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The Effect of Enzymatic Processing on Banana Juice and Wine

George William Byarugaba-Bazirake

Published by VDM Verlag
ISBN 10: 3639223500 / ISBN 13: 9783639223507
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Title: The Effect of Enzymatic Processing on Banana...

Publisher: VDM Verlag

Binding: Paperback

Book Condition: New

Book Type: Paperback

Description:

Paperback. 180 pages. Dimensions: 8.7in. x 5.9in. x 0.4in.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 orand 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9783639223507

About this title:

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.

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