Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Philip Aidoo"'
Autor:
Harry Amonoo Gwira, Richard Osae, Christopher Abasiya, Michael Yaw Peasah, Felix Owusu, Seyram Kofi Loh, Ayittey Kojo, Philip Aidoo, Ebenezer Aboagye Agyare
Publikováno v:
Environmental Advances, Vol 17, Iss , Pp 100565- (2024)
The current study investigated the geochemical characterization and contamination of groundwater quality in Tarkwa, a mining community in Ghana. Total dissolved solids, electrical conductivity, calcium, magnesium, sodium, potassium, total dissolved s
Externí odkaz:
https://doaj.org/article/4ccc746861764834ac6dc1fcd724804b
Publikováno v:
Scientific African, Vol 13, Iss , Pp e00937- (2021)
The study investigated the level of seven heavy metals, arsenic (As), chromium (Cr), copper (Cu), manganese (Mn), lead (Pb), titanium (Ti), and zinc (Zn), in surface soils at three different sampling points, namely, General overhauling (GO), Oil exch
Externí odkaz:
https://doaj.org/article/d03dd806901e488f851956153f94690a
Publikováno v:
Scientific African, Vol 13, Iss, Pp e00937-(2021)
The study investigated the level of seven heavy metals, arsenic (As), chromium (Cr), copper (Cu), manganese (Mn), lead (Pb), titanium (Ti), and zinc (Zn), in surface soils at three different sampling points, namely, General overhauling (GO), Oil exch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5297f1c57d1f10f7e1ae095f8fc4886f
http://www.sciencedirect.com/science/article/pii/S2468227621002416
http://www.sciencedirect.com/science/article/pii/S2468227621002416
Autor:
Philip Aidoo, Alfred K. Bienibuor, Patrick O. Sakyi, Julius Agongo, Emmanuel Ayim, Benjamin Asamoah, Ismaila Emahi
Heavy metal persistence in the environment is a global threat and researchers continue to explore low-cost effective technologies for removing these contaminants from the environment. In this study, the ability of Caladium bicolor (biosorbent) to rem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d03ca70d576e1068f698dadd02117be5
https://doi.org/10.21203/rs.3.rs-22625/v1
https://doi.org/10.21203/rs.3.rs-22625/v1
Publikováno v:
International Journal of Food Science & Technology. 52:282-290
Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83df0fbdd1e8d36665d94d26b4541526
https://doi.org/10.1111/ijfs.13281
https://doi.org/10.1111/ijfs.13281
Autor:
Roger Philip Aidoo, Nathalie De Clercq, Koen Dewettinck, Michael Amoafo Mensah, Arifin Dwi Saputro, Davy Van de Walle, Claudia Delbaere, Jim Van Durme
Publikováno v:
European Food Research and Technology. 243:177-191
Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::116baa0a4cbd82294b08452232572765
https://doi.org/10.1007/s00217-016-2734-9
https://doi.org/10.1007/s00217-016-2734-9
Publikováno v:
LWT - Food Science and Technology. 62:592-597
Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow (rheologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18b80a3b87a5aa2e2d512da74ac55bf5
https://doi.org/10.1016/j.lwt.2014.08.043
https://doi.org/10.1016/j.lwt.2014.08.043
Publikováno v:
Journal of Food Engineering. 126:35-42
Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::257e49be6834c279871aaec499ef8fa0
https://doi.org/10.1016/j.jfoodeng.2013.10.036
https://doi.org/10.1016/j.jfoodeng.2013.10.036
Publikováno v:
International Journal of Food Science & Technology. 49:740-746
Summary This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f848bedd01a40cc6944cdc33be9f4c58
https://doi.org/10.1111/ijfs.12360
https://doi.org/10.1111/ijfs.12360
Publikováno v:
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Chocolate is dense suspension of solid particles comprising 60-70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9b6d9166d6952813dabf4127143cc9f
https://doi.org/10.1016/j.tifs.2013.05.008
https://doi.org/10.1016/j.tifs.2013.05.008