TRADITIONAL PROCESSING OF MASAU FRUITS (ZIZIPHUS MAURITIANA) IN ZIMBABWE
- Author
- NYANGA, Loveness K1 2 ; NOUT, Martinus J. R2 ; GADAGA, Tendekayi H1 ; BOEKHOUT, Teun3 ; ZWIETERING, Marcel H2
[1] Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Mt. Pleasant, Harare, Zimbabwe
[2] Laboratory of Food Microbiology, Wageningen University, Wageningen, Netherlands
[3] Centraalbureau Voor Schimmelcultures, Utrecht, Netherlands - Source
Ecology of food and nutrition. 2008, Vol 47, Num 1, pp 95-107, 13 p ; ref : 3/4 p
- CODEN
- ECFNBN
- ISSN
- 0367-0244
- Scientific domain
- Food science technology; Tropical medicine; Nutrition, obesity, metabolic disorders
- Publisher
- Taylor and Francis, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- fermentation masau fruits organic acid traditional processing
- Keyword (fr)
- Acide organique Aliment traditionnel Distillation Fermentation Fruit Homme Ziziphus mauritiana Zimbabwe Angiospermae Dicotyledones Rhamnaceae Spermatophyta Afrique
- Keyword (en)
- Organic acids Traditional food stuff Distillation Fermentation Fruit Human Ziziphus mauritiana Zimbabwe Angiospermae Dicotyledones Rhamnaceae Spermatophyta Africa
- Keyword (es)
- Acido orgánico Alimento tradicional Destilación Fermentación Fruto Hombre Ziziphus mauritiana Zimbabwe Angiospermae Dicotyledones Rhamnaceae Spermatophyta Africa
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20147613
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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DOI
10.1080/03670240701702321 
https://dx.doi.org/10.1080/03670240701702321
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