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Eric Owusu Mensah

Kwame Nkrumah University of Science and Technology (KNUST)

Kumasi

Ghana

  • Kwame Nkrumah University of Science and Technology (KNUST)

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SCHOLARLY PAPERS

3

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159

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0

Scholarly Papers (3)

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1.

Quality Characteristics of Mayonnaise Containing Okra Pectin

Number of pages: 24 Posted: 11 Apr 2025
Priscilla B. Nyame, Liticia Effah-Manu, Mizpah A. D. Rockson, Eric Owusu Mensah, Fidelis M. Kpodo and Jacob K. Agbenorhevi
Kwame Nkrumah University of Science and Technology, Ghana, University of Ghana - Ho Technical University, Kwame Nkrumah University of Science and Technology, Ghana, Kwame Nkrumah University of Science and Technology (KNUST), University of Health and Allied Sciences and Kwame Nkrumah University of Science and Technology, Ghana
Downloads 78 (816,709)

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Mayonnaise, okra pectin, physicochemical properties, emulsion stability, viscosity, sensory properties

2.

Incorporation of Crude Palm Oil: Influence on Physiochemical, Carotenoid, and Consumer Acceptance of Dark Chocolate

Number of pages: 19 Posted: 30 Apr 2024
Eric Owusu Mensah and Peter Awuni
Kwame Nkrumah University of Science and Technology (KNUST) and Kwame Nkrumah University of Science and Technology, Ghana
Downloads 55 (1,010,164)

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Crude palm oil, Free fatty Acid, Chocolate, peroxide value, beta carotene

3.

Influence of Crude Palm Oil on Physicochemical, Carotene Levels and Consumer Perception of Dark Chocolate

Number of pages: 16 Posted: 03 Jun 2025
Eric Owusu Mensah and Peter Awuni
Kwame Nkrumah University of Science and Technology (KNUST) and affiliation not provided to SSRN
Downloads 26 (1,372,601)

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Crude palm oil, free fatty acid, Chocolate, peroxide value, beta carotene