Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Roger Aidoo

7 Results

2017

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Arifin Dwi SaputroDavy Van de WalleRoger AidooMichael Amoafo MensahClaudia DelbaereNathalie De ClercqJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2016

Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Roger AidooEmelia Owusua AppahDavy Van de WalleEmmanuel Ohene AfoakwaKoen Dewettinck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2015

Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate

Roger AidooKoen DewettinckEmmanuel Ohene Afoakwa

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Roger AidooEmmanuel AfoakwaKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2014

Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics

Roger AidooEmmanuel Ohene AfoakwaKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing

Roger AidooNathalie De ClercqEmmanuel O AfoakwaKoen Dewettinck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2013

Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Roger AidooFrédéric DepypereEmmanuel AfoakwaKoen Dewettinck

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY