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1
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Effects of Pulp Preconditioning on Total Polyphenols, O-diphenols and Anthocyanin Concentrations during Fermentation and Drying of Cocoa （Theobroma cacao） Beans |
Emmanuel Ohene Afoakwa
John Edem Kongor
Jemmy Felix Takrama
Agnes Simpson Budu
henry mensah-brown
|
《Journal of Food Science and Engineering》
|
2013 |
1
|
|
|
2
|
Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology |
Emmanuel Ohene Afoakwa
henry mensah-brown
Michael Hinneh
|
《Journal of Food Science and Engineering》
|
2013 |
0 |
|
|
3
|
Effects of Fermentation and Drying on the Fermentation Index and Cut Test of Pulp Pre-conditioned Ghanaian Cocoa （Theobroma cacao） Beans |
John Edem Kongor
Jemmy Felix Takrama
Agnes Simpson Budu
henry mensah-brown
Emmanuel Ohene Afoakwa
|
《Journal of Food Science and Engineering》
|
2013 |
0 |
|
|
4
|
Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa （Theobroma cacao） Beans |
Eric Ofosu-Ansah
Agnes Simpson Budu
henry mensah-brown
Jemmy Felix Takrama
Emmanuel OheneAfoakwa
|
《Journal of Food Science and Engineering》
|
2013 |
0 |
|
