UEWScholar Repository

Department of Food and Nutrition

Department of Food and Nutrition

 

Recent Submissions

  • Availability and efficiency among food industries in Ghana 
    Ababio, P. F; Adi, D.D; Commey, V (Published in Journal of Food and Nutrition, 2013)
    Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff ...
  • Hysteresis phenomenon in foods 
    Caurie M. (2007)
    It has been explained that hysteresis is a sorption phenomenon, which rests on temperature, Aw, moisture content and on surface energy Q. As temperature and Aw as environmental variables have opposite effects on moisture ...
  • Bound water: Its definition, estimation and characteristics 
    Caurie M. (2011)
    Parameters of Caurie's [International Journal of Food Science and Technology40 (2005) 283] unimolecular adsorption equation have been used to calculate total bound water to equal the square of the primary water capacity ...
  • Excess lifetime cancer risk and committed effective dose associated with dietary exposure to radioactivity of natural origin from mining areas 
    Anyimah-Ackah E.; Ofosu I.W.; Lutterodt H.E.; Darko G.; Kpeglo D.O. (Springer Science and Business Media Deutschland GmbH, 2021)
    Food safety concerns associated with radiotoxicity risks among consumers are widespread in areas with human activities such as mining. Therefore, the study was carried out to determine natural radioactivity levels in total ...