Utilization of banana (Musa acuminata) peel in wine produced in the Caribbean: Effects on physico-chemical, microbiological and sensory quality of wines
- Author
- JACKSON, T1 ; BADRIE, N1
[1] Department of Food Production, Faculty of Agriculture and Natural Sciences, The University of the West Indies, St. Augustine, West Indies, Trinidad and Tobago - Source
Journal of food science and technology (Mysore). 2003, Vol 40, Num 2, pp 153-156, 4 p ; ref : 22 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Author keyword
- Banana wines Fruit peel Microbial quality Musa acuminata Physico-chemical quality Sensory quality Storage
- Keyword (fr)
- Analyse sensorielle Banane Contrôle microbiologique Entreposage Pelure Propriété organoleptique Propriété physicochimique Sous produit Valorisation Vin Boisson alcoolisée Boisson fermentée Fruit
- Keyword (en)
- Sensory analysis Banana Microbiological testing Warehousing Peel Organoleptic properties Physicochemical properties By product Upgrading Wine Alcoholic beverage Fermented beverage Fruit
- Keyword (es)
- Análisis sensorial Plátano(fruta) Control microbiológico Almacenamiento Cáscara Propiedad organoléptica Propiedad fisicoquímica Subproducto Valorización Vino Bebida alcohólica Bebida fermentada Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15184074
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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