Sixty eight personnel in the food service in Kumasi in the Ashanti Region, Ghana, with varied educational and job experiences were given training on basic food hygiene. Personnel were divided into 4 groups and each group ...

Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological ...

Abstract: The research work investigates the effect of different pretreatment conditions (osmotic dehydration [OD], ultrasound [US], and ultrasound-assisted osmotic dehydration [UOD]) on the drying kinetics modeling, ...

Fermentation duration (FmD), fermentation index (FI), pH, and moisture content (Mc) are vital quality attributes of cocoa beans. In this study, portable near infrared spectroscopy (NIRS) and multivariate analyses were used ...