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Ebenezer Asiamah

Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI)

Ghana

  • Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI)

SCHOLARLY PAPERS

4

DOWNLOADS

135

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Effect of Xanthan Gum and Carboxymethyl Cellulose on Structure, Functional and Sensorial Properties of Yam Balls

Number of pages: 16 Posted: 23 Nov 2021
Ebenezer Asiamah, Evelyn Buckman, Frank Peget, PapaToa Akunor, Alice Padi, Constance Boateng and Sharon Afrifah
Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI) and University of Ghana
Downloads 51 (1,052,702)

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Freeze-thawing, Rheology, Yam balls, Functional properties, Hydrocolloids

2.

Effect of Seasonal Variation and Farming Systems on the Properties of Nile Tilapia Gelatin Extracted from Scales

Number of pages: 26 Posted: 21 Nov 2023
Ebenezer Asiamah, Amy Atter, Hayford Ofori, PapaToa Akunor, Stephen Nketia, Hanna Koivula, Youngsun Lee and Agyakwah Seth Koranteng
Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), CSIR-Central Food Technological Research Institute, CSIR College of Science and Technology, Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), CSIR-Central Food Technological Research Institute, University of Helsinki, University of Helsinki and Water Research Institute
Downloads 37 (1,236,159)

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fish gelatin, Nile tilapia, Fish farming, Seasonality difference

3.

Effects of Ripening Stages and Thermal Treatment on Quality Characteristics of the Overripe Plantain Puree

Number of pages: 23 Posted: 03 Apr 2023
Evelyn Ayeh, Enoch Aryeetey and Ebenezer Asiamah
CSIR - Food Research Institute, Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI) and Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI)
Downloads 26 (1,372,601)

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thermal processing, senescence ripening, Musa paradisiaca, Value addition, shelf life

4.

Stepwise Defatting of Surface and Starch-Bound Lipids Improves Retrogradation Resistance and Textural Quality of Pea Starch Noodles

Number of pages: 46 Posted: 23 Oct 2025
Yongqiang Cheng, Ebenezer Asiamah, Na Zhang, Yiming Wang, Jinxue Zhang, Donghui Geng, Monica R. Nemţanu and Sameh Sharafeldin
China Agricultural University, Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Harbin University of Commerce - Key Laboratory for Food Science & Engineering, China Agricultural University, China Agricultural University, China Agricultural University, affiliation not provided to SSRN and Damanhour University
Downloads 21 (1,459,862)

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Gluten-free noodles, particle size distribution, retrogradation stability, sequential defatting, smooth pea starch