Mohlo by se vám také líbit

Více informací o knize Effect of Enzymatic Processing on Banana Juice and Wine

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 208 bodů

Anotace knihy

Although bananas are widely grown worldwide in many tropical and a few sub-tropical countries, banana beverages are still among the fruit beverages processed by use of rudimentary methods such as the use of feet or/and spear grass to extract juice. Because banana juice and beer remained on a home made basis, there is a research drive to come up with modern technologies to more effectively process bananas and to make acceptable banana juices and wines. One of the main hindrances in the production of highly desirable beverages is the pectinaceous nature of the banana fruit, which makes juice extraction and clarification very difficult. The overall objective of this research was to improve banana juice and wine by enzymatic processing techniques and to improve alcoholic fermentation and to produce limpid and shelf-stable products of clarified juice and wine. The focus was on applying the selected commercial enzyme preparations specifically for the production of better clarified banana juice and wine.

Parametry knihy

Zařazení knihy Knihy v angličtině Mathematics & science Biology, life sciences Microbiology (non-medical)

• Plný název: Effect of Enzymatic Processing on Banana Juice and Wine
• Autor: George William Byarugaba-Bazirake
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 180
• EAN: 9783639223507
• ISBN: 3639223500
• ID: 06830157
• Nakladatelství: VDM Verlag
• Hmotnost: 272 g
• Rozměry: 229 × 152 × 10 mm
• Datum vydání: 23. December 2009

Oblíbené z jiného soudku

---

---

---