowledge, including data on chemistry, biochemistry, toxicology, methods of analysis, natural occurrence in food supplies, fate during various processing p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02622f86cb6113fe5b0b3823bb6b4baa
https://doi.org/10.1016/j.foodcont.2013.05.019
https://doi.org/10.1016/j.foodcont.2013.05.019
Autor:
Alice Ewurafua Hayford, Kafui A. Kpodo, Wisdom Kofi Amoa-Awua, Mogens Jakobsen, Mary Halm, Phyllis Ngunjiri, John Anlobe
Publikováno v:
Food Control. 18:1449-1457
To manage the hazards, aflatoxins and enteric pathogens, associated with the production of an indigenous African fermented maize product, kenkey, HACCP was implemented at a semi-commercial kenkey production plant in Accra. As a prerequisite programme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::210efb49ec0246dbebe06ca1194e0b65
https://doi.org/10.1016/j.foodcont.2006.10.009
https://doi.org/10.1016/j.foodcont.2006.10.009
Autor:
Kafui A. Kpodo, Richard T. Awuah
Publikováno v:
Mycopathologia. 134:109-114
Groundnut samples from 21 selected markets in the 10 regions of Ghana yielded high levels of the aflatoxigenic fungus Aspergillus flavus on half-strength potato dextrose agar. The fungus was associated with 31.7 and 12.8%, respectively, of all damage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::423891694d9b1179f58eb2f15ed81dad
https://doi.org/10.1007/bf00436873
https://doi.org/10.1007/bf00436873
Autor:
Wisdom A. Plahar, Kafui A. Kpodo
Publikováno v:
Food Control. 3:200-204
The viability of extruding yam flour and the effects of extrusion temperature, feed moisture content, particle size and added amylose or amylopectin on the puffing characteristics of yam flour were investigated. Extrusion temperature 10% and any leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba0d95c515042f00aef2e4464c4e3f59
https://doi.org/10.1016/0956-7135(92)90131-s
https://doi.org/10.1016/0956-7135(92)90131-s