Bananas, raw materials for making processed food products

Autor: Berthe Parfait, Guylène Aurore, Louis Fahrasmane
Přispěvatelé: Qualité des fruits et légumes tropicaux (UMR Qualitrop), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université des Antilles et de la Guyane (UAG), Université des Antilles (UA), Unité de Recherches Zootechniques (URZ), Institut National de la Recherche Agronomique (INRA), Fahrasmane, Louis
Jazyk: angličtina
Rok vydání: 2009
Předmět:
Zdroj: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2009, 20 (2), pp.78-91. ⟨10.1016/j.tifs.2008.10.003⟩
Trends in Food Science and Technology 2 (20), 78-91. (2009)
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2008.10.003⟩
Popis: International audience; Musa spp., comprising banana and plantain, are among the world's leading fruit crops. Worldwide, 103 million tonnes were produced in 2004, according to FAO statistics database. Few bananas produced undergo industrial processing. Plantain and unripe banana are consumed cooked, whereas, mature dessert banana is eaten raw. Characterising bananas, their processed products and processed consumption forms, is a key precondition for objective communication on these foodstuffs. This will enable niche markets for this major crop, undifferentiated product flows of which are in competition on the worldwide market, to be structured on an objective qualitative basis.
Databáze: OpenAIRE