You might also like

More about Effect of Enzymatic Processing on Banana Juice and Wine

• Book details
• Synopsis
• Trending among others

You get 189 loyalty points

Book synopsis

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.

Book details

Book category Books in English Mathematics & science Biology, life sciences Microbiology (non-medical)

• Full title: Effect of Enzymatic Processing on Banana Juice and Wine
• Author: George William Byarugaba-Bazirake
• Language: English
• Binding: Paperback
• Number of pages: 180
• EAN: 9783639223507
• ISBN: 3639223500
• ID: 06830157
• Publisher: VDM Verlag
• Weight: 272 g
• Dimensions: 229 × 152 × 10 mm
• Date of publishing: 23. December 2009

Trending among others

---

---

---