کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562828 | 1628491 | 2009 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Traditional fermented foods and beverages in Burundi
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Traditional fermented foods and beverages in Burundi Traditional fermented foods and beverages in Burundi](/preview/png/4562828.png)
چکیده انگلیسی
Several traditional fermented foods and beverages are produced at the household level in Burundi. These include milk products (urubu, amateregua and amavuta), cereal and banana-based beverages (Urwarwa, Isongo, Impeke and Kanyanga) and cassava-based fermented foods (Ikivunde, Inyange, Imikembe and Ubswage). Literature on Burundian fermented foods and beverages is non-existent. Therefore, the objective of this review is to document the methods by which these Burundian foods and beverages are produced and to devise scientific means to improve their quality and optimize their production methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 42, Issues 5–6, June–July 2009, Pages 588–594
Journal: Food Research International - Volume 42, Issues 5–6, June–July 2009, Pages 588–594
نویسندگان
Nzigamasabo Aloys, Nimpagaritse Angeline,